[Shanghai] T for Thai

T for Thai | Dianping
Address: 淮海中路1502号(近乌鲁木齐路) – 1502 Huaihai Zhong Lu near Wulumuqi Lu (徐汇区 Xuhui District)
Date visited: 2014.08
Price: ~RMB¥200-250 per person
Will return: Definitely

Chef Michael Wendling is known for his French restaurant Cuivre located on the first floor of this block that he and business partner Fanny Cervera have taken over. Next door is recent addition CU2+ Confidential, a casual burger and drinks place. Upstairs is T for Thai, needless to say, a Thai restaurant.

Hold it–French chef making Thai food? Recipes learned from Thailand, spices imported from Thailand, and skills provided by Chef Michael. I have never had an affinity for Thai food outside of Thailand until now. Flavors at T for Thai match up with what I like. It also goes to show that the mark of a great chef is that he can cook outside of his typical repertoire and do it well. Thai craving satisfied.

Where I parked my sweet ride. Vroom vroom.

Thai flavors (RMB¥68) with gin, fresh lemon juice, lemongrass, coriander

Lemongrass mojito (RMB¥68) with rum, fresh lemongrass, fresh mint, soda water

Satay plate (RMB¥98) combination of beef, pork and chicken satay
Recommend: yes
Juicy chicken skewers are the best of this bunch.

Nam tok mu (RMB¥88) pork salad with herbs, apple and shallot
Recommend: yes
Abundance of tender pork neck mixed with crispy and springy flavors and spices in each bite. One of my favorite dishes tonight.

Yum nua yang a-ngun (RMB¥98) spicy and sour grilled beef salad, grapes, kaffir lime, mint and lemon grass
Recommend: yes
Partially raw Australian beef with a rush of crunch and spiciness.

Lon gabi (RMB¥78) shrimp paste simmered in coconut cream seasoned with palm sugar, tamarind, and served with raw vegetable and crispy pork belly
Recommend: yes
Dip the savory pork with crispy skin into the sweet shrimp paste for maximum goodness.

Tom yum goong (RMB¥78) hot and sour wild prawn soup, galangal, kaffir lime and lemongrass
Recommend: I don’t like tom yum souping in general so I am indifferent to this dish anywhere.

Pad thai gung sod (RMB¥78) fried Thai noodles with tiger prawns and chili sauce
Recommend: no
I don’t care for this particular version of pad thai, which is a bit too saucy for me but there are plenty of other dishes to get here.

Phad phuk bung kapi (RMB¥48) stir fried water spinach with garlic and shrimp paste
Recommend: yes
Water spinach with a slight kick. Definitely the go-to vegetable dish.

Beef basil (RMB¥88) stir fry hand chopped Australian beef, holy basil, chili, and garlic
Recommend: yes
Love the fragrant basil flavor and perfect with white rice. I could actually just eat this with rice and make a meal out of it. Definitely another favorite here.

Pu pad pong gari (RMB¥288) yellow curry crab cooked with galangal and kaffir lime
Recommend: yes
Sweet and creamy curry–also requires white rice to soak up the curry goodness with.

Flip the crab shell cover and reveal the roe!

Gaeng massaman nong gae (RMB¥108) slow braised lamb shank in massamman curry and potatoes
Recommend: yes
So full by this point but lamb curry is also a signature dish here.

Dessert time is never to be missed especially when there is kanom tacoh (RMB¥48) coconut and tapioca pudding and koa-niew moon mamuang (RMB¥48) mango and sticky rice, served with coconut sauce.

Comments

comments