ร้านแสตมป์อาหารไทย Thai Restaurant 詠順小吃 泰國料理 — Restaurant in Taoyuan City

A friend recommended this Thai restaurant that near Taoyuan Train Station. I recommend the steamed lemon fish, Matsusaka pork, and moon shrimp cake. The lemon fish is fresh and tender, with a mild spiciness suitable for those who don’t like spicy food. The Matsusaka pork is crispy and delicious even without sauce, and the moon shrimp cake is enormous, making it ideal for groups of four or more. Other dishes like shrimp paste water spinach and the spicy and sour shrimp soup are also great, with the soup offering a balanced level of heat and fresh shrimp. The restaurant’s atmosphere is ordinary, but the authentic flavors make it a solid choice for Thai cuisine in Taoyuan. Overall, it’s tastier than chain restaurants, though not the...

Very bad service, I sent 1000 nt for 2 person dinner i ordered the shirm cake and they said me delay 30 minutes is ok , but I saw they sirved another 3 tables customers who arrived late than us, in final delayed more than 1 hour so we did not eat inside the restaurant but pack to home , we canceled the Juice jar but they served after minutes , the taste not according the price , the pork too hard and dry , I can't understand why so many people wait for to eat in this bad place, I went to so many thailand restaurants in before and this is the worst I advice keep far...

在桃園後車站的東南亞料理一條街的泰式料理店，裡面的員工全部都是泰國人，連點餐的時候都是寫泰文。但當天用餐竟然全部都是台灣人。 點了：差胎、趴胎、檸檬魚、蝦圈、炒芥藍菜。 整體口感上應該是已經結合台灣人的口味，與在泰國當地吃到的口味，有一些些不同。但是優點是，竟然有只有泰國才有賣的蝦圈。 差胎，口味偏奶，缺少了茶葉的香氣，然後上來竟然是偏溫的，冰塊竟然沒有比奶多，讓我蠻驚訝的，哈哈。 趴胎，用的河粉口感比泰國吃到的更難咬，是比較偏向酸辣粉的那種口感，然後沒有加到糖粉(在餐具的地方，記得要拿)，有點可惜。口味偏酸偏鹹不是泰國的甜度。但是豆芽菜一樣是吃生的。 檸檬魚的肉蠻緊實的，不是用軟趴趴的魚。口味上還蠻酸的，然後因為有檸檬，經過煮後，湯汁會有一點點檸檬皮的苦。 蝦圈，炸的很酥脆，但是裡面的蝦泥沒有很彈牙，裡面有點糊糊的。然後甜辣醬味道比較酸不是甜的。算是稀有的料理但是沒有到必點不可。 炒芥藍菜就蠻台的，因為沒有點蝦醬口味。 The restaurant is located on the Asian food street in 桃園. The employees are all Thai and use Thai to write our order, but all of the customers are Taiwanese. We ordered Thai milk tea, Pad Thai, lemon fish, and fried kale. The flavor of the Thai milk tea is more milky and has less aroma of tea. The temperature of the milk tea is warm. "Not ice-cold" surprised me. The texture of Pad Thai is more like chutney, so it is hard to chew. The sugar is set beside the tableware. The flavor is a little salty and acidic without sweetness. But similar to Thailand, the bean sprouts are also raw. The lemon fish is firm. Due to the lemon being cooked, the bitterness from the skin of the lemon is cooked into the dish. The shrimp circle, which I only saw in Thailand and is seen in Taiwan for the first time, is not elastic but slimy, although the outer texture is crispy. The sauce is more acidic without sweetness. It is a special dish but not recommended. The fried kale is a social norm due to it being the style without...