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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > January 2009

Thai Work

A.

Thai Work

B.

Thai Work

36, GongYi Rd, Sec 2
(04) 2319-5252
Hours: 11 am-12 pm
10% service charge.
Credit cards accepted.
B1F parking.

The exterior of this unique-looking Thai restaurant uses tightly-spaced bamboo sticks. Run by the owners of the popular Tea Work teahouse, Thai Work has the same spacious, comfortable dining area, an ideal atmosphere for gatherings of friends and family. The charismatic Thai chef, Thiphaya Tseng, creates not only various authentic Thai dressings but also uses her magic to come up with about 200 flavorful Thai delicacies, with prices ranging from NT$180 to NT$780. --By Niang Chen, translated by Ann Lee

A. The entire restaurant is the creative work of a well-known architect. Individual villa-style grass huts, extending corridors and gazebos exude a zen-like ambiance.

B. This Thai Work Combo (NT$480) dish comes with sausages in three flavors (NT$220 a la carte). These handmade sausages are marinated with Thai spices, as well as curry, ginger and lemon juice. Dipping them in a Thai spicy sauce creates multiple layers of texture. Vietnamese-style Pork Rolls with Shrimp in Lemon Sauce (NT$220 a la carte) and Deep-fried Shrimp (not available a la carte) both have a crunchy dough on the outside and are great appetizers.

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