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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > January 2010

Empire Bangkok Thai Resturant

A.

Empire Bangkok Thai Resturant

B.

Empire Bangkok Thai Resturant

94, DongXing Rd, Sec 2
(corner of DaDun 2nd St)
(04) 2471-2298
Hours: 11 am-2:30 pm, 5-10 pm
Sat & Sun 11 am-10 pm
Credit cards accepted.
10% service charge.
Parking available.

Chef Jiang, a second-generation Chinese immigrant from northern Thailand, prepares plate after plate of authentic northern Thai cuisine here. His years of experience and the resulting sour, sweet and spicy flavors mean that for diners it is love at first bite when enjoying the food at Empire Bangkok. By request, orders may can also be customized according to customers' desired flavors. The daily Business Lunch Set starts from NT$99 (with no service charge) and is also definitely worth a try. --By Niang Chen, translated by Naomi Lai

A. Green Curry Chicken (NT$250) is more spicy than red curry, and made with imported Thai green peppers, coconut milk, lemons, lemongrass and basil. It is the favorite entree among many foreigners.

B. Boneless Chicken Quarter with Pepper Sauce (NT$250), Pork Slices with Thai Dip (NT$250), Thai Milk Tea (NT$60): Marinaded and then fried, the chicken leg is served with sauce and has a mix of sweet, sour and spicy flavors. Different from most other restaurants, Empire Bangkok's version of this chicken dish is prepared Yunnanese style, using black vinegar for a sourness. The pork used in the Pork Slices with Thai Dip is thinly sliced to the point it is near-transparent, then mixed with Sichuan peppers, sesame oil, baoko cardamom oil, scallion oil, sesames and spices. The meat is tender with each bite and the sauce is flavorful, but not overpowering.

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