MJ Thai Cuisine
160, WuChang St
Hours: 11 am-2 pm,
No service charge.
Credit cards not accepted.
Although MJ Thai Cuisine recently opened, it is already a hit among office workers in the China Medical University Hospital area. Its first floor serves Thai-style snacks while the second floor is reserved for banquets or table set meals. Every course is prepared with the signature sour and spicy flavors of Thai cooking, with zesty lemon juices adding to the refreshing, appetizing eating experience. Owner Mico, regularly seen running in and out of the kitchen, is also a fluent English speaker and shares a love for good food and creativity for new flavors with Chef Jason, who graduated from Providence University's Department of Food. He prepares over 50 different dishes, with well-known Thai entrees like Thai-Style Lemon Sea-bass (NT$260), Stir-Fried Water Spinach with Shrimp/Chili Sauce (NT$80), Lemongrass and Seafood Soup (NT$200), Thai-Style Roast Pig (NT$130) and Shrimp Pancake (NT$200) made with a colorful variety of seasonings and spices like lemongrass, fish sauce, lemons, shallots, chilis and red/yellow/green curry. To make these more healthy, they are prepared with little oil and salt. --By Wang Xiao-ling, translated by Naomi Lai
A. Coconut's hip Southeast Asian vibe strikes you as soon as you walk in, with Thai decor and colors mixing with a chic lighting and design, including the turquoise and red lit bar area.
B. The combination of juicy, tender chicken breasts and red curry sauces in the Chicken with Red Curry and Coconut Juice (NT$130) are great on rice. The chef's heating skills need to be exact to regulate the sweetness of the coconut juice to the right level.
C. Shrimp Pancake (NT$200) are arranged like the rays of the sun, and are crisp on the outside and soft on the inside.