HOME > NORTH
TAIWAN > TAIPEI > DINING >
FUN MAGAZINE, December 2003.
45, ZhongXiao E. Rd., Sec. 4, 11F (Inside ZhongXiao
Credit cards accepted; 10% service charge
YOUR RATING & REVIEW | VIEW
VISITOR RATINGS & REVIEWS
you enter Patio Thai Contemporary, you step into the
atmosphere of an elegant Phuket hotel, and can smell
the fragrance of imported Thai spices such as lime leaves,
lemongrass, citronella, peppers, curry and mint. The
Thai chef only chooses natural ingredients. Using natural
herbs instead of artificial flavorings, he creates course
after course of healthy, low-fat, low-calorie dishes.
There are three types of distinctly spicy and fragrant
homemade curry--red, green and yellow--that go with each
dish. When enjoying the Crab Stir-Fried In Curry Powder
Sauce (NT$450), the fragrance overwhelms the senses.
The flavor-filled Oven Baked Chill Clams Accompanied
With Shrimp Crackers (NT$260), the fresh and spicy Grilled
Beef Sirloin With Zesty North-Eastern Dip (NT$280), and
the Prawn Tom Yum Soup (NT$280/NT$100) all stimulate
the appetite. There is also Thai Iced Tea (NT$80), Lemongrass
Tea (NT$100), or fresh-squeezed South Pacific-style fruit
juices, whose flavors are refreshing, and whose colors
are reminiscent of Phuket's brilliant sunlight. Everything
gives you the feeling of being on a passionate Thai island
savoring the ocean atmosphere while enjoying fine cuisine.
-- By Josie Wu, translated by Clint Munkholm