HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE October 2012
　

	Thai Village By May Chen Translated by Angel Pu 3, Lane 175, ZhongMing S Rd, West Dist. (04) 2301-1239 Hours: 10:30 am-2:30 pm, 5-9 pm (closed Sundays) Credit cards not accepted. No service charge. Thai Village owner Ms. Mu began working in the restaurant business at the tender age of 17, before later deciding with her sisters and a niece to move to Taiwan and open their own restaurant. After arriving, they spent a couple years getting started, first as night market vendors before later opening their current establishment, offering authentic Thai cuisine in what is the fulfillment of their dreams.
	The ingredients for the made-to-order Seafood Tom Yum Soup (NT$150) include pork bones, onions and tomatoes with cuttlefish and mushrooms. To balance the sour, spicy flavors, milk is added to the broth to provide a smoother taste that has a hint of lemongrass aroma.
	The Banana Cake (NT$50) dessert exudes the appetizing fragrances of milk and fruit. While it might sound like a simple dish to prepare, it actually takes some skill to create the crust and control the heat properly during baking. The resulting amazing combination of crispy crunchiness, banana aroma and special flavor of Thai condensed milk makes this dish a popular dessert.
	Unlike a standard green papaya salad, this Green Papaya Salad with Salted Egg (NT$100) has the unique flavor of salted eggs with beans and shrimp.
	One of the restaurant's most popular menu items, Three-Flavored Fish (NT$220) features a crispy fried mouthbreeder drizzled with some specially-made Thai sauce. In addition to sweet-and-sour flavors, it also offers diners the taste of various herbs including ginger and lemongrass.
	Using Taiwanese Hakka rice noodles as a replacement for "pho" noodles, the Sour and Spicy Stir-Fried Rice Noodles with Seafood (NT$100) successfully combines a Thai recipe with Taiwanese ingredients. The unique taste of rice noodles and Chinese broccoli definitely makes this a very tasty entree.