Grilled Thai Delights: Authentic Thai Cuisine Served Spicy and Hot

Article & Photography by Chi Binghui

 

Too hot in summer to eat? Refreshing and appetite-whetting Thai food with sour and spicy flavors is just what you need. Junpin’s sixth-floor “Le Bar,” known for its burgers, has launched the summer festival event “Passion Grill Thai Delicious” to welcome the summer vacation. A Thai head chef takes over the open-air bar every evening to grill meats and seafood on charcoal, filling the air with mouthwatering aromas.

Thai head chef Pikul Li (Li Longwu) brings over 30 years of culinary experience, having worked at renowned restaurants under Thailand’s well-known “Silom Village Group.” He showcases authentic skills in this food event. The menu features Taiwanese favorites such as Thai Yellow Curry, Thai Spicy Chicken, Thai Spring Rolls, Stir-fried Water Spinach, various cold salads, along with less common local offerings like Banana Leaf Coconut Curry Seafood, Money Prawns, Thai Century Egg Salad, Thai Glass Noodle Salad, and Spicy Shrimp Rice Paper Rolls. All sauces are imported from Thailand, bringing diners closer to an exotic culinary culture.

Another highlight is the open-air charcoal grilling of premium meats and seafood, including U.S. prime ribeye, pork tenderloin, Hokkaido scallops, and king prawns. These are then coated with spicy sauce blended with garlic, shallots, lemongrass, fish sauce, and Thai soy sauce, creating a flavor profile that’s sour, spicy, sweet, and aromatic. Pair your meal with Thai pineapple juice, pandan leaf juice, longan juice, Thai milk tea, or choose from imported red and white wines. All dishes are available à la carte starting from NT$220.