Handcrafted Thai Cuisine: Chef Ah Ming’s 2cm Ultra-Thick Moon Shrimp Patties Amaze

 
▲ Have you ever seen such thick Thai-style shrimp patties? (Photo by reporter Huang Kexiang)

Reported by Chen Ziying / Special Feature

When it comes to Thai cuisine, one might think of common stir-fries, spicy and sour soups, or shrimp pastes—all with flavors so tangy and spicy they make your mouth water. But if you want to witness a chef’s true skill, believe this “2cm-thick moon shrimp patty” can showcase its extraordinary qualities.

The mastermind behind these creative dishes is a talented chef who started as a dishwasher at just 13. Much of his culinary knowledge was “picked up” through observation. (Photo by reporter Huang Kexiang)

This ultra-thick moon shrimp patty comes from Chef Li Mingzhu, head chef of the Thai restaurant at a five-star hotel, affectionately known as “Chef Ah Ming.” His innovative dishes have won over even the pickiest gourmets while preserving traditional methods. When asked about the biggest characteristic of his Thai cuisine, Chef Ah Ming said, “Many people say my specialty is creativity, but I believe it’s experience.”

Foodies know that they can enjoy uniquely different Thai food here, but what’s even more admirable is the Thai chef’s background. Chef Ah Ming left home at 13 to work as a dishwasher in various restaurants and help clean fish. Originally, he worked to support his own education, but by chance, he became an apprentice. He not only studied every step carefully but also often “picked up” skills from other chefs. Step by step, by the age of 23, Chef Ah Ming had become the head chef at the Sheraton Hotel in Thailand.

Chef Ah Ming said, “In my spare time, I don’t have much entertainment—I just keep experimenting with dishes at home. Often, drawing on my past experiences working and apprenticing in Thai restaurants, combined with current inspiration, I instantly think of how certain ingredients prepared in special ways can create amazing flavors.”

One example is his Thai prawn spaghetti, which Chef Ah Ming highly recommends. He said that when eating Italian pasta, it often gets boring toward the end—and that simple observation led him to incorporate Thai elements. Using prawn tails as the main ingredient, along with pineapple, tomato bits, onion, garlic, and kaffir lime leaves, he blends butter with red curry, coconut milk, fish sauce, and chili sauce to perfect the flavor. The result is a creamy Thai-style spaghetti that’s rich yet not greasy, bursting with aroma, and incredibly satisfying with large prawns—arguably a perfect fusion of Thai and Italian cuisines.

▲ Thai prawn spaghetti. (Photo by reporter Huang Kexiang)

If you prefer rich flavors, don’t miss the curry pumpkin beef. Chef Ah Ming cuts pumpkin into chunks and simmers it with the star ingredient—beef ribs—and yellow curry. He uses the hollowed-out skin of steamed pumpkin as a serving vessel, placing the stewed beef and curry inside. He recommends eating it with handmade Thai rice pancakes. Dipping the rice pancakes in the yellow curry is his suggested way to enjoy it—the slightly crispy yet chewy texture makes it addictive.

 
▲ The zigzag-shaped bowl for the curry pumpkin beef is also hand-carved by Chef Ah Ming. (Photo by reporter Huang Kexiang)


▲ The “Thai national soup,” spicy and sour shrimp soup. (Photo by reporter Huang Kexiang)

Known as the “Thai national soup,” this spicy and sour shrimp soup takes the tangy and spicy flavors of Thai cuisine to the extreme. The broth is simmered with nine spices including lemongrass, galangal, kaffir lime leaves, and coriander roots, fully extracting their aromatic essence. Fresh milk is even added at the end to create a rich and creamy taste.

Chef Ah Ming says that another crucial secret to making great food is “handmade” preparation. Traditional methods emphasize the experience of handcrafting. Even though machines have replaced manual labor, certain steps should still be done by hand to preserve the “spirit” of the dish while innovating. That spirit is the commitment and respect for traditional techniques.

 
▲ Over 80% of the spices and ingredients used in the restaurant are personally selected by Chef Ah Ming in Thailand—an insistence that leads to delicious dishes. (Photo by reporter Huang Kexiang)
 
【Sheraton Taipei Sukhothai Thai Cuisine】
Address: 2F, No. 12, Section 1, Zhongxiao East Road, Zhongzheng District, Taipei City
Business Hours: Lunch 11:30–14:30, Dinner 18:00–22:00
Reservation Tel: (02) 2321-1818
 
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