Barbecue that's "Thai"ly delicious！Authentic Thai cuisine served hot and spicy

Text and photos by Chi Binghui

Too hot in summer to eat much? A tangy and spicy Thai meal is the most refreshing and appetizing choice. Le Bar on the sixth floor of Junpin, famous for its burgers, has launched the “Passion BBQ Thai Delights” summer festival to welcome the holiday season. Every evening, a Thai head chef takes over the open-air bar to grill meats and seafood on charcoal, filling the air with mouthwatering aromas.

The Thai head chef, Mr. Pikul Li (李龙伍), has over 30 years of culinary experience, having worked at the renowned “Silom Village Group” restaurant chain in Thailand, mastering truly authentic flavors. The menu for this food event includes Taiwanese favorites such as Thai Yellow Curry, Thai Spicy Chicken, Thai Spring Rolls, Stir-fried Water Spinach, various cold salads, as well as 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 the foreign dining culture.

Another highlight is the open-air charcoal grilling of premium meats and seafood, including U.S. prime beef short ribs, pork tenderloin, Hokkaido scallops, and king prawns. These are then coated with spicy sauces mixed with garlic, shallots, lemongrass, fish sauce, and Thai soy sauce, combining sour, spicy, sweet, and fragrant flavors. Pair them with Thai pineapple juice, pandan leaf juice, longan juice, Thai milk tea, or opt for imported red or white wine. All dishes are available à la carte starting from NT$220.