Newman Huo

LOCATED prominently in Shekou's Sea World, next door to Starbucks and directly across the plaza from the Minghua ship, the restaurant Thai Orchid claims to offer authentic Thai cuisine.

The restaurant, run by Shenzhen businesswoman Shirley Wu and her Australian husband Ian Jones, has indoor and outdoor seating with wheelchair and pram access.

Since it opened last September, the restaurant has attracted a mix of Chinese customers and foreigners, plus a lot of guests from nearby hotels and overseas businessmen.

To provide authentic Thai cuisine, the restaurant employs three experienced Thai chefs, two of whom have been working in Shenzhen for four years.

For those who think Thai food is always spicy, Thai Orchid allows customers to decide just how spicy they want their dishes cooked.

The steamed sea bass (95 yuan), enough for two people, is one of the most popular dishes on the restaurant's extensive menu. Cooked in a spicy juice made using lemongrass, garlic, lime juice, chili, coriander, sugar and fish sauce, the whole sea bass is served in a fish-shaped table-top cradle mounted on a burner.

Tom yum goong (160 yuan), which is enough for five people, is a spicy and sour soup made using fresh prawns, garlic, galangal, chili, kaffir lime, fish sauce, onion, mushrooms, lemongrass and milk, and has a delightful flavor, which hits all the taste buds simultaneously.

Papaya salad (45 yuan) combines green papaya with bean shoots, tomato, cucumber, peanut, and is drizzled with lime juice, fish sauce, sugar and garlic. A topping of fresh prawns creates a salad that has great taste and color, and is also perfect for a light lunch.

The red duck curry (65 yuan) is a popular choice, and contains duck, tomato and pineapple in as picy mix of coconut milk, lemongrass, shallot, sweet basil, kaffir lime peel, galangal, and other Thai spices. This is best eaten with the Thai jasmine rice.

Prawn spring rolls (55 yuan) comprise prawns wrapped with bean shoots, cabbage, carrot, mushroom and garlic-flavored glass noodle in pastry, deep fried golden brown and served with sweet plum sauce.

Thai Orchid also has a range of international wines to match the variety of Thai food provided in the restaurant.

"My philosophy is that when a customer dines at Thai Orchid they should remember the quality and flavor of the food plus the elegant ambience and not the price of the wine - that's why we have some of the lowest wine prices of any western restaurant in Shekou," said Jones.

In January, the restaurant invited 12 regulars taste 16 dishes and five wines. They had to give each dish a score for visual appeal, taste and value plus a general comment. Based on the results, the restaurant introduced eight dishes in a special menu after the Spring Festival. The new dishes are being well received by both old and new customers.

The restaurant will be introducing a new dessert menu this summer with gelato and tasty new ice cream flavors plus some unique "signature" desserts.

The restaurant also offers takeaway meals and provides free delivery to homes and offices in Shekou.

Address: Shop 113A, Sea World, Taizi Road, Nanshan District

Phone: 2682-5847

Caption：

1. Wichian Sriyangnok, a senior Thai chef in Thai Orchid, works in the restaurant.

2. The outlook of Thai Orchid in the Sea World in Shekou.

3. The steamed sea bass

4. Tom yum goong

5. Papaya salad

6. Red duck curry

7. A typical lunch in Thai Orchid.