When it comes to Thai cuisine, Shanghai is full of classic takes on the Land of Smiles’ favorite fare. These menus feature the likes of pad thai, green papaya salad, tom yum soup, coconut milk-laden curries, and mango sticky rice – usually tempered for local tastes. 

Phad Thai, KIN Urban Thai

Som Tam Pounded Green Papaya Salad, KIN Urban Thai

Cheaper than a flight ticket to the islands, we’ve rounded up a handful of our go-to Thai spots around town when the craving for vacation is high but the number of remaining holidays is low. 

Thai Mussels, KIN Urban Thai

Hidden Thai Bistro

Situated on Panyu Lu, Hidden Thai Bistro opened in the middle of COVID 2020, when all of Shanghai was pining for that Thai getaway. And Hidden Thai Bistro serves that getaway up with a side of lemongrass tea, Thai basil, and citrus.

Boat Noodles (RMB45)

The pan-Thai cuisine on offer traverses Isaan food from the north to the robust coconut curries of the south, with niche Thai fare not found elsewhere around town. But, of course, iconic plates, like papaya salad, tom yum soup, stir-fried morning glory, and pad krapow are available. 

Chicken Pad Thai (RMB45)

Chicken Pad Thai (RMB45), for example, is textbook Bangkok, exactly the way we crave it. Arguably one of the most veritable versions in the city, the pad thai boasts a balanced spread of the five tastes – sour citrus, umami wok hei, sweet crushed peanuts, savory fried egg, and the obligatory spice. While the sweetness is dialed up slightly higher than we would prefer, it’s the overall equilibrium of flavors that tends to be missing outside of Thailand, one that is oh-so close at Hidden Thai Bistro. 

Boat Noodles (RMB45)

But the restaurant’s real sleeper is a humble bowl of Boat Noodles (RMB45). Full-bodied, the murky, dark chocolate-hued broth sees floating bits of stewed pork and seasoning, ensuring an explosion of flavor in each spoonful. Sweet from the first sip, the broth unfolds with savory and spiced notes owed to anise and cinnamon – a comforting bowl of goodness regardless of age or upbringing.  

A heaping portion of flat rice noodles swim in the opaque soup along with boiled pieces of pork liver, tender pork slices and bouncy pork balls, making for a full meal.

We heard mixed reviews from Thai friends regarding some of the other items from the expansive menu, so venture out of commonly ordered dishes at your own risk – a risk we deem worth taking.

Hidden Thai Bistro, 395 Panyu Lu, by Xinhua Lu, 番禺路395号, 近新华路.

Mi Thai 

A contemporary Thai restaurant backed by the Willis Group (Mr Willis, BOR Eatery, Henkes, Mi Mian Hui Xin, Something, Junn Izakaya) Mi Thai first opened back in 2010 along the tree-lined streets of Anfu Lu. A key draw, Mi Thai offers a lunch set for RMB108 where diners can select three mains, each in petite portions.

Tom Yum Seafood Soup (RMB68) 

Options start with Tom Yum Seafood Soup (RMB68) – overflowing with jumbo prawns, squid, tomatoes and mushrooms in an equal parts tart and spicy soup. 

Yellow Curry Seafood (RMB98) 

The Yellow Curry Seafood (RMB98) is a rich and heavily-spiced gravy spooned over prawns, squid, clams, tomato, potato, cauliflower, long bean, snow beans, corn, Thai eggplant, and straw mushrooms. Rice is a must for sopping up every last drop. 

Perfect for these last days of warm weather, the Thai Beef Salad (RMB88) (bottom right) is all about thinly-sliced and marinated beef tossed in an herbaceous citrus vinaigrette (made of mint, onion, chili, and lime) with a backdrop of Thai eggplant, tomatoes, cucumber, and celery. 

Coconut Milk Rice Cakes (RMB52)

Mi Thai, 2/F, 195 Anfu Lu, by Wulumuqi Zhong Lu 安福路195号二楼, 近乌鲁木齐中路.

Si Mian Tai | 四面泰

When Thai flavors and hotpot meet, our mouths water, our stomachs rumble, and our hearts fill with glee – a union of two of the very best.

Tom Yum Broth with Lobster Head and Shrimp (RMB78) and Thai Coconut Chicken Broth (RMB78)

And Si Mian Tai is just that, a Thai-inspired hotpot restaurant that surprisingly ladles out some genuine Thai soup bases, like Tom Yum Broth with Lobster Head and Shrimp (RMB78), Thai Coconut Chicken Broth (RMB78), and Thai Curry Broth (RMB78), despite its mall basement location. A two-broth combo hotpot goes for RMB88. And drinking the soup is highly encouraged as its loaded with the refreshing and full flavors of Thailand without the excess oil at times found in hotpot. 

Tom Yum Broth with Lobster Head and Shrimp (RMB78) and Thai Coconut Chicken Broth (RMB78)

In place of the usual DIY hotpot sauce setup, there are three dipping sauces – a fiery herb and citrus sauce (akin to Thai nam jim talay), a sweet and sticky chili jam (nam prik pao), and a Chinese chili crisp oil.

Hotpot Sides

But from here, the experience leans more towards hotpot, with routine hotpot-style ordering for all matter of seafood, beef cuts, vegetables, shrimp and meat balls, and tofu products. 

Coconut Pudding (RMB36)

While mango sticky rice is what most think of with Thai desserts, the real standout at Si Mian Tai is the Coconut Pudding (RMB36) – a hollowed out coconut filled with cold, luscious coconut custard. The walls of the coconut are still lined with the fruit’s meat, so the alternating crunch and slippery pudding make for the ideal contrast. Thoughtful yet simple, this dessert embodies a Thai vacation. 

The average check comes out to about RMB150 a person, making for a budget-friendly ‘escape to the islands.’

Si Mian Tai 四面泰, LG1-143 iapm Mall, 999 Huaihai Zhong Lu, by Shaanxi Nan Lu, 淮海中路999号环贸IAPM广场LG1-143, 近陕西南路.

Silom Road Boat Noodles | 是隆路船面 (Shi Long Lu Chuan Mian)

Meant to mimic a market food stall on a Bangkok backstreet – replete with plastic tables, stools, and a tented awning – Silom Road Boat Noodle is a rickety, semi-outdoor construction on Xinzha Lu (plus a second location on Donghu Lu and a third on Weihai Lu) doling out one thing and one thing only – beef broth Thai boat noodles. 

Boat Noodles (RMB48)

Available at different price points (based on variety of beef parts preferred), bowls range from RMB48-68, with meat options spanning shredded and juicy Angus beef, sliced beef tenderloin, firm yet springy beef meatballs, and pleasantly gelatinous beef tendon.
 

The next choice is carbs – of which there are also four to choose amongst – rice noodles, rice vermicelli, flat rice noodles, and squiggly bamboo egg noodles. But the showstopper is the broth, layers of meatiness packed into its depth that only comes about from hours upon hours of simmered beef bones, meat and a slew of aromatics. 

The soup is presented with morning glory greens, sprouts, and an abundance of fried shallots and garlic, plus Thai basil, lime and chili vinegar on the side for added fragrance and brightness.

Silom Road Boat Noodles是隆路船面, 1311 Xinzha Lu, by Shaanxi Bei Lu, 新闸路1311号近陕西北路.

Tai Bai Zan · Tai Guo Shi Dang | 泰百贊 · 泰國食檔

According to the Bangkok Post, fish ball noodle soup began with the popularity of a few street stalls on Charoen Krung Road nearly a century ago, and grew exponentially from there.

Now as synonymous with Thailand’s capital city as papaya salad and pad thai, fish ball noodle soup can be found at nearly every market and street corner across this megacity.

Bangkok Clear Broth with Bamboo Noodles (RMB48)

The makings of a proper Bangkok-style fish ball noodle soup comes down to two key components: the broth – usually a clear pork rib stock or a tom yum translucent broth, both heavier on spice and acidity; and the fish balls – umami-rich and bouncy, customarily a blend of a firmer fish such as snapper plus shrimp or cuttlefish.

If you’re lucky, you’ll also enjoy some extra fishcakes and fish dumplings tossed into the steaming pot, along with tofu puffs and your choice of egg noodles, wide or thin rice noodles, or a mix of the three. 

Owned by a Bangkok native, Tai Bai Zan in Shanghai is serving up the closest soup to Bangkok’s original style we’ve found to date.

Of the two soup options, we gravitate towards the Hot and Sour Clear Broth (RMB50) over the Tom Yum (RMB50), with a choice of wide rice noodles or alkaline noodles. 

Toppings are generous for the price, a brimming bowlful of fluffy fish and beef balls, a minced pork patty, fish cakes, ground pork, crispy pork cracklin’ pieces and fried wonton skin.

The broth is herbaceous and liberally spiced with aromatics, covering the five tastes (sweet, sour, savory, bitter, and umami) that bona fide Thai cooking nails so well. 

Tai Bai Zan · Thailand Food Stall  泰百贊 · 泰國食檔, B2, 1601 Nanjing Xi Lu, by Changde Lu, 南京西路1601号B2, 近常德路.

Tai Shi Shou Thai Tea Restaurant | 太食獸泰式茶餐厅 (Tai Shi Shou Tai Shi Cha Can Ting)

If you’re looking for a culinary Thai immersion, look elsewhere. If you’re looking for fast, casual Thai in a relaxed setting, Tai Shi Shou Thai Tea Restaurant is your new favorite lunch hangout. 

While some of the dishes are presented for pure wanghong purposes (like shrimp cakes in a heaving portion served atop a scale), the majority are well-seasoned, cooked right, and boasting proper Thai flavors. 

Papaya Salad (RMB36)

Take the Papaya Salad (RMB36) for instance, heavy on the fish sauce in the best of ways, it’s the closest rendition of this salad we’ve found lately outside of Bangkok. With equal parts chili heat and punchy sauce, the shreds of young papaya and carrot are studded with crushed peanuts, crispy dried shrimp, herbs, and cherry tomato halves. We’ll take two please. 

Tom Yum (RMB58) – Prawns, assorted mushrooms, stewed tomatoes, cooked squid

Green Curry Chicken (RMB57) 

A verdant Green Curry Chicken (RMB57) is thick with coconut cream. Bobbing winter bamboo and chunks of chicken in various sizes float along the top, swelling with the curry’s lemongrass-forward spice. Reinforcements of bean sprouts and slivers of gumball-sized Thai eggplants transform the bowl into something more aligned with what you’d find on an actual Thai island, despite being a four-hour flight away.

Pad Thai (RMB36) 

Choose between chicken or prawns for your Pad Thai (RMB36) – a excellent iteration of Thailand’s national dish. There's silken rice noodles, house stir-fried tofu, scallions, beans sprouts, fried egg and a pop of citrus. Albeit a bit under-seasoned compared to our Bangkok preferences, this can easily be remedied by asking for more spice and lime, as the potential is already there. 

Salt Grilled Fish by Railway Market (RMB98) 

A must-order on the menu, the Salt Grilled Fish by Railway Market (RMB98) is a plump filet of tilapia; stuffed with lemongrass, galangal and Thai basil; encrusted in salt and baked to a supple tenderness, the flesh flakes away from the bone by the mere nudge of a fork. 

Pro tip: Request a double portion of that green Thai chili sauce ahead of time. Trust us, you’ll want more.

Toast with Pandan Leaf Sauce (RMB18) 

A guilty meal culmination, the Toast with Pandan Leaf Sauce (RMB18) delivers exactly as described – simple toasted white bread squares smeared in a thick dollop of pandan butter. The grassy vanilla fragrance is enhanced by a hint of coconut's subtle sweetness, with a slatherable consistency like condensed milk.

While it's an obvious step up from the median quality of Thai food in Shanghai, some dishes have an indelible Chinese undertone to them, as if they’ve traveled from Bangkok via Hong Kong. 

This isn't a deal breaker for us, especially considering the price point. But it’s still not quite the Thai restaurant we’re looking for, even though we will probably be back for more. 

Tai Shi Bast Thai Tea Restaurant 太食獸泰式茶餐厅, 88 Yuanmingyuan Lu, by Beijing Dong Lu, 圆明园路88号, 近北京东路.

Urban Café

In 2023, Urban Café in The Sukhothai Shanghai welcomed Chef Anchalee Luadkham to the team with open arms. Hailing from northern Thailand – from a village near Chiang Mai – Chef Anchalee began her cooking experience alongside her grandmother – the town’s unofficial chef for all social gatherings, like weddings, holidays and celebrations. 

Since then, she has worked as a chef for over 10 years and cooked for the Thai royal family, celebrities like Jackie Chan, Pierce Brosnan and Chadwich Boseman, as well as Queen Elizabeth II.

Urban Café offers more than 30 Thai plates, with seasonal favorites that provide diners with an unexpected, and much-needed, escape to Southeast Asia.

Larb E-San Moo (RMB118) 

Begin with a traditional northern salad, Larb E-San Moo (RMB118) – a base of spicy, minced pork, tossed with roasted sticky rice powder, chili, mint, and lime – scooped onto a wrap made from lettuce and endive leaves.

Northern Thai cuisine is influenced by the countries it shares a border with – like Laos, where this spicy salad originates. To tame the level three chilis spice rating mentioned on the menu, we suggest a hefty scoop of sticky rice.
 

Kanom Jeen Narm Ya Pu (RMB138)

Chock-full of tender crab meat flakes, the Kanom Jeen Narm Ya Pu (RMB138) is a creamy coconut crab curry, paired with alternating stripes of butterfly pea flower-dyed rice noodles and conventional white rice noodles for dipping into said curry.

A sprinkling of crushed peanuts, bean sprouts and an assortment of herbs add texture, freshness and aroma to this hearty stew. 

Deep-Fried Marinated Soft Bone Pork Rib (RMB188) 

As an homage to her roots, the Chiang Mai-style Deep-Fried Marinated Soft Bone Pork Rib (RMB188) is a commonly eaten street snack in Chef Anchalee’s hometown.

First fried, then grilled, the pork morsels are best enjoyed with galangal, sriracha chili dip, and rice, just like Chef remembers eating it during her childhood.  

A number of other Thai classics can still be found on the menu – like green papaya salad, tom yum soup, pad Thai, and a smattering of green, red, yellow and Panaeng curries – but we highly recommend venturing into the lesser known Chiang Mai selections for an authentic taste of Chef Anchalee’s roots. 

Urban Café, 1/F, 380 Weihai Lu, by Shimenyi Lu 威海路380号1层, 近石门一路.