Name: The Spice
Address: ChangDe Road 800, Shanghai China, Shanghai
Telephone: +862162179151
Price range: $$-$$$
Rating: 4.4

Thai Ainong, this restaurant has been open for a long time! The curry crab is delicious, you must order a white rice pearl rice! The water spinach tastes light and delicious! There are three kinds of desserts! It tastes great! The price is not expensive!

泰爱浓，这家餐厅也开很久了！咖喱蟹好吃的，一定要点一个白米珍珠米饭！空心菜味道清淡，好吃的！甜品三个种类！吃起来还是很棒棒哒！价格不算贵！

开了好多年的一家泰国菜，又有新改良，摆盘都是很好看的呢，青木瓜丝色拉好好吃！冬阴功汤好好喝，小食拼盘就稍微一般般了，还点了咖喱蟹和甜品！

A Thai restaurant that has been open for many years, with new improvements, the presentation is very nice, the green papaya salad is delicious! The Tom Yum Goong soup is delicious, the snack platter is a bit average, and I also ordered curry crab and dessert!

很有特色的一家泰国餐厅，放在收藏夹里挺久了，终于有空去拔草了冬阴功汤很香，虾很新鲜泰式菠萝饭用料很丰富，调味也正好，值得一试蝦酱空心菜比较一般，味道比较清淡总体菜量不小，适合3、4个人来吃，口味偏甜，适合上海人口味

A very unique Thai restaurant. I have kept it in my favorites for a long time. I finally have time to pull the weeds.
Tom Yum soup is very fragrant and the shrimps are very fresh
Thai pineapple rice is rich in ingredients and seasoned just right. It&rsquo;s worth a try
Water spinach with shrimp paste is average and tastes bland
The overall portion is quite large, suitable for 3 or 4 people. The taste is on the sweet side, suitable for Shanghainese tastes.

还算不错的泰国餐厅，最爱的居然是龙虾片，哈哈，其他诸如猪颈肉青柠鲈鱼也都还不错吃，关键老板人不错，就餐感觉很好，推荐～～～

It&#39;s a pretty good Thai restaurant. My favorite is the lobster slices, haha. Others such as pork neck and lime sea bass are also good. The key is that the boss is nice and the dining experience is very good. Recommended~~~

泰国味道很浓，装饰也很有自己的民族特色。菜品的味道不错。老板很热情，会说泰语，普通话和上海话。柠香蒸鱼是他们家的特色，蛮好吃的。

Thailand tastes very strong and the decoration is also very ethnic. The dishes taste good. The boss is very enthusiastic and can speak Thai, Mandarin and Shanghai. Lemony steamed fish is a feature of their home, quite delicious.

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Positive reviews

The Spice

The dishes are really delicious, and the environment is very good. It&#39;s great to be able to experience such authentic dishes at this price.

Trip Gourmet Awards

2026  Global 100 - Fine Dining 

Experience an immersive, one-stop culinary adventure at &quot;Taste of China&quot; restaurant.

Strictly speaking, this isn&#39;t an ordinary restaurant. It&#39;s a new space created by Ctrip, combining cinematic experiences with a gourmet dining experience, located underground in the old Shanghai Municipal Government building.

According to CEO Mr. Sun, this &quot;Ctrip Restaurant&quot; caters to international guests from all over the world. Guided by a culinary passport and led by the virtual chef &quot;Cheng Baobao,&quot; guests can enjoy a panoramic view of China&#39;s magnificent landscapes and savor the flavors of various regions within a single dining experience. From Peking duck to grassland hot pot, from Lingnan shrimp dumplings and dim sum to sour soup fish and sweet fermented rice balls, the two-and-a-half-hour meal, guided by naked-eye 3D and interactive projections, and enhanced by the atmosphere of Sichuan opera face-changing and Shaolin monks, is a culinary tour on the dining table.

Shanghai｜Best Female Chef in Asia👩&zwj;🍳Obscura Tangxiang🌟|||Obscura Tangxiang, chef DeAille won the Best Female Chef in Asia in 2021, and the restaurant won one star in the 2022 Shanghai Michelin list🌟
[Star R] Appetizer Tea
The dense foam made of sesame is wrapped with old white tea from Fuding and six-year-old bergamot from Guangxi, but the sesame aroma is light and the sweetness is very high [Laughing and crying R]

[Star R] Appetizer Snacks
Oyster sauce lettuce, soy sauce pickled raw and sweet and sour morels are made with three common seasonings in Chinese people&#39;s homes: oyster sauce, soy sauce, and vinegar.

[Star R] Braised Pork
The plump belly of bluefin tuna is used as the pork belly in traditional braised pork. The tuna is slightly pickled with rice wine, paired with pickled winter dates, mustard seeds, and perilla flowers, but the pickled winter dates are still a bit sweet, which is a bit abrupt...

[Star R] Rice noodle rolls
Fujian Xiaoqinglong rice noodle rolls, the rice wrappers are made into two flavors: traditional original and watermelon, and then nine-year-old sturgeon caviar is added, but I have to say that this rice wrapper is really too sweet...

[Star R] Garlic-flavored red snails
Sliced ​​conchs are added with Cantonese sausages and black garlic, and then stir-fried with rose wine. The conch shells are made with sour plum sauce, smashed and mixed with the conch inside to eat together, with a mouth full of the aroma of white wine.

[Star R] Chicken in a jar
The aroma of pine needles captured me as soon as it was served. Matsutake slices, chicken rolls made from Qiandao Lake black-bone chickens and pink and glutinous water chestnuts are placed underneath, and the dipping sauce on the side comes from Taiwan&#39;s medicinal chicken soup.

[Star R] Dai Sour Soup Fish
Xishuangbanna Sour Soup Fish, the soup base is made by adding sour papaya, lemongrass and other local favorite herbs. The fish meat is the king of fat blackfish. The soup is very authentic, and the sour, sweet and slightly spicy taste stimulates the deliciousness of the blackfish. It&#39;s amazing!

[Star R] Gift of the Earth
Ningbo rice cake is mixed with porcini sauce and salted egg yolk foam, and then shaved with a lot of black truffles. But the quality of black truffles is ordinary and the aroma is not prominent enough.

[Star R] Mapo &quot;Tofu&quot;
Traditional tofu is replaced with beef bone marrow, and beef tendon and beef tongue are added. The beef tendon and beef tongue are stewed to impeccable, and the texture of the bone marrow seems to be really eating tofu, and I like it more and more!

[Star R] Homesickness
Using tomato clear soup as the base, eggs are made into pudding. The freshness of tomatoes is long-lasting, but it is somewhat incompatible with egg pudding in terms of taste.

[Star R] Shacha Beef
The beef is seasoned with shacha, and the spray gun quickly produces a Maillard reaction on its surface, and then the clear soup cooked with shrimp is poured in. The beef melts in the mouth, and the sweetness of the shacha completely penetrates the texture, which is very beautiful!

[Star R] Fresh fish and lamb
Use the Wuzhumuqin sheep from Inner Mongolia + 20-year-old white sturgeon roe to present the fresh flavor. The mutton is fat and lean, and dipped in the aged fermented Laba bean sauce and caviar, the whole salty and fresh taste is pulled up several levels

[Star R] Dessert: A good medicine for relieving summer heat
[Star R] Main dessert: Yue Opera cake
[Star R] Petit Fours
Three and a half hours of dining experience, listening to DeAille talk about the creative inspiration of each dish, even though she is not fluent in Chinese and is still learning about domestic ingredients, but looking at this standing at the door

2026 China 100 - Fine Dining 

I heard that the Black Pearl Butterfly House, which has been open for 12 years, has been transformed into the Saltless restaurant! Located in Wutong District, it boasts a French country-style German design and a chill atmosphere. This restaurant specializes in ovo-lacto vegetarian food, a must-try for vegetarians. The &quot;vegetarian&quot; Wellington Black Pearl is handcrafted by chef Amanda Li! The outer layer is crispy and golden, while the inside is a clever fusion of black truffle, salted egg yolk, and cheese, creating an amazing and layered taste. The Spicy Chicken Vegetarian Meat Chunks taste just like fried chicken. The Huang Feihong chili peppers are fragrant and crispy, with the addition of bell peppers and fried mushrooms, becoming more and more fragrant with each chew. The Banana Parfait features traditional peach shortbread, smooth black sesame paste, roasted bananas, and mascarpone cheese cream, layered upon layered, with a light and silky texture.

This seems to be my first time to Haifang Road. I went to this Italian restaurant which is said to be opened by Italians in Shanghai. I booked a seat during the restaurant week because the reviews showed that it had a high score. The environment in the restaurant was very good. It had a casual feeling of eating Western food abroad, which I quite liked. The Champion pizza tasted good, the cream screw pasta was average, and it was basically the same as what I ate in other restaurants. The coffee was a bit expensive at 35 yuan a cup.

Visited his restaurant again. I have to say that when it comes to Chaoshan cuisine, his restaurant has always been in the top three in my heart. But I felt a little disappointed this time.
I ordered the classic foie gras and oyster pancakes, which were quite satisfactory and of the usual high standard.
But I tried to order a jade fish, which was a little disappointing. The price-performance ratio is very poor. Not to mention that the key point is that it is a little greasy after the bomb, and the store did not match it with a little dipping sauce to relieve the greasiness. This one costs 68 yuan, which is very expensive.

Although it was a meal I had before, I was very impressed, not only because it was delicious, but also because it was innovative and good-looking.
[Taste]
|Black Truffle Hot Spring Egg^I recommend trying it. The egg tastes great, and paired with black truffles, it&#39;s delicious.
|Wellington Foie Gras Steak^Recently, it&#39;s been quite popular, and many restaurants have introduced Wellington. In addition to steak, this restaurant also adds foie gras, which is even more delicious.

The Spice

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