Lai Lai Lai (来来来) is a casual Thai restaurant in Shanghai that channels Bangkok’s street energy, serving up classic dishes from The Land of Smiles and Jiangxi inspirations from its founding chef’s hometown.
The space is small and cozy, echoing Thailand’s street-side eateries with brightly colored tables and metal stools, located across from the United Valley complex. It’s an easy to miss spot unless you know where to look.
It’s a passion project led by chef Luke Guo (郭训斌), a former contestant on China’s hit culinary competition The Divine Dish (一饭封神). To develop the menu, Luke frequently returns to Thailand to source and research dishes. Some plates are cooked exactly to his own preference, just how he likes it, while others are slightly adjusted for the local palate and for locally sourced ingredients.
Familiar Thai classics like pork larb and Tom Yum sit alongside dishes inspired by Luke’s hometown of Jiangxi, and no, the latter isn’t as spicy as you’d imagine.
The Larb Moo (¥58) is fantastic. Roughly minced pork is wok-fried with lime juice and fresh herbs. It’s bright and acidic, savory and packed with umami. The kind of dish that wakes you up on the first bite and works best with a bowl of rice.
Then, the Seafood Sour Soup Noodles (¥58). The soup is light-bodied yet packs a ton of flavor — sour, spicy, and peppery, with a finish that lingers. The broth starts with pork stock, boosted with aromatics and herbs, then topped with chunky pork on the bone, prawns, squid, fishballs, and a soft-boiled egg. Thick rice noodles sit underneath, absorbing everything. It’s deeply appetizing and satisfying, especially if you’re a fan of sour soups, and easily stands as a meal on its own.
The Black Prawn Tom Yum Goong (¥88) was good, though it wasn’t quite my favorite. It leans a little sweet, while my own preference tilts toward more heat and tang. Still, it’s comforting and familiar.
For side dishes, the Slow-Cooked Beef Brisket (¥38) is highly recommended. The beef is tender, paired with peanut sauce and crunchy pickled radish.
Other dishes to share include the Oyster Omelette (¥45), which is fairly standard, and the Roasted Squid (¥30), which is the better choice between the two. The squid has a gentle bounce and is served with a grassy, zesty lime and fish sauce dip that keeps each bite light.
Finally, a dish that speaks directly to Luke’s roots. The Three Cups Abalone Rice (¥98) is inspired by the Hakka dish san bei ji, also known as Three Cups Chicken, popular in Taiwan and traditionally made with chicken and three cups of rice wine, soy sauce, and sesame oil with basil. Here, abalone, mushrooms, and rice are cooked together in a pressure cooker with over 30 different spices, condensing all the flavors and juices into one cohesive pot. It’s spicy, flavorful, a little unexpected, but thoroughly enjoyable.
Lai Lai Lai is a solid addition to Shanghai’s lineup of Thai restaurants!
Lai Lai Lai Thai Restaurant
Click here for the listing.
