Naam Thai, run by T8 general manager Walter Zahner, is a comforting little oasis in a quiet loft development in Xujiahui. Serving decidedly designer cuisine, this is fusion fare that retains authentic Thai flavor. While most of the menu consists of classically prepared dishes, open-minded diners will also find curious contemporary selections that bring a playful and interesting twist to the standard Thai restaurant.

Naam Thai, 由T8总经理Walter Zahner 主理，徐家汇一座厂房改造而成。这里静谧典雅、舒适慰藉。Naam Thai提供“设计师菜肴”，兼顾地道的泰餐口味及各种菜系。当大多数菜单充斥着陈旧的传统菜肴时，思维活跃的老餮们却对新兴菜品充满好奇，寄希望于它能为传统泰餐带来好玩而有趣的新体验。

Naam Thai’s interior design is one of its strengths. Low lighting, high ceilings and a relaxing lounge soundtrack create a full and airy atmosphere, while the actual floor space retains a familiar coziness and intimacy with elevated tatami-style seating and warm candlelight. Diners speaking in hushed tones and an unobtrusive wait staff add to the charm, which results in a relaxing, chill meal.

室内设计是Naam Thai的优势之一。高高的天花板、低柔的光线、以及轻松柔美的背景音乐，为其营造质感空灵的氛围。而地面座席却保持了熟悉又亲密的塌塌米风格，它稍稍隆起，四周是温馨的烛光。食客轻声交谈，侍者殷勤却不唐突。在这里用餐，轻松、清冷。

The food itself is enjoyable, however diners looking to be assaulted with spice and heat may be disappointed. We began a number of appetizers, which were a highlight of the meal. The pomelo salad (yam som-o, 58 RMB) was delicious, with sweet, bursting chunks of juicy fruit cutting through the fresh prawns and tangy chili. A seasonal crispy minced prawn salad (yom goong foo, 88 RMB) was similarly sweet and sour, its crunchy bits of shrimp tossed nicely with lemongrass and green mango. Crispy spring rolls filled with taro (poa pra tod, 48 RMB for 2 halved-rolls) and stuffed chicken wings (gai ta krai, 42 RMB for 2 hefty wings) brought a much-needed savory aspect to the starters, both of which were tasty and filling.

这里的食物令人愉悦。然而，寻求变态辣的食客们，也许有所失望。几道开胃小菜是今晚的前奏，也是这顿晚餐的重点。柚子沙拉（RMB58）口感美妙，甜丝丝的，一口咬下去，果汁四溢，辛辣的新鲜大虾不时切入。季节性供应的明虾段沙拉（RMB88），伴着柠檬草及绿芒果一起吃，口味酸甜，松脆芳馥。酥脆的炸春卷（RMB48，半份）主要原料是芋头，杏花酥鸡翅（RMB42，两对）为初体验者带来安全感，味美且果腹。

For the Thai classics, we enjoyed a trio of the most basic favorites on a typical menu. Pad Thai (68 RMB) was light and sweet, but nowhere near as spicy as I’ve had before. It was very good, but a dose of chili would have been nice. Hot and sour prawn soup (tom yam goong, 52 RMB) was likewise pleasant, but thin on the spiciness. The star of the meal was the red prawn curry (gaeng goong fug tong, 88 RMB). Swimming in a deep red curry, the huge prawns were perfect with the coconut milk base and chunks of roast pumpkin, doused on fragrant brown rice.

泰餐经典菜肴，我们最爱传统菜单的三款基本菜式。Pad Thai （RMB68）清淡略甜，但其辣味与别处并无两样，似可更佳。酸辣虾汤（RMB52）亦令人欣喜，却同样辣味稍稍欠缺。此餐的明星是红虾咖喱（RMB88）。巨大的对虾悠游在红咖喱中，配以椰奶和烤南瓜，蘸着喷香的紫米饭吃。

Two seafood choices nicely represented the restaurant’s twin goals of fusion and Thai. The first – grilled fish in banana leaf (pla pao hor bei tong, 108 RMB) – was extremely fragrant, its white fluffy flesh exuding a significant amount of spicy heat. The second - a caramelized salmon dish (pla salmon khem mamuang kheaw gub kai, 78 RMB) from the fusion portion of the menu – was received with a mixed reaction. The crunchy layer of sugar coating the fish distracted from the tender salmon, so much so that we didn’t know whether to enjoy the lollipop taste or the delicate flesh. An interesting but jarring mix.

两道海鲜菜很好地代表了这家餐厅的双重目标：主打泰餐兼顾其它菜系。第一道：焦叶烤鱼（RMB108）香气四溢，其肉质雪白细嫩，辣到好处。第二道：焦糖三文鱼（RMB78）广受欢迎，它属于非传统泰餐，食客反应奇妙。脆皮糖壳包裹着里面细嫩的鱼肉，竟使食客一时意乱情迷，不知是享用甜甜的脆壳，还是享用精致的鱼肉。确是有趣的体验，不无震撼。

Our third course – the dessert – was impressive. Traditional mango sticky rice (khaow niew mamuang, 48 RMB) was sweet and succulent; deep fried banana spring rolls (kuay tod chocolate sauce, 38 RMB) were rich and hearty, the soft banana melting within the crunchy roll; and the most interesting creation of the evening, crunchy water chestnut (tab tim grob, 38 RMB). The dish’s name is deceivingly simple, since this was the first time I’d enjoyed water chestnuts encased in pink tapioca and marinated in sugar. Each little bit resembled a shiny ruby. Served in coconut milk, it was simply awesome.

我们的第三道菜是餐后甜点，令人过目不忘。传统芒果西米露（RMB48），甜美滋润。油炸香焦春卷（RMB38），芳香浓郁，软软的香焦溶化在酥脆的春卷里。当晚最有趣的创意，莫过于荸荠（RMB38），这道菜的名字简单至极，荸荠裹了粉色的木薯粉，经由蔗糖腌制 – 我生平第一次如此享用。再配以椰奶，其美无以形容。

Though their wine list – extensive and well explained – is quite pricey (bottles range from 298 to 1398 RMB), an inventive selection of Thai-inspired smoothies, fresh juice and cocktails are nicely priced and highly recommended, especially the lemongrass and ginger tea (30 RMB).　

尽管这里的红酒单内容丰富、名目繁多，却价格不菲（每瓶RMB298 – RMB1398）。富有创意的泰式冷饮，新鲜果汁，及鸡尾酒则价格适中。强烈推荐。尤其是柠檬草和姜茶，不可不试。

In a hip and relaxed setting, diners can enjoy food that will neither damage the wallet or tongue. Considering the high quality and strict standards at work here, Naam Thai is an impressive yet affordable option for a quiet night out.

在这个略带忧郁而轻松的环境里，食客可尽享美食，它既不会“摧毁”你的钱包，也不会“伤害”你的舌头。考虑到这里的食物品质及严格标准，您若想外出用餐，渡过一个安静的夜晚，Naam Thai 不愧是令人印象深刻、惠而不贵之选。