泰国曼谷一家非常好吃的泰国餐厅，这家的咖喱味道非常的赞，特别是咖喱蟹，蟹的个头很大，都是膏蟹做的，在陪碗泰国香米，可以吃满满的一碗饭，其他的菜也非常的好吃，值得推荐大家！

As a student, I had the privilege of spending a month in Florence. I was reminded of the heights of that culinary experience at La Tana. We started with pizza with salmon and squid ink. I’ve only had squid ink pasta, so it was a joy to see (and taste) Chef Carlo’s own creation. The next dish was the blue cheese risotto, which looked exactly like the photo menu and tasted even better as it melts in your mouth. The highlight of the evening was the Kee Mao spaghetti. Think of the dish as spaghetti prepared with local ingredients, but the chef added his own touch by combining Thai with Italian spices. Perfectly done (al dente) pasta, ‘catch of the day’ fresh prawns doused in fragrant basil-white wine sauce - the result left us wondering how one could find such a gem of an Italian restaurant outside of Italy. The small seating area lends an air of intimacy. Chef Carlo was previously the executive chef at a renowned Italian restaurant in the city, but felt he was unable to prepare dishes as he desired in that setting. In particular he mentioned preparing lasagna by having the ragu reduce over 12 hours - we know exactly what to order on our next visit. Very highly recommended.