House of Siam creates a soothing environment with deep wood walls and furniture, rich textiles, soft Thai music, and golden lighting. The restaurant allows diners to relax while enjoying a diversity of Thai foods and flavors.
The large, high-ceiling restaurant is separated into three intimate dining areas by banisters. Western-style tables and chairs fill two sections, while the other features traditional khantoke seating. Thick cushions of colorful Thai textiles are arranged around low tables. While it first appears that diners will kneel at the tables, closer inspection reveals recesses under the tables for patrons’ legs.
Surprises can also be found within the menu. An astonishing 120 appetizers, soups, salads and entrées are available, with separate pages devoted to chicken and duck, pork, beef, seafood, vegetarian and noodle dishes. Thai standards are listed side by side with house specialties. All the offerings are under $15; most fall below $10.
The Siam Sample appetizer is a wise way to start a meal, as its combination of chicken satay, vegetarian spring rolls and seafood dumplings lets diners taste a variety of flavors.
The chicken satay is served as thin strips of chicken breast on wooden skewers. Before being barbequed, the chicken is marinated in coconut milk with a bit of curry. Crushed peanuts and tangy cucumber complement bites of the chicken nicely. The vegetarian spring rolls are a must, whether ordered as part of the platter or on their own. Crispy shells encase fresh-tasting cabbage, carrots, mushrooms, and celery. Completing the sample, the seafood dumplings come in steamed and deep fried soybean wrappers, creating dark brown, slightly salty shells for shredded crabmeat, pork and ground shrimp.
Sweet potatoes are another tasty appetizer. Pleasantly sweet, warm and dense, the potatoes have a crispy, deep-fried batter coating and are served with sesame seeds and coconut flakes.
Entrées such as the yellow curry vegetables may be Thai staples, but few restaurants prepare them with the right delicate balance between too bland or too spicy. Fortunately, House of Siam has mastered this dish. The curry has a comforting coconut milk base, but also carries enough spiciness to supply a kick without overwhelming the flavors of the fresh vegetables.
The honey chicken is also a good entrée choice and is milder than the curry dishes. Strips of chicken are marinated with Thai herbs and honey, then barbequed and served with sweet and sour sauce on shredded cabbage. The result is chicken with a hint of honey flavor that blends well with the tanginess of the accompanying sauce.
While few diners are likely to have room for dessert, those who do are in for a treat. Mango with sticky rice is a refreshing option, featuring fresh mango slices with a bed of white rice covered in a thick, sweet sauce. The mango and rice are an inspired and relatively light pairing.
The fried banana dessert, in contrast, is pure decadence. A crispy fried shell breaks apart to expose a gooey melting banana. Add a bit of the rich vanilla ice cream that comes with the fruit concoction for a sweet ending to a traditional Thai meal.
—by Katie Vaughn
The Siam Sample appetizer is a wise way to start a meal, as its combination of chicken satay, vegetarian spring rolls and seafood dumplings lets diners taste a variety of flavors.