Siam is a well organized restaurant on two floors, run by an Austrian who lives in Thailand part of the year. He ensures smooth and efficient operation, even when serving at full capacity. The Thai kitchen staff create authentic dishes that are, in many cases, far superior to what you'd typically get in a restaurant in Thailand. With Thai cuisine, all five tastes have to be concurrently present, but they must be subtly blended for classic dishes such as Pat Thai, and completely in your face for dishes such as Tom Yam. Siam's chefs master these details perfectly.
Siam's Pat Thai is cooked at very high temperature to "toast" the rice noodles just right, while leaving the greens crunchy and dynamic, and it is served with fresh garnishing and crushed peanuts on the side and bursting with the perfectly blended flavors of tamarind sauce and garlic. The green curries are bursting with piquant aromas and stabilized with just the right amount of coconut cream. The satay is really interesting and comes with some good sauces, although I miss the crushed fresh pineapple. The Chicken Cashew Nut wok is excellent.
The chefs have no problems catering to individual requests and a little customizing.
Service is fast! Lunch prices are good value.
My only complaints:
The upstairs toilet could afford to be renovated and cleaner.
The coffee is good, but could be better.
They could afford to be a little more generous adventurous with fresh herbs -- to give diners a foodie moment.
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