Siam Thai has branches in Beijing, Shenzhen, Chengdu and Chongqing, among which the Beijing branch was designated as a state banquet restaurant by the Thai ambassador to China as early as 2011. Siam's authentic and fresh delicacies have attracted more than 700 celebrities to come and taste them, and they have left their own autograph plates. At present, Siam Thai has opened three branches in Shenzhen.

The reason why Siam Thai can stand out in the fierce competition of Thai restaurants in Shenzhen is that Siam Thai has extremely strict requirements for the source of ingredients, production, dining environment and service standards. First of all, most of Siam's ingredients and seasonings are imported from Thailand, which ensures the original taste of the food; Secondly, the oil used in Siam Tai is the Jinding edible blended oil of the grain storage, and the oil pot is changed every two days, and the oil is pure and free of impurities; In addition, Siam Thai has been insisting on using ozone cleaners since its opening, which can more effectively remove harmful substances on the surface of fruits and vegetables, so that diners can eat with confidence. Finally, Siam Thai has a full range of wine-making equipment, the beer is completely self-brewed, and the kegs where the beer is stored are kept at the optimum temperature 24 hours a day.

Eating in Siam Thai is rarely a worry about stepping on thunder, as every dish is carefully prepared. The dishes are recommended for hot and sour shrimp, charcoal-grilled pork neck, stir-fried vegetables with shrimp paste, and shrimp cakes. Hot and sour raw shrimp must not be missed, the shrimp head is still moving when it is served, the raw shrimp meat is fresh and crispy, the hot and sour sauce is particularly good, and there will be a fresh fragrance on the tongue after eating, and the aftertaste is endless. Curry lobster curry and gold medal curry crab are recommended, the curry has a positive taste and a rich taste, and the curry that you haven't finished can be eaten with bread or rice. But the beef curry is not recommended, the beef is a little old and not bad enough. Tom Yum soup is available in both seafood and shrimp flavors, and it tastes good, but it looks average, and the waiter will ask diners if they want to put the soup in a bowl. Lemon steamed cinnamon fish is recommended for fish, not only the fish is tender, but the soup is also sour, hot and refreshing, very delicious. For dessert, you can choose from bay leaf sago rice cake, coconut milk taro cake or durian rice balls.

Siam Thai seems to have put a lot of effort into the decoration, there are more decorations in the corners, and the ornaments are delicate and interesting, which is very Thai style. The staff has a good sense of service, all wearing Thai-style clothes, good looks and smiling, diners will warmly greet in Thai after entering the door, take the initiative to help diners clean up their outfits, ask diners if they have taboo food when ordering, and take the initiative to clean up the dishes and refill the water during the meal. In the evening, there will be singers singing in front of the restaurant, and after half past nine, Siam Thai will open the night bar mode, and the DJ will come out to DJ, and energetic friends can go to experience it.