Siam Thai is one of the first Thai restaurants to open in the country. In 2011, Siam Thai Main Store in Beijing stood out from hundreds of Thai restaurants and became the organizer of the state banquet of the Thai Embassy, which is evident in the industry's status. At present, Siam Thai has branches in Shenzhen, Chengdu and Chongqing, and the walls of the cash registers of several stores are covered with awards, which is quite eye-catching.
Siam Thai has been in a chain mode for many years, and there are extremely strict standards for both the source and production of ingredients. Most of the ingredients and seasonings in the store are imported from Thailand, and the original taste is guaranteed from the source. In the years of expansion, Siam Thai has also always claimed that all dishes are cooked with Jinding blended oil, the kitchen oil pot is changed every two days, the oil is pure and free of impurities, and insists on not mixing concentrated fruit juice with water. It is worth mentioning that each store in Siam Thai has a complete set of liquor making equipment, the beer is completely self-brewed, and the barrels where the beer is stored are kept at the optimal temperature of the wine 24 hours a day, and the beer is not bad.
Green papaya salad is a Thai street snack made with lemon, chili pepper and fish sauce mixed with shredded papaya, cherry tomatoes, cowpeas, dried shrimp and other ingredients, and then poured into ko, a Thai tool for mashing ingredients, and pounded in koko until flavorful. The Siamese Thai production method is authentic, and the semi-ripe green papaya selected is jerky and crisp, and the bitter taste is slowly released under the collision of KO. In order to satisfy spicy Chengdu diners, the spiciness of this salad has not been reduced, and the overall taste is sweet and sour. Tom Yum soup is also full of sincerity, the selection of Roche shrimp is strong, shellfish, mushrooms are really large, in addition to lemongrass leaves, lemon leaves and chili peppers in the soup, there is also a lot of coconut milk to make the taste more mellow and smooth. The whole soup is fresh and sour and spicy, with a hint of sweetness in the mouth, which is worth savoring.
Crab curry is cooked in a yellow curry and has a sticky texture, and there are two options: meat crab and brown crab, the latter of which is more fleshy and much more expensive. The bay leaf wrapped chicken is marinated for a long time in advance, fried until crispy and wrapped in pandan leaves, which not only retains the chicken juice well and makes it more tender, but also absorbs the excess oil, and will not feel greasy when eating. Charcoal-grilled pork neck, lemon steamed sea bass, and mango glutinous rice also have very good products, and the restaurant dishes can basically be ordered at will, and there is little risk of thunder.
Located on the top floor of the IFC Atrium Garden, Siam Thai is adorned with a purple gold minaret and filled with lotus flowers, elephants, Buddha statues, silverware, murals and intricate pendants. The service staff will be uniformly dressed in Thai costumes, and diners will greet them warmly in Thai after entering the door, and will ask if there is any taboo food when ordering, and the whole meal service will be active and timely.
