By Peter L.
Siam Tea Room definitely does tea and so much more. This deli-inspired outlet spans the culinary divide but its beating heart is Thai.
Siam Tea Room welcoms diners with comfy sofas and is truly an ideal spot for a swift yet supremely satisfying breakfast, lunch or dinner.
The paneled walls are traditional wood. Artistic Thai furniture, classic celadon ceramics from Kanchanaburi Province, Aranyik steel cutlery from Ayutthaya and staff uniforms made using indigenous “mor hom” fabric complete the Thai charm from within.
Many of their main dishes are quintessentially Thai. The special pork ribs and beef noodles come highly recommended. The entire menu is created and overseen by experienced Thai Sous Chef Phukvarun Watchmon who has been in the Thai culinary circuit since a very young age. Chef Phukvarun started her culinary journey at the Royal Kitchen of Klai Kang Won Palace in Hua Hin, Prachuap Khiri Khan Province before joining the Thai kitchen teams at various top hotels.
Today, we came to savour the wide spectrum of taste that is found in Khao Chae. Available from 01 April till the end of May, Chef Phukvarun brought this seasonal Thai dish to new heights. Our lunch began with Chilled Santol Thai bingsu which came with orange bitter, shredded pork and fried shallots. The spectrum of taste and combination of sweet, sour and salty notes were truly unique and set the scene for the main star - the Khao Chae.
Artfully presented and best enjoyed slowly, the highlights included the shallot stuffed with deep fried flavored minced fish, fried egg and sweet pickle turnip and green pepper stuffed with shrimp and minced pork in fluffy fried egg. Every condiment provided a varying note of sweetness. Summer on a platter!
Drop by Siam Tea Room between April & May from 11.30 to 5.30PM to enjoy the sublime notes of summer in Thailand...
+66 (0) 2 059 5999 or email firstname.lastname@example.org
Or connect with us via these channels:
Line official account: @siamtearoom