Siam Food Gallery
Chinese and East Asian
A number of areas, including a Thai garden for alfresco summer dining and rooms for corporate hire or special events, mean there's no shortage of seating, allowing you to enjoy the tempting dishes and sweet aromas in comfort. Dressed in classical Thai dress, and welcoming us with the traditional 'wai' greeting, gracious staff ushered us to our seats where we deliberated over the vast selection of exemplary Thai dishes.
Having previously travelled through Thailand, we were eager to reminisce by savouring several dishes we remembered from our trip. The menu was brimming with vehemence and imagination, with page upon page of exotic South East Asian cuisine, carefully compiled and catering for meat-lovers and vegetarians alike. A mixed platter of 'galloping horse' (minced chicken and peanuts on a bed of pineapple), duck spring rolls, Thai fish cakes, royal dumplings and chicken satay, and a vegetarian fresh spring roll selection, offered a tantalising taste of what was to come. The Panang kai was served in all its golden brilliance: shredded chicken in a dry red Panang curry sauce garnished with sweet basil, lime leaves and the lustrous sheen of red chillies. The traditional pad Thai jay surpassed all expectation; its tangle of noodles was bouncy and fresh, finished with egg, beansprouts and a handful of crushed peanuts to heighten the flavour. The kang kiao wan tao hoo, or tofu green curry to those less fluent in Thai, played lavishly with the tastebuds, featuring a light coconut milk enhanced by the sweetness of kaffir lime and the zesty fresh taste of lemongrass.
Blunt, tangy and refreshing, the mango and raspberry sorbets we enjoyed for dessert were packed with real fruit flavours. An Irish coffee, although not customary, was prepared flaming theatrically at the table. Both were as dramatic and delectable as the evening in its entirety. A definitive Thai experience.