Thanks to those who have eaten with us and continue to spread the word.
Salt Lake Magazine
Don’t let the size of this restaurant fool you. It’s diminutive, but the flavors are big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the combination plates, a triple Thai tasting that’s one of the best deals in town.
BEST PAD THAI Readers’ Choice – Longtime favorite Thai Siam is best known for its killer lunch special’choice of two entrees plus steamed rice and a deep fried spring roll’but frequent diners are perfectly willing to eat at night if it means another serving of Pad Thai. The traditional dish of rice noodles served with meat or tofu, green onion, bean sprouts, egg and Pad Thai sauce and topped with crushed peanuts, is the perfect comfort food for anyone who craves their sweet with a little spice.
BEST THAI Readers’ Choice – In its quiet, understated manner, Thai Siam never seeks to impose or demand but rather gently guide you through a surprisingly lengthy 50-item menu. The service is at times almost self-effacing, but when it comes to the food, the confidence with which the spices are used seems like an orchestra erupting around you. Particular stand-outs are the curries, notably the gang panang and the pineapple curry, and the salads, including a beef salad with mint, Thai chili and lime juice that just keeps the music coming.
Where the Locals Eat
Big taste comes in little packages at Thai Siam, a tiny, elegant spot in Downtown Salt Lake City. According to the website, “Dining at Thai Siam is a carefully choreographed experience,” and indeed it might take some fancy footwork to beat the lunch crowd and avoid bumping into fellow diners once inside. Despite the proliferation of Thai restaurants in SLC as of recent years, Thai Siam still serves up the most popular plate of pad thai in town in addition to the vast array of noodle dishes, curries, reasonably priced lunch combinations and wok-fried delights. Start with a curry puff pastry, and move on to entrées such as the pad woon sen (glass noodles with a variety of vegetables in oyster sauce), honey ginger duck and pineapple curry, a perfect example of the melding of sweet-hot flavors integral to Thai cuisine.
The Scene – Fabulous Thai sculptures and framed artwork contrast with futuristic light fixtures in a color scheme featuring blue and purple. The dining area is small–fewer than 15 tables tightly spaced–so it can feel crowded, but it’s a place that’s abuzz with activity, where people of all ages feel welcome.
The Food – From appetizers to entrees, the food is outstanding. Begin with moist, tender chicken satay or delicate spring rolls, or try the more unusual tofu tod: Chunks of deep-fried tofu served with a piquant sweet and sour sauce and a slightly sweet cucumber sauce. Soups are exceptional–from velvety coconut soup, thick with chicken and mushrooms, to sour and spicy seafood combination of shrimp, scallops, squid, mussels and seasonal fish. Traditional main courses include a wonderful rendition of pad thai, as well as an array of delectable wok-fried dishes and curries. Spiced to order, each memorable dish can easily serve two or provide plenty of leftovers.