Join Chef Saipin and the rest of the Lotus of Siam team for an evening of exquisite, award-winning Northern Thai cuisine.
Chef Saipin Chutima
James Beard Award Winner
Best Chef on the Southwest 2011
“Mmm. That’s perfection, man.”
Anthony Bourdain – Parts Unknown
“It was the best Thai meal I had ever eaten. I went back for the next four or five meals in a row, and I almost cried when I had to get on a plane back to New York.”
JONATHAN GOLD – Saveur
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Lotus of Siam Menu
Menu and prices subject to change
FRIED WONTONS 10.00
Deep fried wontons stuffed with ground chicken, served with homemade sweet and sour sauce.
FRIED CHICKEN DUMPLINGS 10.00
Deep fried wonton skins stuffed with ground chicken and vegetables, served with homemade sweet and sour sauce.
EGG ROLL [Meatless] 10.00
Mixed vegetables and bean thread noodle wrapped in a rice paper crepe, then deep fried, served with homemade sweet and sour sauce.
GOLDEN TOFU 10.00
Deep fried bean curd, served with homemade sweet and sour sauce with chopped peanuts & cilantro.
Deep fried shrimp tempura and vegetables, served with homemade sweet and sour sauce.
Meat marinated with homemade fresh herbs and spices, grilled on skewers, served with peanut sauce and cucumber salad (Choice of beef, pork or chicken).
TOD MUN PLAR 15.00
Deep fried fish-cake mixed with curry paste, served with cucumber salad with chopped peanut.
KOONG SARONG [Prawn in a blanket] 17.00
Marinated prawns wrapped with bacon and wonton wrappers, deep fried, served with homemade sweet and sour sauce.
MEE KROB 12.00
Crispy vermicelli rice noodles mixed in homemade sweet and sour sauce, chicken and shrimp
SPICY CHICKEN WINGS 13.00
Chicken wings deep fried until crisp, then sautéed in sweet chili, garlic sauce, topped with crispy basil leaves.
GARLIC BLACK PEPPER CHICKEN WINGS 13.00
Chicken wings deep fried until crisp, then sautéed in garlic, black pepper and seasoning.
STUFFED CHICKEN WINGS 15.00
Chicken wings stuffed with ground pork, deep fried, served with homemade sweet and sour sauce.
NUA DAD DEAW [Issan Style Beef Jerky] 12.00
Deep fried marinated beef, served with homemade spicy sauce.
MOO DAD DEAW [Thai Style Pork Jerky] 12.00
Deep fried marinated pork, served with homemade spicy sauce
NAM KAO TOD 11.00
Crispy rice mixed with sour cubed pork sausages, cilantro, green onions, grounded dry chilis, ginger, peanuts and lime juice.
TOM YUM PRAWN 32.00
Hot and sour soup with large fresh water prawns, lime juice and lemon grass.
SEAFOOD SOUP 18.00
Hot and sour soup with combinations of seafood.
TOM KLONG PLA-KROB
Catfish 21.00 Sea Bass 33.00 Shrimp 21.00
The uniquely styled soup influenced by the Thai-Cambodian culture, is infused with ‘smoked sheet fish’ with the Thai-Cambodian style broth, seasoned with tamarind sauce, fresh herbs and spices with dried chilis.
TOM YUM KAI Cup 6.00 Bowl 10.00 Hot Pot 14.00
Hot and sour soup with chicken, lime juice, lemon grass and straw mushrooms.
TOM YUM KOONG Cup 8.00 Bowl 15.00 Hot Pot 19.00
Similar to the ‘Tom Yum Kai,’ but with shrimp instead of chicken.
TOM YUM PLAR DOOK Cup 7.00 Bowl 15.00 Hot Pot 21.00
Similar to the ‘Tom Yum Koong,’ but with catfish instead of shrimp.
TOM YUM ISSAN 21.00
Hot and sour soup with catfish, Issan Style.
EN TUAN Cup 6.00 Bowl 12.00 Hot Pot 16.00
Spicy and sour soup with beef tendon, bean sprouts and beef slices.
TOM KAH KAI [Bangkok Style] Cup 7.00 Bowl 13.00 Hot Pot 17.00
A distinctive soup of sliced chicken with coconut milk, straw mushrooms, galanga, lemon grass and a touch of lime juice.
WOON SEN SOUP [Non Spicy] Cup 6.00 Bowl 10.00 Hot Pot 13.00
Cellophane noodles with minced chicken, sliced black mushrooms and onion in clear broth.
TO-FU SOUP [Non Spicy] Cup 6.00 Bowl 10.00 Hot Pot 13.00
Bean curd soup with ground pork and some vegetables.
WOR WONTON SOUP [Non Spicy] Cup 6.00 Bowl 12.00 Hot Pot 15.00
Chicken wontons, chicken slices and vegetables in chicken broth (Shrimp is B & HP ONLY).
SPICY VEGETABLE SOUP Cup 6.00 Bowl 10.00 Hot Pot 14.00
Hot and sour soup with assorted vegetables, lime juice, lemon grass and straw mushrooms.
VEGETABLE SOUP [Non Spicy] Cup 6.00 Bowl 10.00 Hot Pot 14.00
Assorted vegetables in clear broth.
SEAFOOD SOUP WITH TOFU [Non Spicy] 22.00
Assorted seafood in clear broth with fresh tofu and vegetables.
SPICY SQUID SALAD 16.00
Squid with onions and lettuce mixed with lime juice served on bed of greens.
YUM YAI 13.00
Lettuce, onions, tomato, boiled egg, chicken, shrimp, cellophane noodles, chopped peanuts mixed with house dressing.
YUM WOON SEN [Cellophane Spicy Salad] 14.00
Cellophane noodles, onion, chicken, shrimp mixed with chili and lime juice on bed of greens.
YUM WOON SEN SEAFOOD 18.00
Cellophane noodles, onions, with combination of seafoods mixed with chili and lime juice. Served on bed of greens.
YUM HED [Fresh Mushroom Spicy Salad] 14.00
Fresh mushrooms, shrimp, onions mixed with chili and lime juice.
PLA KOONG [Shrimp Spicy Salad] 18.00
Grilled shrimp, lemon grass, lime juice, Thai chilis mixed with our secret sauce, served on bed of greens.
YUM NUAH [Thai Beef Salad] 18.00
Red onions, green onions, tomato, cucumbers, cilantro, fresh chilies mixed with homemade sauce, served on bed of greens.
YUM KAI [Thai Chicken Salad] 15.00
Your choice of charbroiled steak-slices or charbroiled chicken, red onions, green onions, tomato, cucumbers, cilantro, fresh chilies mixed with homemade sauce, served on bed of greens.
SPICY SLICED BEEF with Thai Round Eggplant 18.00
Charbroiled steak-slices, Thai green round eggplant, red onions, cilantro, green onions, fresh chili, lemon grass, fresh herbs and spices.
YUM TALE [Seafood Salad – Thai Style] 23.00
Combination seafood, fresh vegetables, chili, lemon grass, and lime juice. Served on bed of greens.
SOM THUM [Thai Papaya Salad] 11.00
This classic dish from Thailand consists of green papaya, chili, tomato, crushed peanuts mixed with lime juice, fish sauce and sugar.
THAI SALAD 11.00
Mixed green vegetables, boiled egg, served with homemade peanut dressing.
LARB [Pork, Chicken or Beef] 13.00
Ground pork, chicken or beef chopped onion, green chili, and lime juice. Served with fresh cabbage.
LARB KOONG OR PLAR DOOK [Shrimp or Catfish] 18.00
Minced shrimp or catfish, chopped onions, fresh and dry chilis, lime juice. Served with fresh cabbage.
SQUID LARB 16.00
Minced squid, chopped onions, green chili, lime juice. Served with fresh cabbage.
NAM SOD 13.00
Ground pork mixed with ginger green onion, dry peanuts and lime juice.
CRISPY CATFISH PIECES SALAD 22.00
This tasty dish consists of deep fried minced catfish, fresh chilis, lime juice, peanuts, cashew nuts, vegetables, served on beds of sliced cabbage.
MOO YANG 17.00
Marinated charbroiled pork, served with homemade spicy sauce.
PLA DOOK YANG mp
Charbroiled whole catfish, served with tangy, spicy sauce & tamarind sauce.
SUA RONG HAI 20.00
Charbroiled beef served with homemade spicy sauce.
CHARBROILED PRAWNS 31.00
Served with tangy, spicy sauce & tamarind sauce.
CHARBROILED PRAWNS with Garlic Black Pepper Sauce 31.00
Topped with garlic, black pepper sauce.
CHARBROILED PRAWNS with Fresh Chili, Garlic and Lime Sauce 31.00
Topped with fresh chili, garlic and lime sauce.
KOONG TENN 18.00
Grilled shrimp served on sliced cabbages, topped with homemade tangy and spicy sauce.
KOONG CHAR NUM PLAR 18.00
RAW prawns marinated in seasoned fish sauce, served RAW with homemade tangy and spicy fish sauce, fresh garlic slices and roasted chili paste.
NUA NAM TOK 16.00
Sliced charbroiled beef mixed with green onions, red onions, cilantro, dried & fresh chilies, lime juice & rice powder.
NUA SAO RENU 21.00
Sliced charbroiled beef served on beds of sliced cabbages, topped with our homemade tamarind sauce and fried dry chili.
TUB WHARN m/p
Charbroiled beef liver, mixed with green onions, chili, and lime juice.
NUA YUM KATIEM 21.00
Sliced charbroiled beef served on beds of sliced cabbages, topped with fresh garlic, tangy and spicy sauce.
KOI SOI [Steak Tartar – Issan Style] 21.00
Minced beef with fresh herbs, fresh and dry chili rice powder, seasoned sauce, lime juice; served raw.
HOH MOK KAI [Issan Style] 15.00
With curry paste-chicken, egg. sliced cabbage cooked in a bowl.
HOH MOK PLAR [Issan Style] 19.00
With curry paste-fish, egg, sliced cabbage cooked in a bowl with your choice of catfish.
PLAR DOOK YANG NUM TOK [Sliced Catfish] 18.00
Sliced charbroiled catfish fillet, topped with spicy sauce, served on bed of sliced cabbage.
PLAR DOOK SA-MM ROD [Whole Catfish] m/p
Deep fried whole catfish, topped with sweet, sour and spicy sauce.
PLAR DOOK KRA-PROW KROB [Whole Catfish] m/p
Deep fried whole catfish, topped with sautéed fresh and dried chilis, garlic and Thai Basil.
PLAR DOOK O-CHA [Whole Catfish] m/p
Deep fried whole catfish, topped with vegetables, lime juice, peanuts, and cashew nuts.
ISSAN SAUSAGE 14.00
Grilled sour pork sausages, served with fresh chili, ginger and peanuts.
KANG RENU NAKORN 13.00
This unique Issan style red curry (no coconut milk) is a combination of local vegetables, your choice of chicken or catfish chunks (with skin).
KANG OMM 13.00
Influenced by Lao’s cooking this is another unique curry (no coconut milk) that combined local vegetables, your choice of chicken or catfish chunks in rice powdered red curry base [no coconut milk, but thicker than ‘Kang Renu’].
CRISPY MUSSEL OMELET 14.00
Fried Thai mussel omelet to crispy on top of sautéed bean sprout and green onion and served with spicy sweet sauce.
CHU-CHEE PRAWN 30.00
Fresh prawns in Thai red curry base.
A LA CARTE
SWEET AND SOUR 13.00
Stir-fried your choice of meat, topped with Thai style sweet and sour sauce with pineapples, tomatoes, cucumbers, red and green bell peppers, green onion and onions, topped with cilantro.
BASIL AND CHILI [Kra Paow] 13.00
Sautéed with minced fresh and dry chilis, garlic, bell pepper and Thai basil with your choice of meat.
BROCCOLI , CARROTS AND OYSTER FLAVORED SAUCE
PAD WOONSEN 13.00
Sautéed with cellophane noodles, tomatoes, black mushrooms, egg, green onion and onions, topped with cilantro.
BABY CORN 13.00
Sautéed with your choice of meat with baby corns, straw mushrooms, carrots and onions, topped with cilantro.
CHOP SUEY 13.00
Stir-fried mixed vegetables [cabbage, carrot, broccoli, baby corn, white mushroom] with light gravy.
BAMBOO SHOOTS CURRY PASTE 13.00
Bamboo shoots, fresh chilis, red bell peppers, kafir lime leaves and Thai basils stir fried in red curry paste.
KANA PLAR KEM 15.00
Chinese broccoli with fried salted fish chunks stir fried with garlic in special sauce.
PEPPER GARLIC SAUCE 13.00
Choice of meat sautéed in our garlic cilantro pepper sauce, served on beds of greens.
CASHEW NUT 14.00
Choice of meat sautéed in roasted chili paste, cashew nuts, and onion.
FRESH GINGER 14.00
Choice of meat sautéed with fresh ginger, black mushrooms, bell pepper, green onion and onions.
GREEN PEPPER [Pad Prik Sod] 14.00
Choice of meat sautéed with bell peppers, fresh chili pepper, & onions.
PAD PRIK KING 14.00
Choice of meat sautéed with home made spicy red chili paste and green beans bell peppers & lime leaves.
CATFISH with CURRY PASTE 19.00
Deep fried thin catfish slices (deboned) sautéed with red curry paste, Kra-chai, fresh & dry chilis thai eggplant, green bean.
SPICY CATFISH with BASIL LEAVES 19.00
Sautéed, deep fried thin catfish slices (deboned), in fresh and dried chilis and Thai basil leaves, bell peppers.
KANA MOO KROB 16.00
Stir-fried Chinese broccoli, garlic and crispy pork belly slices with oyster flavored sauce.
KRAPHAO MOO KROB 16.00
Stir-fried crispy pork belly with Thai basils, bell peppers, in minced dry and fresh chilis.
SEAFOOD PAD PED 22.00
Combination seafood with homemade roasted curry paste, lemon grass, straw mushrooms, lime juice and mint leaves.
SEAFOOD CHILI & BASIL LEAVES 22.00
Combination seafood with homemade fresh chilis and Thai basils.
SQUID GARLIC 16.00
Sautéed in our garlic cilantro pepper sauce.
GINGER FISH m/p
Deep fried whole pompano fish, topped with ginger, onions, and black mushroom sauce.
SWEET & SOUR FISH m/p
Deep fried whole pompano fish, topped with Thai style sweet and sour sauce.
PLAR LAAD PRIK m/p
Deep fried whole pompano fish, topped with sautéed fresh chilis and garlic sauce.
SHRIMP WITH OYSTER FLAVORED SAUCE and vegetables 15.00
HOH MOK SEAFOOD 22.00
Steamed combination seafood, with eggs, sliced cabbages, coconut milk and curry sauce cooked in it’s own juice.
STEAMED MUSSEL 15.00
Half shelled mussels steamed with Thai basils, in clay pot, served with spicy fish sauce.
CHILI MUSSEL 15.00
Sautéed of half shelled mussels with fresh and dry chilis, garlic and Thai basils.
SALMON PANANG 25.00
Charbroiled salmon fillet served on Thai style cognac mixed curry.
POACHED SALMON 25.00
Poached salmon fillet topped with spicy fresh chilis, garlic tangy sauce, served on bed of cabbages.
SALMON NAM TOK 25.00
Charbroiled salmon fillet topped with spicy dry chili sauce with rice powder.
SEARED SCALLOPS with GARLIC PEPPER SAUCE 31.00
Seared scallops topped with our sautéed garlic, cilantro and pepper sauce.
SEARED SCALLOPS with CHILI BASIL LEAVES 31.00
Seared scallops topped with homemade fresh chilis and Thai basils.
SEARED SCALLOPS with RED CURRY SAUCE 31.00
PAD THAI 14.00
Stir-fried thin rice noodles with eggs, green onions, bean sprouts and chopped peanuts on the side.
RAD NA 19.00
Stir-fried wide rice noodles topped with gravy, Chinese broccoli with your choice of meat.
RAD NA SEAFOOD 19.00
Stir-fried wide rice noodles topped with gravy, Chinese broccoli with seafood.
PAD SE-EW 14.00
Stir-fried wide rice noodles with eggs and Chinese broccoli with black soy sauce.
RAD NA [Yellow Curry Noodle] 12.00
Stir-fried wide rice noodles topped with ground beef, cooked in curry powder, tomatoes, bell peppers, onions and celery.
KAI KOOWAH 14.00
Pan fried wide rice noodles with chicken, eggs, served on beds of greens.
MEE KROB RAD NA 14.00
Crispy egg noodles topped with straw mushrooms, vegetables and gravy.
COMBINATION BEEF NOODLE SOUP 14.00
One of the most popular “Boat Vender” beef soup in Bangkok, consists of thin and flat rice noodles, Thai style beef ball and beef in seasoned beef soup.
BEEF BALLS NOODLE SOUP 14.00
Similar to the Combination Beef Noodle soup above, but only with Thai style beef ball.
TOM YUM NOODLE SOUP 14.00
This noodle soup is quite the flavor, with the small flat rice noodles mixed with combination ground pork, shrimp, imitation crabs and ground peanuts, it has the tangy and spicy taste that sets it apart from the beef noodle soups.
CHOW MEIN 14.00
Stir-fried egg noodle with vegetables and your choice of meat.
DUCK NOODLE SOUP 13.00
Flat rice noodle soup with roasted duck.
Flat rice noodles in pink soup with squid, fried tofu, shrimp and pork.
SEAFOOD NOODLE SOUP 19.00
Assorted seafood in a clear broth soup with small flat white noodles.
DRUNKEN NOODLE SEAFOOD 14.00
Pan fried flat rice noodle topped with, sautéed assorted seafood with fresh & dry chili, Thai basils served on bed of greens.
SPICY THAI SPAGHETTI SEAFOOD 19.00
Stir-fried egg noodles with tomatoes, fresh & dried chilis, and assorted seafood.
THAI STYLE SPAGHETTI [Not Spicy] 15.00
Pan fried egg noodles in our own special sauce with egg, chicken, shrimp and tomatoes.
THAI FRIED RICE 13.00
Stir-fried with eggs, onion, tomato and your choice of meat.
SEAFOOD THAI FRIED RICE 19.00
Stir-fried with eggs, onion, tomato.
SHRIMP FRIED RICE 16.00
Stir-fried with eggs, onion, tomato.
FRESH CHILI FRIED RICE 13.00
Stir-fried with bell peppers, fresh chilis, white onions and your choice of meat.
SEAFOOD SPICY FRIED RICE 19.00
Stir-fried with fresh and dry chili, garlic and Thai basil leaves.
PINEAPPLE FRIED RICE 15.00
Stir-fried with yellow curry powder, pineapples, shrimps and chicken.
COMBINATION FRIED RICE 18.00
Stir-fried rice with pork, chicken and shrimp.
VEGETABLE FRIED RICE with egg 13.00
Stir fried rice with egg, onions, tomatoes and mixed vegetables.
HOUSE SPECIAL FRIED RICE 16.00
Combination of black and golden raisins with a colorful mixture of peas, carrots, pineapples, cashew nuts, chicken, pork, shrimp and tomato sauce.
CRAB FRIED RICE 16.00
Fried rice with crab meat, tomatoes, onions, and egg.
The color and flavor of fresh & dried chilis make this curry a unique dish. Cooked with coconut milk, Thai basils and chili, with your choice of meat or tofu.
RED CURRY 15.00
The beautiful red color from both fresh and dried chilis and spice make this curry hotter than yellow curry. Cooked with coconut cream, Thai basil and bamboo shoots, with your choice of meat or tofu.
YELLOW CURRY 15.00
The mildest among all Thai curries made from curry powder, turmeric and spices with coconut cream, potatoes and carrots, and your choice of meat or tofu.
GREEN CURRY 15.00
Green curry is one of the most popular curries in Bangkok city. Combinations of green curry paste with coconut cream, bamboo shoots, Thai basils, fresh chilis and your choice of meat or tofu.
ROASTED DUCK CURRY 15.00
The combination of roasted duck, pineapple, bell peppers and tomatoes in red curry base with a touch of coconut.
MUSAMAN CURRY 15.00
The very interesting flavor curry made from musman curry paste with coconut cream, peanuts, onions, tomatoes, potatoes, carrots and your choice of meat or tofu.
The food from the north is as distinctive as its culture. Northern dishes are generally more milder than those of central and northeastern Thailand. The influence of neighboring Myanmar (formerly Burma), Chan, Chieng San, Laos and South China (Hunan), is present in of these most popular dishes from our small kitchen to you.
The flavors of the north are similar to the environment of Chiang Mai. Chiang Mai consist of herbs and greens, more of a beautiful mountain scenery with a touch of spices that will leave the mind filled with memories.
KHAO SOI 14.00
This typical Burmese influenced dish is served with egg noodles in a curry base with a touch of coconut cream, with your choice of meat; garnished with sliced red onions, lime and pickled vegetables.
NORTHERN LARB 14.00
A completely different dish from the Issan larb, this northern style larb (ground pork) is cooked with northern Thai spices without the lime juice; garnished with fresh herbs and vegetables.
SAI OUA [Northern Style Sausage] 14.00
This northern Thai style sausage packs quite a bit of heat, stuffed with ground pork, fresh and dried herbs and spices, these mild-medium spice sausages will be sure to give a kick with every bite.
THUM KA NOON [Pounded & Shredded Young Jack Fruit] 13.00
This local dish from the north is unique to the northern part of North Thailand. Made of shredded young jack fruit, ground pork, tomatoes, northern Thai spices and seasoning.
KANG KA NOON [Spicy Young Jack Fruit Curry] 13.00
For those of you who love the texture of the heart of artichoke and spicy food, have we got a dish for you. This northern style curry is made of young jack fruit chunks which is the similar texture to the heart of artichokes. This dish cooked in northern style curry base, fresh and dried spices and your choice of pork, chicken or smoked sheet-fish flakes.
NAM PRIK HED [Mushroom Spicy Dip] 12.00
This classic northern Thai dish is very popular among vegetarian around the Northern border, served with fresh vegetables.
KHA NOM JEAN NAM NGYOW [Rice Vermicelli Curry] 14.00
A unique pork stew with tomatoes, ground pork, pork blood chunks and some spare ribs covering a bed of rice vermicelli noodles, garnishing with fried dry chili, lime and fresh bean sprout and sliced cabbages. This dish is very popular among the locals along the northern border.
NAM PRIK NOOM [Green Chili Dip] 12.00
Roasted green chili, garlic, onions and tomatoes pounded in a mortar. One of the most popular dips of northern Thailand, eaten with *sticky rice, fried pork skins and fresh vegetables. (Medium hot and up).
NAM PRIK ONG [Red Chili Dip] 13.00
One of the least spiciest of all northern chili dips. A combination of ground pork, tomatoes, dried spices (similar to spaghetti meat sauce). Also eaten with *sticky rice and fresh vegetables with fried pork skins.
KANG CARE [Northern Red Curry] 13.00
Similar to Kang Renu Nakorn, this home style non- coconut cream red curry from the North is a combination of fresh, aromatic vegetables, spices, herb and your choice of chicken, pork or catfish chunk, but with more vegetables and some difference herb and spices.
KANG HUNG LAY [Pork Stew Northern Curry] 13.00
Influence by Burmese this almost sweet pork curry is one of the most popular curry of the North (it is in some way similar to pork stew). Cooked with pork, dried and fresh spices. It’s usually eaten with rolled up *sticky rice ball. (Medium hot & up)
KANG HOH [Dry Pork Curry with Mix Vegetables] 14.00
Assorted vegetables fresh and dry spices and herb, clear noodle, pork all mixed in to this dish. This is also one of the “Temple Dish” or street vendor choice and it is a well consumed dish among Northern Thai people.
NORTHERN STYLE TOM KAH KAI [Spicy Chicken Soup] 17.00
Difference from the “Bangkok” style Tom-Kah-Kai (#23), this northern home style chicken soup has no coconut cream. Cooked with roasted green chili, tomato, onion, fresh herb and spices.
LOBSTER [Garlic Pepper Sauce] m/p
Deep fried lobster, sautéed with our special garlic sauce.
GARLIC PRAWNS 32.00
Deep fried prawns with shells (almost like potato chips), sautéed with our special garlic sauce, topped with ground black pepper.
DRUNKEN NOODLE PRAWNS 33.00
Deep fried prawns sautéed in our fresh homemade chili and Thai basil sauce. Served on top of pan fried flat rice noodles.
CHILEAN SEA BASS with GINGER 33.00
Steamed sea bass topped with our special ginger gravy. Served on top of steamed vegetables.
CHILEAN SEA BASS with SUKI SAUCE [Spicy] 33.00
Steamed sea bass topped with our special spicy chili sauce. Served on top of steamed vegetables.
CHILEAN SEA BASS with SA-MM ROD SAUCE 33.00
Deep fried sea bass, topped with sweet, sour and spicy sauce.
CHILEAN SEA BASS on DRUNKEN NOODLE 34.00
Deep fried Sea Bass topped with fresh homemade chili and Thai basils. Served on the top of pan fried flat rice noodles.
CHILEAN SEA BASS SOM THUM [Sea Bass with Thai Papaya Salad] 34.00
Steamed sea bass topped with somthum which consists of green papaya, chili, tomato, crushed peanut mixed with lime juice, fish sauce and sugar.
HOR MOK CHILEAN SEA BASS 33.00
Steamed sea bass, egg, sliced cabbages, coconut milk and curry sauce cooked in it’s own juice.
TOM YUM CHILEAN SEA BASS 33.00
Hot and sour soup with sea bass, lime juice, lemongrass and straw mushroom.
CRISPY DUCK with CHILI BASIL LEAVES 30.00
Crispy duck topped with fresh homemade chili and Thai basils.
CRISPY DUCK with PANANG 30.00
Crispy duck topped with Thai style red cream curry sauce with cognac.
CRISPY DUCK with CHU-CHEE 30.00
Crispy duck topped with Thai red curry base sauce.
CRISPY DUCK on DRUNKEN NOODLE 31.00
Crispy duck topped with fresh homemade chili and Thai basils. Served on the top of pan fried flat rice noodles.
CRISPY DUCK KHAO SOI 31.00
Crispy duck served on egg noodles served in the Norther Thai curry sauce, garnished with sliced red onions, lime and pickled vegetables.
RED SNAPPER with CHILI MINT LEAVES m/p
Deep fried whole red snapper topped with homemade fresh chili and Thai basil.
RED SNAPPER with SARM ROD SAUCE m/p
Deep fried whole red snapper topped with sweet, sour and spicy sauce.
RED SNAPPER with PANANG m/p
Deep fried whole red snapper topped with with Thai style red cream curry sauce with cognac.
KHAO SOI BRAISED SHORT RIB 29.00
Northern Thai egg noodle served in curry sauce, coconut cream and braised short rib, garnished with sliced red onions, lime and pickled vegetables.
BRAISED SHORT RIB with PANANG 29.00
Braised short rib topped with with Thai style red cream curry sauce with cognac.
CHICKEN or BEEF RAMA 23.00
Charbroiled chicken or beef topped with special peanut sauce on beds of asparagus.
NUA YANG PRIK THAI ONN 27.00
Charbroiled beef sautéed in our special baby corn pepper sauce.
NUA YANG PANANG 27.00
Charbroiled beef served on Thai style creamy curry sauce with cognac.
DRUNKEN NOODLE SOFT SHELL CRAB 28.00
Deep fried soft shell crab with homemade fresh chilis and Thai basil. Served on top of pan fried flat rice noodle.
SOFT SHELL CRAB SALAD 27.00
Thai delicious dish consists of deep fried soft shell crab, fresh chili, lime juice, peanuts, vegetable, served on bed of sliced cabbage.
Owner And Chef
Before the James Beard Award and the Gourmet Magazine review, Lotus of Siam was a small little hole in the wall located in Commercial Center in Las Vegas. November 1999 was the month Chef Saipin and her husband Bill took over Lotus of Siam. Since then, Thai food became an adventure for those willing to step out of their comfort zones for Asian Cuisine. Chef Saipin’s distinct cooking has been passed down from generations after generations, from both her grandmothers and her husband’s grandmothers. Her northern style cooking has opened America into the “Northern” world of Thailand, away from the Bangkok style of sweet and tang. The northern menu consists of hearty herbs and spices, along with Thai style stews and coconut-less curries. Through her set menu’s, our guest can dine and enjoy recipes from over 100 years in the Chutima family.
Chef Saipin Chutima
James Beard Award Winner
Best Chef on the Southwest
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