Siam Tea Room: Western Comfort Meets Eastern Flavors
The Siam Tea Room, Bangkok
We were recently fortunate enough to receive the unique dining experience provided at the Siam Tea Room at the Marriot Marquis Queens Park Hotel in Bangkok. This beautiful sleek concept employs modern amenities to provide maximum comfort while staying true to traditional Thai flavors and decor. The attention to detail given to the cuisine and the superb service make this restaurant stand apart in the culinary mecca of Bangkok.
Chef Aon Anukul Pulpipat is an accomplished chef and recipient of several prestigious accolades including the Thai Food Contest Culinary Cup and the TICC Modern Thai Cuisine Cooking Contest. Chef Aon comes from a family of talented cooks and employs the traditional techniques learned from his mother and grandmother to truly transform local ingredients into culinary masterpieces.
The beautiful setting and quality of service are just one of the reasons that make this a great place to dine. Ultimately, the food is what will keep us returning for years to come. We would like to share our dining experience to provide a glimpse into why this is restaurant is the perfect place for your next meal.
Our Amazing Meal
Our dining experience began with Poh Piah Sod Goong and Kai Baan Prik Thai Dum. The Poh Piah Sod Goong are fresh prawn spring rolls that are beautifully presented with edible flowers and a sweet and sour dipping sauce. The rolls contain prawns, julienne mangos, carrots, fresh Thai herbs and are sprinkled with black and white sesame seeds. The herbs are well balanced and open up your pallet to distinguish the myriad of flavors. The dipping sauce has a hint of spice with tamarind, and peanuts that add a nice textural contrast to each bite.
The Kai Baan Prik Thai Dum is sweet and spicy fried chicken wing dish. The wings have a mild spice and are sticky from the delicious glaze without losing any of the crunch you look for in fried wings.
Our main courses consisted of Grandma’s recipe for Tom Kha Gai, Nahm Tok Moo, Goong Mae Nahm Pow Gaeng Poo, and Phad Kra Prao Nuea Toon. Grandma’s recipe Tom Kha Gai is a classic Thai coconut milk and lime soup with chicken, mushrooms and your choice of spice level. We order Tom Kha at every Thai restaurant we visit, and this was the most well balanced version we had while visiting Bangkok.
The Nahm Tok Moo consists of pork chin, dried chili with a mint and herb salad. The mint is a perfect contrast to the spice and although the dish is savory, it has a mild sweet after taste.
The Goong Mae Nahm Pow Gaeng Poo are river prawns served on a mini charcoal grill along side a turmeric coconut and crab curry. The prawns are extremely tender and well spiced, and the creamy crab curry compliments the prawns perfectly.
The Phad Kra Prao Nuea Toon is braised beef stir-fried with garlic, chili, whole basil, green peppercorns and is served with steamed rice topped with a fried duck egg. The braised beef was fork tender and was perfectly paired with the peppercorns. The stir-fried bell pepper and basil help cut through the richness of the beef and the duck egg, all making for the perfect bite.
Mouth Watering Dessert
For dessert we enjoyed Kluay Hom Thod Ice Cream Char Thai and the Thai Banana Split. The Kluay Hom Thod Ice Cream Char Tha is a fried banana fritter served with Thai tea ice cream. The warm crunch of the fritter with the cool creaminess of the ice cream presented a delicious dessert that was not overly sweet.
Their famous Thai Banana Split is made up of coconut, banana and Thai tea ice cream, baby banana, mango jelly, milk chocolate cream, lemon meringue and sugared nuts. This dessert is truly decadent and has a variety of textures and flavors to satisfy your taste buds. The toasted lemon meringue is reminiscent of roasted marshmallow making it the perfect element to round out this dessert. It is easy to see why Siam Tea Room is well known for their Thai banana split.
Food is a major passion of ours, in no small part because one of us is chef with 20 years in the restaurant industry, Needless to say we have a high standard whenever we dine out. Taste can be subjective but technique cannot. The flawless techniques employed at Siam Tea Room reflect the chef’s passion for food and the hotels commitment to excellent service. In addition to the wonderful meals prepared in house, the restaurant’s lobby also provides a huge array of products to purchase as gifts or for later consumption. After such a wonderful experience, we are eager to return and try everything else that Siam Tea Room has to offer. Visit Marriott Marquis Queens Park and experience the culinary delights that make Siam Tea Room the perfect place to dine.
This post was sponsored by Marriot Marquis Queens Park