My wife, whos from Thailand, determines the fate of each Thai restaurant we visit with her first mouthful of Phad Thaiif its not made with tamarind paste, were not going back. Were definitely going back to Siam Orchid.
The appetizer plate of mini egg rolls is crispy, not too greasy, and beautifully presented with thin shavings of carrot on a bed of lettuce. The shrimp sauteed with basil and chilies is unfussy and boldly flavored.
The Massaman curry is thick and tasty. But it would be better with a little fat rendered from coconut milk in which to saute the curry paste. And the potatoes were slightly undercooked. This aside, I finished the entire bowl and then mopped some rice in it to get every last bit of sauce.
The decor is simple and cheerful, and the place is immaculate. The owner, who served us, is friendly and attentive.
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