Siamin Restaurant Thaï

An iconic Thai salad made with shredded green papaya, offering a crunchy texture. It combines spicy, sour, and sweet flavors. Served here with marinated sea bass for a touch of oceanic freshness.

A Thai-style raw beef tartare, richly seasoned with fresh herbs, chili, and lime juice. The raw meat is tender and flavored by the grilled spices. Usually enjoyed with sticky rice.

Raw salmon marinated 'Laab' style with a mix of fresh aromatic herbs like mint and cilantro. The dish is enhanced with chili and lime, served on a bed of crisp salad.

An iconic Thai salad made with grilled beef slices, seasoned with lemongrass and Thai herbs. The sauce is a typical spicy and tangy mix. A refreshing and flavorful dish.

A salad of transparent soy vermicelli (glass noodles) mixed with various seafood. Seasoned with lime juice, chili, and herbs, it offers both a slippery and crunchy texture.

An original sweet and sour combination mixing juicy fresh pineapple chunks and seafood. The fruit's acidity perfectly complements the marine flavors and Thai spices.

A very popular complete Vietnamese dish, consisting of cold rice vermicelli, hot stir-fried beef, crunchy vegetables, and crispy spring rolls. All is drizzled with a mild nuoc-mâm sauce.

A gourmet variation of Bobun using thick Udon noodles and shrimp. The specialty is its creamy coconut milk sauce that coats the ingredients.

Grilled sliced duck magret, served with fresh asparagus. The dish is brought together by a fruity mango vinaigrette, providing a sweetness that balances the rich flavor of the duck.

A delicate salad combining the tender texture of palm hearts with crab meat. A light and refined dish, often seasoned with a light dressing to not mask the flavors.

The most famous Thai soup, known for its clear, spicy, and sour broth. Flavored with lemongrass, galangal, and kaffir lime leaves, it contains juicy shrimp.

A mild and creamy soup based on coconut milk and chicken. Galangal and lemongrass infuse the broth, offering a rich and aromatic taste without being too spicy.

A creamy soup combining the green flavor of asparagus and the delicate flesh of crab. A warm and comforting starter with a velvety texture.

A green and nourishing soup made from blended spinach, with pieces of crab. It offers a mild flavor and a creamy consistency.

A large seafood soup to share, inspired by dishes served at floating markets in Thailand. The broth is rich in marine flavors and garnished with various crustaceans and fish.

A hearty bowl of soup containing thick Japanese Udon noodles and slices of flavorful roasted duck. The broth is usually flavored with spices and soy sauce.

An ideal tasting platter for two people, featuring several Thai starter specialties. Allows you to taste a variety of flavors and textures, from crispy to soft.

Crispy fried rolls stuffed with whole or minced shrimp. They are golden on the outside and served with a sweet and sour dipping sauce.

Chicken skewers marinated in yellow curry and coconut milk, grilled over fire. Served with a creamy peanut sauce (satay).

Spicy fish croquettes with red curry paste and Thai green beans. The texture is chewy and soft, typical of Thai fish cakes.

Steamed dumplings, filled with tender shrimp. The dough is thin and translucent, revealing a juicy and light bite.

A varied selection of steamed bites (Dim Sum). Includes different fillings and shapes, perfect for those who like variety.

Fried dumplings filled with shrimp until very crispy. A different texture from the steamed versions, ideal for snacking.

Shrimp prepared in a rich and tangy marinade blending lime and the sweetness of coconut milk. A dish with pronounced tropical flavors.

Shrimp coated in sesame breadcrumbs and then fried. The sesame adds a nutty flavor to the golden crust.

Marinated chicken pieces wrapped in pandan leaves (baitey) before being fried. The leaf keeps the chicken juicy and gives it a unique herbaceous aroma.

Classic fried spring rolls, filled with a mixture of minced chicken, vermicelli, and vegetables. Crispy and flavorful.

Fresh rolls (not fried) wrapped in rice paper, filled with shrimp, lettuce, herbs, and rice vermicelli. A very fresh and light starter.

A grilled sea bass fillet, infused with fresh, lemony lemongrass aromas. Grilling gives a crispy skin and tender flesh.

Fish delicately steamed with ginger slivers, soy sauce, and spring onions. Ginger adds a gentle warmth that complements the white fish.

A classic Thai preparation where sea bass is steamed in a very spicy sauce made with plenty of lime juice, garlic, and chili. Sour and spicy flavors.

Fried fish served with a colorful sweet and sour sauce, garnished with pieces of pineapple, tomatoes, cucumbers, and onions.

A fish soufflé with red curry and coconut milk, steamed in a banana leaf. The texture is close to a firm mousse and very aromatic.

Steamed salmon fillet served with the famous Thai sauce of lime, garlic, and chili. The richness of the salmon is well balanced by the acidity of the sauce.

Grilled salmon covered with a thick and creamy 'Chuchi' red curry sauce flavored with minced kaffir lime leaves. Mildly spicy and very creamy.

A seafood green curry spectacularly presented in a young coconut. The coconut flesh flavors the curry, which is already rich in herbs and green chili.

A stewed dish served in a pot, combining seafood, vegetables, and transparent vermicelli. The satay sauce provides a rich and slightly spicy flavor.

Large king prawns simply sautéed with salt and crushed black pepper. A preparation that highlights the freshness of the crustacean.

King prawns cooked in a sweet and sour sauce reminiscent of caramel. The sauce is glossy and generously coats the prawns.

King prawns served in a creamy 'Chuchi' red curry sauce with coconut milk. A rich and aromatic Thai classic.

King prawns stir-fried in the wok with plenty of Thai basil (Kha pao), garlic, and chili. A very fragrant and spicy dish.

Grilled king prawns after marinating in a sweet sauce. Grilling slightly caramelizes the marinade on the crustaceans.

Steamed Thai jasmine rice. It is fluffy and delicately fragrant, perfectly accompanying saucy dishes.

Sticky rice, typical of northeastern Thailand. Traditionally eaten with fingers by forming small balls.

Wok-fried rice with crab meat, egg, and spring onions. A flavorful side dish that can almost serve as a main course.

Fried rice with a mix of seasonal vegetables diced small. Vegetarian and colorful.

Classic chicken and egg fried rice. Simple, comforting, and universally loved.

Sweet and sour fried rice with pineapple chunks, shrimp, and often cashews and raisins.

Assortment of fresh wok-fried vegetables, usually with soy sauce or oyster sauce to maintain their crunch.

Thailand's most famous noodle dish. Stir-fried rice noodles with shrimp, egg, peanuts, soy, and a sweet and sour tamarind sauce.

Fine vermicelli stir-fried with shrimp and flavored with curry powder, giving them a yellow color and a spicy taste.

Broccoli florets prepared simply, either steamed for lightness or stir-fried for more flavor.

Beef slices stir-fried in a rich sauce mixing red curry paste and coconut milk, flavored with Thai basil.

Beef simply but deliciously stir-fried with plenty of garlic and pepper. A safe bet for garlic lovers.

A famous specialty from northeastern Thailand (Isan). Marinated then grilled sirloin steak, served sliced with a spicy and tangy dipping sauce (Nam Jim Jaew).

A platter of skewers of various meats marinated in curry and grilled. Served with peanut satay sauce.

Lamb pieces stir-fried with fresh green peppercorns, which provide a distinctive pungent vegetal flavor.

A recipe from northern Thailand, where lamb is prepared with aromatic herbs like lemongrass and kaffir lime leaves for a fresh, lemony taste.

A mild, rich, and slightly sweet curry of Muslim influence. Lamb simmers with potatoes, onions, and roasted peanuts.

Tender beef fillet stir-fried in a wok with a flavorful oyster sauce, giving the meat a glossy appearance and an umami taste.

Grilled beef fillet served sizzling on a hot plate, topped with a tangy and sweet tamarind sauce.

A classic red curry with roasted duck. Coconut milk softens the spices, and fruits like pineapple or grapes are often found for a sweet touch.

Grilled duck with a thick and creamy 'Chuchi' curry sauce, flavored with kaffir lime.

Duck served with a distinctive fruity plum and loquat sauce, reminiscent of Sino-Thai cuisine flavors.

Roast duck accompanied by a fruity plum and loquat sauce, reminiscent of Sino-Thai cuisine flavors.

Thinly sliced chicken stir-fried with plenty of fresh julienned ginger, black mushrooms, and onions. A warming and aromatic dish.

The famous basil chicken (Pad Krapow). Minced or sliced chicken stir-fried vigorously with chili, garlic, and holy basil. Very fragrant and usually spicy.

Green chicken curry, considered one of the spiciest curries. The color comes from fresh green chilies, softened by coconut milk.

Chicken stir-fried with finely chopped lemongrass, giving a characteristic lemony and fresh taste.

Classic Mexican tequila, with vegetal agave notes.

Classic London Dry Gin, marked by juniper berry aromas.

Premium gin infused with cucumber and rose, offering a very fresh and floral profile.

Lemon-flavored Swedish vodka, fresh and tangy.

Raspberry-flavored vodka, providing a fruity and sweet note.

Traditional Russian vodka, neutral and pure.

Agricultural rum from Martinique, with aromas of fresh sugarcane.

Rum-based liqueur flavored with coconut, very sweet.

Light and fruity Blended Scotch Whisky.

Blended Scotch aged 12 years, with smoky and spicy notes.

American Tennessee Whiskey, charcoal filtered for caramelized smoothness.

Premium blended Scotch, rich and smooth with honey notes.

An older and more complex version of Chivas, with notes of dark chocolate and dried fruits.

Highlands Single Malt, known for its delicacy and floral notes.

Speyside Single Malt, smooth and fruity with a nutty note.

The most famous Single Malt, fresh with notes of pear and oak.

Exceptional Single Malt finished in rum casks, offering exotic and spicy notes.

A very rare and aged whisky, of great depth and woody complexity.

Signature fruity cocktail based on cognac, enhanced by the exoticism of passion fruit and the sweetness of peach.

Similar cocktail to Siamin' but served in a shorter format. Rich blend of cognac and fruits.

A whisky that bridges two worlds: whisky meets Passoa (passion fruit liqueur) and orange juice.

A very tropical cocktail evoking the Thai islands, mixing cognac, coconut (Malibu), and pineapple.

A refreshing and sparkling long drink based on gin and exotic fruits.

A cocktail of intense blue color, mixing champagne bubbles with orange and lychee (Soho) flavors.

A fresh and minty cocktail thanks to Get 27, balanced by gin and lime.

A variation of the Piña Colada with a touch of strawberry. Creamy and fruity.

A powerful cocktail mixing vodka and Asian rice wine, made tangy with lime.

A romantic and sweet cocktail, rich in passion fruit and strawberry on a cognac base.

A multivitamin blend of tropical fruits (mango, passion fruit, pineapple). Sweet and thirst-quenching.

Exotic fruit cocktail with a hint of refreshing mint at the end.

An icy granita-style drink, intense mango flavor with real fruit pieces.

Freshly squeezed or blended fruit juices depending on the day's availability.

Natural coconut water served directly in the shell or fresh. Very hydrating and slightly sweet.