Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Siam Bistro
Foods from Siam Bistro
Comments

2010 Sep 15
Visited for the first time last night with out of town friends. Hostess (I'm assuming Mrs. Montha) was very warm and helpful in our selection.

Our friends ordered the Poa Pia Tood (spring rolls stuffed with black mushrooms, shredded carrots & cabbage served with sweet sauce) to start and two mains: Pad Preow Wan Siam (shrimp, squid & scallops with asparagus snow peas, tomato & onion) and another dish, I believe it may have been Pad Bai Kra-Prow (chicken, pork or beef with fresh chillies & basil leaves). Everything looked delicious and they gave rave reviews, especially to the spring rolls who were very light despite being deep fried. They declared it to be some of the best thai food they'd ever had.

My husband ordered Satay (skewers of marinated pork or chicken with piquant peanut sauce)to start and chicken Pad Thai (traditional fried rice noodles with shrimp, eggs, peanuts & bean sprouts) for his main. He was very impressed with the peanut sauce (I had a taste and so was I, you could taste the freshly ground peanuts) and loved his pad thai. He said the taste was more "refined" than the usual pad thai you get around Ottawa. And the portion was huge! He got two big platefuls and was totally stuffed by the time he was done. I also tried a bite of his pad thai and I agree it was delicious!

I had the Tom Kha Gai (hot & sour chicken soup with coconut milk, lemon grass, & fresh mushrooms) to start - yum! Very comforting and tangy with lots of chicken, mushrooms, lemon grass and lime leaves. For my main I had the chicken Gang Keow Wan (traditional Thai green curry with chicken or beef, bamboo shoots & eggplant). I usually order Pa-Nang when I dine out, this was my first green curry and while it was quite good, I prefer Pa-Nang (I think bamboo shoots and eggplant aren't my thing). The portion was very generous and I could only eat half which is no problem because I'm very much looking forward to lunch today!

The meal for hubby and I (along with two pops) came to $50 which is super reasonable for all the food we had.

Atmosphere-wise, the exterior is extremely unassuming but once you cross the doors to the dining room your doubts are put to rest. Simple, classy decorations and layout, the only issue is it can get loud at times. The place was almost packed for most of our stay, I'm glad I didn't take chances and made reservations. Oh, and service by Mrs. Montha and another lovely waitress was impeccable. Their advice was spot on, our water glasses were always refilled and the food came quickly.

Hubby and I look forward to going again soon! I recommend.


2010 Aug 24
We arrived at Siam Bistro on a Monday evening around 7:30 and were the only two people in the restaurant, but by the end of our meal, there were about four other tables.

Our dinner choices:
Poa Pia Goong Tod (spring rolls stuffed with shrimp and served with sweet plum sauce)
Pad Kee Maow (fried rice noodles with chili, basil leaves, egg, and our choice of pork)
Gai Ped Med-Mamuang (chicken with cashew nuts and dried chilies)

All of the food was fantastic - and I say this as a Thai person, born in Bangkok.

The spring rolls were cooked well. The fried rice noodles were incredibly flavourful and aromatic (and spicy!). The chicken didn't seem like anything special at first, but the cashews were great - not too crunchy and not too soft.

So far it looks like this restaurant does well with serving dishes that picky eaters or non-adventurous eaters will enjoy, but also serves dishes that cater to diners looking for more traditional and spicy Thai food.

Service was excellent, speedy, and polite. We got our spring rolls only a few minutes after ordering. The bill came to about $35 for the appetizer and two entrees with a bowl of rice for two people, but we had plenty of leftovers to take home too.

2010 Aug 22
I'm not new to the food of Siam Bistro. Considering my love for thai food, it's not surprising that I usually choose this restaurant because of how close it is to me. And the food is usually pretty good. Unfortunately, I cannot say that for the meal I had tonight.

After a night out of terrible service a few years ago, I have begrudgingly avoided going back to dine at the Siam Bistro. But I still have gone back for take-out. And as I said, the food has always been decent.

Tonight, we ordered: Yum Woon Sen (clear noodle salad with seafood and pork), Pad Ped Nor Mai Gai (chicken red curry with bamboo shoots) and Pad Ruam Mit (stir-fried vegetables with garlic).

We usually love all noodle salads but this one tasted as though it had way too much fish sauce. Also, I couldn't understand why there was so much celery in it. (To me, celery isn't a good vegetable for Asian dishes - at all. But that might just be because of my hatred for celery.)

My date enjoyed the red curry but, as I was halfway done eating, I realized there was barely any chicken in it at all! It was mostly just bamboo shoots. They must have nice profit on that dish if they are barely putting any meat in it!

Finally, my biggest problem with the food tonight was the rice. It was so overly cooked that I couldn't eat more than a spoonful. Next time, I'll make the effort to cook my own.

About 10 minutes after we were done eating, I feel instantly queasy and had to lie down. Maybe that wasn't from the food but I'm very suspicious.

As I said before, I have not had a problem with the food at Siam Bistro before. It has never been my favorite thai food in the city, but it was never terrible. Also, I only ever get take-out and that could be the main problem here.

Nevertheless, if a food establishment offers take-out as well as dine-in, they need to make sure that both sides of the restaurant are offering their customers the same quality of food.

2010 Jun 28
been a loyal custie @ siam B for almost 10 years strong. kitchen fire few years back led do a re-deco art deco job and a new bowling alley layout in their dining room. service is gentle, humble and friendly. so be nice! the owner, mrs. montha always greets me with joy and always asks how are my dishes cooked tonight as if to want re-assurance. always great, strongly flavored compared to a lot of other thai restaurants. often offers us a discount but we refuse and double up the tips as we (and every other guests) are treated equally well with best effort possible. i always applaud her as her business is very busy and it is often hard to get a seat during prime time dining hour but they do have great take out of everything. her cuisine is also featured year after year at the annual party hosted by the Royal Thai Embassy which is a tribute to her cuisine raising the bar.

after dining here, you'll enjoy and be addicted to the rich flavors of thailand and also find yourself saying from Bangkok to kingdom come: "I LOVE YOU SO HARD!!".

the following is a collection of various visits over time...

2010 Jun 28
tom yum goong @ siam B. token thai soup enjoyed by the world over. hot & sour shrimp soup with lemon grass + fresh mushrooms has such depth of flavor you'll be bored most soups out there. and if you've never heard of this, redneck, you need to try this.

2010 Jun 28
chicken satay skewers @ siam B. baby it's all about the sauce... a thai peanut curry satay sauce that's just WILD baby. experiments around differeny satay sauces as well as satays from different regions really exhibit new boundaries in well-travelled and worldly flavors if you want to boost your culinary armament.

2010 Jun 28
gang keow wan @ siam B. thai green curry with chicken + bamboo shoots + eggplant + peppers + kaffir lime leaves. beef option avail as well. such perfection in balance of flavors in this dish it makes you view other many modern cuisines as a mish mash of flavor and ingredients that exhibit disconnect and forgotten in a few months time. keep this in mind when you want to define your cooking and really earn your identity with a signature dish. these thai dishes originate before chris columbus landed in north america, are tried and true, will outlast any contemporary dishes and will also outlast me and you.

oh, you must need reorders of jasmine rice as the centerpiece to fully enjoy the multitude of thai dinner plates.

2010 Jun 28
pad bai kra-prow @ siam B. beef with fresh chillies, basil leaves and a ton of veg. such balanced dish with heat, sour, salt, spicy it's take no prisoners approach to tried and true centuries old cuisine. funny, thai cuisine is new to canada since 1978 where the first thai restaurant opened in toronto called Young Thailand in which has gone downhill in the last 10 years... yes i'm thai and i've tried many.

2010 Jun 28
neua yank siam @ siam bistro. mandatory order for my visits to siam. beef with the amazing thai flavors combinations of coriander root + lime + garlic + chilies. and impressively the dishes here are always generously garnished with fresh veg on the side to balance the seasoned main components. great portions for an entree again, we had to take out more than half of this.

must enjoy with aromatic jasmine rice as your flavor bed center and refills of cold bevvies!

2010 Jun 28
pad makua toa hu @ siam bistro. veg with pej! stir-fried eggplant with bean curd served with
chillies & basil leaves. so many thai dishes with great flavors and perfect balance between sweet, sour, salt, umami not many cuisines can match this harmony. for $9.95 bones cheap, we can't even finish this and had to take home and stuff the fridge.

Newer · Older


1


Curry 2


6

2007 Oct 20
The #36 Gang Ped Moo Pah was spectacular! Spicy wild boar curry!



1

2

2006 Oct 4
There are several vegetarian choices -- not the best vegetarian list I've seen at a Thai restaurant, but not bad. The eggplant, incidentally, is fantastic!




3

2009 May 8
I love Spring rolls.....very much so.
When I had their shrimp spring roll it was sooooo yummy. They had a whole shrimp thinly sliced throughout the whole roll. Big thumbs up for me:)

2007 Oct 20
We had the #1 - Poa Pia Goong Tood, which was shrimp and served with a sweet dipping sauce. The rolls were a fair bit smaller than anything I'd ever had before, and extremely delicate. But not the slightest bit greasy. Absolutely delicious!




3

2009 Feb 20
Had it as well - so yummy!!!

2007 Oct 20
The #3 choice on the menu is 4 skewers of marinated pork or chicken. The pork was fantastic dipped in the piquant peanut sauce provided! Great little appetizer for 2.




2

2007 Oct 20
Thai "Yum" salad is very deceptive - it looks like a nice, palate-cooling salad but in actual fact can be extremely spicy! The Neua Nam Tok (#15) has thinly sliced BBQ beef, fresh mint, chillies, shallots and lime. Extraordinary!




1

2007 Oct 20
About 8 different beers on the menu, with 5 or 6 of them being decent choices. Choose a hoppier, higher alcohol, or even spicey beer to help cleanse the palate of the zing in the food. Thai Singha is nice and hoppy but average alcohol - still a good choice to help keep the bite of the spices subdued. They had some higher-alc Belgian beers too, including a Wit and a Brune. The unique coriander spiciness of the Wit is perfectly matched to Thai cooking, as is the sweetness of the Brune. Not a bad beer menu at all.