Lotus of Siam
Thai Coffee
Koong Char – Chopped Shrimp, Thai Round Eggplant, Garlic, Red Onion, Bell Pepper, Herbs, Thai Chili, Wonton Chips
Koi Soi – Issan Style Steak Tartare, Fresh Herbs, Fresh Chilis, Dry Chili Rice Powder, Seasoned Sauce, Lime Juice
Tempura Som Thum – Green Papaya, Chili, Tomato, Crushed Peanuts, Lime Juice, Fish Sauce, Sugar
Stuffed Chicken Wings – Chicken Wings, Ground Pork, Sweet and Sour Sauce
Tom Yum Gai – Hot and Sour Soup, Chicken, Lime Juice, Lemon Grass, Straw Mushrooms
Sea Bass Som Thum – Green Papaya, Chili, Tomato, Crushed Peanuts, Lime Juice, Fish Sauce, Sugar
Garlic Prawns – Deep fried Prawns with Shells, Garlic Sauce, Black Pepper
Nam Prik Ong – Ground Pork, Tomatoes, Dried Spices, Sticky Rice, Broccoli, Carrots, Cabbage, Cauliflower, Green Beans, Cucumbers, Pork Rinds
Crispy Duck Khao Soi – Crispy Duck, Egg Noodles, Norther Thai Curry Sauce, Red Onions, Lime, Pickled Vegetables
Thum Ka Noon – Shredded Young Jack Fruit, Ground Pork, Tomatoes, Northern Thai Spices
Issan Sausage – Grilled Sour Pork Sausage, Fresh Chilis, Ginger, Peanuts
Thai Iced Tea
Grilled Ribeye Panang – Fresh Chilis, Dried Chilis, Coconut Milk, Thai Basil
Mango Sorbet
Coconut Ice Cream
Pineapple Upside Down Cake – Crushed Peanuts, Coconut Ice Cream
Sweet Sticky Rice – Crushed Peanuts
Deep Fried Banana Roll – Banana wrapped in a Rice Paper Crepe, Honey
Already the rare Las Vegas recipient of a James Beard Foundation Award, Chef Saipin Chutima named Best Chef: Southwest in 2011, Lotus of Siam needs no introduction – though its recreation on Flamingo and fanciful digs at Red Rock suggest the Chef’s children have bigger things in mind about the Restaurant’s legacy going forward.
Having visited the unassuming icon of Thai Food twice prior, a lunch in 2012 and dinner five years later, Wednesday evening found the expansive new location predictably packed from Bar to back room where a party of four sat amidst locals as well as tourists.
Known best for spicy Norther Thai traditions and Riesling, though Thai Tea or Coffee may be prudent for those looking to quell the flames of dishes such as Steak Tartare teaming with Chilis, Lotus’ “Thai Ceviche” titled Koong Char offers a complex medley balanced by Citrus while Som Thum can be ordered the usual way or lightly fried with Tempura.
Requesting everything level five of ten, the stuffed Chicken Wings flawless but mild, Tom Kha Gai arrives spewing fire at the center of Coconut and boiled Chicken blended with Lemongrass while Sea Bass Som Thum presents steamed Sea Bass flaky beneath Vegetables, Sugar and Lime.
More pricey than Thai anywhere else in town, though the ingredient quality is undeniably high, Garlic Prawns earn signature status with edible Shells still on as do Nam Prik Ong and Crispy Duck Khao Soi that tastes like more assertive Panang Curry thanks to the acidity of Vinegar and Lime.
Lit up by Thum Ka Noon, or Shredded Young Jack Fruit with Pork, Issan Sausage delivers snappy Meat with deep yet pleasant funkiness while Grilled Ribeye Panang shows off Prime Beef resting in Chilis and Coconut Milk.
Not exactly “known” for sweet stuff, Desserts instead recited tableside, guests can expect the usual Sticky Rice and Coconut Ice Cream or opt for deep fried Bananas with Honey and a surprisingly well-crafted Pineapple Upside Down Cake served warm a la mode.
www.lotusofsiamlv.com