Siam House - Voted best Ethnic Restaurant in Bloomington

About Siam House

Welcome to our world of Thai family dining. An authentic Thai meal consists of servings of Curry, Stir-fry, seafood, meat, and vegetables that are either steamed or grilled. The meal usually begins with soup (Tom Yum, Tom Kha) and a mixed salad (Yum). And accompanying every meal of the day is rice, served with breakfast, lunch and dinner.

We recommend that each person in your party select a different type of dish: one Curry, one Stir-fry, one seafood specialty, and so on. Thai food is meant to be shared, both the tastes and the experiences. We believe that sharing is essential.

Thai food can be viewed as the melting pot of Asian food, combining the dried spice preparations of India with the stir-fry and fresh preparations of the Chinese. In addition to dried spices, such as cumin, coriander, nutmeg, cinnamon, star anise and cloves we also use fresh spices from roots, leaves, flowers and fruit skins; including ginger and taro root, lime and mint leaves, kaffir, chili, cilantro and basil. All of our spices and vegetables are fresh and mostly locally grown.

Our curry is made with a coconut milk base, a variety of fresh spices and vegetables and is prepared with a choice of meat. It is comparable to an American stew, albeit a remarkably unique flavor and texture. The main ingredients of the curry paste are lemon grass, garlic, kaffir, and garlanga. By adding different spices to this paste the result creates different types of curry. The color of the curry is determined by the chili used.

For a red curry, the chili is picked when it is fully ripened and red, giving the curry it’s red hue. The combination of different amounts of coconut milk and spices yield different varieties of red curry, such as Chu chee and Panang.  An unripened chili, picked when still green is used for a green curry, which is spicy and often paired with seafood. The yellow curry is the mildest and sweetest curry as it has no chili in it. Its yellow color comes from the turmeric root and is commonly served with chicken or pork.

Thai cuisine varies with the region. In the North, less coconut milk is used and the rice is stickier. Where as Southern Thai cooking incorporates more coconut milk and is very spicy. In the East there is more barbecue, sticky rice and less coconut milk. West and Central Thailand represent a combination of the regions. We hope you enjoy our traditional Thai cooking and we thank you for joining us.