Sensations of Siam House

Oldest Thai restaurant in town reveals its secrets

By Nizla Naizer

Lemon grass and coconut milk, pineapple rice and peanut powder, basil leaf and fat flat noodles; the essence of Thai cuisine lies in its diversity and fearless use of all flavours, from sweet, sour, spicy to tangy. This multitude of sensations has made Thai cuisine popular among many Sri Lankans and situated in Melbourne Avenue, a quiet, shady street in Colombo 4 is a restaurant that proudly holds the mantle of being the oldest Thai restaurant in town. The Bottom Line made a visit to Siam House to see where the attraction lies.

Siam House F& B Manager Aubrey Perera

Assistant F&B Manager Sanjeewa Pieris

So where does the attraction lie? In the authenticity and consistency of the cuisine that has remained true to its nature for the last 16 years. Siam House Food and Beverages Manager Aubrey Perera explained that the four Thai chefs currently employed by the restaurant have been with them since the restaurant began operations in 1993.
“The founder Suvit Sakuma is a Thai national,” he stated, “And he ensured that most of the ingredients are brought down specifically from Thailand while the herbs are obtained fresh from the local markets.” Currently run by Lionel Fernando along with Sakuma, the restaurant which moved to Melbourne Avenue in 2003, is currently one of the largest restaurants in town, capable of seating over 230 diners along with space provided by the large garden.
A tapestry of Thai
There’s something magical about Siam House in the evenings. The entire restaurant is a snapshot of life in Thailand with long tapestries in unique Thai patterns and images of what makes Thailand special, from the floating market in Bangkok to the traditional dancers. There is a touch of rattan and traditional wooden carving everywhere and sitting at the glass lined balcony dining area on the first floor during the evening is an exotic experience.
“Thai cuisine is the truly international kitchen,” Aubrey explained as he took me around the restaurant which has several private dining areas aptly titled the Green Room, Blue Room and Red Room based on the colour of its walls, “And we at Siam House deliver that with a consistency that has people coming back for more.” From executives in the need of a wholesome yet delicious lunch, to entire families opting for an exotic yet reasonable night out of dining, Siam House has been quietly catering to the needs of the Colombo diner.
Assistant F&B Manager Sanjeewa Pieris added that the restaurant is stringent when it comes to health and safety standards of the food, ensuring that the meals at the restaurant are of the highest quality.
Phad Thai to Tom Yam
Before I dwell on the cuisine, Siam House is renowned for their vegetarian chilli paste. Traditionally, authentic chilli paste with its unmistakable flavour of sweet and spice is made with fried prawns or prawn heads so for many vegetarians this delicious accompaniment cannot be enjoyed. The head chef Jim at Siam House has developed his own secret vegetarian recipe (which even the other three chefs do not know) and it’s ideal to enhance the flavour of any meal.
While the menu at Siam House has a range of delicious dishes from the traditional Tom Yam soup to the Red and Green curries, try out some of the more exotic combinations of Chicken wrapped in Pandanus leaves (our traditional rampe) or Spicy Fish Bowel with cashew nuts where the bowels are brought from Thailand.
For lovers of seafood, Chef Jim’s special Raw Prawns with Lemon Juice and Garlic is a must try along with their Crab Meat prepared with egg, chilli and curry powder. Siam House also captures the imagination with some of their presentations where the Pineapple Rice, a popular Thai dish of rice infused with pineapple, is actually served in a carved out pineapple.
Thai cuisine is all about the flavour and the peanut powder that accompanied my Phad Thai was full of nutty hints while the basil and green chilli infused green chicken curry was the ideal accompaniment to a rice dish. Siam House’s Hot Butter Cuttlefish has become a favourite among diners along with the spicy papaya or raw mango salad.
Siam House also provides catering for any occasion with an outlet in Katunayake dedicated only for catering meals. The restaurant also has a branch at the departure lounge at the Bandaranaike International Airport. However, to experience the true taste of Siam House, visit the restaurant at 17, Melbourne Avenue, Colombo 4 or call 2595966 for more information.

Pix by Thushara Dassanayake