Restaurant Sri Siam

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Crispy sotong cost RM20. I personally think that it is a little pricey because I didn't look like sotong to me ; I have never seen such tiny and skinny sotong. As you can see, they provided lime for this dish. I find that it taste better with the lime.Green Curry with chicken cost RM 20 which is pretty reasonable to me. It taste good.Pandan chicken, another famous Thai dish. Each Pandan chicken cost RM3.50. Quite costly if you ask me as the chicken is quite small. As for the taste wise, its too

Yam pak bung krob is actually kangkung but it is not fried with sambal or small prawn as how it is done in chinese restaurantsit was deep fried in batter like how you would deep fry oyster mushroom.and it is served with a sweet and sour sauce.it is crunchy but if eaten cold or left out too long it will get soft and soggyit is a nice snack but i would prefer a proper green vegetable to get satisfied on my vitamin and mineral intake.

these two dishes have been altered to suit the malaysian chinese taste budsthe khai jiao cha om is basically and omelette chinese restaurants serve omelette with onion but the thai restaurant serves it with vegetablesthe vegetable omelette is thicker than the regular onion omelettethe ka prao kai is a minced chicken dish which is also very chinese because of the soya sauce based gravyit is a tad bit spicy because of the chilli and it's garnished with thai basil leaves

usually people say then when a fish is deep fried it is because it is no longer fresh enough for it to be a steamed dishbut this is not the case for sri siamthis deep fried fish is certainly fresh because the flesh was still in tact and not flakythe fish sits on a huge piece of lettuce so that the green leaves will absorb the excess oilthe fish is also heavily seasoned and garnished with spring onions and lemon grass bulbs

there are several ingredients that are staple to thai foodthese are lemon grasskafirr leavesand of course basil leavesthis recipe of basil leaves and brinjal is very uniqueand it is not easy to cook brinjal because it may stick to the pan if you do not put enough oilthis dish lends most of its fragrance from the basil leaveit has a bit of gravy so that it can go with white rice

sri siam is a very simple restaurant focused more on the quality of their foodthey have been in the business for more than 20 years proving that they have established themselves as a fore runner in thai foodand what better way to represent thai food than the famous tom yumthe seafood tom yum soup was served in the traditional steam bot aluminium potit was still pipping hot when it was servedit had a good balance between its spiciness and its sourness and best eaten with rice or mee hoon

sri siam used to take the corner lot of the same rowfor rental reasons they shifted to an intermediate lot and a dim sum shop took the corner lotinside is very fuss free, no elaborate decoration more like a chinese restaurant set up but air conditionedkai tod klena is apparently the thai name for fried chickenthe chieken appears rather black on the outside but really deliciousit was marinated very well and smelled really good when it was servedit is garnished with a side of mango salad