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LOTUS OF SIAM - MENU SUGGESTIONS

I am too lazy to scroll through all the posts on LS. Would the Vegas 'hounds out there indulge me and offer up some recommendations from LS menu. I've only been once and ordered some stuff off the Northern Menu which was all great but I'd really appreciate some ideas and descriptions of "must have" dishes. Thanks.

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  1. Well, I've been there a few times. Everyone raves about the crispy rice and sour sausage appetizer (Nam Kao Tod), and it's pretty good, but I have my own favorites. I really like the Tom Kah Kai (soup w/sliced chicken, mushrooms, coconut milk, etc). For a main, I think the Nua Sao Renu (charbroiled beef with tamarind sauce) is a knockout dish. It's pictured on this page: http://www.saipinchutima.com/lotusspe...

    Definitely skip the lunch buffet.

    5 Replies
    1. re: Steve Green

      I will second the tamarind beef recommendation! We liked our dinner here so much that we went back the next night and had the same dish! I asked for it spicy and they asked me what number on a scale of one to ten. A 9 got a nice level of heat...what a great dish! We arrived at 5:30 on both nights (weekdays) and by 6:30 the place was packed!

      1. re: erica

        Wow -- you must like spicy food. 4 was about as hot as I could take, and I thought I had a normal tolerance for spiciness. I guess not.

        1. re: Steve Green

          I do like spicy. But my dining partner cannot eat any spice at all. So we also had the pad see euw which was very good, and the fried pork strips for appetizer. I liked the beef with tamarind so much I brought some back on the plane with me!

          I was amazed at all of the ethnic eateries we saw in LV! All those Asian shopping centers! (We are from NYC)

        2. re: erica

          If you like the tamarind beef, inquire about whether they have short ribs as a special, which has some of the same luxurious taste.

          1. re: Dave Feldman

            cognac salmon is awesome.

            the chicken wings.

            the seabass with sage leaves and pad kee mao noodles.

            the beef jerky. oh, the beef jerky.

            i just can't resist this place and what to go there right now.

      2. bump because I'll be here in 4 days

          1. re: ns1

            A few more:

            IMO The best Thai food ever (Lotus of Siam)
            http://chowhound.chow.com/topics/536238

            LoS Vegas Recs please
            http://chowhound.chow.com/topics/425449

            Vegas - Lotus of Siam review
            http://chowhound.chow.com/topics/487165

          2. I gleaned this list from past threads regarding LOS and emailed it to myself. Whenever we go to LOS, I just print it out and take the list with us.

            Tom Kah Kai (Bangkok Style Soup)

            somtom sea bass, a green papaya salad with huge chunks of sea bass, along with red grapes, matchsticks of green apple, and perfectly ripe cherry tomatoes.

            shrimp curry with cognac sauce (regular special)

            drunken noodles with chicken

            Hoh mok plar is one of my favorite dishes at LOS -- pieces of catfish with egg, cabbage, with a judicious amount of coconut milk and curry.

            kang hung lay (northern pork stew)

            There are actually two different pork dishes on the nothern menu - the Kang Hun Lay is meat without vegetables, in a curry with some Burmese/Indian overtones that has a hint of sweetness, some of that coming from roasted garlic (you will usually find several whole cloves per order). The other is Kang Hoh, which relies more on dry spice, but does have glass noodles and some other vegetables with it.

            Prawns Ocha

            House special crispy garlic shrimp. It is not on the menu so you have to ask for it. They take prawns peel the shells but still keep them on. Cover in coarsely chopped garlic and fried up. The shells get so crispy that they are like really thin potato chips.

            Seared Scallops with Red Curry (the sweetness of fresh scallops and the hottest of their curries plays so well together; there is usually a slight touch of cognac to balance this out, similar to their Salmon Panang).

            Andy

            8 Replies
            1. re: shamu613

              Last time we had a duck dish that was fantastic. Unfortunately, I don't remember exactly which one it was. The staff is always happy to give recommendations.

              1. re: JoeyH

                I believe the dish is Duck Panang. It's excellent! One of the best things I've ever eaten. If the name is wrong I can add that it is duck in a cognac curry sauce.

              2. re: shamu613

                Food porn! Including three plates of all the deserts.

                We were such pigs.

                 
                 
                 
                 
                 
                 
                 
                 
                 
                1. re: shamu613

                  Thanks for posting this!! We'll be hitting LOS on the 4th. And I will be printing off your list and bringing them with me. Spice level 9, I cannot even imagine that. Bet the BF will give that a go.

                  I take it they get super busy, reservations definitely a must, right? Thanks!

                    1. re: shamu613

                      Thanks for this. Could you tell me what each of these dishes are? Thanks.

                      1. re: azwino

                        http://www.saipinchutima.com/menu.pdf

                        Top row

                        #1. NAM KAO TOD-Crispy rice mixed with minced sour
                        sausage, green onion, fresh chili, ginger, peanuts, and lime
                        juice. – 7.95

                        #2. Prawns Ocha. House special crispy garlic shrimp. It is not on the menu so you have to ask for it. They take prawns peel the shells but still keep them on.
                        Cover in coarsely chopped garlic and fried up. The shells get so crispy
                        that they are like really thin potato chips.

                        #3. CRISPY DUCK B: with PANANG-Crispy duck topped with Thai style red cream
                        curry sauce with cognac. – 19.95

                        #4. BRAISED SHORT RIB with PANANG- Braised short rib topped
                        with Thai style red cream curry sauce with cognac. – 18.95

                        Second Row.

                        #1. 119. THAI FRIED RICE-Stir fried with egg, onion, tomato and
                        your choice of meat. Chicken, Pork or Beef -- 8.95

                        #2. 67. KANG RENU NAKORN-This unique Issan style red
                        curry is a combination of local vegetables, your choice of
                        chicken or catfish chunk (with skin), without coconut
                        milk. -- 8.95

                        #3. RED SNAPPER – Price depend on size
                        A: with CHILI MINT LEAVES- Deep fried whole red snapper
                        topped with homemade fresh chili and Thai basil.

                        #4. 84. CATFISH WITH CURRY PASTE-Deep fried thin catfish slice
                        without bone sautéed with red curry paste, Kra-chai, fresh &
                        dry chili and coconut milk. -- 13.95

                        Third Row

                        Desserts
                        COCONUT ICE CREAM 3.00
                        STICKY RICE WITH MANGO 7.95
                        FRIED BANANA ROLL 7.50

                        There was 11 of us from a local meetup.com group. Reservations were made 6 weeks in advance. Total check was ~$350. $32 each. We had multiples of a few of the dishes. We also had five other dishes of which I didn't get photos. They started life at the other end of the table.

                        If there was a downside, it was that our group was squeezed into an 8-top. Mercifully, the wait staff timed the delivery of dishes well and picked up the empties promptly. One of our group did ask for their caution in not flooding the table with all the dishes at once.

                        1. re: shamu613

                          that sounds awesome especially the crispy duck with thai red chili sauce.

                  1. Give the hoh mok sea bass or khao soi. The first is off-menu but always available.

                    18 Replies
                    1. re: Dave Feldman

                      How about this for a nice twist - they are even doing khao soi now with braised short ribs. The epitome of comfort food now that we are getting into December, when even the Las Vegas evenings get a bit cooler.A person could even do an entire evening of Sea Bass. They are serving it in a Tom Yum soup now; which could be followed by the Sea Bass Som Thum; and then the Hoh Mok Sea Bass and Sea Bass with Drunken Noodles.

                      1. re: QAW

                        Saipin has been experiencing more in the past year than ever before. I've never heard of khao soi with short ribs, but I'm game! I'd think that it would be too fatty for khao soi, but I'm she she has worked out a solution. I know that most of the staff prefers khao soi with beef more than with chicken, but I'm not sure I agree. Why not pork? I think that would work, too.

                        A sea bass tasting menu. What a wonderful idea. Think of all the different flavors in those four dishes.

                        1. re: Dave Feldman

                          I have never ordered sea bass at LOS, largely because I feel guilty that it might be a bit politically incorrect. But I confess: when I had dinner there with my friends the other night we had the Hoh Mok Sea Bass after we each picked a dish and my friend really wanted to try it. It was the most delicious thing I've eaten in a long time!!! Even his 15 month old twins ate every bite they were given, and made it clear they wanted more!

                          Another dish my friends ordered that I had never tried was an appetizer that consisted of shrimp wrapped with bacon and then some kind of wonton skin (I forget the name of the dish of course..). It was deep fried..like an egg roll, but so much better......

                          1. re: janetofreno

                            actually, black sea bass, which may well be, indeed probably is, what is in the dish at LOS, is fine from a sustainability standpoint.

                            http://www.montereybayaquarium.org/cr...

                            The issue is that many other fishes are often called 'bass' even though they really aren't. (ie chilean sea bass, which isn't sea bass at all, and sometimes various types of snappers). Just ask the server what type of sea bass it is if you are worried: I imagine at a place like LOS they know the source and specific species.

                            In any event, it sounds delicious!

                            1. re: susancinsf

                              Unless it has changed, LOS does serve black sea bass. Blll is quite sensitive about the whole notion of sustainability re: seafood and one of the reasons he doesn't carry some fish.

                              1. re: Dave Feldman

                                How far is Lotus from the strip? We won't have a car- how much is it for the cab ride? We are from DC and have great Thai here...do you still recommend the place?

                                1. re: xena1441

                                  Xena,

                                  LOS is a little less than a mile east from the Sahara or Las Vegas Hilton, but obviously much farther from mid- or south-Strip. Cab prices would obviously vary depending upon where you were leaving from.

                                  As for the second part of your question -- I have never found Thai in DC or Maryland that satisfied me, although years ago I had some decent Thai in Virginia.

                                  LOS is my favorite place to eat in Las Vegas, and it's certainly the best Thai I've ever eaten in a restaurant. Events have conspired so that I haven't been to Las Vegas in more than a year, As long as Bill & Saipin are running the restaurant, I'm confident in recommending it.

                                  1. re: Dave Feldman

                                    Resurrecting this thread rather than start a new one. At last, after years of going to Las Vegas during trade shows and planned dinners, we are finally going to have some free nights, so it's time for finally try LOS. Having just looked at the very extensive menu, am hoping for some recommendations as to what to order (no pork please).

                                    1. re: breezey

                                      The menu is just too big and the specials too multifarious to have just a few picks, especially without knowing your preferences. Would be happy to respond to specific requests. If not, maybe this thread will help: http://chowhound.chow.com/topics/4871...

                                      1. re: Dave Feldman

                                        Dave, I've always been very happy at LOS when we asked that the chef create a meal for us and match the wine. Maybe I'm just lazy but it has always worked out.

                                      2. re: breezey

                                        Look at the menu, tell them what you like don't like (i.e., , no pork) and tell them to start bringing food. If you have preferences (I always get the nom kao tod) tell them. I've had great luck sampling and letting them go. Ask for Bank he's never steered us wrong but no on there ever has.

                                        1. re: HoosierFoodie

                                          Excellent ideas regarding asking them to create a meal and bring food basd on our preferences.

                                          And thanks Dave for the link with the review. BTW always enjoy reading your posts.

                                          1. re: breezey

                                            Definitely feel comfortable asking for guidance, and a combo of dishes you really want to try and their suggestions work well. You might want to ask what specials are available. The menu is awfully long, so it's worth doing some research before you visit, as you've already done. It has been a long time since I've been to the LOS website, and it's looking downright spiffy these days: http://www.saipinchutima.com/#/HOME-0...

                                            If you get a chance, I'd love to hear a report about your food adventures in Las Vegas. Have fun.

                                            1. re: Dave Feldman

                                              Dave Feldman and anybody
                                              My brother has always loved LOS, Chao Thai, and Jitlada, but now is downed by onion and chili allergies. Are the BBQ items at LOS enough of a draw? Any other dishes?

                                              1. re: wew

                                                As someone whose favorite vegetable is the onion, and who has more than a passing lust for chilies, I really feel for your brother.

                                                A few thoughts: I've taken friends with various allergies and preferences to LOS. One of them is deathly allergic to garlic, and she was almost weeping at getting such flavorful food without garlic (an ingredient that she loves). I'm assuming they could do a similar thing with onions, so one option is to try preferred dishes without onions, if possible. As all but a couple of dishes are made to order, it could be done, but your brother might prefer foregoing dishes that are normally made with onions.

                                                Same deal with chilies. Another friend wanted a 0 in heat on their scale of 1-10 (i.e., no chilies), not because of an allergy, and again they complied. I was curious to try her food, and with all the fresh herbs, the food was tasty.

                                                My problem is that I don't know what foods besides the barbecues don't contain essential chilies or onions. I'm really curious about this question. If you'd email me (address is in my profile), I'd be happy to try to find out and report back to you and on this thread.

                                                The barbecued beef is delicious without the sauce, but there is some sort of marinade, which I would not be shocked has onion in it. The barbecued catfish can be ordered with either a lime-chili sauce or a tamarind sauce. Both are delicious (I know that there is normally chili in the sauce that goes with the barbecued chicken).

                                                The allergies might wipe out the soups and the salads (I'm not even sure about that), but I'll bet your brother can still have a great meal.

                                                1. re: Dave Feldman

                                                  This is an old thread and Shamu just posted some photos, so it has been resurrected. I realize now that wew contacted me privately and neither of us ever posted here the answer to his query.

                                                  It turns out that omitting chilies is not an issue with a single dish at LOS, one of the big advantages to having food made to order. But chilies are always added to dishes at the end of their preparation anyway. I have ordered dishes at zero for some chili-averse friends (off the normal 1-10 scale), and indeed there was no heat at all (but still plenty of flavor).

                                                  What surprised me more is that onions, too, can be easily omitted (even if they might be missed as much as chilies). Literally the only dishes that can't be easily served with no onions are some of the soups, because onions are used in the stock. If you ask a waiter, he or she can ask the kitchen which soups are "safe."

                                                  Last month, I ate with someone who had an extreme gluten intolerance. LOS is used to this problem, and came through with flying colors, including making a special gluten-free nam kao tod.

                                                  1. re: Dave Feldman

                                                    Hey Dave are you sure about Chilis always being added last? In Indian cooking the spices get cooked first. In Chinese cooking everything gets cooked so fast it hardly matters. I've never cooked Thai personally (as opposed to the other 2 I mentioned) and have no actual experience of the speed and sequence of events. I guess it's closer to Chinese in technique than Indian.

                                                    1. re: kagemusha49

                                                      I had a long talk about this subject with Saipin and Bank, and they were both emphatic on this subject. I've hosted some banquets at LOS where the kitchen has brought out identical dishes with three different levels of heat, and this explains how they can do it.