Comments (0) Best Thai Restaurant - 2010

Sea Siam

It's usually a good rule of thumb that you shouldn't ingest any food included in a restaurant's name. If you did, can you imagine how many canton-bamboo-lotus-crane-stars you would have consumed? Think about the heartburn! Yet Sea Siam's case is different. The fare is pretty oceanorific. Take the pla lad prig: a fresh, whole fried snapper with delicate, crisp skin and moist white meat drenched in a spectacularly tangy, sweet, and spicy chili sauce for $22 (also comes filleted for $19). Then there's the fabulous crispy duck, ped nam dang, which comes with cashews, sweet peas, black mushrooms, baby corn, pineapple, and a rich sauce that can be spiked to any degree of heat ($18.50). Or check out these sea-crumptious sushi rolls: the shrimp tempura and cream cheese delight, called the "red rose roll" ($13); and the "kissing roll" ($10), a California roll topped with smoked salmon and eel sauce. Still not convinced? The tom kar gai (chicken coconut soup, $6) is tasty enough to make a fowl wish it had flippers.