Every Sunday, the Siam Garden gets busy in the evening, and it is not surprising, given that a sumptuous banquet is laid out with freshly prepared authentic Thai food, perfect to tantalise your taste buds. The buffet is titled “Discover Thai Cuisine”, so aptly named as once you set foot into the restaurant you begin a gastronomic adventure, savouring the many mouth-watering platters of food. A recommended soup is the Kwai Tiew Khoong, a rich and spice-infused soup with shrimp, wontons, and noodles concocted by a chef, who happily assists you to produce it to your liking. If you wish to give the hot experience a miss, why not try the luscious entrées laid out from Spring Rolls (Por-pia Tord), Fish fritters (Tord Man Pla) Fried Vegetables (Pak Tord) to Fried Chicken (Kai Tord).
Indulge in your main course, whether you chose Sweet and Sour Shrimps (Phad Priew wan Khoong) with Steamed Jasmine Rice (Khao Suey) or Noodles with Fish Curry (Khanom Jin Namya). The options are vast enough, making your discovery of Thai cuisine a culinary adventure. For a traditional touch while tasting the many flavours of Thailand, try the Sticky Rice (Khao Niao) with the Beef Massaman Curry (Khaeng Massaman Neua), with its roots stemming from the 16th Century Central Thailand. The Salad Bar is a host to a number of appetizing yet healthy salads with choices of fresh greens, meat, poultry and seafood ranging from the favourite Chicken Salad (Larb Kai) or Grilled Pork Salad (Nam Tok Mooh) to a more exotic treat of Mango Salad with Shrimps (Yam Manuang Khoong), a ‘must-try’ dish that offers you a taste of Thailand at its finest.
Cool off your sizzling taste buds as you indulge in Thai sweets (Khanom Thai), from Papaya Ice Cream (Malakorn ice cream) to Sticky Rice with Fresh Mango (Khao Niao Manuang), or feast on an array of exotic fruits to finish your culinary pursuit.
Take a gastronomic journey into Thailand. Reserve your experience at any of our receptions.
Mango Salad (Yam Manuang Khoong)
16 medium size prawns, peeled and deveined
2 tablespoons fish sauce
3 tablespoons lime juice, about 1 large lime
1 1/2 tablespoons sugar
1 teaspoon chili powder, or one fresh Thai chili, minced
2 tablespoons chopped shallot
2 cups shredded green mango, from about 1 green mango
3 tablespoons dry shrimp powder
1/4 cup chopped dill, mint and cilantro
1 tomato, sliced for garnish
3 spring onions
To cook prawn, add 3 tablespoons water with prawn in a frying pan and bring to a boil on high heat. Stir on high heat until the prawns are pink and opaque. Strain and let it cool.
To make salad dressing, whisk fish sauce, lime juice, sugar and chili powder until sugar is dissolved. Mix in shallot, green mango, shrimp powder, cooked prawns, mixed chopped herbs. Mix well and serve. Garnish with sliced tomato and spring onions.
Thai Vegetarian Option: Use sea salt instead of fish sauce and ground roasted peanut instead of dry shrimp powder