Siam Elephant - a national icon:
by Miss Terry Diner
Thai elephants are supposedly jungle animals, but the Siam
Elephant is not - it is a restaurant within the Siam Bayshore Resort and Spa and
overlooks the final stretch of Walking Street as it leads into the Bali Hai pier
area. It has been established for around five years, but is still not known by
many residents. Hopefully this review will change all that, as it is a
restaurant like no other in Pattaya.
You can enter the restaurant from the resort side, coming into the enclosed and
air-conditioned section, or you can enter via the beautiful walkway from Beach
Road, passing by the lily ponds and stone carvings and selecting one of the
outside tables, or continue on into the air-conditioning.
The d้cor remains true to the Thai and elephant themes, with some hill tribe
tapestries as well as traditional art depicting elephants. Subdued Thai music,
soft lighting, comfortable chairs, ‘elephant’ cutlery, elegant glassware and
unobtrusive service ladies are just all part of the overall ‘classy’ ambience.
This is a restaurant to which you could take anyone and be assured that your
guests will be impressed even before the first course has arrived.
On our review evening, the Dining Out team was without Madame, who was
indisposed, but in her place were my accompanying members Nancy and Dow, two
ladies from Texas, USA.
The menu is artfully done as a fold-out item and begins with starters (B.
95-150) with some uncommon items such as Rhume (seasoned saut้ed minced chicken
and shrimp) or Karawake sod si (egg pancakes filled with minced sweet sausage
and pork). Several salads are next (B. 190-210) followed by a selection of
curries (generally around B. 220) cooked with beef, pork, chicken, duck and
Stir-fries, dips and desserts as well. Plenty of choices.
For a wine to go with our selections of Thai food, we chose the Robert Mondavi
Zinfandel, 2006, one of the better wines from America, to please our Texas
ladies. This was a good choice, and it was an excellent accompaniment being not
too heavy or overly loaded with tannins.
We began our Thai culinary experience with a yum tua pu (B. 210), a sliced
winged bean salad with chicken and shrimps tossed in a peanut and sweet chili
sauce, which was a great starter.
In Thai fashion, the next courses came in very quick order with the next one a
wonderful tom kha gai (B. 210) which was enjoyed by everyone. This particular
chicken soup with galangal and herbs was very creamy, as opposed to the thin
grey watery version one often gets elsewhere. Top marks for this dish.
A panang nuea (B. 190) a beef in the panang curry with sweet basil, was
reasonably spicy for my taste (though very mild for Thai palates), but our
waitress kept me supplied with plenty of fluffy white rice.
Next we sampled the chu-chee goong nang (B. 250) which was well stocked with the
fried river prawns in the chu-chee curry and is a particular favorite of mine -
very flavorsome without ‘fire’.
The final main course dish was exceptional. This was the (quite a mouthful) phad
nor-mai farang hed-hom (B. 120) which was saut้ed green asparagus and shitake
mushrooms with oyster sauce. Tender asparagus spears and again, just so
Yes, we allowed gluttony to take us to desserts and a coconut delight, almost a
sorbet with coconut slivers and peanuts. What a finish!
How do you sum up an evening of complete satisfaction, without sounding over the
top? The restaurant itself is delightful. The food is expertly prepared Thai
cuisine and we all enjoyed every mouthful. (By the way, the Siam Bayshore has
two hour cooking classes, so you can impress your friends at home.) However, if
you have not been to the Siam Elephant, then you must experience it, and there
is probably no other local restaurant to provide your overseas guests with such
a totally enjoyable Thai package. Highly recommended.
Siam Elephant (Siam Bayshore Resort and Spa), 559 M 10 Beach Road (Walking
Street), South Pattaya, telephone 038 428 678 - 81. Open seven days, 6 p.m.
until 10 p.m. Secure parking within the resort grounds.
This is a typical Spanish paella with chicken, pork and
seafood. Similar to the Thai khao pad talay, but the Spanish version has
more garlic, while the Thai variety has chilies.
Long grain rice 80 gm
Chicken breast pieces 50 gm
Pork collar butt pieces 50 gm
Squid fresh chopped 50 gm
Baby clams 50 gm
Shrimps 50 gm
Mussels 150 gm
Onion chopped 50 gm
Green bell pepper 10 gm
Green peas 10 gm
Garlic 10 gm
Parsley 20 gm
Tomato sauce 5 tbspns
Olive oil 2 tbspns
Clean the mussels and place in a shallow pan. Cover with water
and bring to the boil. When mussels are cooked (shells will be open) remove
and save the stock. In blender place parsley, garlic and some mussel stock
and blend into smooth liquid. In a large shallow fry pan, heat the olive oil
and sauté the chicken and pork until lightly brown, adding chopped onion,
capsicum, squid and baby clams and sauté briskly.
Now add the tomato sauce and rice plus two cups of mussel stock and the
blended garlic and parsley mixture. Mix thoroughly and cover and cook on a
medium heat until water evaporates (around 20 minutes).
Arrange the mussels, prawns and green peas over the top of the rice and
cover again. Cook on low heat for another 10 minutes.
Before serving place the Paella in a pre-heated oven (180 degrees) for 10
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