Skip to main content

Siam Orchid Organic Thai {Restaurant Review}

When I planned our family Valentines' adventure up to Palo Alto for a chocolate tasting and a stop by the LEGO store in Santa Clara on the way home, I started searching for a great lunch spot.

Eureka! I picked Siam Orchid Organic Thai. It's a small restaurant with mixed reviews, but I loved the menu and I wasn't disappointed. I will say that it is pricey. However, we had a groupon and that brought it into reasonable range. But everything we ordered was fresh, delicious, and flavorful.

We started with our favorite drinks - fresh coconut and Thai iced coffee.


Som Tum
This is my favorite Thai salad and it didn't disappoint. Spicy, shredded green papaya are tossed with steamed shrimps, organic tomatoes, organic carrots, organic beets, organic green beans, crushed peanuts and organic garlic in chili-lime som tum dressing. It wasn't as spicy as would have liked, but it was really tasty.


Tom Yum Gung
D literally picked up his bowl and poured it down his throat. Jake and I loved it, too, though R thought it was too sour. Tom Yum Gung is a hot and sour soup served with head-on river shrimp, shrimps, galangals, homegrown lemongrass, homegrown Kaffir lime leaves, organic tomatoes, organic mushrooms, chili, and organic cilantro. I would definitely order this again!


Massaman Gai
Everything is served family-style, but I ordered this mostly for the boys. Massaman Gai is a southern Thai-style mild curry with chunks of stewed organic chicken thigh in coconut milk with organic potatoes, peanuts, organic carrots and organic onion core. We were all stunned with how tender the chicken was. Buttery soft and completely saturated with flavor.


Gang Khaew Wan Lychee Moo-Sub
For Jake and me, I selected a spicy green coconut milk curry with organic ground pork stuffed in lychee with homegrown Kaffir lime leaves, organic eggplant, organic bell peppers, and Thai basil. I never would have put lychee in a savory dish, but as soon as I get my hands on some, I will be recreating this dish.


We skipped dessert since we were on our way to a chocolate tasting. But I can imagine how good their Khao Nieo Mamuang (mango sticky rice) would be. We will definitely be back!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa