Angel T.
Google
Had dinner at Issaya Siamese Club, which was listed in the Asia’s 50 Best Restaurants list from 2014 to 2018, and it also received a Michelin Plate in 2020. Overall, ambiance and service were excellent, whilst food and cocktails were above average. Nice place!
We got the Issaya set menu, with some add ons.
Pictured:
- [Add On] Mieng Tuna: Chopped yellowfin tuna tartare and peanut with a Petchaburi GI palm sugar-fish sauce dressing in a traditional limestone water tartlet 👍🏻
- [Add On] Salad Ped Krob: Slow-cooked duck leg, red okra leaves, roasted cashew nuts and GI tropical fruit in a green pepper dressing 👌🏻
- [Amuse-bouche] Kanom-Krok: Coconut crème brulee, Khao Yai humanely raised minced chicken, galangal, kaffir lime leaves and chili jam 👍🏻
- [Amuse-bouche] Tart 👌🏻
- [Amuse-bouche] Otah 👍🏻
- Kradook Moo Ob Sauce: Spice rubbed pork baby back ribs glazed with Issaya house-blended chili paste 👌🏻
- Yum Hwa Plee: Banana blossom and heart of palm salad, crispy shallots and roasted peanuts in a chili jam dressing 👌🏻
- Salmon “Pham Thai” Salad: Label Rouge Salmon “noodles” with garlic chives and peanuts in a Petchaburi GI tamarind dressing 👌🏻
- Gai Ob: All-natural Khao Yai chicken, Issaya-spice rubbed, charcoal grilled and flambeed tableside 👌🏻
- Mussamun Gae: Australian lamb shank simmered in mussamun curry served with pickled cucumber ajard 👌🏻
- Goong Pad Char: Dayboat-caught tiger prawns in a house -blended pepper-holy basil sauce 👍🏻
- Khao Ob Mor Din: Inspired by a dish from Chef Kittichai’s father - wok sautéed GI Asian multigrains, Chiang Mai mushrooms and garlic sprinkled with mushroom-scented oil 👍🏻
- Kanom Dok Mali: Jasmine flower panna cotta served with jasmine rice ice cream and jasmine rice tuile 👎🏻