SETTING
Le Cafe Siam is set in a carefully restored colonial-style house built over 100 years ago. It has inside and outside dining areas plus a
comfortable and stylish upstairs lounge in which to enjoy both before and after dinner drinks. The restaurant with its eclectic mix of antiques and artefacts and Chinese-style lamp shades is well worth a visit.
FOOD
This restaurant is a favourite with French expatriates looking for some good French cooking, but the owners have been experimenting in the
last year with a wider menu appealing to Thais and other nationalities. There are two menus, one Thai and one French, and the latter also now includes a selection of pasta dishes. With dishes such as pan-fried duck foie gras, provence avocado with guacamole, garlic buttered mussels and prawns, lamb stew cooked in sauce with fresh vegetables, or free-range chicken with champignon mushrooms in a white wine sauce, the best advice is to stay with the French section of the menu. The desserts are sweet and tempting and certainly more French than Thai.
WINES
A medium-sized list is helpfully arranged by style of wine, and the bottles are professionally handled and stored at correct temperatures. There are some very good-value French wines on offer as well as a small selection of more illustrious labels at a higher price.
SERVICE
The service is attentive and professional and adds to the enjoyment of a meal in this delightful and rather unique dining experience.
PRICE
Dinner for two comes to about 2,500 baht.
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| Tel: 0-2671-0030-1 |
| Reservations: Recommended for dinner |
| Dress code: Smart/casual |
| Open: Information not given |
| Set meals: No |
| Buffets: No |
| Vegetarian dishes: Yes |
| Free drinking water: No |
| Use of MSG: No |
| Mobile phone allowed: Yes |
| Corkage: 400 baht |
| Amenities: Separate bar, three private rooms for 8-22 people |
| Private parking: No |
| Car valet: No |
| Credit card: AE,V,MC |
| Established: 1998 |
| Website: |
| Email: Click Here |
| Previously listed: 2001-2005 |
| Specialities |
Pan-fried duck with fresh mango
Terrine duck liver with toast
Yum som-o
Snow fish mango dressing and fennel confit
Tenderloin bearnaise wild rice |
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