Krung Siam Thai Restaurant & Bar Menu

Cognac Marinated 10oz USDA Choice Rib-Eye Steak, served with Thai Tamarind Sauce.

Sashimi Style Scottish Salmon with Yum Yum Sauce, Ponzu and a Touch of Thai Spicy Seafood Sauce.

Famous Turmeric Marinated Grilled Chicken Breast, served with Thai Peanut Sauce and Cucumber Salad.

Mixed with Thai Style Spicy Seasoning, Served with Spicy Tamarind Sauce.

Served with Spicy Chili-Lime Sauce.

Vegetable Crispy Spring Rolls served with Plum Sauce.

Thai Style of Buffalo Wings, topped with Thai Style Sweet Chili sauce

Fried Marinated Pork Belly served with (Nam Prik Num) a Lightly Spicy Northern Style Grilled Green Chili Paste.

Raw Shrimps served with Thai Spicy Chili-Lime Sauce.

Served with Thai Chili-Lime Garlic Sauce.

WORLD FAMOUS Hot & Sour Soup with The Aromatic Thai Herbs.

A Mildly Creamy Coconut Soup with a Unique Aroma of Galangal.

A Mildly Creamy Coconut Soup with a Unique Aroma of Galangal.

Poached Ground Meat with Fresh Mint and Thai Herbs with Thai Sweet, Sour, and Salty Salad Dressing.

Grilled USDA Choice Rib-eye Sliced and Seasoned with Thai Salad Dressing.

The Other Version of Thai Fried Rice with Jumbo Lump Crab Meat creating its own Unique Flavor.

Crispy Deep Fried Shell On Shrimps with Garlic and Pepper. Served with Thai Jasmine Rice.

Crispy Pork Belly Stir-Fried with Chinese Broccoli. Served with Thai Jasmine Rice.

A Beef Broth Simmered for Four Hours with Braised Beef, Beef Tendon, Sliced Rare Steak and Rice Noodle.

Six Hours Braised Short Rib with Massaman the King of Curry. Served with Thai Jasmine Rice.

Pan-seared 10oz Scottish Salmon in Thai sweet red curry sauce. Served with Thai Jasmine Rice.

A First Noodle Dish of Thailand consisted of Stir-Fried RiceN oodle with Tofu, Bean Sprouts, Eggs and Green onion with a Uniquely Flavorful sauce that is Sweet, Salty and Tangy, then Top with Ground Toasted Peanut.

ellow Curry sautéed with Coconut Milk then simmered with Potato and Onion. Served with Thai Jasmine Rice.

Sweet Red Curry sautéed with Coconut Milk then simmered with Bell Pepper and Sweet Basil Leaves. Served with Thai Jasmine Rice.

A Stir-Fried Thai Jasmine Rice with Choice of Meat, Eggs , Onion , Green Onion, and Tomatoes.

Stir-Fried Flat Noodle, Eggs and Chinese Broccoli with Dark Soy Sauce and Wok Hay Flavored.(Aroma created from an extremely high heat of a Wok)

A Spicy (Recommended) Stir-Fried Flat Noodle with ThaiBird’s eye Chili, Garlic, Tomatoes, Bell Peppers, Carrots and Sweet Basil Leaves which it’s Fragrant and Spiciness Should Sober the Drunken.