The Old Siam Menu

Chicken, cabbage and bean noodles wrapped in egg roll skin and deep fried. Available in vegetarian.

Steamed seasoned ground pork wontons served with vinegar soy sauce.

Deep-fried tofu served with ground peanuts in spicy sweet and sour sauce.

Carrot, potato, broccoli and pumpkin with batter and deep fried.

Deep-fried fish cakes served with cucumber salad.

Grilled marinated chicken served with peanut sauce and cucumber salad.

Shrimp and ground chicken wrapped with rice paper and deep fried.

Spicy and sour soup with mushrooms, lemongrass, tomato, lime juice and cilantro.

Spicy and sour soup with mushrooms, lemongrass, tomato, lime juice and cilantro.

Spicy and sour soup with coconut milk, cabbage, galanga, mushrooms, lemongrass and lime juice.

Spicy and sour soup with coconut milk, cabbage, galanga, mushrooms, lemongrass and lime juice.

Spicy and sour soup with coconut milk, cabbage, galanga, mushrooms, lemongrass and lime juice.

Bean noodles, cabbage, ground chicken, tofu, shiitake mushroom and onion.

Bean noodles, cabbage, ground chicken, tofu, shiitake mushroom and onion.

Green papaya, carrot, green beans, tomatoes, peanuts, garlic, chili with somtum sauce.

Ground meat, onions, rice powder, mint and lime juice.

Bean thread noodles, shrimp, squid and ground pork mixed with spicy dressing.

Grilled shrimp, lemongrass, onions and mint with spicy sauce.

Pan-fried rice noodle with broccoli, basil and peppers.

Pan-fried rice noodles with broccoli and egg.

Rice noodles with tomato, carrots, peanut and onion.

Bean thread noodles, egg, cabbage, tomato and onions.

Pan-fried rice noodles and broccoli with gravy.

Fried rice with egg, peas, tomatoes, carrots and onions.

Spicy fried rice with green bean, basil and basil pepper.

Rice noodles, meat and bean sprouts in clear soup.

Rice noodles in Tom Yum soup.

Rice noodles in Tom Kha soup.

Fried rice with pineapple, raisins, cashew nuts, carrots, onions served with cucumber

Ginger, onions, black mushrooms and peppers.

Carrot, broccoli, mushroom, baby corn, onion and bean sprouts.

Green beans, chili paste and kaffir lime leaves.

Cashew nuts, onions and chilies.

Eggplant, onions, pepper and basil.

Garlic and pepper stir-fried with protein of your choice.

Sweet and sour sauce with pineapple, carrots, onions and bell pepper.

Crispy fish with chili paste, green beans and kaffir leaves.

Green curry, eggplant, bamboo shoots, bell peppers, basil and coconut milk.

Yellow curry with potatoes, carrot, onions and coconut milk.

Panang curry with carrots, pepper, basil, kaffir lime leaves and coconut milk.

Red curry with pineapple, bell pepper, basil and coconut milk.

Jungle curry. Bamboo shoots, green beans, baby corn, pumpkin, mushroom, pepper and basil in red curry. No coconut milk.

Salmon in red curry, coconut milk and kaffir lime leaves.

Chicken and steamed spinach topped with peanut sauce.

Deep-fried fish mixed with spicy lime juice and rice powders.

Deep-fried fish topped with spicy sweet and sour sauce.

Deep-fried fish topped with spicy garlic sauce.

Deep-fried fish topped with panang curry sauce.

Nutty and chewy brown rice, a wholesome side dish of steamed whole grain rice.

Sweet Thai dessert with mango and sticky rice.

A harmonious blend of ground peanuts and traditional Thai spices, this peanut sauce is a versatile condiment or dip, often accompanying various dishes.

Flaky, golden-brown flatbread served with a side of savory dipping sauce.

A Thai-style "kai dao" fried egg, typically prepared by frying in hot oil until the edges are crispy while keeping the yolk tender.

The cold, refreshing, sparkling classic that America loves.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A refreshing blend of black tea, spices, and sweetened condensed milk over ice.

Chilled, velvety Thai coffee, sweetened and enriched with creamy milk.

Banana coated in a light batter, deep-fried until golden, and generously drizzled with honey.

Slices of ripe mango paired with sweet sticky rice, garnished with mung beans and a sprig of mint.