Owners Tim and Krissnee Martsching grow chilies, mint, cilantro, lemon grass, wild lime, and other ingredients in their garden, and the quality of their entrees is consistently high. The pad thai (soft rice noodles tossed with ground pork, minced garlic, shrimp, crab claws, crabmeat, crushed peanuts, and bean sprouts in a tongue-twanging sweet sauce) is one of my favorites. Royal Thai (chicken chunks, potato, and onion in a yellow curry sauce) is another crowd pleaser. For intimate dining, request a khun toke, a private enclosure that's the Thai answer to Japanese tatami rooms. The split-level dining room has cushioned booths and banquettes and bamboo chairs; some tables overlook a lake. Siam Orchid serves sake and Thai beers from a full bar.
- © Frommer's 2013
- Recommended 2010