The story
Siam Bistro, located in Tambon Bang Bua Thong about an hour from Bangkok, is a central Thai restaurant with a northeastern twist that has earned a stellar 4.8 rating. Travel creator Gary Butler of The Roaming Cook calls it “a 15/10 spot,” declaring the red curry with grilled pork and longan “the most interesting and best curry I’ve had this year.”
Butler highlights two distinctive dishes: the kaffir lime salad with smoked snakehead fish and that inventive red curry. The kitchen’s creativity blends familiar Thai flavors with unexpected ingredients, delivering a meal that feels both traditional and refreshingly bold. For those willing to venture outside Bangkok, Siam Bistro offers an exceptional, inventive take on regional cuisine.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers at Siam Bistro rave about the red curry with grilled pork and longan, calling it a fragrant, balanced triumph. The overall vibe is one of cozy, unpretentious warmth that elevates simple Thai comfort food.
“This is hands down the best curry I've had this year. It's super deep, creamy, and rich — super savory with shrimp paste and a subtle background sweetness from the longan. The only sweetness comes from the longan, not from palm sugar like most central Thai curries. The grilled pork shoulder is unbelievable. I'd give it a 25 out of 10.”
What creators say
1 creator has covered Siam Bistro. Most active: Gary Butler - The Roaming Cook
- Gary Butler - The Roaming CookLoved
A FULL DAY EATING THE BEST THAI FOOD in NONTHABURI 🇹🇭 (1 hour from Bangkok) · @ 12:07
A fantastic central Thai restaurant with a northeastern twist, serving incredibly creative dishes like kaffir lime salad and red curry with longan — the most interesting and best curry I've had this year, a 15/10 spot.
Dishes mentioned
Yam Makrut (Kaffir Lime Salad with Smoked Snakehead Fish)
This is one of the most interesting things I've eaten this year. The makrut limes have been prepared over three days — they're not super sweet or sharp, more like a hard jelly or dehydrated fruit with a bit of acidity and sweetness. The toasted coconut is fragrant and a little chewy, and the smoked snakehead fish permeates the whole dish. It's sweet, sour, and spicy. Absolutely incredible.
Red Curry with Grilled Pork and Longan
This is hands down the best curry I've had this year. It's super deep, creamy, and rich — super savory with shrimp paste and a subtle background sweetness from the longan. The only sweetness comes from the longan, not from palm sugar like most central Thai curries. The grilled pork shoulder is unbelievable. I'd give it a 25 out of 10.
