Run on the philosophy that if it’s not broken don’t fix it, Star of Siam has been dishing out traditional Thai flavours for the past 28 years, using only the freshest Australian produce.
Owned by sisters Somchit Siow and Valee Ninkumvongs, Star of Siam is renowned for its friendly service and fantastic food. But where do these two sisters get their knowledge of Thai flavours? Growing up in Bangkok, Somchit travelled to Australia in the early 1980s on a journey to finish her university degree. After falling in love with a doctor, she chose to settle in the quiet streets of Adelaide. And while her background was in accounting, Somchit’s heart lingered with food. In 1987 her dream of opening a restaurant became a reality when Valee and her husband Kak also ventured to Australia.
Husband and wife duo and current Head Chefs, Siriporn and Somjet Obromwan, have been working alongside the sisters at Star of Siam since it opened. Siriporn understands fast-paced cooking through her experience as Head Chef at the bustling Tam Nak Thai – a 3,000-seat restaurant in Thailand.
Siam – the ancient name for Thailand – inspires the menu, which features a variety of dishes that pay homage to the sisters’ roots. Chefs use fresh herbs and spices such as chillies, lemongrass and coriander sourced from the Adelaide Central Market to showcase and enhance the local produce.
Guests are treated to a range of entrées including Pho-Pei Tod – vegetable spring rolls, deep-fried and served with sweet plum dipping sauce, and prawn or chicken Tom-Yum. More substantial dishes such as Kaeng-Ped Pet-Yang – red curry of roast duck with lychee, pineapple, eggplant, tomato, capsicum and basil in coconut milk – are also on offer. All of these can be soaked up with a side of steamy jasmine rice.
Herbivores rejoice, the extensive vegetarian section of the menu ensures you can indulge in a variety of choices, including salt and pepper bean curd or Drunken Noodles – stir-fried egg noodles, Thai style with vegetables, chilli and fresh basil.
Star of Siam offers beer and wine lovers a list of beverages to accompany any meal. Beer is sourced from around the world as well as locally owned Coopers Pale Ale. The wine list is also bursting with drops from local wineries as well as those from further afar.
Boasting a friendly environment and an outstanding quality of food, it is no wonder Star of Siam has been such a success for the past 28 years. The team won its first award in 1988, and have continued to win countless accolades since, including the South Australian Restaurant and Catering Award Finalist.
The family tradition is set to continue. Valee and Kak’s son, Sebastian, has just completed training at Le Cordon Bleu in Bangkok, specialising in Thai cuisine, and will be joining the family team to carry on the Thai tradition in the heart of Adelaide.