{"id":48,"date":"2025-10-19T01:36:27","date_gmt":"2025-10-19T07:36:27","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=48"},"modified":"2026-03-31T12:32:39","modified_gmt":"2026-03-31T18:32:39","slug":"lotus-of-siam-las-vegas-nevada","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=48","title":{"rendered":"LOTUS OF SIAM – Las Vegas, Nevada"},"content":{"rendered":"
\n
\"\"
Lotus of Siam on East Flamingo<\/figcaption><\/figure>\n

In the August, 2000 issue of Gourmet<\/em> Magazine, Jonathan Gold,\u00a0 the only food critic to ever earn a Pulitzer Prize, called the Lotus of Siam restaurant in Las Vegas, Nevada “the single best Thai restaurant in North America<\/em>.”\u00a0 Not a disparaging word was heard or a dissenting opinion offered among the cognoscenti save for those who argued that the word “Thai” should be removed from from Gold’s audacious proclamation.\u00a0 Lotus of Siam is THAT good!<\/p>\n

\"\"
One of Several Dining Rooms, This One Shares Space with the Bar<\/figcaption><\/figure>\n

In the decade plus since Gold’s assertion, every reputable critic from every credible publication has jumped on the bandwagon, essentially echoing or adding to to the validation of the greatness that is the Lotus of Siam.\u00a0 The superlatives are similar on every review you’ll read of this vaunted restaurant; only the names of the scribes change.\u00a0 In a media culture which delights in the “time to tear down<\/em>” portion of Ecclesiastes 3:3, the absence of true criticism for Lotus of Siam speaks volumes.\u00a0\u00a0 Lotus of Siam is THAT good!<\/p>\n

First-time visitors approach Lotus of Siam with high expectations, return visitors with the type of reverence usually accorded only to shrines or holy places.\u00a0 A visit to the original site of this anointed shrine to Thai cuisine is\u00a0 akin to a religious pilgrimage, albeit not one of great distance or difficulty to reach.\u00a0 Its original home on Sahara is\u00a0 only minutes away from the Las Vegas strip.\u00a0 That location is situated in a strip mall that’s probably 25 years beyond its time, a strip mall Zagat called “the ugliest strip mall in America<\/em>.”\u00a0 Few ever give it a second thought that the peerless purveyor of the best Penang on the planet is located in one of the city’s most unsavory areas.\u00a0 \u00a0Lotus of Siam is THAT good!<\/p>\n

\"\"
Tod Mun Plar (Fish cakes)<\/figcaption><\/figure>\n

In recent years, Las Vegas has earned a reputation as one of the world’s premier dining destinations, much of that apotheosis attributable to many of the world’s culinary glitterati launching a satellite restaurant operation in Sin City.\u00a0 You no longer have to go to San Francisco, Chicago, New York City or even Paris to experience some of the best restaurants in the world; they’ve all come to Las Vegas.\u00a0 Lotus of Siam, on the other hand, was in such demand from New York City visitors to Las Vegas, that in 2010, a second instantiation of the Vegas institution was launched in Metropolis.\u00a0 \u00a0(Alas, the New York-based partners did not share the same vision as the Chutima family who wanted to protect their reputation.\u00a0 The New York location closed.) Lotus of Siam is THAT good!<\/p>\n

So, just what is it that makes Lotus of Siam THAT good?\u00a0 Most agree it’s all starts with incomparable chef-owner Saipin Chutima who in 2010 was finally accorded with “Best Chef: Southwest” honors by the James Beard Foundation after\u00a0 “Miss Congeniality” finishes in 2008 and 2010.\u00a0\u00a0 Her specialty is Issan-style Thai food, its genesis being the northeastern region of the country where the chef was raised, a region in which cuisine is more highly spiced than those of the other regions of Thailand. The menu notes that some of the dishes are influenced by the cultures of Laos and Cambodia and while that menu is also replete with traditional Thai favorites common at other restaurants, they\u2019re prepared better (and spicier) than anywhere else.<\/p>\n

\"\"
Chicken Lolipops<\/figcaption><\/figure>\n

Despite being ensconced for most of its first quarter-century in an unassuming Lilliputian space,\u00a0 the universally beloved restaurant with huge flavors has earned Wine Spectator’s “Award of Excellence” every year since 2005.\u00a0 In 2010, Lotus of Siam expanded, much to the delight of oenophiles and diners alike.\u00a0 The expansion makes it easier to obtain a reservation and showcases one of the most impressive wine caves in a city which prides itself on its wine lists.\u00a0 Tragically, a heavy storm caused a roof collapse in 2017, prompting the Chutima family to close the location.\u00a0 While the restaurant moved to a temporary location on Flamingo Road, it has since been undergoing repairs to eventually reopen its original Sahara space.\u00a0 \u00a0Our server told us the Chutima family purchased several adjoining strip mall tenants and is undergoing a significant make-over.\u00a0 He indicated the original Sahara location should reopen in January, 2026.\u00a0 In November, 2022, Lotus of Siam also launched a location within the Red Rock Casino.<\/span><\/span><\/p>\n

The wait staff at Lotus of Siam is unfailingly attentive and polite. Even better, they’re on the spot to refill your empty glasses of ice water–and you will empty them if you endeavor to consume the lip-numbing, tongue-tingling “Thai hot” dishes. Even if weaned on New Mexico chile as I was, Lotus of Siam has several dishes that might make many blubber “no mas<\/em>.” A degree of heat at level four (out of five) is piquant enough for most asbestos tongued New Mexicans. That’s not to say all the dishes are incendiary. There are many entrees who will captivate you with the subtle blending of pungently sweet spices.<\/p>\n

\"\"
Roasted Duck Curry<\/figcaption><\/figure>\n

The menu includes several “must try” appetizers including nam kao tod<\/em><\/strong>, a highly spicy stir fry of minced Issan-style sour sausage seasoned with ginger, fresh chilies and scallions and served with crispy rice. It’s one of the Las Vegas restaurant favorites listed on an unofficial “essential restaurant guide” published yearly.\u00a0 19 October 2025<\/strong>: An appetizer popular in trendy Bangkok, tod mun plar<\/em><\/strong> is prepared exceptionally well at Lotus. This deep-fried fish-cake mixed with curry paste is served with a sweet-tangy-piquant cucumber salad with chopped peanuts. With a fragrant bouquet and light texture, these fish cakes will win over even the fish haters among you.<\/p>\n

The appetizer roster also includes several items sure to please poultry lovers who can spice up the precursory part of their meal with garlic black pepper chicken wings<\/em><\/strong>. Several meaty chicken wings are deep-fried until crispy then saut\u00e9ed with potent black pepper and a wealth of garlic. If you don’t want to wreck your breath (while loving every morsel in doing so), the stuffed chicken wings<\/em><\/strong> are a wonderful option. Two pterodactyl sized chicken wings are stuffed with ground pork then deep fried and served with a tangy sweet and sour sauce.\u00a0 Then there’s the fried chicken dumplings<\/em><\/strong>, deep-fried wontons skin stuffed with ground chicken and vegetables.\u00a0 Better dumplings cannot be found!<\/p>\n

\"\"
Crispy Duck on Drunken Noodles<\/figcaption><\/figure>\n

Lotus of Siam’s soup offerings are fabulous and offered in cup size as well as in a swimming pool sized bowl. At a level eight degree of heat, the Tom Yum Kai<\/em><\/strong>, a spicy and sour soup with chicken, lemon grass, lime juice and straw mushrooms, is as baby bear might say “just right.” It’s also one of the heartiest, most savory soups imaginable–a soup so good you’ll mourn the last spoonful.<\/p>\n

19 October 2025<\/strong>: Among the entrees, the roasted duck curry<\/em><\/strong> (replete with cherry tomatoes, small grapes, pineapple and coconut milk) is the very best curry dish I\u2019ve ever had.\u00a0 It’s an entree I’ve had during three of my seven visits to Lotus of Siam so if the restaurant has a better curry dish, I’ve yet to try it. The concordance of ingredients and the resultant melding of flavors will leave your taste buds delirious with joy.\u00a0 The first time you bite into a plump cherry tomato which has been swimming in curry is like your first kiss.\u00a0 The sensation of a curry saturated tomatoes bursting in your mouth may make your eyes roll with carnal pleasure.\u00a0 If a food item can make love to your mouth, it would resemble feasting on this curry dish.<\/p>\n

\"\"
Fried Banana Egg Rolls With Vanilla Ice Cream<\/figcaption><\/figure>\n

19 October 2025<\/strong>: Duck is the showpiece ingredient in another favorite entree, one of four crispy duck entrees on the chef’s choice menu.\u00a0 The crispy duck on drunken<\/em> noodle<\/strong>, pan-fried rice noodles topped with fresh, homemade chili and Thai basil.\u00a0 This is one of those rare dishes about which absolute perfection can be ascribed.\u00a0 Everything about it is perfectly prepared.\u00a0 The duck is mouth-watering–tender, succulent, eyes shut wide with pleasure delicious with a crispy fried skin that may leave you swooning.\u00a0 The pan-seared basil would have made a wonderful entree on its own while the drunken noodles inherited the saucy flavors of the other components of one of the two best duck dishes I’ve ever had (the other being the roasted duck curry, of course).<\/p>\n

19 October 2025<\/strong>: Despite sizable portions, you’ll want to end your meal with dessert.\u00a0 The menu lists only\u00a0 mangoes (in season) with sticky rice, pineapple upside down cake, and crispy banana egg rolls. <\/strong><\/em>\u00a0 These relatively simple desserts are common in street stalls throughout Thailand, but uncommonly good in America–just like this phenomenal restaurant.\u00a0 The crispy banana egg rolls are filled with banana, served with banana-rhum caramel and vanilla ice cream.<\/span>\u00a0 It’s surprisingly good and will serve as a cooling balm after your mouth has been scalded by Thai heat.<\/span><\/span><\/p>\n

We’ve been visiting Lotus of Siam since the millennium year–within weeks after Jonathan Gold’s anointing of this gem.\u00a0 It’s on my short list for the proverbial “last meal” and should be on everyone’s “bucket list” of restaurants to visit before all is said and done.\u00a0 Lotus of Siam is THAT good!<\/p>\n

LOTUS OF SIAM<\/span><\/strong>
\n620 East Flamingo Road
\nLas Vegas, Nevada<\/strong>
\n(702) 735-3033
\nWeb Site <\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 19 October 2025
\n# OF VISITS<\/strong>: 7
\nRATING<\/strong>: Exceptional<\/strong><\/span> – Superior quality; above and beyond nearly all restaurants; harmonious blend of high-quality cuisine, impeccable service, and a curated atmosphere, characterized by consistency
\n<\/span>COST<\/strong>: $$$
\nBEST BET<\/strong>: Tod Mun Plar (Fish Cakes), Chicken Lollipops, Roasted Duck Curry, Crispy Duck on Drunken Noodles, Fried Banana Egg Rolls with Vanilla Ice Cream, Mangoes on Sticky Rice<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In the August, 2000 issue of Gourmet Magazine, Jonathan Gold,\u00a0 the only food critic to ever earn a Pulitzer Prize, called the Lotus of Siam restaurant in Las Vegas, Nevada “the single best Thai restaurant in North America.”\u00a0 Not a disparaging word was heard or a dissenting opinion offered among the cognoscenti save for those who argued that the word “Thai” should be removed from from Gold’s audacious proclamation.\u00a0 Lotus of Siam is THAT good! In the decade plus since Gold’s assertion, every reputable critic from every credible publication has jumped on the bandwagon, essentially echoing or adding to to the validation of the greatness that is the Lotus of Siam.\u00a0 The superlatives are similar on every review you’ll read…<\/p>\n","protected":false},"author":1,"featured_media":71321,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5224,16,560,91,553],"tags":[5232,5226,5228,5229,5231,5230,5227,5225],"class_list":["post-48","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2010-james-beard-foundation-best-chef-southwest","category-las-vegas","category-rating-exceptional","category-thai","category-across-america","tag-chef-saipin-chutima","tag-chicken-lollipops","tag-crispy-duck-on-drunken-noodles","tag-fried-banana-egg-rolls-with-vanilla-ice-cream","tag-james-beard-foundation-2010-best-chef-southwest","tag-mangoes-on-sticky-rice","tag-roasted-duck-curry","tag-tod-mun-plar-fish-cakes"],"yoast_head":"\nLOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=48\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In the August, 2000 issue of Gourmet Magazine, Jonathan Gold,\u00a0 the only food critic to ever earn a Pulitzer Prize, called the Lotus of Siam restaurant in Las Vegas, Nevada “the single best Thai restaurant in North America.”\u00a0 Not a disparaging word was heard or a dissenting opinion offered among the cognoscenti save for those who argued that the word “Thai” should be removed from from Gold’s audacious proclamation.\u00a0 Lotus of Siam is THAT good! In the decade plus since Gold’s assertion, every reputable critic from every credible publication has jumped on the bandwagon, essentially echoing or adding to to the validation of the greatness that is the Lotus of Siam.\u00a0 The superlatives are similar on every review you’ll read…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=48\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-19T07:36:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-31T18:32:39+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"LOTUS OF SIAM – Las Vegas, Nevada\",\"datePublished\":\"2025-10-19T07:36:27+00:00\",\"dateModified\":\"2026-03-31T18:32:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48\"},\"wordCount\":1688,\"commentCount\":5,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/LotusOfSiam14-scaled.png\",\"keywords\":[\"Chef Saipin Chutima\",\"Chicken Lollipops\",\"Crispy Duck on Drunken Noodles\",\"Fried Banana Egg Rolls with Vanilla Ice Cream\",\"James Beard Foundation 2010 Best Chef - Southwest\",\"Mangoes on Sticky Rice\",\"Roasted Duck Curry\",\"Tod Mun Plar (Fish Cakes)\"],\"articleSection\":[\"2010 James Beard Foundation - \\\"Best Chef\\\" - Southwest\",\"Nevada\",\"Rating: Exceptional\",\"Thai\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48\",\"name\":\"LOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/LotusOfSiam14-scaled.png\",\"datePublished\":\"2025-10-19T07:36:27+00:00\",\"dateModified\":\"2026-03-31T18:32:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/LotusOfSiam14-scaled.png\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/11\\\/LotusOfSiam14-scaled.png\",\"width\":2560,\"height\":1920,\"caption\":\"Roasted Duck Curry\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=48#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"LOTUS OF SIAM – Las Vegas, Nevada\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"LOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=48","og_locale":"en_US","og_type":"article","og_title":"LOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog","og_description":"In the August, 2000 issue of Gourmet Magazine, Jonathan Gold,\u00a0 the only food critic to ever earn a Pulitzer Prize, called the Lotus of Siam restaurant in Las Vegas, Nevada “the single best Thai restaurant in North America.”\u00a0 Not a disparaging word was heard or a dissenting opinion offered among the cognoscenti save for those who argued that the word “Thai” should be removed from from Gold’s audacious proclamation.\u00a0 Lotus of Siam is THAT good! In the decade plus since Gold’s assertion, every reputable critic from every credible publication has jumped on the bandwagon, essentially echoing or adding to to the validation of the greatness that is the Lotus of Siam.\u00a0 The superlatives are similar on every review you’ll read…","og_url":"https:\/\/www.nmgastronome.com\/?p=48","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2025-10-19T07:36:27+00:00","article_modified_time":"2026-03-31T18:32:39+00:00","og_image":[{"width":2560,"height":1920,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png","type":"image\/png"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=48#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=48"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"LOTUS OF SIAM – Las Vegas, Nevada","datePublished":"2025-10-19T07:36:27+00:00","dateModified":"2026-03-31T18:32:39+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=48"},"wordCount":1688,"commentCount":5,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=48#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png","keywords":["Chef Saipin Chutima","Chicken Lollipops","Crispy Duck on Drunken Noodles","Fried Banana Egg Rolls with Vanilla Ice Cream","James Beard Foundation 2010 Best Chef - Southwest","Mangoes on Sticky Rice","Roasted Duck Curry","Tod Mun Plar (Fish Cakes)"],"articleSection":["2010 James Beard Foundation - \"Best Chef\" - Southwest","Nevada","Rating: Exceptional","Thai","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=48#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=48","url":"https:\/\/www.nmgastronome.com\/?p=48","name":"LOTUS OF SIAM - Las Vegas, Nevada - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=48#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=48#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png","datePublished":"2025-10-19T07:36:27+00:00","dateModified":"2026-03-31T18:32:39+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=48#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=48"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=48#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/11\/LotusOfSiam14-scaled.png","width":2560,"height":1920,"caption":"Roasted Duck Curry"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=48#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"LOTUS OF SIAM – Las Vegas, Nevada"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=48"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/48\/revisions"}],"predecessor-version":[{"id":78337,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/48\/revisions\/78337"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/71321"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}