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2014 Restaurant Award Winner


Lotus Of Siam

953 E. Sahara Ave.
#A5
Las Vegas, NV, 89104
United States
Tel: (702) 735-3033
Web site: http://www.lotusofsiamlv.com
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Overview
Best of Award of Excellence
1 reviews
Wine
Wine Strengths: Germany, France
Pricing: Inexpensive
Selections: 1,200
Inventory: 9,213
Corkage Fee: $25
Wine Director: Akkarapol Hariraksapitak and Pennapa Chutima
Cuisine
Thai
Entrées: $8 to $38
Prix Fixe: available
Meals:  Lunch and Dinner
Chef: Saipin Chutima

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Carl Davis
Rating: — Lancaster, Ohio, USA —  November 2, 2010 12:10pm ET
The Lotus of Siam was a wonderful dining (and wine
pairing) experience. Located well off the strip and beyond monorail service, tourists need to either drive or take a cab to this restaurant, (cab fare from The Paris Hotel to the Lotus was $12 for us). Don't expect ambience, at least not positive ambiance, no white linen, no million dollar decor, the restaurant is located in a strip center and the new room (we visited in October 2010) was still under construction, (unfinished plywood partitions both inside and out. Ask to sit in the new room, where all the white wines are nicely on display. You can also see the red wine cellar through a glass door, though sadly, on the way to the restroom.

Once you start talking to your server, and sampling the food, the last thing on your mind will be little things like tablecloths. Having often struggled with pairing wines to Asian foods,I was looking forward to talking to the wine director, Bank Atcharawan, unfortunately he was in New York during our visit. It turned out that this was no problem, our sever knew the wines well and talked intelligently about pairing the wine with our food.

We ordered: As appetizers; Egg Rolls, Pad Thai and a Spicy Vegetable Soup(the server asked how (spicey) hot we wanted our soup, from 1 to 10, we said 7, I
personally could not have handled 7.1!) For our main entrees we ordered "Drunken Noodle Soft Shell Crab", "Seared Sea Scallops with garlic, cilantro, pepper sauce" and two orders of sea bass; one poached with garlic sauce and the other deep fried with a spicy sweet and sour sauce. The dishes were shared around the table, and each one was delicious.

Our waiter, helped us choose a C.Von Schubert kabinett Riesling. This Riesling worked perfectly as it had just a whisper of sweetness which smoothed out the
spiciness of the soup and sauces, while the citrus and mineral notes paired well with both the shellfish and sea bass. I would not have selected this wine were it not for the help of the very knowledgeable server. (I would have gone with a drier Riesling, which likely would have paired well, but not as well, as the C.Von Schubert kabinett).

The shellfish was prepared well and avoided the common error of being over-cooked. The same was true of the sea-bass. The "deep-fried" sea bass had only the thinist of crust on it, and perfectly cooked. I would not have known it was "deep-fried" had that not been what I ordered.

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