Thai restaurant twinning authenticity with atmosphere

Cocktail making at Siamais, Brindleyplace
Cocktails at Siamais, Brindleyplace

Appropriately enough for the launch night of Brindleyplace’s newest venue, Siamais, I fell into conversation with someone who, like me, is a twin.

For Siamais is apparently a play on words on Siamese twins – which itself comes from the old name for Thailand, Siam – because of the venue pairing a bar and a restaurant. “Two nights out, under one roof” says the slogan.

It has replaced Thai Edge, and has sought to maintain its reputation for flavour while spicing up the atmosphere.

For those people who remember its predecessor, the difference is immediate.

The entrance is straight into an open bar area which immediately feel like a big city wine bar rather than suburban family restaurant.

Siamais’ owners already run Aluna cocktail bars in Birmingham and Bristol and have brought their mixology experience across.

The 60-strong list of cocktails provides plenty of choice and adds theatre to pre-dinner drinks. It also gives Siamais a fighting chance of becoming an option for the thirsty bankers, lawyers and property professionals (and journalists) working nearby looking for something more interesting than a post-work pint.

 

The house platter at Siamais, Brindleyplace

The house platter at Siamais, Brindleyplace

The house platter – a selection of Thai favourites of prawn rolls, fish cakes, spring rolls, satay chicken and chicken wrapped in pandanus leaves – was a good way to get things started, with the satay sauce providing the highlight.

But the fish cakes were mistaken by the three of us on the table for meat, and of the kind Jamie Oliver tried to get taken off school dinner menus.

Thai green curry at Siamais, Brindleyplace

Thai green curry at Siamais, Brindleyplace

That was soon forgotten with the arrival of the main course. The Thai green curry’s authentic flavours provided a real warmth, and a reason to return on a future occasion.

The seafood pad thai noodles also hit the spot, even if the inclusion of bean curd – tofu – caused a little confusion, ironed out by our knowledgeable waitress.

The dessert of Thai sticky rice, which came with mango, was a little underwhelming, although more filling than it looked.

By then it mattered less, with the twinning of cocktails and curry having taken effect.

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