Review

Nuer Siam sits quietly along Charan 13 on Bang Waek road. The room is compact and welcoming, while the kitchen works with cattle raised by Thai farmers who excel in controlled feeding using local crops. Cuts from Mukdahan, Nong Khai, Surin and newly sourced southern herds show distinct character shaped by each region’s soil and climate. Black truffle soup arrives with deep aroma, lifted by shaved truffle resting on warm surface. Flavour settles into richness carrying creaminess without weight. Siam signature follows, defining the restaurant’s intention, jasmine rice fried in beef fat, crowned with sirloin and served with fried shallot and pickled egg yolk in fish sauce. Sirloin from Mukdahan, offers juicy chew and clean beef note. Rice absorbs savoury depth, while shallot and sauces, one jaew and one spiced, bring pleasing lift. Charcoal grilled beef tongue with herb marinated base section turns tender yet springy over flame, finishing well with spicy sauce enriched by egg yolk. Fig in the garden salad of ripe fig, parma ham, parmigiano and balsamic glaze, balances soft fruit sweetness with ham’s concentrated savour. Ribeye, marbling score six plus, carries high intramuscular fat, refined grain and softly persistent flavour. Dessert pairs vanilla ice cream with roasted sweet potato, toasted coconut and white chocolate matcha sauce. The coconut adds crisp aroma and sauce ties everything together.