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Sea Siam's fare is ocean-tastic. Take the pla lad prig: a fresh, whole fried snapper with delicate, crisp skin and moist white meat drenched in a spectacularly tangy, sweet, and spicy chili sauce for $22 (also comes filleted for $19). Then there's the fabulous ped nam dang: crisp duck that comes with cashews, sweet peas, black mushrooms, baby corn, pineapple chunks, and a rich sauce that can be spiked to any degree of heat ($18.50). Or check out scrumptious sushi selections such as the "red rose roll" ($13), with shrimp tempura and cream cheese, and the "kissing roll" ($10), a California roll topped with smoked salmon and eel sauce. Still not convinced? The tom kar gai (chicken coconut soup, $6) is tasty enough to make a fowl wish it had flippers.
It's usually a good rule of thumb that you shouldn't ingest any food included in a restaurant's name. If you did, can you imagine how many canton-bamboo-lotus-crane-stars you would have consumed? Think about the heartburn! Yet Sea Siam's case is different. The fare is pretty oceanorific. Take the pla lad prig: a fresh, whole fried snapper with delicate, crisp skin and moist white meat drenched in a spectacularly tangy, sweet, and spicy chili sauce for $22 (also comes filleted for $19). Then... More »
Is sushi the new sex? In the big, bad world out there to which some refer as the real world sex is the sizzle that sells the deodorant and hair gel and gas-sucking highway mastodons and watery, gruellike beer that has about as much taste and... More »
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