Siam Garden is a family-run restaurant located near Nellis Air Force Base and the Cheyenne CSN college campus, offering a wide array of authentic Thai dishes. A sense of community is found at Siam Garden, with walls adorned with myriad photos of its customers from across the years. Authentic entrées include lard nha talay, which arrive as stir-fried noodles with seafood; chicken red curry; tord munkung, served as a plate of deep fried and marinated minced shrimp cakes served with plum sauce. Just be sure to specify the level of desired hotness for your dishes, or prepare to keep reaching for the water glass. And if you’d rather pick up something on your way home from work, Siam’s free takeout is a great way to eat well without having to deal with the crowds.
Lauded as one of the best Thai establishments in Las Vegas by epicure John Curtas, Weera Thai Restaurant diverges from standard central Thai dishes with the sour and spicy flavors of the Issan region. Chef Weera Thonguthaisiri tosses a crisp catfish salad in green-apple dressing, while seasoning boneless duck with spices, herbs, lime juice, and chili to craft traditional larb ped, a dish that Curtas extols as "quite a treat—both because of its extraordinary flavor and the way everyone's face lights up after each bite." Lunch specials pair egg rolls, salad, soup, and steamed rice with red curry or spicy eggplant entrees, and wine and traditional Thai drinks dampen palates throughout the day. Flora fills the carpet underfoot, forming a foundational jungle upon which stand rough, exposed-stone columns, cushy red booths, and tables topped with white cloth and sheets of glass.
The aroma of spicy Thai curry and fresh papaya lingers in Lilly's dining area as Thai, Chinese, and Vietnamese dishes emerge from the kitchen. Panang curry swims in creamy coconut sauce and citrus flavors, and crispy boneless duck and lightly battered soft-shell crab entrees stand nearby. Patrons can opt for pickup or delivery to their homes or permanent dwellings inside airplane luggage compartments.
Rice and seaweed usually enclose the seafood in a sushi roll, but that's not the case with Taiga Modern Japanese & Thai's salmon mentai sauce roll. Instead, it's the salmon itself that encircles a medley of crisp asparagus, cucumber, and sprouts. Taiga's other rolls are made more traditionally and include the seaweed-encased shrimp tempura and crab mix of the lasagna roll. Those traditional approaches and flavors dominate Taiga's other Japanese and Thai dishes, from wild-caught cod steamed with lime juice to deep-fried tofu tossed in spicy garlic-basil sauce. Guests can end their feasts on a sweet note with Taiga's handmade crepe cake topped with green tea ice cream.
Inside chef Binu Sridharan’s kitchen lies a portal that connects Las Vegas to India via his Northern and Southern Indian recipes. Located steps off the Las Vegas strip, Binu's restaurant, India Masala, is filled with the smells of his southern seafood curries and minced meats sizzling in traditional tandoori ovens. He also throws in a few Indo-Chinese recipes to diversify flavors. From brightly lit wooden tables, diners take in views of the bustling Las Vegas nightlife, with its neon signs, glamorous shows, and fresh, hopeful dice just rolling into town.
The flame-licked pots inside Da Lat’s kitchen warm more than 15 different types of soup as cooks drop chicken, beef, and tomatoes into boiling liquids. In addition to preparing succulent bowls of meatballs, tripe, and tendons, cooks also serve up grilled pork and shrimp alongside piles of rice or vermicelli noodles.