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Very Siam with a Touch of Taiwan

Since the debut of foreign spicy food in Beijing some years ago, various spice-cen-tered restaurants have regularly arrived on the local culinary scene. Now another, named Very Siam, has bowed in--its specialty being basic Thai fare but with an added unique piquancy born of slight sourness compared with the norm. If this sounds less than palatable, you would be wrong. Very Siam has quickly built up an appreciative clientele who just keep on coming back for more.

Located in a hutong to the north-west of Yu Yang Hotel, the restaurant is in typical Thai style and has a peaceful ambience.

Listings include traditional dishes such as Screwpine Chicken (Xiangye Bao Ji); Gold Corn Shrimp Cakes (Jinqian Xia Bing); and Moon Fan Shape Shrimp Cakes (Yueliang Xia Bing). Perhaps surprisingly, mine hosts are Taiwanese, but they have enhanced the menu with some dishes from their homeland.

These include Green Papaya Salad with fried shrimp pieces. The papaya decreases the greasiness of the shrimps. Other popular Taiwanese offerings include Three-cup Seafood (Sanbei). Exclusive drinks such as Apple Calpis, Tropical Passion, Passion Ice Coffee and Xiang-xie Ice Coffee are also available.