Experience the perfect blend of delicious food, inviting ambiance, and top-notch service.
AMBIANCE & DECOR
The Siam Supper Club exudes a distinctive charm with its vintage ambiance. The walls are adorned with black-and-white photographs of legendary jazz artists, musicians, and iconic movie stars, creating a nostalgic journey through time as you dine. A striking marble bar takes center stage, offering both craft and classic cocktails, while plush banquettes provide comfortable seating. The impressive wine cellar features a carefully curated selection of both Old World and New World wines, completing the refined experience.
Adding to the atmosphere, a selection of live music plays every week, ranging from relaxed bebop bands to blues and soft rock. A lively ladies' night with a DJ adds energy to the space, making it the perfect venue for both intimate dining and social gatherings.
CUISINE STYLE
Cuisine at The Siam Supper Club is contemporary American with a touch of New York steakhouse influence, embracing an anti-fine dining philosophy. The focus is clear: source the finest ingredients, prepare them with integrity, and create honest, wholesome, and inviting dishes. With a commitment to minimizing waste, nearly everything is crafted in-house, from freshly baked daily bread to Koji-aged beef.
We take pride in butchering all our steaks from primal cuts, ensuring exceptional quality and flavor. The menu is well-balanced, offering a diverse selection of vegan, seafood, and meat options to cater to a variety of tastes and preferences.
Our Chef
David Hands
Originally from the UK, David began his career at 2 Michelin-starred Gidleigh Park Hotel, Devon under the watchful eye of Chef Michael Caines.
After 5 years of service and working his way up to Sous Chef he moved to the US to join Chef Thomas Keller’s 3 Michelin-starred restaurants, The French Laundry & Per Se. He spent over 12 years with Chef Keller, becoming an integral part of the team as executive chef of Bouchon, Beverly Hills, and was recognized as one of the most influential Chefs under the age of 30 in the United States of America.
David’s philosophy is crafted around ingredients, culture, staff wellness, sustainability, and guest experience. He firmly believes that exceptional dishes are not just the results of the chefs, but go hand in hand with the dedication of the farmers, purveyors, and suppliers.
