Great Flavors, But Service and Portion Control Need Improvement
The food remains the highlight of this establishment — consistently flavorful and expertly prepared. Every dish I ordered was delicious without exception, showcasing a high standard of culinary execution.
Pros: • All dishes were excellent in taste and presentation. • Staff were generally friendly and welcoming.
Areas for Improvement: • While the friendliness of the staff is appreciated, the service felt inconsistent — with some team members appearing overly idle or disengaged, which affected the overall dining experience. • The portion sizes have noticeably decreased compared to previous visits, and while the pricing remains within an acceptable range, the current quantity-to-price ratio now feels slightly below average.
In summary, while the food quality remains impressive, a more consistent and attentive service approach — along with better portion value — would significantly enhance the overall...
Read moreIt was name as a house of Somtam, so it serves Northeastern Thai Foods. The taste of their dishes may not traditionally bold, however they provide the versions with elegance. I highly recommend Somtam Thai as they use real limes and high quality sugar palm with a distinct smell. Their grilled pork was also superb with smoke and sweetness.
One think I found surprisingly great was the stream sea bass since it had no pungent smell from well prepared process.
The price is not cheap. As usually need to spend 300+ for each person to have variety on the table. Anyway,...
Read moreBaan Somtum is hidden in the Soi (street). It’s a destination restaurant that is guaranteed to please your yearning for Northeastern Thai food should you choose to make the trip. I strongly urge that you do. The food here is delicious. Service is very attentive and food served is very quick. Presentation is good. Food taste is more on the robust side which means there’s no need to season for taste. Another good attribute of the restaurant is cleanliness which is good. Highly...
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