New tempting offerings at Siam Social

Since its launch in January 2025, Siam Social has achieved a 4.9-star rating from 349 Google reviews (as of 13 January 2026), an impressive showing for a restaurant still young, yet already familiar in the way old favourites are.

I have been back several times since my first meal there, with friends celebrating birthdays and for those unplanned makan sessions as well. What I appreciate most about Siam Social is how its Northern Thai spread is refined and measured, never aggressive. You will not be blinking back tears or questioning your life choices mid-meal, with your head on fire and your tongue completely nuked. Thai food can be dramatic, however, Siam Social keeps things rather refreshingly civil.

Knowing Calvin Lim, the owner of Siam Social, adds another layer to these visits. His generosity is thoughtful and mirrors the way the restaurant is run. Guests are attended to with warmth and attentiveness, and there is a genuine desire to keep improving every aspect of the dining experience.

At a recent food tasting, each new dish was beautifully presented, reflecting the care behind what they do. Calvin understands that a tasting before a launch is crucial to getting it right. It is a chance to experience the dishes as diners will, refine flavours, balance textures, and ensure every element works together. It allows for honest feedback, careful adjustments, and consistent execution before the plates reach the table.

Inviting someone who knows the restaurant and appreciates its journey lets him see the meal through a trusted eye, not just as a critic, but as a fellow lover of thoughtful, well-executed food. The tasting becomes a conversation, a collaboration, and a celebration of the kitchen’s constant evolution. I was grateful to be among the twelve that day.

Beef Salad (RM 32++)

The tasting began with a refreshing beef salad. Tender strips of well-marinated beef were stir-fried with garlic, onions, and chili padi, infused with aromatic basil, and lightly dusted with toasted sesame seeds before serving. They were accompanied by a salad of julienned cucumber, onions, tomatoes, and fresh mint leaves, kept separate on the platter so diners could toss them together on their own plate.

Claypot Glass Noodles with Prawns and Clams (RM48++)

Next came the claypot glass noodles with prawns and clams, an aromatic take on the Thai favourite Goong Ob Woonsen. The sweetness and umami of the seafood seeped into every strand, lifted by subtle hints of basil and Chinese celery. Clams are not a traditional ingredient, but here they added a gentle briny depth that complemented the dish well.

Grilled Lemongrass Salmon (RM 60++)

The grilled lemongrass salmon was vibrant with Thai herbs and served with mashed potatoes, spinach, truffle fries and a sun-yellow sauce. Calvin divulged that the textured sauce of minced egg, onions, chili padi, and fresh herbs also incorporated salted egg, adding a subtle savoury depth that tied the flavours together. I usually avoid farmed salmon when possible, as it can contain higher levels of contaminants and is sometimes treated with antibiotics, pesticides, or other chemicals. Even so, the salmon here worked very well, and I could imagine other firm, fatty fish pairing equally nicely with the aromatic herbs and sauce.

Lamb Shank (RM 72++, 1 day advance booking required)

The truly tender lamb shank was served on a bed of creamy mashed potatoes with soft, wilted spinach. Although not Thai in origin, it fit well on the menu, especially for family gatherings like Chinese New Year making it a hearty dish ideal for sharing. The rich, savoury sauce begged to be scooped up with naan or toast, which I wished had some.

Premium Lobster Platter (RM388++ for 3-4 pax, RM488 for 4-6 pax sharing, 1 day advance booking required)

The premium lobster platter was a lavish ensemble, bringing together a Lobster Thermidor, Thai-style fried calamari, fragrant fried rice with petai (stink bean), Butter Chicken, and a salad. The Lobster Thermidor, a classic French dish, arrived theatrically with a swirl of smoke from dried ice and was torched at the table to melt the cheese, adding a dramatic flourish to the presentation. The Butter Chicken, hailing from Old Delhi, India and believed to have been created in the 1950s, offered its own distinct flavours. The fried rice with petai added a subtle local twist, while the accompanying salad of cucumber, onions, tomatoes, mint, basil, and fried egg could have used a more refreshing vinaigrette.

With so many flavours and origins mingling on one platter, it felt like a visually fabulous pièce de résistance from the four corners of the world. Will Penangites embrace it this Chinese New Year? I would think so, as the lobster evokes the dragon’s power, good fortune, and prosperity, and we all know how much an auspicious-sounding name matters at a Chinese banquet.

Angus Beef Fried Rice (RM 48++)

The Angus beef fried rice was another dish we shared that day, a hearty and satisfying plate. The tender, well-seasoned beef paired beautifully with the fragrant fried rice. Calvin bashfully confessed that it was one of his favourite rice dishes at Siam Social. For anyone who loves beef, this is definitely a must-try on the menu.

Signature Coconut Ice Cream (RM 16++)

The meal concluded with Siam Social’s signature coconut ice cream, my personal favourite, creamy and simply “sedap-lo”! It was served with three accompaniments (corn, toasted coconut, and groundnuts), each adding texture to the dessert. Unlike most ice creams, Thai coconut ice cream uses rich coconut cream rather than cow’s milk as its base, giving it a sinfully rich, lemak goodness.

Kam siah ce-ce, Calvin, for the invitation and for always valuing my thoughts. It is always wonderful meeting new people, especially Cindy Lim from Asiaeuro. And for someone who loves good food, it was a real pleasure to taste these new additions to the menu.

Other new items include:

• Butter Chicken (RM 28++): Siam Social’s take on the classic, rich with secret spices and an irresistible sauce.
• Siam Social Flame Chicken Belado (RM 38++): A fiery, crispy favourite smothered in bold belado sauce, delivering both heat and aroma.
• Prosperity Platter (RM 188++ ; 1 day advance booking required): A sharing dish that brings together deep-fried mackerel with tomato salsa, Thai sambal petai, and Thai basil roast pork served over fragrant rice.

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Written and photographed by Adrian Cheah
© All rights reserved
13 January 2026

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Siam Social Penang
73, Lebuh Noordin, 10300 George Town, Pulau Pinang
T: +6014-620 5244
Open daily 10 am–1:00 am daily except Wednesdays

There is ample parking available right next door to the restaurant and across the street, making it convenient for diners.