Siam Supreme is a brand new Thai cafe style restaurant and take away, in Newcastle Upon Tyne. It adds a touch of the East to the already thriving Heaton eating scene.
The master mind of Keith Tong and his son Tong who have lived for years in Bangkok, the Siam Supreme occupies a corner site on this leafy suburban street (it used to belong to Khan’s Indian takeaway and grill.) The ambiance is modern and unpretentious with natural materials and the odd Thai picture here and there.
My first visit was early on a Saturday night, only a few days after it opened, before the sign was even up outside, and the place was already buzzing with locals. We were seated in the area where a ‘The J’ – a Thai friend of Tongs – has created a black and white mural of the Khao San road in Bangkok. The Khao San road is the traveler hub of South East Asia which is packed with bars, restaurants, beautiful Thai silver shops as well as the cheapest accommodation in town.
Siam supreme has secured the services of two experienced Thai lady chefs both very smiley and a whizz in the kitchen. Tong himself ran his own very popular restaurant in Thailand which served a mixture of traditional Thai and Thai fusion food, always using seasonal produce. ‘I’m the kind of chef that likes to look in the fridge and see what’s there and make something from that! My aim is to make you delicious meals with my special recipes‘ he explained.
The food here is delicious Thai home cooking at its best. Everything is cooked fresh every day and there are only so many portions made of Grandma’s secret curry recipe. The second time I visited it was already sold out as someone had made a large takeaway order and the curry was gone!
On my first visit I managed to get some of the limited edition supreme curry (Grandmas) special recipe which featured tender beef cooked for over three hours in a creamy sauce with lots of aromatic spices. It was absolutely delicious and not too rich. Tong confirmed it actually was his Grandma’s recipe and, although she had died a few years ago, her curry recipe happily lives on. We had hot home made fried prawn spring rolls (Dancing queen) to start which were a crispy treat, and the Pad Thai and Massaman curry with potato and coconut milk were also first class.
While we were there we met a few of Tong’s family including Keith his Dad who had done much of the refitting of the restaurant himself. Adding the glamour factor was Tong’s sister, the glamorous Thai super model, Champagne, with her pilot husband Schunhsri.