Siam Umami Menu (Update 2025)
Welcome to Siam Umami, a captivating cocktail bar that marries Thai and Asian fusion cuisine right in the heart of Portland. This enlightening culinary experience is anchored by a menu that showcases bold flavors and intricate presentations, ensuring every dish tells its own story.
Highlights include the Spicy Red Wine Tamarind Duck, featuring pan-seared duck breast draped in a spicy tamarind sauce, and the Stuffed Shrimp Panang Curry, an exquisite blend of shrimp and ground turkey. For vegan diners, the Stuffed Zucchini offers a delightful mix of flavors wrapped in a mesh omelet.
Don’t miss the appetizers, especially the Pork Siu Mai, praised for its exquisite taste. With a selection of creative beverages and thoughtfully crafted dishes, dining at Siam Umami is an unforgettable experience that tantalizes the taste buds. Revel in the delightful ambiance and let each bite transport you to Thailand.
Appetizers
Chor Muang
3 royal flower dumplings, ground pork, ground peanuts, sweet pickled radish, garlic and onion. Gluten free.
La Tiang
3 pieces. Minced shrimp, carrots, and potatoes with a mesh omelet wrapping. Gluten free.
Pork Siu Mai
4 steamed dumplings, pork, water chestnuts, shiitake mushrooms, garlic, onions, cilantro and ginger.
Krathong Tong
4 crispy golden cups, mushrooms, tofu, carrots, onion and tamarind tangy sauce. Vegan.
Chor Chaba
Hand crafted Royal flower dumplings (3) Albacore tuna, galangal, garlic, pepper, kaffir lime leaves, onion, sweet pickle radish. (GF)
Khao Mok Gai
Boneless chicken thigh marinated with buttermilk, herbs and spices, served with a side of fragrant seasoned jasmine rice and spicy green herb dressing. Gluten free.
Coconut Water Braised Pork Belly
Seared pork belly and pork shoulder, braised in coconut juice, cooked with zucchini pickle, soy sauce and spices. Served with coconut mashed potatoes, carrots and zucchini pickles, jasmine rice and spicy garlic chili sauce.
Stuffed Zucchini
Baked zucchini stuffed with tofu, mushrooms, potatoes, carrots, onions, cooked with tangy tamarind sauce. Wrapped in mesh omelette and served with green herb spicy dressing. Vegan option: no egg, topped with coconut mashed potatoes. Gluten free.
Stuffed Anaheim Gang Keaw Wan
Anaheim chilis stuffed with ground turkey, garlic, onion, carrot; slivered red bell pepper, kaffir lime leaf; topped with coconut cream; in a green curry broth with Thai basil. Served with jasmine rice and a soft-boiled egg. (GF)
Rockfish with Caramelized Nectarine and Green Mango-Apple Salad
Seared rockfish served with caramelized nectarine & a tangy glaze, cilantro; a small salad of slivered green mango, apple, shallot, cherry tomato, green chili, cilantro; with side of jasmine rice. (GF)
Stuffed Shrimp Panang Curry
Shrimp stuffed with ground turkey, onion, carrot; wrapped with mesh omelet, served in Panang curry sauce. (GF)
Ho Mok Pla
Combinaon of ladyfish, featherback fish and rockfish mousselines mixed with egg, red curry paste, coconut cream, kaffir lime leaves, Thai basil leaves, wrapped with savoy cabbage. Served with turmeric coconut sauce and jasmine rice. (GF)
Pra Rak Long Song
Rice vermicelli noodles, baby spinach, mushroom, tofu, topped with red curry peanut sauce and roasted chili paste. (GF, vegan)
Spicy Red Wine Tamarind Duck
Pan-seared Chinese 5-Spice duck breast, topped with savory pineapple chutney and spicy red wine tamarind sauce, served with jasmine rice. (GF)
Main Courses
Sides
Coconut Milk Whipped Potatoes
Fragrant Seasoned jasmine Rice
Zucchini and Carrot Pickles
Plain Jasmine Rice
Taro Creme Brulee
Taro puree, egg, coconut milk, coconut sugar, topped with caramelized sugar and fresh fruit.
Japanese Cotton Cheesecake
Light, fluffy cheesecake Japanese style, served with Thai tea custard sauce.
Dessert
Beverages
Soda
Sparkling Water
Coconut Water
Thai Iced Tea
Yum Som
Blood orange, navel orange, ground peanut, toasted shredded coconut, grilled shrimp, fried shallot, lettuce, tomato; tossed in sweet & spicy tangy dressing on a bed of betel leaves.
Tum Khao Pote
Spicy corn salad: sweet corn, carrot, green beans, garlic, Thai chilies, crushed peanuts, cherry tomatoes; wrapped in shaved cucumber. (V) (GF)
Roasted Brussels Sprout Salad
Brussels sprouts, tomato roasted with tamarind sauce, topped with balsamic glaze, fried shallot, green onion. (V) (GF)
Yum Woon Sen
Bean thread noodles, shrimp, peanut, onion, cherry tomato, fresh herbs tossed in spicy and sour dressing; served on a bed of lettuce. (Vegan option: Tofu)