Reviewer’s rating ****

Thai food brings back a mix of memories for my husband John and I since spending our honeymoon in the beautiful country of Thailand.

We must admit overindulging in the cuisine during the post-celebrations of our marriage meant we have not touched a Thai meal for the last 11 months!

We thought it was time to return to a Thai restaurant as we so often did before going on honeymoon. It was a beautiful Saturday evening and after parking we had a short walk down Tontine Hill to Siam Cottage.

I was surprised how busy it was as during previous visits we often found only a small number of diners but we did realise the second Thai restaurant in Ironbridge has since moved to Broseley and perhaps the staff at Siam are benefiting.

Or perhaps the word has got around and its good reputation is what caused the increase in diners.

Despite not booking, we were offered a candle-lit table for two in the window which was perfect to enjoy the tourists passing by and the wonderful view of the Iron Bridge.

It was good to see that despite a recession, the World Heritage Site was still attracting tourists from all around the world and its restaurants were thriving.

I, with no option, ordered a coke and John, with a thirst on, also joined me with a soft drink while we perused the menu.

Traditionally we order two main courses, Thai red curry and chicken cashew, to share between us, along with a bowl of delicious chicken Thai soup, which is served as a clear broth with chicken, lemon grass, and Thai lime leaves, to join the main courses.

But since we had dined at a friend’s house recently where we enjoyed her chicken pad Thai we thought we’d change our predictable order.

We had been much more adventurous while in Thailand but that was probably because we didn’t know what we were ordering most of the time.

After enjoying the Thai prawn crackers (much spicier than traditional ones) and spoilt for choice with a wide choice of starters, we decided to share a “Pearl of Siam” – a mixed platter of chicken satay, Siam spring rolls, Thai fish cakes and stuffed chicken wings and som tum.

The platter was soon clear – I say no more. Perfect.

As we had ordered the platter, we decided we would opt out of the soup course even though it is one of our favourites.

For mains we order our traditional chicken red Thai curry, followed by our latest choice of noodle based chicken pad Thai served with two portions of egg fried rice. I soon realised what we had been missing for the last 11 months and Thai cuisine was back at the top of my list.

For John the overindulgence memories returned and sadly for him it didn’t quite reach the top spot in his choice of foreign cuisine.

But that was no reflection on the staff or chefs at Siam Cottage – it was purely his personal change in taste buds.

The main courses were served in clay pots with rice served in side bowls – the clay pots means the food is kept hot no matter how long you take to finish.

In fact I never finish because I continue to pick until I am forced to beg the waitress to take it away!

For anyone who has never tried Thai – it is a must. Many of the dishes are coconut and lime based but I find they are much lighter dishes in texture and taste than some Indian or Chinese dishes.

The restaurant, both ground floor and first floor, were busy with diners throughout the evening and we were pleased we had managed to snap up the best seats in the house overlooking the Iron Bridge.

Other customers came and went collecting takeaways.

We were both too full for a dessert but instead thought we had better walk off the pounds – a walk along the Wharfage and through Dale End Park was the end to a perfect evening.

I am glad to see the recession has not hit Siam Cottage and in fact seems to be busier than we’ve ever seen it before.

By Kirsty Smallman

MENU SAMPLE

Starters

Kanon Jeeb (Thai dim sum) Steamed parcels of crab meat, pork and water chestnuts mixed with Thai herbs and seseme oil (£4.95)

Main courses

Goong Kra Prow – Stir-fried prawns with garlic, chillies and basil (£7.95);

Pad Woon Senn – Stir-fried chicken with glass noodles, egg, black mushrooms and spring onions (£5.95)

Desserts

A range of ice-cream based desserts.

ATMOSPHERE

Traditional Thai music, dress and decor creates an authentic welcoming feeling.

SERVICE

Extremely pleasant and efficient.

DISABLED FACILITIES

Level access to dining area but toilets are on first floor.

Siam Cottage Thai Restaurant, Tontine Hill, Ironbridge. Telephone (01952) 433588.