LAS VEGAS (FOX5) — Lotus of Siam reopened its original Sahara Avenue location Friday with a soft opening that marked the return of one of the country’s most acclaimed Thai restaurants to the space where it began.
The family-owned restaurant first opened at the location in 1999 and earned praise from food critics Johnathan Gold and Anthony Bourdain. Chef Saipin Chutima received a James Beard Foundation Award for Best Chef Southwest.
The reopened restaurant features custom design elements, an expanded wine cellar with 6,000 bottles and a new bar concept called Naam Jai. A throwback menu includes dishes from the restaurant’s early years.
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Soft opening details
Dinner service is offered Wednesday through Sunday from 5 p.m. to 10 p.m. The restaurant is closed Mondays and Tuesdays during the initial opening phase. A limited menu is available as the team expands offerings in the coming weeks. Reservations are available via OpenTable.
Menu and signature dishes
The opening menu includes Stuffed Chicken Wings, Yum Ma-Muang (shredded mango salad), Koi Tuna (bluefin tuna tartare), Kang Hung Lay (pork belly curry), Kang Hoh (stir-fried dry curry), Kang Omm (herbal curry soup) and Kua Kang Care (fiery, dry stir-fried curry).
The restaurant is known for Northern Thai cuisine including Garlic Prawns, Khao Soi (Crispy Duck Curry served with Egg Noodles) and Nam Prik Ong (chili dip).
New bar and wine program
Naam Jai, the new bar concept, features a cocktail program highlighting Thai ingredients, seasonal infusions and premium spirits.
The wine program has earned a James Beard Foundation nomination. The Sahara location houses a 6,000-bottle wine cellar with an extensive selection of German Rieslings.
“This reopening is a tribute to where we started and how far we’ve come,” said Chef Saipin Chutima. “We’ve reawakened the original space with new energy, from the menu to the bar, while staying true to the flavors and traditions that have long defined Lotus of Siam.”
Penny Chua, daughter of Chef Saipin and operator of Lotus of Siam, said the reopening allows the restaurant to introduce new dishes while preserving authenticity.
“We’re introducing new dishes and flavors while preserving the authenticity and depth we’ve built our legacy on,” Chua said.
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