Our Story
House of Siam. A kitchen built on memory, tradition and craft. Marylebone, London — since 2019.
The beginning
Chef Naree Tangsiri grew up in the kitchen of her grandmother's house in Chiang Rai. Every morning, she watched curry pastes ground by hand — galangal, lemongrass, dried chilli, shrimp paste — slowly worked into a deep, fragrant mass.
After training at the Oriental Hotel in Bangkok and subsequently working in fine dining kitchens in Tokyo and Singapore, she arrived in London in 2016. Three years later, she opened Baan Siam on Marylebone High Street.
The name means House of Siam. It is exactly that.
At a glance
The kitchen
Every curry paste is made by hand, every morning. We use no pre-made pastes, no shortcuts, no flavour enhancers. The flavours you taste are the result of time, technique and respect for the ingredients.
Thai ingredients — kaffir lime leaves, holy basil, galangal, lemongrass, fresh prik kee noo — are sourced weekly from specialist importers. Nothing is substituted.
Chef Naree Tangsiri
Trained at the Oriental Hotel, Bangkok. Fine dining experience in Tokyo and Singapore. Head Chef at Baan Siam since opening.
"The food I cook is the food I grew up with. I am not inventing anything. I am trying to remember it as precisely as possible."
— Chef Naree Tangsiri
Sourcing
Thai cooking depends on ingredients that don't keep — fresh herbs, soft-stem greens, just-pounded curry pastes. We refuse the freezer route.
Weekly
Fresh holy basil, kaffir lime leaves, pea aubergine, banana blossom — landed at Heathrow Thursday, on the prep bench Friday.
Daily
Day-boat sea bass, soft-shell crab and tiger prawns. Whatever the boats land that morning is what's plated that night.
Direct
Single-origin palm sugar and small-batch fish sauce shipped four times a year. The flavour spine of every curry on the menu.
Recognition
★★★★★
"The most uncompromising Thai kitchen in central London. Naree's curry pastes alone are worth the trip."
Time Out London · 2024
Top 50
"A masterclass in restraint. Baan Siam treats Thai food the way a Kyoto kaiseki kitchen treats Japanese — with reverence."
Evening Standard · 2025
Editor's Pick
"Marylebone's quiet powerhouse. Skip the chains on Oxford Street and walk five minutes north. Worth it."
Hot Dinners · 2025
The team
Naree Tangsiri
Head Chef & Founder
Anan Pakdee
Sous Chef
Pim Saetang
Restaurant Manager
Visit Baan Siam
Direct bookings. Direct takeaway. No commission, no middlemen — straight from our kitchen to your table or doorstep.
Technology
Baan Siam uses SiamEPOS — the Thai Restaurant Management System — to manage reservations, allergen information, kitchen operations and stock control.
Learn about SiamEPOS →