Koi Soi, Som Thum Tod, Thai Ceviche (Credit: Eugene Dela Cruz)
Lotus of Siam at Red Rock Casino Resort & Spa has launched its “Champagne Party Brunch” on Saturdays from 11 a.m. to 5 p.m., offering the ultimate party experience featuring guest DJs and exciting bottle service presentations in the opulent space.
Open to guests 21+, the Champagne Party Brunch is a unique offering to the traditional Summerlin brunch scene.
Garlic Pepper Lobster
Guests will party under the retractable roof, catch a vibe under the sunny blue skies and enjoy Lotus of Siam favorites, including nam kao tod (crispy rice, sour pork sausage, cilantro, scallion, dried chilis, ginger, peanuts, and lime juice) and the famed crispy garlic prawns.
Traditional Thai flavors will be reimagined for brunch with offerings like shrimp toast with sweet-chili soy and toasted sesame, Thai-style steak & eggs with jasmine rice and Sua Rong Hai sauce and Koong Sarong, crispy bacon and wonton wrapped shrimp with sweet and sour sauce.
Lotus of Siam at Red Rock Casino Resort & Spa
The menu also features raw bar offerings of oysters, ceviche of half-shell scallops, and seafood sauce and king crab cocktail with Thai condiments.
About Lotus of Siam Since 1999, Chef Saipin Chutima and her family have owned and operated the world-renowned Lotus of Siam in Las Vegas, Nevada. Chef Saipin’s cooking revolves around the Northern Thai recipes passed down from generations of her family, distinctive from Bangkok style for its palette of herbs and spices and coconut-less curries.
Praised by a parade of respected food critics and industry leaders from Jonathan Gold to Anthony Bourdain, Padma Lakshmi, and Ming Tsai, Chef Saipin’s accolades include the coveted James Beard award for Southwest Region Chef. She is widely credited for popularizing Northern Thai in the U.S., while the Lotus wine program, under the supervision of her husband Bill, has won equal praise, winning the Wine Spectator Restaurant Award for nearly two decades.
Lotus of Siam continues to pursue excellence and industry leadership with original recipes, quality sourcing and responsible practices.
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