Our Story
Our dad, Raymond Siri, was the heart and soul behind Siam House. He started selling coff ee on the streets of Bangkok when he was 12 years old and his family didn’t have enough money to conƟ nue to support his schooling (he was one of eleven kids). He put himself through night school to get his high school diploma. That grit and entrepreneurial spirit never let him. He came to the U.S. in the 60’s, waited tables, and together with our mom, Sue Siri, worked at and eventually franchised a 7-Eleven. He also owned and worked long hours at his Chinese-Thai take out place in Virginia, and in his fi nal chapter, partnered in a Thai restaurant in DC in 2007, ultimately taking it over at the young age of 60 and turning it into a successful small business. That restaurant, Siam House, was his pride and joy and won THE BEST THAI RESTAURANT 2022, 2023 and 2024 in D.C. as awarded by the Washington City Paper and named FAVORITE THAI RESTAURANT 2023 and 2024 as awarded by Washingtonian.
In 2017, we faced the heartbreaking loss of our dad to liver cancer, a loss that came far too soon. His passing was a profound loss for our family and the community he served with such love. However, his legacy lives on through Siam House. Raymond lived for connecting with customers, crafting new menu specials, and fostering a warm, inviting atmosphere for all.
Today, Siam House remains a family aff air. Our mom, Sue, along with her daughter and grandchildren (three generation of women from the Siri family), continues to honor Raymond’s legacy. We’re deeply grateful to our loyal customers and are commitied to serving authentic Thai cuisine for years to come. Siam House feels like “a home away from home,” with friendly staff continuing Raymond’s tradition of warmth and hospitality that Raymond cherished.
As we begin this era, it’s not just about the food we serve—it’s about embracing a healthier, more sustainable lifestyle. We’re excited to improve the dining experience by incorporating regenerative and pasture-raised ingredients into our homemade dishes, sourcing locally, and using farmed or locally made products. Healthy soil, healthy farm raised animals, healthy food. We are proud to say that we avoid MSG in our cooking, staying true to our commitment to wholesome, authentic meals. Sustainability extends beyond the food we serve. We’ve made efforts to off er reusable containers, paper and plant-based cups, wood utensils, paper straws, and recyclable and reusable bags for takeout—all while maintaining the highest quality of food and environmentally sustainable practices. Our goal is to honor Raymond’s legacy by continuing to innovate and evolve, while staying true to the fl avors that make Siam House so special.
