Established since 1989, Siamese Fins has garnered a reputation for delectable Thai-Teochew cuisine in Singapore. While the restaurant name does sound particularly contemporary, the concept is undeniably Asian, appealing well to the middle-aged crowd. According to the manager, the restaurant enjoys a steady crowd of Koreans and Japanese, particularly from well-known corporations in the Tanjong Pagar area.

• The Vibe
  Considering that the present décor was designed 18 years ago, the restaurant is done up rather tastefully in dark timber and maroon upholstery. Bordering on opulence, it is a stark contrast against the humble past of its refurbished shophouse with low, cozy ceilings. However, the diagonally-placed beams can prove to be quite hazardous to the tall, unsuspecting diner.

• The Food
  The signature dishes of Siamese Fins are evident in both the restaurant name and string of awards framed up along their walls. Their strengths are also listed upfront in the menu and these include dishes with sharks' fins, crabs, duck webs and fish maw, all prepared by a Thai-Teochew chef from Thailand. Set meals at $78++ are also available for diners to enjoy their house specialties, but a minimum of 2 orders is required.

  Start your meal with their most illustrious dish, the Braised Superior Sharks Fins with Crab Meat (Small: $50). Unlike the variety commonly used in Chinese wedding banquets, the Thai version is considerably different, both in consistency and ingredients used. Boasting an interesting blend of whole sharks' fin, bean sprouts, crab meat and mushrooms, the textures are contrasting and delightful, although the flavour was somewhat lacking. Subsequent addition of pepper and vinegar did serve to enhance the taste, making the soup rather appetizing.

  With a large variety of fish maw dishes, it is hard for diners to make a choice, but a recommended selection will be the Fried Fish Maw with Prawns (Small: $28). The fish maw is both crunchy and tasty, with flavours absorbed during the cooking process. Paired with the sweet prawns, which were done just right and not overcooked, the dish was particularly enjoyable with some of their spicy Thai chilli sauce.

  A visit to Siamese Fins will not be complete without trying their Baked Crab with Vermicelli (Small: $20). The portion is substantial for its price while the crab was fresh and meaty. The vermicelli, or cellophane noodles to be exact, swells up with flavour but remains remarkably springy to the bite. With the pot first lined with generous helpings of garlic and other condiments, it is surprisingly fragrant without the pungency. Well-handled by the kitchen, the crustacean is relatively easy to shell without making a mess, giving crab aficionados more time to savour the sweet flesh within.

• The Service
  Service did come across as a little unwelcoming initially but it was soon dispelled with the attentiveness and thoughtful nature of the staff. Plates were changed regularly and our tea refilled promptly. One particular member of the staff was especially impressive when he switched effortlessly between languages and Chinese dialects to explain the menu, making diners feel more comfortable.

SD Food Advisor's take on Siamese Fins
Due to much controversy about the finning of sharks, the popularity of the dish is on the decline. However, value-for-money items such as the Baked Crab with Vermicelli is reason enough to visit Siamese Fins, especially for multi-generational family get-togethers. While prices of some dishes do seem pretty high, there are truly gems within the menu worth trying. Even on a weekday evening, the restaurant sees a sizeable crowd, indicative of its long-standing reputation amongst its regulars.