Style Weekly
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Everybody Knows Mom
Restaurant-goers from the South Side don't want to commute back into the city for dinner after battling Cary Street traffic on their way home from work, according to Sonny Kiatsuranon, a server at Mom's Siam.
Despite being nestled between three other Eastern restaurants — including another Thai place right across the street — the only problem Mom's grapples with is getting Richmonders to slow down and enjoy their lunch. "We have to make fast food for the Carytown crowd," says manager Supon Sriphone. "We hope that the South Side restaurant will bring in customers who take their time and enjoy the meal."
On weekend nights, a line forms out front with regulars hungry for Mom's authentic Thai favorites prepared fresh, just like they do in Thailand. Her minced pork or shrimp dumplings are made with onions, scallions and shiitake wrapped in wonton skin. And the Panang curry features sautéed pork with coconut milk, green and red pepper, lime and fresh basil leaves.
The new, larger location in the Stratford Hills Shopping Center is scheduled to open in April. From a kitchen staff boasting more than 150 years of combined experience, you can't go wrong. — Jarrod
Despite being nestled between three other Eastern restaurants — including another Thai place right across the street — the only problem Mom's grapples with is getting Richmonders to slow down and enjoy their lunch. "We have to make fast food for the Carytown crowd," says manager Supon Sriphone. "We hope that the South Side restaurant will bring in customers who take their time and enjoy the meal."
On weekend nights, a line forms out front with regulars hungry for Mom's authentic Thai favorites prepared fresh, just like they do in Thailand. Her minced pork or shrimp dumplings are made with onions, scallions and shiitake wrapped in wonton skin. And the Panang curry features sautéed pork with coconut milk, green and red pepper, lime and fresh basil leaves.
The new, larger location in the Stratford Hills Shopping Center is scheduled to open in April. From a kitchen staff boasting more than 150 years of combined experience, you can't go wrong. — Jarrod
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