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SIAMORA — สยามอรา

The people who
cook with us.

Professional kitchens, food writers, home cooks. Different tables, one shared conviction: the rice is never just the rice.

AM

Arjun Mehta

Executive Chef · Modern Asian dining room, New Delhi

“Rice is the first thing I taste when I audit a kitchen. If the rice is careless, everything is careless. Siamora's Hom Mali holds its perfume through a full service — that is rarer than people think.”

Arjun runs a sixty-cover Asian dining room where jasmine rice is steamed in small batches every forty minutes through service. His benchmark is simple: the rice should announce itself before the curry does.

He moved his kitchen to Siamora after a blind tasting of five jasmine rices. “Three were fine. One was good. One made the sommelier walk into the kitchen and ask what was cooking. That was the decision.”

Cooks with Thai Hom Mali Jasmine Rice
PN

Priya Nair

Food writer & home cook · Bengaluru

“Mango sticky rice was the dish I never attempted at home — it felt like restaurant sorcery. It turns out it was never sorcery. It was the rice.”

Priya writes about home cooking for an audience that cooks on weeknights, not weekends. Her kitchen rule is that a premium ingredient must remove steps, not add them.

“Siamora's glutinous rice steams evenly and forgives me a few minutes either way. The first time I unwrapped the steamer cloth and it came away clean, I understood what I'd been fighting all those years.”

Cooks with Thai Glutinous Sticky Rice
RD

Reuben Diaz

Chef-Partner · Boutique resort kitchens, Goa

“Consistency is the whole game in a resort kitchen. Every sack of Siamora cooks like the last one. My prep team stopped adjusting water two months ago.”

Reuben's kitchens feed guests who have eaten everywhere. His menus change with the boats and the seasons, but rice is the fixed point — steamed, as khao tom at breakfast, and folded through desserts.

“We built the breakfast congee on Siamora jasmine because it holds a silky body without turning to paste. Guests ask for the recipe. The recipe is: good stock, good rice, restraint.”

Cooks with Thai Hom Mali Jasmine Rice

Around the Table

Kind words, earned slowly.

Restaurants
“Our Thai chef signed off after one steam test. That has never happened on the first sample.”

Purchasing Manager · Thai fine-dining restaurant, Bengaluru

Hotels
“We switched our entire pan-Asian section to Siamora Hom Mali. Plate returns on rice dishes dropped to almost nothing.”

Culinary Director · Five-star hotel group, Mumbai

Retail Partners
“The packaging sells itself from the shelf, but repeat purchase is what tells the truth. Siamora reorders faster than any rice we've listed in two years.”

Category Head · Premium grocery chain, Delhi NCR

Home Cooks
“It made my weeknight green curry taste like the one I flew home thinking about.”

Ananya S. · Home cook, Gurugram

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Cooking professionally? Let’s talk rice.

We work directly with restaurants and hotels — samples, steam tests, and honest conversations about consistency.

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