Lotus Garden Thai & Chinese

Reviews

• Marvin G.

  star star star star star_border 31 July 2026

  This is a decent dining option for the money; definitely not overpriced for the island. Outdoor courtyard seating, about a 15 minute wait time after ordering.
  
  You will get enough to eat, unlike some higher priced restaurants. There is slight legitimacy to complaints of "cheap filler" ingredients, though if you opt for one of these lower end eateries the same insult could be applied to you.
  
  The yellow curried chicken was fine, as were other dishes. There was no great culinary magic going on in this price range but it wasn't bad.
  
  Although there are several restaurants grouped around this courtyard area I suppose this establishment is as responsible as any other for contributing to the common area atmosphere. We were treated to a tenor sax player and his recorded accompaniment. Besides making conversation difficult-to-impossible (why, Lord, why can't musicians  ever play quietly?) the guy fluttered out jazz standards  adding frills and trills to fancy it up. We reached a point of absurdity with Samba de Una Nota, with Mr. Tenor adding riffs that amounted to practicing
  scales to a song that is truly about, get this, a single note.
  
  But to return to the food, yes the service is a little informal and the ingredients a bit cheap-fillery, but it's not bad, especially some distance from the conversation inhibiting free entertainment.

• Ashley A.

  star star star star_border star_border 31 July 2026

  Three stars because the food was good.
  
  I have a mild case of PTSD -- in LA (where I visited from) I once was served at a place that presented its meals on paper plates and yeah, it wasn't a good experience.
  
  While, this place wasn't quite a good experience either, their curry game is unparalleled.
  
  Once again, the food was good BUT the attitude I got with the food is why I'm writing. Look -- I'm not saying this woman was rude, maybe she was arrogant because she just knew that once I had their curry, I would re-evaluate every curry I've ever had in my life. Maybe, that's why they serve on paper plates because their curry is so good, they don't need to impress you.
  
  We'll never know.
  
  And maybe, they use coconuts fresh off the tree & that's why it's incredible.
  
  We'll never know.
  
  So, the three stars are earned solely because of their yellow curry. The personal call taking, while we were ordering, the talking over me, as I attempted to clarify that the curry was vegan friendly are exactly why I am writing and why I will not return.
  
  But, if you go...I'm sure you'll enjoy the food but don't say I didn't warn you.

• Bruce C.

  star star star_border star_border star_border 30 July 2026

  Unfortunately the Panang Curry was watery and tasteless, try my recipe if you want a better review next time,
  INGREDIENTS:
  1  1/2 -2 (14-ounce) can coconut milk
  2-4 tablespoons Panang curry paste
  1 tablespoon creamy peanut butter
  1 ¼ pound boneless skinless chicken, thinly sliced, shrimp, or tofu
  1-2 tablespoons fish sauce
  2 tablespoons brown sugar
  1 teaspoon tamarind paste concentrate (or more for more tang)
  1 shallot, thinly sliced (or  1/2 red onion)
  1 red bell pepper, thinly sliced
  3 kefir lime leaves, optional
  ¼ cup basil leaves
  DIRECTIONS:
  Without shaking the can, skim off two tablespoons of the coconut cream and add it to a sauté pan set over medium-high heat. Add the Panang curry paste along with the peanut butter and cook for 1 minute. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tablespoons of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.) Add the kefir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper.
  SIMMER: Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil. Serve warm with rice or cooked rice noodles.

• Lisa G.

  star star star star_border star_border 29 July 2026

  The is a super cute little walk up location in the Princeville Shopping Center.  They have a good selection to choose from and once you order, you can sit at the little tables outside and enjoy the breeze.
  
  My friend and I ended up ordering the Spicy Shrimp, Garlic Bok Choy, and Cashew Chicken.  Each were okay but not super flavorful.  The shrimp weren't spicy at all but tasted good.  The Garlic Bok Choy had a little more flavor as did the Cashew Chicken but still, all were kind of bland.
  
  We did end up getting a couple of Boba teas that were pretty darn good!
  
  The staff was super nice and helpful and the location is convenient and comfortable.  
  
  So, there is it, short and sweet.  If you aren't into a lot of flavor, this is a good option for you.  However, if you need more "tastiness", you might need to ask for it.

• Preeti J.

  star star star star star 18 July 2026

  Reasonable food at reasonable price! The drunken noodles were good and so were the egg rolls! The red curry was a bit on thinner consistency. Not a bad one night meal.