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Warm, low-key outpost serving Southeast Asian cuisine plus a full bar for beers, wine & cocktails.
Hours
| Friday | 11 AM–2 PM, 4–10 PM |
| Saturday | 11 AM–10 PM |
| Sunday | Closed |
| Monday | 11 AM–2 PM, 4–9 PM |
| Tuesday | 11 AM–2 PM, 4–9 PM |
| Wednesday | 11 AM–2 PM, 4–9 PM |
| Thursday | 11 AM–2 PM, 4–9 PM |
Address and Contact Information
Address: 1011 King St, Utica, NY 13501
Phone: (315) 798-8897
Website: https://www.lotusutica.com/
Menu Photos
Photo Gallery
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Reviews
Adam Hovak
Great place and awesome food. Stopped in for some bulgogi, chicken Thai curry and some sushi rolls. Everything was fantastic, and the only problem I had was I kept eating until my stomach hurt. Then I ate more. Portion sizes are great, and the drinks were tasty. Friendly servers and fantastic owner.
… moreNadia Sokol
Had a beautiful and delicious dinner with my dear sister! We sat outside and enjoyed a warm sunset evening in Utica. The staff was very friendly and attentive. The food was spectacular. They say a picture is worth a thousand words
… moreGeorge Salamanchuk
Absolutely phenomenal experience at Lotus Garden—a true gem! From the moment we walked in, we were treated to impeccable service that struck the perfect balance between warm hospitality and professional attentiveness. Every dish that came out of the kitchen was a work of art—beautifully plated, vibrant, and bursting with flavor.
The menu showcases an incredible range of dishes, each prepared with clear attention to detail and quality ingredients. Whether you’re trying their signature mains or indulging in appetizers and desserts, every bite feels like a thoughtful, flavorful journey.
Lotus Garden isn’t just a place to eat—it’s a full sensory experience. Full marks across the board for food, presentation, and service. Highly recommend, and can’t wait to return!
… moreThe menu showcases an incredible range of dishes, each prepared with clear attention to detail and quality ingredients. Whether you’re trying their signature mains or indulging in appetizers and desserts, every bite feels like a thoughtful, flavorful journey.
Lotus Garden isn’t just a place to eat—it’s a full sensory experience. Full marks across the board for food, presentation, and service. Highly recommend, and can’t wait to return!
RonnaJoL
Went for first time on Friday night before show at Stanley Theater. We sat outside. Wasn’t super busy. Just ordered bev + dinner. Very slow service outside.. rarely saw staff. Drinks came after 10+ mins (no glass w/ canned bev but was requested). Dinner came about 30 mins later (and the glass was finally offered.. after bev was consumed ). Food was fab. We had med Thai w/chicken & it was still hot! And, we had sweet lotus w/chicken, which was AMAZING (highly recommend!).
Just give yourself about 90 mins to eat a simple dinner (maybe eating inside is faster service).
… moreJust give yourself about 90 mins to eat a simple dinner (maybe eating inside is faster service).
Ryan Michael
Lotus Garden was a hit! We had never eaten in Utica before and saw this came recommended and it didn’t disappoint! From the Thai iced tea to the bang bang shrimp to the Beef lo mein, everything was great! Prices were more than fair too. The service was also above average; We will definitely be back!
… moreCrystal
If you weren’t looking you would miss this place entirely. But hopefully you’ll find it and get a good meal. Pan-Asian restaurant in the heart of Utica. We had the Peking ravioli, Pho soup, tuna blast sushi roll, and Khmer Kari meal.
The Peking ravioli was is great. The dumpling sauce was a little bland so we had to add some soy sauce. The tuna blast rule was amazing, a little spicy, but that was great! Hubby ate the Khmer Kari meal which was heavy with bell peppers and Curry.The Pho soup was HUGE- very peppery, and the scallions offered a heavy onion taste, not something I would get again (onions don’t like me) but not bad soup. Hubby highly recommends the honeydew boba.
… moreThe Peking ravioli was is great. The dumpling sauce was a little bland so we had to add some soy sauce. The tuna blast rule was amazing, a little spicy, but that was great! Hubby ate the Khmer Kari meal which was heavy with bell peppers and Curry.The Pho soup was HUGE- very peppery, and the scallions offered a heavy onion taste, not something I would get again (onions don’t like me) but not bad soup. Hubby highly recommends the honeydew boba.
PJB
I’m no expert when it comes to Thai/SE Asian food, but I know what quality food looks and tastes like, so its origin doesn’t really matter, right? Anyway, the food…the panko batter on the bang bang shrimp is super crunchy, which I liked. The Pad Thai was delicious. I ordered it spicy and it was perfect. No complaints with the service either. The ambience was
PSA…brush up on your chopstick skills if you’re rusty because they don’t give you a fork unless you ask. Speaking of which, I had an epiphany about the use of chopsticks and its correlation to the portion size of the Pad Thai. Number 1, if you use a fork to eat their Pad Thai, it’d be gone in a few minutes, but, if you use chopsticks instead, you eat more slowly, which naturally prolongs the meal and is probably better for digestion overall. Idk the whole thing just took me down a rabbit hole about how using chopsticks changes the whole dynamic of how you consume food in a way that I never thought of before. Almost to the point where it makes me think we should be using chopsticks to eat all kinds of food. That will never happen, but it probably should.
… morePSA…brush up on your chopstick skills if you’re rusty because they don’t give you a fork unless you ask. Speaking of which, I had an epiphany about the use of chopsticks and its correlation to the portion size of the Pad Thai. Number 1, if you use a fork to eat their Pad Thai, it’d be gone in a few minutes, but, if you use chopsticks instead, you eat more slowly, which naturally prolongs the meal and is probably better for digestion overall. Idk the whole thing just took me down a rabbit hole about how using chopsticks changes the whole dynamic of how you consume food in a way that I never thought of before. Almost to the point where it makes me think we should be using chopsticks to eat all kinds of food. That will never happen, but it probably should.
Matt Hoskins
We stumbled onto this place after our son’s hockey tournament. What a great find! Linda was very friendly, the atmosphere is unique and the food is superb. Definitely try their iced tea! Philly sushi roll and Pad Thai were really good. We will be back.
… moretryniquia sharp
Great food with an inviting atmosphere. I had for the 1st time, Thai shrimp fried rice and a speciality roll made with salmon. Both were incredibly fresh and tasty. I ordered pickup, when I arrived the hostess greeted me with a smile on her face. I waited less than 2 min for the entire transaction. 10/10, I recommend
… moreEvergrey Lokadottr
I never like writing this sort of review, but it has to be done.
The good: The interior is nice. There’s a lovely outdoor dining space, though it had no chair set out, so we didn’t know we could sit there. The bartender did her best, though she had no front of house help whatsoever. The Cambodian fish curry- (Amok) was delicious. A bit sweet for my partner, but I loved it.
The bad: sadly, pretty much everything else.
The spring rolls- whoever made them was unable to roll them properly, as all of them split open and spilled everywhere, all down the top. Use bigger pieces of rice wrapping, maybe. The shrimp tasted off. It tasted old and fishy. I am honestly a little concerned that I may get sick.
The XO sauce beef- Oh, this made me so sad. 🙁 I found a few fragments of what might have been dried scallop in it, but it was mostly just a thin, watery, generic brown sauce with oddly sweet tones. The beef itself was WAY too sweet. I don’t know what happened to it. I do know it wasn’t tenderized in any way, however. It was incredibly tough, dry, overcooked, and grey. It’s a shame. A cow died for that.
The flat rice noodles (we got the Chinese style ones with shiracha, but I do not remember the menu name) seemed like they must have been really old. They’re only good for about half a day after you make them. Either they were cooked and ended up dried out after spending time in a fridge, or they were just undercooked and not separated properly when being stir-fried from the start, as there was a very hard, dry chunk in the middle that seemed uncooked. Almost all the noodles were stuck together in a clump. Chow fun style noodles should be tender, not mushy, and not hard and dry.
Two of the dishes we got were supposed to be Chinese food, and if you want to judge the quality of a Chinese restaurant, try their beef and try their flat, wide rice noodles. They are a bit of a challenge to get right, but if the chef cannot make them right, don’t bother with anything else either.
I was surprised by how good the curry was compared to the rest, but I haven’t had Amok before, so I have no Cambodian dining experiences to compare it to.
The menu is so incredibly eclectic that it is easy for one to get lost. I see the appeal in having a little something for everyone, and a wide variety of things to try from that you might not have access to anywhere else in central new york, which is not exactly a culinary Mecca. It’s easy, however, for such a concept to fall apart in execution. So many different dishes prepared in so many different styles. I would advice refining the best dishes and letting the rest go. Make the menu smaller, and really work hard at making the things you do keep shine, as well as ensure that all the ingredients are fresh. Maybe it’ll take less than an hour to prepare the food that way, too.
… moreThe good: The interior is nice. There’s a lovely outdoor dining space, though it had no chair set out, so we didn’t know we could sit there. The bartender did her best, though she had no front of house help whatsoever. The Cambodian fish curry- (Amok) was delicious. A bit sweet for my partner, but I loved it.
The bad: sadly, pretty much everything else.
The spring rolls- whoever made them was unable to roll them properly, as all of them split open and spilled everywhere, all down the top. Use bigger pieces of rice wrapping, maybe. The shrimp tasted off. It tasted old and fishy. I am honestly a little concerned that I may get sick.
The XO sauce beef- Oh, this made me so sad. 🙁 I found a few fragments of what might have been dried scallop in it, but it was mostly just a thin, watery, generic brown sauce with oddly sweet tones. The beef itself was WAY too sweet. I don’t know what happened to it. I do know it wasn’t tenderized in any way, however. It was incredibly tough, dry, overcooked, and grey. It’s a shame. A cow died for that.
The flat rice noodles (we got the Chinese style ones with shiracha, but I do not remember the menu name) seemed like they must have been really old. They’re only good for about half a day after you make them. Either they were cooked and ended up dried out after spending time in a fridge, or they were just undercooked and not separated properly when being stir-fried from the start, as there was a very hard, dry chunk in the middle that seemed uncooked. Almost all the noodles were stuck together in a clump. Chow fun style noodles should be tender, not mushy, and not hard and dry.
Two of the dishes we got were supposed to be Chinese food, and if you want to judge the quality of a Chinese restaurant, try their beef and try their flat, wide rice noodles. They are a bit of a challenge to get right, but if the chef cannot make them right, don’t bother with anything else either.
I was surprised by how good the curry was compared to the rest, but I haven’t had Amok before, so I have no Cambodian dining experiences to compare it to.
The menu is so incredibly eclectic that it is easy for one to get lost. I see the appeal in having a little something for everyone, and a wide variety of things to try from that you might not have access to anywhere else in central new york, which is not exactly a culinary Mecca. It’s easy, however, for such a concept to fall apart in execution. So many different dishes prepared in so many different styles. I would advice refining the best dishes and letting the rest go. Make the menu smaller, and really work hard at making the things you do keep shine, as well as ensure that all the ingredients are fresh. Maybe it’ll take less than an hour to prepare the food that way, too.