Spoon Thai, good as ever, possibly better.

Gary, I concur. Last night we picked up a 6-pack of Corona and headed over to Los Nopales for dinner before a show at the Old Town School. At 7:15 p.m. the place was packed with people waiting in line for a table. I was afraid we'd find the same at Spoon but they were only about 1/2 full. Had to make a mental adjustment from anticipation of Mexican food to Thai, but service and food were so "on" last night that it didn't take long. The one bite salad appetizer was the stand-out of the meal, but everything we had was very fresh and service was even better than we've experienced in the past. Spoon is definately back on our radar for more frequent visits.

P.S. and off-topic - Man, that Alejandro Escovedo puts on a good show!

Spoon doesn't make it onto my regular rotation as often as it should, with Sticky Rice and TAC usually being more top-of-mind. I found myself there tonight, and it has become even harder to choose where to go for a Thai meal. Spoon is really good.

Issan sausage at Spoon is more garlicky than TAC or Sticky Rice's version, and the filling has a finer grind. Its pungent but pleasant sourness is right on par with the others, with perhaps a bit less pig-part funkiness. It's delicious, with my one minor quibble being the too-thick-cut chunks of ginger.

Issan sausage:



My new favorite dish at Spoon might be the duck larb. The rich, full-of-flavor meat has plenty of flavorful, fatty skin, and all that unctuousness is cut beautifully by the tart dressing and roasted rice which is ground much coarser than in other versions of larb I've had around town.

Duck larb:



I can see why banana blossom salad is a hit with many people, as I really like the flavors. However, I can't say I fell in love with the dish overall, as I found the texture of the blossoms themselves too fibrous.

Banana blossom salad



Spoon was doing a brisk takeout business this evening, and the dining room was about 1/3 full. Service was pleasant and efficient. I continue to relish the wonderful bounty of Thai food we have in Chicago, and Spoon exemplifies it well.


edited to add a P.S.: wanna know what's not good at Spoon? Pad Thai. My dining companion ordered this, and while I never expect it to be a special dish, Spoon's was particularly offputting. So sweet that I wonder if the kitchen accidentally dumped an extra 1/4 cup of sugar into it. Also very greasy.)

Ended up at my usual Spoon Thai last night after finding out that Eddie of Thai Aree is on his annual vacation to Thailand. Dinner featured many of my usual favorites: banana blossom salad, beef jerky (same dipping sauce as the fried chicken) and shrimp paste rice w/ apple, pork and omelette. But there were a few additions to my usual order.

First, the Isaan-style sausage which I have had before at Spoon Thai, but not often. I really enjoyed it, but although it was good on its own, when eaten together with the fresh ginger and peanuts, it was such a revelation I might as well have been eating at Alinea . . . just a wonderful combination of flavors and textures. I think I'll be ordering this more often.

We also ordered the soft shell crab in the red curry sauce, which I recalled having ordered once before. Anyway, it was decent but I recalled liking it more on a previous visit. My complaint is that there was way too much crust . . . almost as if it were double dipped in batter. That being said, the flavors were good, particularly the sauce.

Finally, taro balls in coconut milk. The milk on its own is probably too sweet for many, but it flavors the delicate taro balls perfectly and makes for a dessert which is on par in quality with the always excellent mango and sticky rice.

Nothing happened to Spoon for me, it continues to be a favorite, but I’ve definitely fallen into the rut of ordering the same old (wonderful) things. Recently Erik M. arranged a dinner built around Thai drinking foods. Like American drinking foods they tend to either be salty and spicy to whet the appetite for beer or whisky, or carb-comfy to soak some of it up. The resemblance kind of ends there, though. Many of these are on Spoon’s Thai menu or, at most, could be ordered with a few day’s notice, so check them out and, like me, get new appreciation for the diversity and sheer tastebud-delightin' punch of the offerings at one of Chicago’s best ethnic restaurants:



Poo pia thawt—These are available if you make it clear you want the "little eggrolls"—filled with peppery ground meat, they were much more delectable and addictive than the usual big sloppy eggroll.



I thought this was garnishes at first, but it's actually a tasty and charming salad— put a little of everything (including the dried shrimp in the back) in a carrot cup and munch away.



Hawy thawt—Fried mussels, "greasy on purpose" Erik says; I liked them this way a lot better than the big mussel pancake you can get here and at other Thai restaurants.



Naem sii-khrong muu—Fried ribs, first marinated in a sour (naem) powder.  You would be happy to see these at any bar on earth; we were very happy to see an extra plate arrive as an encore at the end of our meal.



Kung chae naam plaa—marinated (uncooked) shrimp.  I've had these before, either at Spoon or its downtown sibling Silver Spoon, and while the floppy uncooked shrimp is not my favorite texture, the garlicky, hot marinade is one of those perfect balances of pungent flavors that Thais seem to pull off better than anybody on earth.



Neua taet diaw—If I had to recommend one thing to go have right now, this Thai beef jerky would be it, hands down.  Beef, marinated in soy sauce and spices and both dried and deep fried, with the same tamarind-sweet/chile-hot dipping sauce (naam jiim jaew) as Thai fried chicken (which we also had, later, by the way, but no picture).  It's really a marvel (and it's on the menu, so you could have it tonight!).



Kao-lao muu yaw—I seemed to be one of the few dissenters who wasn't wild about this salad with enoki mushrooms and a Vietnamese-style pork loaf which was sort of mortadella-like.



Yam khaw muu yaang kap taeng kwaa—Grilled pork neck in a salad with cucumbers, but unlike the fresh grilled pork neck served at TAC Quick (which is a great dish), this was more like bacon, fried before grilling and unctuously fatty.  This was sort of engineered to Erik's specs, as he says, "if you want the exact version, you should be clear about two things: a) request that the pork be "soft," and b) request the addition of cucumber. It's listed on the menu with cucumber, but most Thais order this without even looking at the menu, and they just ask for "yam khaw muu yaang," which doesn't have the cuke, tomato, etc."



Miang plaa thuu—a one-bite salad with grilled mackerel and steamed rice noodles.  I might try a different version with a different meat, if there is such a thing.



Yam mama—Now here's serious drunken-comfort food—supermarket ramen noodles ("Mama" brand) with minced pork.  Erik basically said this was like white trash Thai food, but it was aimed dead-on at the palate of people who'd been drinking for a few hours, and impossible not to like.



Naem khao tawt—this is an older Erik discovery that we've long had in our standard order at Spoon (although he says Thai Avenue's is better), though I think it's gotten hotter over the years and we need to start ordering it mild (at least for my wife to enjoy it).  The pink stuff is some pressed ham product, but what this dish is really about is crunchy bits of fried rice in lots of lime juice, a wonderful combination that makes this probably one of my last-meal dishes (hope the prison cooks include at least one Thai con).



Tom pret plaa lai—"Hungry ghost soup" (i.e., good enough to make even the dead hungry), with eel and a fearsome amount of chiles floating in it.  The eel was so-so, fishy in a not entirely pleasant way (and I, unlike a lot of people, have no weirdness about eating eel), but the broth—sour and pungent and subtly incandescent—was quite wonderful.



We ended with three variations on comfort foody fried rice dishes—khao phat kha-naa plaa khem (fried rice with Chinese broccoli and salty fish), khao phat plaa salid (fried rice with Gouramy fish), which was made by the great crispy and fishy fish, and best of all khao phat naam phrik kapi (fried rice with shrimp paste and Thai mackerel), given depth the others lacked by shrimp paste.  Also, someone had brought Erik a condiment for fried rice from Thailand, which was like sweet-salty dried shrimp crispies and definitely enhanced the milder versions.



Thanks to Erik and to Spoon Thai for revealing another fascinating side of this great cuisine.

MikeG-
Great Pictures!

It was a great educational and informative evening @ SPOON- and as I sat next to Mike G-framing his "money shot" before each dish was passed-
I could only imagine the other LTH-ers whose kiddies have to wait.
agonizingly painfull moments,
whilst Pops snaps off some pixels of the dish -
prior to everyone being able to
DIG IN!!
I concur about most of what MikeG said-and would second the "BEEF JERKY" endorsement- as well as add that the Thai version of a one note Cerviche (shrimp solo) was as refreshing an unique as any Thai Dish I've had.
KUDO's to Erick and all of those that shared in the meal-
it was a FUN night of flavors!

We had a lovely meal at Spoon last night. Really great, from start to finish. Even the service was wonderful - - always there when we needed them, always smiles, and our water glasses were never empty.

For me, the highlights were the duck larb and the naem khao tawt. I'm a huge fan of larb and this version doesn't disappoint. I think a good larb highlights what's great about good Thai food - - a wonderful balance of sour, salt, sweet, and spicy. The larb last night had it all going on, including a really nice kick. I would've been happy with a big bowl to myself and nothing else. It was that good. The naem khao tawt, which we missed on our last visit due to miscommunication, was also outstanding. Crispy lime-y bits of rice with mild ham. Another winner and another must-order.

After these, my next favorite dishes were the beef jerky and the fried chicken. Both were served with a delicious, slightly funky dipping sauce topped with rice powder. Lucky us that no one could finish the fried chicken (we were so full) and we opted to take it home. I'm certain it'll make a great snack today.

Pork neck salad and soft shell crab in red curry sauce were both good versions, but aren't on my must-order list. The pork neck was good and only paled in comparison to the duck larb and memories of the wonderful grilled pork neck at TAC Quick. The crabs were hot, just meaty enough, and perfectly fried. The server seemed a bit surprised we liked them, commenting that many people don't. I think my problem is that I don't love Thai red curry, which seemed especially rich after so many dishes with clean flavors and little or no sauce. Perhaps we can convince them to make the crabs with a different sauce next time?

The only miss for me were the little fried spring rolls. They were served piping hot and not at all greasy. But the filling tasted bland and the dish seemed boring compared to the other vibrant selections.

I'm finally learning, after so many dozens of Thai meals and more than a few weeks in Thailand, that my favorite dishes are those that are unsauced or lightly dressed, such as the larb, sausage, fried chicken, and crispy on choy. So many people last night at Spoon were ordering stir fries and dishes with heavy sauces. I watched them go by and had absolutely no desire to order them. I prefer the dishes that need no extra seasoning (chili sauce, pickled chilies, soy, fish sauce, etc.), which the top Thai restaurants in Chicago do so well. Not once at TAC, Spoon, Sticky Rice, or Aroy have I requested extra seasonings (and I'm someone who can go through half a jar of hot sauce in one sitting at Penny's).

Another great Thai meal here in Chicago. And, again, I'm feeling really lucky that we have so many great options for Thai food at our fingertips.

Ronna

So, thanks to this thread, I've printed out, and been drooling over, the Spoon Thai translated menu from 2006. Is it still current? If it is, I may be spending ten days eating there to get thru everything I want to try!

galleygirl wrote:So, thanks to this thread, I've printed out, and been drooling over, the Spoon Thai translated menu from 2006. Is it still current? If it is, I may be spending ten days eating there to get thru everything I want to try!

Spoon Thai has copies of the translated menu. They've given it to me (without asking) every time I've been there.

Darren72 wrote:

galleygirl wrote:So, thanks to this thread, I've printed out, and been drooling over, the Spoon Thai translated menu from 2006. Is it still current? If it is, I may be spending ten days eating there to get thru everything I want to try!

Spoon Thai has copies of the translated menu. They've given it to me (without asking) every time I've been there.

So the translated menu they are giving out is the same as the one translated by Erik M in this thread?
http://lthforum.com/bb/viewtopic.php?f= ... &sk=t&sd=a

Just want to confirm before I go for the first time!

autumnmist wrote:So the translated menu they are giving out is the same as the one translated by Erik M in this thread?
http://lthforum.com/bb/viewtopic.php?f= ... &sk=t&sd=a

Just want to confirm before I go for the first time!

Looks about right, and they'll also give you their Chicago Tribune specials menu with items such as banana blossom salad listed. And there's a small erasable board you'll notice near the rear of the front area of the restaurant which usually lists a few daily specials.

autumnmist wrote:

Darren72 wrote:

galleygirl wrote:So, thanks to this thread, I've printed out, and been drooling over, the Spoon Thai translated menu from 2006. Is it still current? If it is, I may be spending ten days eating there to get thru everything I want to try!

Spoon Thai has copies of the translated menu. They've given it to me (without asking) every time I've been there.

So the translated menu they are giving out is the same as the one translated by Erik M in this thread?
http://lthforum.com/bb/viewtopic.php?f= ... &sk=t&sd=a

Just want to confirm before I go for the first time!

Last time I was there, it was indeed ErikM's menu.

Last time I was there, it was indeed ErikM's menu.

True -- BUT i think it's Erik M's translation of an older, shorter menu. Many delicious things on it to be sure -- just not as many as I see on the translation of the newer menu.

Best,
-jim

el refrito bandito wrote:

Last time I was there, it was indeed ErikM's menu.

True -- BUT i think it's Erik M's translation of an older, shorter menu. Many delicious things on it to be sure -- just not as many as I see on the translation of the newer menu.

Best,
-jim

So you're saying they have a newer (also translated) menu as well?

autumnmist wrote:

el refrito bandito wrote:

Last time I was there, it was indeed ErikM's menu.

True -- BUT i think it's Erik M's translation of an older, shorter menu. Many delicious things on it to be sure -- just not as many as I see on the translation of the newer menu.

Best,
-jim

So you're saying they have a newer (also translated) menu as well?

Here's my understanding:

Erik M. translated an older, 2 page Thai language menu. The folks at Spoon Thai eventually got a copy of that translation, laminated it, and started passing it out as part of the menu (I think to everyone). When you go, I think this is the translated menu that you'll get.

In 2006, Spoon Thai came out with a new, longer Thai language menu. Erik M. translated that one as well -- and that's what is in the thread to which you refer. HOWEVER, to my knowledge, Spoon Thai does NOT distribute the translation of the longer menu. If you were to bring along Erik M.'s translation of the longer, newer, menu, they may be able to work with that (especially if you can match it up against the Thai language version).

Here are a few of my favorites (many are also board favorites):
Thai-style fried chicken
Jerkey style beef
The salad with deep fried rice bits, pressed ham, chile, lime, onion
chinese broccoli with crispy pork
boat noodles (a Thai take on pho)
banana blossom salad (on the "Channel 2" (i think) menu)
pork neck larb (also on the Ch.2 menu)
thin sour curry (pretty fiery hot, tho)

Oh, dear. Now I've made myself very hungry. It just so happens I'll be in Lincoln Square tonite, so i think i know what i'm doing for dinner...

Best,
-jim

el refrito bandito wrote:

autumnmist wrote:So you're saying they have a newer (also translated) menu as well?

Here's my understanding:

Erik M. translated an older, 2 page Thai language menu. The folks at Spoon Thai eventually got a copy of that translation, laminated it, and started passing it out as part of the menu (I think to everyone). When you go, I think this is the translated menu that you'll get.

In 2006, Spoon Thai came out with a new, longer Thai language menu. Erik M. translated that one as well -- and that's what is in the thread to which you refer. HOWEVER, to my knowledge, Spoon Thai does NOT distribute the translation of the longer menu. If you were to bring along Erik M.'s translation of the longer, newer, menu, they may be able to work with that (especially if you can match it up against the Thai language version).

Here are a few of my favorites (many are also board favorites):
Thai-style fried chicken
Jerkey style beef
The salad with deep fried rice bits, pressed ham, chile, lime, onion
chinese broccoli with crispy pork
boat noodles (a Thai take on pho)
banana blossom salad (on the "Channel 2" (i think) menu)
pork neck larb (also on the Ch.2 menu)
thin sour curry (pretty fiery hot, tho)

Oh, dear. Now I've made myself very hungry. It just so happens I'll be in Lincoln Square tonite, so i think i know what i'm doing for dinner...

Best,
-jim

Many of these are now part of the regular, English menu which has recently been re-vamped (at least the takeout/delivery one).

el refrito bandito wrote:The salad with deep fried rice bits, pressed ham, chile, lime, onion

nãem khâo thâwt


mmmmmm among my favorite things to order there

I have no idea how you would say that, but I got to eat it a while back, as the beneficiary of stevez and GWiv's ordering prowess...and they got it with a fried egg on top.

I would eat that for breakfast every day if I could fit in my pants.

I just had the hottest, fish-funkiest dish in my Spoon Thai History - Kang Tai Pla, which now I understand is a southern Thai favorite red curry based on fish guts and liver, eggplant and serious chilis. I've been to Spoon Thai many times, and I took care of ordering the Isaan sausage from Spoon for the LTHForum 5-Year anniversary party, so I think I have a little street cred in the place, and they know I like just about everything. I thought so anyway. When I asked about this dish listed on the specials board, they explained that it was "Very spicy!!!!" "You're not going to like it," and "No one ever orders that". The deal was sealed at that point of course, and I had a piping hot bowl of Kang Tai Pla at my table in a few minutes.

Kang Tai Pla:

Swimming in that pool of scorching hot, high-viscosity broth were big chunks of eggplant, I think some roasted rice powder, tons of tiny bits of potent fish parts that get thrown out in 99.94% of American households and fish stores, and what appeared to be whole anchovies.


I also had some nam sod, which was great, though challenging to order. If you just say "nam sod", you get the tasty but boring stuff made with strips of chicken breast. This happened to me at first, at which point I apologized profusely for failing to be clear that I wanted the version from the Thai translated menu, which has minced pork and pig skin instead. Much better, and once they understood what I wanted (took a couple of minutes), they happily brought it to the table.

Nam Sod (not exactly how it's spelled on the Thai translated menu):

It tasted great, though I don't really think they gave me any of the advertised skin. Oh well, next time. I think I earned my cred today by finishing the Kang Tai Pla. "Wow! You liked that?!?! Next time we will not doubt you." Said with a smile as I paid the bill.


Spoon Thai byob suggestion: bring tequila. A little grand marnier too if you want. The "lime drink" on the menu is essentially a perfectly tangy, Frontera-like fresh limonada, and it's a great starting point for margaritas.


I've said it before and I'll say it again: we are spoiled in this town by the fantastic Thai cooking that's available to us. Spoon Thai is right there among those at the very top.

Thanks, Kenny, for posting this. As many times as I've been to my favorite Thai places (of which Spoon is one), there seem to always be 'undiscovered' gems. I appreciate you sharing your discovery and the benefit of your experience, which I plan 'borrow' the next time I am at Spoon.

=R=

Kennyz wrote:I just had the hottest, fish-funkiest dish in my Spoon Thai History - Kang Tai Pla, which now I understand is a southern Thai favorite red curry based on fish guts and liver, eggplant and serious chilis.

I wonder how long Spoon will have Kang Tai Pla on the specials menu. That was one of the dishes I wanted, and missed, at Jitlata, who wouldn't after Tony C's description of "stomach dissolving, mind numbing" I am enthused Spoon has the Southern Thai specialty, even more so they did not alter the funk or searing heat.

Thanks Kenny, you made my week.

Enjoy,
Gary

The Kang Tai Pla looks great! Is that spicier than the curries and soups on Tac Quick's Thai menu? I need to jump on the 80 bus or put on my balaclava and ride my bike down to Western Ave pronto. I have tried Sticky Rice but have yet to experience Spoon Thai.

TAC Crazy wrote:The Kang Tai Pla looks great! Is that spicier than the curries and soups on Tac Quick's Thai menu? I need to jump on the 80 bus or put on my balaclava and ride my bike down to Western Ave pronto. I have tried Sticky Rice but have yet to experience Spoon Thai.

I've had some mind-blowingly hot stuff at TAC, so I don't think I could say this was hotter than the hottest things there. Regardless, its deliciousness was not just about the scoville scale, but also the robust fish flavor and richness of the broth. Yes, it's worth the bus ride, in my opinion. But you might want to call first to make sure they have it, as it was on the specials board, not a regular item. Then again, there's plenty of other good stuff at Spoon.

Spoon Thai Specials Board, 1/4/2010:

It makes me happy to see kang tai pla on the menu. I had trouble getting that dish served to me even in Thailand for many of the same reasons noted above. As far as dishes that boost one's cred, there's nothing quite like fish guts and mind melting spice. Will have to try.

I am even more excited to see Pla Rad Prik and Choo Chee Pla on the specials board. I was lucky enough to have Andy (TAC Quick) make me Choo Chee Pla with Tilapia and Pla Rad Prik with Red Snapper as special requests awhile ago. Both dishes impressed me. I would like to try the Choo Chee Pla with Salmon. I am unfamiliar with "Philadelphia Fish" though.

Thank you for posting a picture of the specials board.

TAC Crazy wrote: I am unfamiliar with "Philadelphia Fish" though.

I was wondering what that meant too, and hope someone either knows and will post an answer, or will go try it and report back. I hope it has nothing to do with the cream cheese and lox style "Philadelphia Rolls" served at sushi joints, and I can't really imagine that it does.

Kennyz wrote:

TAC Crazy wrote: I am unfamiliar with "Philadelphia Fish" though.

I was wondering what that meant too, and hope someone either knows and will post an answer, or will go try it and report back. I hope it has nothing to do with the cream cheese and lox style "Philadelphia Rolls" served at sushi joints, and I can't really imagine that it does.

I am going there today for lunch, so I'll at least ask. If it sounds interesting enough, I may even order it.

TAC Crazy wrote:I am unfamiliar with "Philadelphia Fish" though.

Spoon for lunch today, Philadelphia fish = broiled salted mackerel smeared with cream cheese topped with 'eye balls' of pimento olives.

Kennyz wrote:I just had the hottest, fish-funkiest dish in my Spoon Thai History - Kang Tai Pla

Could not resist the lure of Kang Tai Pla. Funky in that glorious fermented fish fashion Thai's do so well. Vibrant, complex, spicy, but not over the top, with a slight gritty mouthfeel, I'm guessing toasted ground rice powder is a component. I loved the dish, though I understand the Spoon Thai staff wanting to make sure the diner knows the full extent of his folly.

Kang Tai Pla



Boat Noodle was particularly delicious today, multi layered flavor, slices of beef as opposed to more typical beef balls, impossibly fragrant. .

Boat Noodle



Isaan sausage seemed slightly more funky/fermented than usual, nibbles of hot Thai pepper and fresh young ginger providing bright counterpoint.

Isaan Sausage



Spoon was really on, it had been a while since my last visit, I will not let much time go until the next.

Just kidding about Philadelphia Fish being mackerel with cream cheese, its actually crisp perfectly fried tilapia topped with garlic chili sauce.

Philadelphia Fish



Enjoy,
Gary

Spoon Thai Restaurant
4608 N Western Ave
Chicago, IL 60625
773-769-1173

I guess Gary beat me to it, but I'll confirm that Philadelphia Fish is actually Talapia, expertly breaded and fried in the style of Elephant Thai's Fish with 3-Flavor Sauce. I've gotta give the nod to Elephant on this dish though for two main reasons:

1. Elephant Thai uses red snapper instead of factory extruded Talapia for the dish
2. Elephant's dish is much more complex both flavor-wise as well as on the plate

Even though I much prefer the Elephant Thai version of this dish (available all the time, not just a special), the Spoon version was very tasty, in fact I'll give the edge to Spoon for frying technique. That was one nicely breaded and crispy fried piece of fish. I remarked at lunch time that the fish would make a wonderful fish taco, if only some cabbage and tortillas were served.

Spoon Philadelphia Fish



Elephant Thai Red Snapper with 3-Flavor Sauce



I'll also echo Gary's praise for the boat noodles, which were excellent on this day.

Spoon Boat Noodle

Thank you for the pictures. I had Pla Rad Prik before with Red Snapper but never with Tilapia. I am planning a visit to Spoon this Sunday now.

Can you educate me on Elephant's 3 flavor sauce? What does it consist of?

TAC Crazy wrote:Can you educate me on Elephant's 3 flavor sauce? What does it consist of?

It's an amped up version of garlic chili sauce, with quite a bit more heat and fish sauce than the sauce served in the Spoon version of this dish. It also contains a medley of peppers (both hot and sweet) as you can see from the picture. Both dishes are very good, I just prefer the more complex version served at Elephant.