TAC Quick translated menu evaporation?

Has anyone seen the translated menu at TAC Quick lately? Last night both waitresses insisted that they had no other menu than the basic one-pager they give you when you sit down. Every other time I've been I've ordered from the extended translated menu; I've had to ask for it but the staff always knew what I was talking about. Last night they just looked puzzled: "When was that? Two years ago?"

The food was still great, as it always is, but it wasn't quite the selection I'd been planning on. It would be nice to know if they've really abandoned the longer menu -- I wouldn't be so enthusiastic about the place if the choices were really that limited. Does anyone know if they've stopped serving it up? Maybe it was just an unfortunate staff night.

I last ate at TAC about three weeks ago and we definitely ordered from the Thai menu.

I ate at TAC Quick last night and had my favorite thing there - the green curry off of the Thai menu which was brought at first request.

My advice is to bring your own menu. The TAC Quick translated menu is available online at http://www.silapaahaan.com/menus.html . A special note of thanks should go to the fabulous Erik M. for his assistance in matters such as this.

deesher wrote:My advice is to bring your own menu. The TAC Quick translated menu is available online at http://www.silapaahaan.com/menus.html . A special note of thanks should go to the fabulous Erik M. for his assistance in matters such as this.

Thanks, deesher, but I should say that I have not been to TAC in over a year, and so I am not exactly sure what their "Thai" menu looks like these days.*

E.M.

* In any event, I hardly imagine that they continue to use my original menu translation.

I ate there about two weeks ago and was given the Thai menu upon request. I did notice some ne w faces in the kitchen. Perhaps Andy took a well deserved night off.

I'm happy to report that the flavors in the fish maw salad sung with bold brightness.

The Chicken with crispy basil leaves and preserved egg was as good as ever.

We substituted moo ping for the usual grilled pork neck. It was good too. A bit less sinewy than the pork neck.

Thanks, deesher, but I should say that I have not been to TAC in over a year, and I am not exactly sure what their "Thai" menu looks like these days.*

E.M.

You're missing out!

These days, their khao sawy comes with a couple of lettuce leaves in the bowl, just like how my Thai grandmother used to make it.

And when you order your som tam "medium spicy" (to accommodate someone who can't usually taste his entree *cough* my brother *cough*) it comes without any spice at all.

In any event, I hardly imagine that they continue to use my original menu translation.

I think they're lost without Eric's translation. I'm going to start writing my own.

Russ TAC translation #1: "som tam"= green papaya coleslaw

russ

ps: the New York Times on May 7th had a pretty good recipe for khao sawy written by Pim Techamuanvivit. When I made it, I caught myself lining my bowls at home with lettuce. And then I stopped myself.

pps: if you buy your whole chicken at Golden Pacific Market instead of Jewel, like I did, be forewarned. Though it looks in the package JUST LIKE A JEWEL CHICKEN, it is NOT. When you take it home and open the plastic, it will have legs and feet (with toenails). If you chop the feet off with an 8" chef knife and think that you're done... you're not. When you flip that chicken over, you will discover a neck and a head. And then you will call your mother on Mother's Day to inquire, "Mama, how do I cut the head off a chicken?" And it's pretty simple, but then that head will haunt you from the garbage can.

But I digress.

Golden Pacific Market
(773) 334-6688
5353 N Broadway St
Chicago, IL 60640