Over four months late but maybe this will be useful for next year. Last spring we attended the Thai New Year celebration at Wat Dhammaram, the Thai Buddhist temple and cultural center on the southwest side.
We arrived too early for the dancing exhibitions, beauty pageants and music so we were free to concentrate on eating. Most of the food is in a large room with vendors' tables around the perimeter and communal tables in the center.
Many people were pounding papaya for made-to-order som tom. This was a soupy but great one.
A good version of moo satay with sticky rice.
This version of hor mok was probably the most herb-intensive version I've had. No complaints.
An excellent rendition of boat noodles. Offal fans would not have been disappointed.
One of the better renditions I've had of moo phad phrik khing. Salty, oily, flat-out terrific.
The dessert tables were almost overwhelming. I could only identify a few items.
This is khanom krok, sort of a coconut-rice pudding filled with green onion.
I believe this is mung bean and coconut custard topped with caramelized onions.
There were many dozens of these things on offer, each with a distinct flavor.
A very odd dessert. Those lumps in the caramel-like pudding tasted exactly like they were flavored with chicken bouillon cubes.
Wat Dhammaram / Thai American Cultural Center
7059 W 75th St