I'm still full from our dinner last night, thank you
REB and
RAB for setting it up. I thought I knew thai food in Chicago, but this blew my socks off. How lucky are we to have such a wealth of of resources here?
For me the
Larb Khun was a revelation, a deep rich mineral flavor with a hint of sweetness, eaten alongside the
Thai bamboo with green chili paste this was an amazing combination, these were my two favorite dishes. The bamboo was wonderfully sour, they actually sent it out at the same time as one of the only sweeter dishes of the evening,
"the tangy and slightly sweet "sloppy joe" on egg" as
boudreaulicious referred to it, but I found it a better match to the offal. The
raw shrimp salad was also amazing, great taste of chili's and lime,
the tom yam beef ball and tender soup had a sour flavor that combined with the beef stock and curry almost had me licking the bowl. They bought out two types of
fish (catfish?) custard, one ground and one with pieces which I like better, this was a much more savory flavor than Spoon's, while still rich, it was much more aggressively seasoned. I was crying uncle by the time the
pork belly came out, I took one small bite, but I was too full to appreciate it so maybe someone else can do it justice. The
Chinese broccoli with salted fish was also a winner, the salted fish gave it an anchovy flavor that I really liked. I liked the dessert, I found the mixture of coconut milk, ice and bean (or was that tapioca?) noodle combination very refreshing after the aggressively spiced food. I could just imagine eating it on a hot day and how refreshing those flavors would be.
I don't know which kind of sausage we had, could someone post that? It was like being at the circus when clowns just keep coming our of one small car, every time the kitchen door opened out came more food for our table.
To me this is the definition of what a GNR should be, good people proud of their food putting their love and pride into it.
For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"