+
Restaurants & Bars

dinner from translated yum thai menu (long)

zim | Oct 28, 200209:10 AM     14

I was trying to wait to let someone else post on this, But I realize that folks were probably waiting to let me post, as I had the menu with the dishes we had marked.

The first thing I really want to do is thank foodfirst for her help in translating the menu, which from what we hear from all the thais who’ve tried was a pretty hard feat to do. It really, really helped us get a meal we would not likely have gotten otherwise, not just in dish selection but in also in ingredients and flavor.

The other thing is other than a few nods to the veggie and the kids we seemed to concentrate on dishes that we didn’t know existed, even so a few more visits are necessary to try all of the dishes we wanted to try.

In speaking to the folks there afterwards, we learned that they used to run a restaurant in bangkok before they came to the states.

What we had

From under the section

“AAHAAN WAANG(lit. "empty food" - snacks/drinking foods)”

Gai-muu satay (chicken or pork satay)

They were out of:
Muu dtad diao ("single sun" pork - pork seasoned with fish sauce and sundried for only a day so not too hard - sometimes deep-fried before serving) $5.95

Sekrawk iisaan (Iisaan sausage)
Nice sourness, with a little bit of a “livery taste”, arrived less as sausages and more “exploded”, interesting and pretty good – I think this might also be the sausage they stuff the squid with there

Gong siap ("pierced shrimp" - shrimps pressed flattish and BBQ'd, highly spiced) $5.95

These weren’t really highly spiced but were pretty good, Rob noted that it seemed like we got a better quality of shrimp than we normally seem to

Under the section
“YAM”

Nyayang namjim (BBQ beef w/namjimjiaow - dark Isaan dipping sauce)

This was not so interesting, the sauce that came was the usual sweetish one, not a dark dipping sauce – however with the nam prik asked for on the side, it was kind of a gerrymandered yam neau

Yam makkkya (eggplant salad)

Didn’t get to try this one

Yam huabplee (banana blossom salad, usually made w/coconut cream)

I really liked this one, the banana blossoms had kind of a sweetish bamboo shoot quality, also parts of them were more “meaty” in appearance than we thought, there was chicken in here too, and some of the banana blossom was mistaken for chicken. ReneG remarked that he occasionally frequented a place on Lawrence solely for this dish (though that place’s version is entirely veggie)

Yam sam krawb ("3 crispies" which might include squid, pork cracklin's, shrimp)

This was kinda mee krob like, and the 3 krispies were shrimp craker like tubes, cashew nuts and ?

Under the section
“AAHAAN JAANDIAOW("single plates")”

Mee grawb laad naa (gravy over fried noodles)

For the kids, was kind of nice to have our crispy noodles not as sweet as normal, real comfort food

Under the section
“PHAD ("fried" -- stirfried)”

Kanaa namman hoi (Chinese broccoli in oyster sauce) $5.95

Simple, and good, as always

From the section marked
“TOM YAM-GAENG JOOT(soups - sour-salty-spicy & clear-mild)”

bpaw dek nam (clear soup w/seafood and basil and chili, sour-hot-salty, more sour than tom yam gong)

this was an interesting soup, more white peppery and less hot than the tom yam I’ve had there, it came with fake crab, shrimp, squid and mussels

From the section marked
GAENG (Curry)

gaeng kua sapparot gong (sweet-sour red coconut milk curry w/fresh shrimp, pineapple, & thai morning glory/phak byng - large round leaf not long thin leaf Ch. morning glory)

also good, though a little sweet, here no morning glories, either Chinese or thai were featured just shrimp and pineapple

Gaeng lyang gong sot (Mon-style yellow curry - more soup than curry - w/fresh shrimp, usually also w/squash or pumpkin, seasoned w/fresh chili and lots of black pepper)

Rob mentioned this on the general board and it was the crowd favorite (and the one that surprised the folks there the most, that we would order this “stinky” dish. To be honest I didn’t find the smell all that pungent but the shrim paste in the soup was really a nice, taste. The pumpkin in there was also really really good. Combined with the shrimp paste it had a cool smoky flavor


We also had one dish that it’s hard to say what section of the menu it came from but was very good:

hawmook talay (seafood curry steamed in banana leaf - almost custardy, topped w/coconut cream) $7.95

presented in a jiffy-pop like opened aluminum foil like cup, da mare said it was exactly like dish he had when he visited Thailand and took a boat from Bangkok as far as it would go and tried to get something to eat.

Finally from
“KOONG WAAN(sweets)”

Khaotom mot (sticky rice & banana steamed in banana leaf) $2.25

I think the thing that was interesting about this dessert was the inclusion of a few black beans – the saltiness of those beans really accentuated the banan taste and improved it

Khanom maw gaeng (rice flour "cake" topped w/a thin layer of custard - a Phetburi specialty)

I always like these, and they were scarfed up around the table.

Yum thai is in forest park, not too too far from the end of the blue line:

Yum thai
7748 Madison St.
Forest Park, IL
(708) 366-8888

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
Guides

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love

by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...

Quick and Healthy Summer Recipes You Can Make with Your Kids
Recipe Round-Ups

Quick and Healthy Summer Recipes You Can Make with Your Kids

by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...

Salute Summer with these 15 Gin and Tonic Variations
Drink

Salute Summer with these 15 Gin and Tonic Variations

by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...

These Wine Coolers Are Not the Ones You Drank in College
Recipe Round-Ups

These Wine Coolers Are Not the Ones You Drank in College

by Chowhound Editors | One upon a time, the wine cooler—a pour of Chablis from the jug, topped off with fizzy water—was the...

Trending Discussions

1

Encroyable!

Updated 3 hours ago 2 comments
2

Cleaning your fish

Updated 14 hours ago 3 comments
3

The perfect crumble?

Updated 21 hours ago 2 comments

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.