Despite it being more than a few weeks into Spring, most days so far have been rather chilly. Now that the Muay Thai camp I’ve been attending is over, my Sunday obligations have rescinded. The weekend is restored, and now properly back in my possession. With newly acquired freedom, I decided to take the drive up to Philadelphia.
A brief prologue; I haven’t been home since December for the holidays. I was with my nephew at the time when we discovered that he had never tried Vietnamese food. Being presented with such an opportunity on a cold day, we commemorated the occasion with a hot bowl of Pho. He enjoyed all the food so much; I told him that he could come with me to try all of my favorite restaurants whenever I’m back in town. 👍
Today marks the second time around on our Food Palate Ballad Tour featuring Thai food, and one of my most favorite dishes; Khao Soi. To me it has a very inimitable taste, capable of being described by all of the words foodies use; I won’t mention them here. I don’t need as many adjectives to say just how great it tastes. Please try it personally, and find your own ways to recount its wonderful flavor. We ate at a place called Tuk Tuk, out in Malvern, PA. I must say that they represent Thai cuisine quite admirably.
We began with an order of curry puffs, and 2 Thai Teas. As an entree I chose the Khao Soi Beef Thai Spicy, while my nephew opted for the Chicken with a Mild Heat. For dessert, it was Mango Sticky Rice. I’ve never tried Khao Soi with beef, so the experience was new for me as well; the broth was incredible. Its heat gradually rose from a lingering kick, to a roaring flame that stuck around for a while after I finished eating. The warmth of the dish had such a welcoming presence. I encourage anyone to enjoy beautiful meals like these whenever you can. 😁
As it came time to close out, the waitress asked if we liked our food. I told her it was my nephew’s first time trying Thai cuisine, and that we were both in concurrence with its deliciousness. She seemed glad and asked if I had ever been to Thailand myself. "Soon!” I responded. My trip there was just 2 months away; she was even more excited to hear about that.
Questions in regard to where I’ll go and what I’ll do were followed by a beverage. A chef from the kitchen must have overheard us talking, and decided to bring my nephew and I a sweet coconut drink. Noot was her name, but I was reminded that my Thai isn’t very good as I gave thanks in English. Mentioning some phrases I know, the waitress gave me an adage to say; Aroi mak mak, or, This is so delicious. As far as I’m concerned, this was one of the best instances of customer service I’ve ever experienced. What more could be better than education, entertainment, and food??
Noot came closer and began giving me information about Thailand in such an earnest, and personal way. Being from Southern Thailand herself, she first mentioned not to worry so much about what people say in reference to monsoon season; “It won't be that bad with the rain.” Any amount of infrequent precipitation won't put a damper on the day.
She also said that there is fruit everywhere, and for really cheap prices. Rambutans, Mangos, Mangosteens, and Durians.
It made her laugh as I said how much I enjoy Khao Soi. I'm most excited about going to Chiang Mai and giving it a try in its place of origin. From my readings I’ve learned that the dish has also been influenced by Burmese and Muslim cultures.
“Once you get there, everything will taste better.” A challenge some restaurants face is trying to recreate authentic flavors, while being so far away from home. Catering to the palate of a new region can also be tricky. In a normal setting, this soup might consist of chicken or duck with the bone in, and lots of bean sprouts. Here in the states, the average patron won't want to stray too far away from what is considered ‘conventional’ on this side of the world.
Americans go crazy for carrots and broccoli, so they add that to the soup here instead. This makes sense if you want to sell a product. No matter how authentic of a dish it may be, if people don’t sit down and eat it; changes are in order. As long as it tastes good to me, I'm all for it 😎.
I was told that if I ever have any questions about Thailand, to come see them and they’ll give me answers. Noot’s excitement was contagious, and I felt more confident about going afterwards. I mentioned that I plan on taking lots of photos, and capturing video footage of the entire journey. She followed my YouTube channel soon after, so now I really have to represent Thailand properly on camera.
One thing I found funny, but also unsurprising, was how much cheaper it is to visit Thailand for the summer, versus enrolling her kids into a summer camp here in the states (The Land of the Fee).
Anyway, I’m excited to practice teeps & roundhouses all day, while eating Krapow & mango sticky rice at night. Everything at Tuk Tuk was aroi mak-mak, and I will definitely be visiting again. 😋
Loved Tuk Tuk & The Som Tum ingredients + mortar pestle art.
Next time my nephew and I will try some Japanese Katsu Curry 🍛