Herb, A Savoury Thai Spa

One of my favourite spots in Chicago is the Bryn Mawr area in Edgewater between Sheridan Road to the East and Broadway Street to the West. With ongoing growth in the area, it would seem that some new restaurant, coffeehouse, or boutique has sprung up and such was the case with a restaurant called Herb at 5424 N. Broadway Street. Since I was going abroad for personal holiday, I wanted to squeeze in a dining experience so that I would be reminded that I live in one of the most spectacular cities in the world, albeit ruined by overgeneralization and convenient stereotypes.

Herb

Having read a few reviews, I was curious as to how there would be any kind of twist done to Thai food. There is a restaurant in Chicago’s Albany Park neighbourhood called Arun that supposedly added a fine dining component to Thai food. Most of the time you find that making food chic is nothing more than a gimmick. As I discovered at Herb, it just means the chef is damn good at his or her craft. Minus the aesthetics of the interior, I had what I will call my first Thai spa ever.

Betal Leaf with Toasted Coconut and Apricot

Betal Leaf with Toasted Coconut and Apricot

I was in a mood for a full experience and opted for a six-course degustation. To whet my palate, there was betal leaf with toasted coconut, peanut, some diced fruit, and apricot purée. Served open-faced, you roll the betal leaf up and plop it into your mouth in one bite. The first thing I noticed was the tartness of some of the diced fruit along with the leaf, later followed by the sweetness of the coconut, and then finished off with a tangy hint from the apricot purée. There were no competing flavours all at once on the initial bite, each one taking turns, and I must admit that I have never had that kind of experience before in my culinary jaunts.

Moo Yang

Moo Yang

Neau Yang

Neau Yang

Leading into the appetizers, I started with moo yang. This was a dish of grilled pork that was served yakitori style on skewers. Visually, it looked like dishes you see in food magazines. Food magazines can never begin to capture how well coriander root, lettuce, roasted banana pepper, and spicy tomato sauce work on the meat. Each bite starts with a spicy kick and ends with a mild sweet finish from having been soaked in coconut milk. By the time I had the neau yang, I noticed a theme of alternating flavours playing on the palate. With this appetizer of grilled beef highlighted with shallot, cucumber, coriander leaf, carrot, mint, red chili, toasted rice with chili lime dressing, there is a rising action of tanginess followed by a climax of sweetness and then a denouement of spiciness with a finale of wow — if wow can be described as a flavour.

Yum Tour-Pu with Lemongrass Ginger Tea

Yum Tour-Pu with Lemongrass Ginger Tea

One may think that having flavour come and go while other flavors alternate in a single bite could become old hat quickly. I could become a vegan cold turkey eating the yum tour-pu salad. This salad came as sawtooth coriander, grape tomato, yard long bean, fried shallot, kaffir lime leaf. There was go-between of faint tartness and spiciness. Again, for the flavours to have been complex, the profile of the salad had been prepared such that you experience multiple sensations on your tongue without ever feeling like there was a bit too much to the dish. It was nothing short of Willy Wonka greets Asian dining.

Tom Hed Ka-min

Tom Hed Ka-min

On to the soup, the tom hed ka-min was akin to tom ka gai but prepared with mushrooms instead of with chicken. This bowl came as enoki, shimeji, king oyster mushroom, heart of palm, herbal coconut broth, and highlighted with a desire to get patrons addicted. As the server poured the broth, I thought the soup was stunning visually. It was after the first slurp that I realized even photography could do no justice to the richness of the dish. Not only did the broth taste like coconut, and I don’t mean coconut soup from a can, and the mushrooms were indeed fresh, but this was not a small portion. Coming from the restaurant’s summer menu, I could indulge this all year round.

Fruit Salad

Fruit Salad

L'Amuse

L’Amuse

Before moving to the main course, there was some time to allow the stomach to get accustomed to so much damn good food and to entertain a few palate cleansers. The first was a medley of fruit. Although it was called a fruit salad because it consisted of strawberries, red grapes, purple grapes, white grapes, passionfruit, tomatoes, and grapefruit, this was another dish that could have me become a vegan convert. The surprise came when I discovered three different profiles: sweetness, spiciness, and tartness. The fruit provided a natural sweetness, shredded chilis gave a spicy kick, and the vinaigrette had a mild salt base. Later there was another l’amuse of a jelly with peanuts and mint wrapped in a thin layer of cucumber. Yet again, there was sweetness followed by a passing tartness. Clearly the chef has perfected generating sensations and waking up your taste buds linearly.

Gang Gai Tai

Gang Gai Tai

Gai Sa-Mu-Pri

Gai Sa-Mu-Pri

The first main course was gang gai tai. I love my Thai curry to be thick. Herb did not disappoint. A recipe consisting of Southern-style coconut curry, fuzzy melon, butternut squash, Thai eggplant, red bell pepper, kaffir leaf, and sweet basil, and served with jasmine rice, I was amazed at how light it was. The dish that I thought looked bland was anything but bland. The herbal chicken over jasmine rice made very good use of coriander and lemongrass marinated with spicy-sweet chili garlic sauce. Being curious about why the ingredients were so profound in the dishes, I inquired of the chef who responded that they grow the herbs and spices in the garden behind the restaurant. I think it also explained why there was an absence of salt and MSG in the dishes. The discriminating palate knows.

Flight of Fruit

Flight of Fruit

For the finale, there was a flight of fruit. There was rambutan that reminded me of lychee. There was mango over sticky rice, which is a staple dessert in Thai dining. Because I only asked for a flight of light dessert, there were two that I did not get a name for and since I have not developed enough familiarity with my new cellphone, I did not get the voice recorder started so that I could have the chef give the names. However, one was like gelatin coated in coconut and the other was a gelatinous cake, both bite size and both a new, tasty experience. The final dessert was taro root that put me in mind of tamarind. All light, all natural, all a perfect ending to what was the best Thai dining experience I have had to date.

Herb is not a restaurant where you go simply for a sampling of Thai dishes prepared differently than what you expect at commonplace Thai restaurants. Here is where you go for a culinary spa. Well, that is what I would call it. There is no rush, no pressure, and no disappointment. You pamper your appetite, indulge yourself, and relax thereafter because any good meal here is guaranteed to induce food comatose. I can say with certainty that Herb will make my top 10 list for 2015 because of such fantastic service in addition to some fine dining that does not come as a hefty price. I treated myself well to a Thai spa. I highly recommend you try it also.

Herb Menu, Reviews, Photos, Location and Info - Zomato

2 thoughts on “Herb, A Savoury Thai Spa

    • The restaurant has a high-end look and feel to it, so I was skeptical. I don’t think that it was just me, but the chef brings your food to the table and explain the preparation, ingredients, and the intended experience. Herb is now my favourite Thai restaurant.

      Liked by 1 person

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