This is more of an update to a visit to Thalia Spice at 833 W. Chicago Avenue in 2013. It was a pleasant experience with one dish that missed the mark. After catching up with a few friends in West Town, I wandered East and made a pit stop here again to get my fill before going to another gathering of friends later.
Instead of ordering large plates, I opted for a round of appetizers. The first was clay pot mussels. This came as a soup very reminiscent of Thai tom kha. Instead of chicken being the meat, there were mussels and these were not the nibble size mussels that you find on most menus. These were plump and meaty. So, it was off to a good start.
The next appetizer I ordered was a platter of mango seared scallops. There was a Caribbean feel to this dish. There were mangos, avocado, and tomatoes atop leaves of lettuce that already made for a tasty salad. The scallops were tender to the point of not requiring any effort to cut. This appetizer was surprisingly hearty. Although there were three scallops, the accompanying fruit salad made the experience a little more substantial than expected. This was not a bad thing, by the way.
The third course came as a plate of Thai fried chicken wings with a spicy sauce. I am loving the concept of Thai fried chicken, as the chicken is crispy without seemingly being heavy with batter. There was a mild spice to the wings that worked well with the tamarind sauce.
The fourth appetizer was Malaysian roti canai. Although I have had this at the sister restaurant, Thalia Spice, there was more roti for enjoyment with the curry chicken. And in true cultural spirit, I devoured the dish using the roti as my eating utensil. One note to myself is to order the curry chicken with a little more kick to it.
I finished with a light, yet filling dessert. Called The King & I on the menu, this was fried banana with vanilla ice cream drizzled with honey and accompanied with chocolate, strawberry, and kiwi syrups. Given all the food I had indulged, this was actually perfect. And since the temperatures were nice, I decided that I would have something refreshing from the bar before leaving. I couldn’t pass up having a sangria, so sangria it was and satisfying it was also.
I am finding that several restaurants I have gone to in the past that I left still feeling hungry or like I a forgettable dining experience have since made changes that I find very appealing and appetizing — for a lack of a better term. Thalia Spice was not one that I did not enjoy, but there are some dishes that clearly are prepared for local palates. I constantly have to remember to request for my dishes to come prepared with all the cultural goodness from the “old country.” Going with appetizers only was a very good option and it certainly made Thalia Spice move up on my list. Pan-Asian isn’t bad when it’s done good.