'The hot bar is one of only two places in the city I’ve encountered kaeng tai pla, a pungent, spicy southern curry made with fermented fish entrails—Talard’s version uses kabocha, bamboo shoots, fish, Thai eggplant, and long beans...' | pmontoro
Half of the hot bar at Talard Thai Asian Market. Its offerings include familiar American Thai favorites as well as dishes that are harder to find in the city’s restaurants.Talard Thai Asian Market opened in fall 2019, and in summer 2020 it launched a cash-only hot bar in the back of the store. Like the similar hot bar at Immm Rice & Beyond, it approximates the cheap but reliable offerings of the classic Thai rice-curry shop, glorified in the West as “authentic street food.
If this were run-of-the-mill American Thai food, a deal like that might still be a “so what.” But Talard doesn’t just sell familiar favorites such as panaeng, massaman, and khai phalo. The hot bar is one of only two places in the city I’ve encountered kaeng tai pla, a pungent, spicy southern curry made with fermented fish entrails—Talard’s version uses kabocha, bamboo shoots, fish, Thai eggplant, and long beans, and sometimes includes snappy, vividly bitter pea eggplants too.
And because the groceries at Talard will surely call out to you too, I should mention that it’s often even cheaper to cook your own Thai food. I recommend starting with the cookbooks of part-time Chicagoan and friend of theWhoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
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