Sookk

Sookk

If I blogged even 1/4 of the times I’ve eaten Thai, my blog would explode. I eat it at least twice a week. So much do I love Thai food that I am often half-way through a dish before realizing my camera is right there next to me. That I could have captured the glistening sweet drizzle on my saturated spring roll… the shreds of tarot and bean sprout… the sloppy broad noodle drenched in sweet soy sauce… is a regret lost by the next bite. So, though I rarely blog about it, Thai is one of the cornerstones of my food life. Of course I also feel less inclined to blog about Thai food here in the States because I blogged daily from Thailand for two months. Taking advantage of the favorable exchange rate, I feasted like a princess on sought after “Jai” food in countless eateries and bit off more than I could chew on the regular at the street markets. I may have blogged enough Thai to last several lifetimes, but… here I go, blogging about more Thai.

After catching a glimpse of Sookk‘s dessert menu, I recruited my pal CP for another tasty Tuesday expedition. Why would we treck all the way to 102nd street and Broadway? I’ll tell you why: kow dom mat. Kow dom mat was my obsession when I was in Thailand. And I have never seen it on any menu here. (Maybe because it’s referred to as Kao-Thom-Mud, like on Sookk’s menu?) Anyway, we made it all the way up to the Upper West Side and battled the posh spot’s lukewarm service for a taste of the authentic Thai sweet treat. Here are the details:

Dumplings are a must. Always. Sookk’s veggie dumplings (or Green Leaf dumplings) were delicious, stuffed with hearty vegetables. The thin skin of the Thai dumpling makes them my favorite kind of all the Asian cuisines, however tears and holes and a flood of hot water is always a risk. A big plus is a Thai joint that garnishes with dried garlic. Bring on the heat.

Two days in to an already hectic week, CP and I split the Detox drink for two. It had sake, other tasty things and, obviously, lychees. It was potent.

I ordered the Tamarind Dish with a nice firm tofu. It had great flavor and texture: sweet tamarind-chili sauce with sweet peppers, crispy broccoli, scallions and cilantro. Very good but a bit tofu-centric. I wanted more crisp veggies to balance out the huge, firm chunks of tofu.

There is the kow dom mat! Sweetened sticky rice encased banana wrapped in banana leaf. By the time it was served, the lights in the restaurant were dim, draining the photo of some life. But this sweet thing was absolutely amazing. The taste, like nothing I’ve had before or after my brief obsession, transformed me. It was magical. I may soon have to return…