Long ago when I first moved here to Chicago, Aroy Thai was the first restaurant that I sat down at for a delicious dinner. I still remember what the dishes were we had that night: Thai Wings, Papaya Salad, Grilled Pork Neck Salad and Spicy & Sour Pork Rib Soup. My first bite that night was of the Spicy & Sour Pork Rib Soup which brought me back to a picture of back when I was at University in Bangkok. One restaurant used to serve this spicy sour soup for me. Since then I've become obsessed with this restaurant. I would say Aroy Thai is my top list Thai Restaurant you must try.
You need to be up for Aroy Thai, because their authentic Thai dishes deliver sharp and funky flavors to the heart of the menu. The restaurant features a wooden art piece with a gold leaf design by Geng (Son of the owner). It is the ambiance highlight and provides a welcoming atmospheres.
Aroy Thai has a bold flavor dishes like blistering Pad Prik Pao, tasty Pork Rib soup, a bracing stir-fried Chinese broccoli, one of a kind Northern Larb fried rice, earthy Thai pickled bamboo salad with ground pork as Nor Noom or smoky stir-fried Thai chili paste like Pad Prik Pao.
Time to Meet The Chefs:
Pha-Jeaw is the head Chef and Owner of Aroy Thai. She was born in the Sukhothai Province of Thailand and has 2 kids. One of them is Geng who helps her mother run the restaurant.
Pha-Jeaw started off her career as a head chef 22 years ago at Bangkok Grocery. Her beef Jerky was well known with Thai people here in Chicago back in the day. After 2 years of great experience, she transferred to Siam Noodle and worked there for 10 years. Pha-Jeaw has a deep love for cooking; she taught herself while she worked at Bangkok grocery. And from there she kept building her fans from the restaurant, including her side job as making extra Thai food to sell at Thai grocery before she opened Aroy Thai in 2006. The restaurant easily became famous in a short period of time.
Now let’s get to know the Aroy Thai menu:
**The Sausage Combination:
A combination with both, Issan and Sai Ua sausage served with a side of ginger, fresh Thai pepper and salted peanuts.
Northeastern Thai fermented sausage that has a unique fermented flavor from ground pork mixed with salt, chopped garlic and steamed glutinous rice.
**Sai Ua sausage:
Northern Thai Sausage made from minced pork with a variety of herbs and spices such as lemongrass, turmeric, coriander and kaffir lime leaves.
Crispy perfection deep fried chicken wings with Asian house marinated sauce. This menu you simply must try!!!! I would say it still tastes the same from 10 years ago..... Never Changed..... Soooo Good!
Thai Fish Cakes **(Tod Man Pla):
These little munchies combined the flavors of Thai curry, white fish and packed of Thai herbs as kaffir lime, and lemongrass. Served with a side of cucumber salad.
**Grilled Pork Neck Salad:
This salad has a few key ingredients: thinly sliced shallots, green onion, fish sauce, roasted rice powder, and lime juice. For the key ingredient that makes this whole dish change into the mouthwatering dish they house marinated and grilled pork neck.
**Pork Rib Soup:
This stunning complexity of Tamarind soup based sour and spicy soup, viscous layer between lemongrass, onion, lime leaves, and galanga root, with rich flavor from pork ribs.
Grilled Rib Eye marinated with a secret house sauce from Pha-Jeaw. The marinade provides Asian savory flavor with a hint of soy sauce, and smoky flavor from charcoal. Served with a house cucumber salad, sticky rice and a side of homemade dipping sauce.
This smoky and fiery Northern larb stir-fried minced pork and offal, with green onion, Thai chile, and Northern larb powder.
**Chou Chi Ground Pork:
Must-Try Item** This Chou Chi curry, commonly cooked with shrimp in coconut milk based, but Aroy Thai makes a twist by using ground pork. The semi-sweet and spicy is perfect especially topped it on the fried sunny side eggs.
**Mango Sticky Rice:
Dessert for a hot summer day, delicious sticky rice, also known as glutinous rice, hold together with creamy coconut milk.
Atmosphere: Thai Contemporary
What to eat:
Appetizers: Crab Rangoon (8), Thai Grilled** (9), Thai Wings** (9), Sai Ua Sausage** (9), Crying Tiger** (14.50), Issan Sausage (9)
Soup: Tom Kha (6), Pork Rib Soup** (11), Tom Yum Beef Ball & Tender (11)
Salad: Grilled Pork Neck Salad** (10), Northern Larb(10), Grilled Rib Eye Salad** (14)
Noodle: Pad Thai** (9.5), Pad Woon Sen (9.5), Aroy Noodle** (10), Boat Noodle** (10)
Entree: Northern Larb Fried Rice (12), Sour Ham Fried Rice (11), Crab Meat Fried Rice** (11), Pad Prik Pao** (10.50), Basil Duck** (14), Chou Chi Ground Pork**(13), Phrik Khing Crispy Pork** (14), Chinese broccoli With Salty Fish (13), Nor Noom** (13)
Dessert: Mango Sticky Rice**
What to Drink: Thai Ice Tea**(3.5) , Thai Ice Coffee**(3.5)
**Note - Here are my top recommendations for you to try.
Thank you for stopping by and checking out the review.
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
"You love someone, you open yourself up to suffering, that's the sad truth. Maybe they'll break your heart, maybe you'll break their heart and never be able to look at yourself in the same way. Those are the risks. That's the burden.Like wings, they have weight, we feel that weight on our backs, but they are a burden that lifts us. Burdens which allow us" Bones
Don't wait for the perfect moment,take the moment and make it perfect. - Zoey Sayward-