Tuk Tuk Real

Alex Boonphaya, who owns Circles in South Philly and Northern Liberties, and his sous chef, Silvestre Rincon have hopped onto the Mexican fusion train and opened Tuk Tuk Real at 5th & South.  The name is a play on the fusion concept - Tuk Tuks are the little 3-wheeled taxis buzzing all over Bangkok and Real meaning "royal" in Spanish. 

As the story goes, the two men had cook-off at Circles NoLibs, with dining guests rating each dish in a six-course meal.  They had to use a mix of Thai & Mexican ingredients and guests were not told who prepared which dish.  Rincon was pronounced the winner and named executive chef of Tuk Tuk Real, and the menu reflects his influence.  It very much leans toward the Mexican side - nachos, tacos, sopes, quesadillas, and  burritos, but with a Thai twist to each.  Think chile lamb mole, chipotle curry shrimp, lemongrass carnitas, and lamb massaman  nachos.

Salsa verde & chile de'arbol sauce with homemade chips are served straight away.  Based on the picture above, you could be at pretty much any Mexican restaurant in Philly.  Things quickly take a turn though. 

We got a plate of the lamb massaman nachos. Homemade nachos piled high with slowly cooked massaman spiced lamb, melted cheese, pickled red onions, cilantro and Mexican crema. At first thought Mexican & Thai would seem strange bedfellows, but all the limes, cilantro, fresh veggies & hot chilis present in both cuisines make this an intriguing and sultry relationship. 

Chorizo Tamales - the specialty of the day. Beautifully steamed with a perfect texture, fork tender chunks of chorizo sausage tucked inside like a little present. These were excellent and could hold their own with any at the taquerias in South Philly.

An assortment of sides for nibbling.  Some refried beans, fried plantains and black beans going clockwise from top-left.  The plantains were crisp on the outside and tender inside. The deeply flavored beans reflect the care and expertise of Chef Rincon.  A bonus at Tuk Tuk Real, like the Circles restaurants, is that they are BYO. So your meal just got that much cheaper.

The list of tacos here is impressive.  From the al pastor standby, to confit pork belly with kimchi and everything in between. I went for a plate of the pork kaprow tacos - roasted pork, salsa verde, pickled onion, and bits of fried basil scattered on top.  The pork is braised to a lovely crispness and intoxicating aroma. The pickled onion cuts through the succulent meat and the fried basil adds a dimension of brightness, taking the usual place of cilantro. I absolutely loved these.

I do think they could use some polish and refinement on the concept and execution. There's too many dishes that are just standard takes on Mexican dishes.  I can get beef tongue tacos at Taco Riendo or an al pastor burrito at Los Taquitos de Puebla. So I don’t really see the point in just doing standards like quesadillas and fajitas, unless they are executed impeccably. A few dishes were a bit dreary; fish tacos were under-fried and soggy, the nachos could use a better distribution of toppings on the layers underneath, and the salsas were a bit flat and lacked any real heat.

That being said, there's a lot to like on this evolving menu. The Thai/Mexican fusion thing is surprisingly appealing and doesn't feel like a gimmick.  Although the restaurant was fairly empty on Wednesday night in December, they seemed to be doing a brisk takeout business, which seemed encouraging. Looking forward to some return trips to see what twists and turns the menu takes on the road from Mexico to Thailand.

Food Baby Rating:  Twins!

Tuk Tuk Real

429 South Street

Philadelphia, PA 19147

267-639-2396

http://tuktukreal.com/ 

Circles

Bit of a hiatus the last couple weeks due to some personal matters that had to be attended too. Sadly, my lovely Grandmom Peggy passed away, leaving a gaping void in a lot of hearts. She was an incredibly sweet and generous woman, who loved to cook, eat, and was a fan of this little blog. I will miss her terribly. Thanks to her and my Grandpop, we were able to travel to Thailand for our honeymoon, using their timeshare for our week in Ao Nang. An experience of a lifetime that vastly expanded my culinary horizon, and instilling in me an even deeper love for travel. 


Every time we make Thai food at home or seek out the latest greatest takeout spot for green curry, I think back to our amazing trip there, and ultimately of the people that made it happen for us. Thank you, Grandmom Peggy, for everything you've done for us. Hope you're eating well, wherever you are. Love you. 


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Ok, onto the food and my new favorite Thai place. Circles has been open for over a year now, but buried deep in south Philly (15th & Tasker) it's not exactly getting a lot of foot traffic. After a Craig Laban review a few months back, the place has been receiving considerable buzz, and it's well earned. 


Don't let the team of round eye servers fool you. The kitchen staff are off the boat from Thailand, and they have brought the flavors of their country with them. When the servers ask if you want it "Thai hot", be wary. This is not the dumbed down version of spicy you get at a normal Asian restaurant that thinks you can't handle the real stuff. You will have steam shooting out of your ears by the end of the meal. But you can't stop yourself from practically inhaling the perfect rice noodles, and brightly flavored beef salad that's placed before you. 


The spring rolls were crisp and without a hint of grease. Filled with a nice mix of cabbage, carrot, bean sprouts and optional chicken, they were nearly as good as the ones we made during our class at BaiPai cooking school. A sweet plum sauce for dipping on the side and you've got a perfect appetizer. Some of the best I've had in Philly. 

chicken spring rolls w/ plum sauce

The essential beef salad, served "Thai hot" and tasting of the bright flavors of lime, cilantro, mint and scallions. This instantly brought me back to dinner on the beach in Ao Nang. Those utterly unique tastes each shine through on their own, but become an incredible symphony when conducted properly. Your taste buds will be singing, while your lips are tingling. 

thai beef salad

The star of the show and the measuring stick for any good Thai place is their Pad Kee Mow. This is the best version I've had in the US. Paper thin slices of pork, hunks of broccoli, julienned carrots, sliced peppers, mixed with super wide rice noodles, all soaking up an incredibly flavorful garlic-y sauce. Mix in a very healthy portion of spicy peppers and some fresh basil and it's like you're eating on the streets of Bangkok, just with better hygiene. Absolutely incredible. 

pad kee mow w/ sliced pork

By the end of the meal, with the chili sweats in full force, we needed a cool down. A tall glass of Thai iced tea (basically black tea with some spices, sugar & milk) helps more than the ketchup and mustard for Harry & Lloyd. This is one of those meals that you can't stop eating, even though your mouth is on fire, reminiscent of the best stuff at Han Dynasty. 

thai iced tea - you're going to need this

Lucky for us, they are opening a second location right on 2nd street in Northern Liberties. I've been working on my own Thai recipes at home, but with food this good down the street from us, it'll be hard not to pick up the phone for take out. The new location is scheduled to be open in late May or early June, according to the waitstaff at the South Philly locale. Can't come soon enough for me. 

Food Baby Rating:  Triplets!

Circles - Contemporary Asian Cuisine

1514 Tasker Street

Philadelphia, PA

267-455-0785

267-687-1778 (take-out or delivery)

http://circlesnewbold.com/