Silli Kori
Minjeong Ryu (MJ) · 177 Google reviewsSilli Kori — well-regarded thai in Wicker Park. The recipes feel handed down, not invented. Friendly without hovering. Marco Brambini: "From the first bite, I could immediately tell the tuna was one of the best quality you can find" [patio]
What 376 diners keep saying
What 376 diners keep saying
verbatim, from Google
“It was the March of the slow melt in River Grove, when the last stubborn ice clung to the curbs like a defeated army refusing to surrender, and the wind off the lake still carried the bite of winter even as the sun began its tentative return, that the craving struck me deep and unanswerable. The Outback carried me south through the familiar arteries of the Northwest Side—past the shuttered factories and the glow of corner bars—until I reached Silli Kori on Division Street, a small brick outpost glowing warm against the gray afternoon, its windows fogged with the breath of cooking and the promise of something older than memory. I stepped inside and the air wrapped around me thick with lemongrass, galangal, and the faint smoke of charred chilies, a scent that rose like incense in a forgotten temple. The server brought the khao soi without ceremony: a deep bowl of golden curry broth, rich and unctuous, coconut milk tempered by the slow fire of turmeric and red paste, noodles coiled beneath like the roots of some ancient banyan. Tender chicken sank into the liquid heat and gave itself up willingly; crispy egg noodles rose above the surface in defiant golden tufts, half submerged, half defiant, catching the broth in their strands so that every bite was at once soft surrender and sharp crunch. The pickled mustard greens offered their tart bite, the shallots their quiet sting, the lime a sudden bright slash across the richness, and the chili oil—oh, the chili oil—floated in lazy red rings, promising fire without ever overwhelming the peace beneath. I ate slowly, deliberately, the spoon moving through the broth like a blade through silk, and felt the cold that had lodged in my bones since January begin its long retreat. Each mouthful was a quiet insurrection against the gray days: the curry warm as a hearth fire in a northern hall, the noodles yielding yet substantial, the whole bowl carrying the weight of northern Thai hills and the slow simmer of patience. It was good—more than good; it was resolute, life-affirming, the kind of dish that makes a man believe the thaw will hold this time, that spring might actually arrive before the next polar vortex descends. The Thai iced tea came alongside, poured over ice in a tall glass, orange-gold and sweetened just enough to cut the spice without cloying, condensed milk swirling lazy clouds through the amber like cream in old whiskey. I drank it slow, letting the sweetness linger on the tongue while the khao soi’s heat still bloomed in the throat, and for a moment the city outside—the traffic on Milwaukee, the salt-streaked cars, the endless gray—fell away, and there was only the bowl, the glass, the quiet hum of the restaurant, and the small, stubborn triumph of a meal well taken. I have not yet returned to plunder the rest of the menu—the green papaya salad that must sing with lime and peanuts, the drunken noodles that promise fire and basil, the mango sticky rice that waits like treasure at the end of a long voyage—but the khao soi stands as covenant between cook and cold, a steaming shield against the siege of Chicago’s reluctant spring, the steadfast companion a man hungers for when the wind still howls and the body demands more than mere sustenance. Ten stars out of five, though the heavens are miserly with such reckonings. I would sup it at the gates of Minas Tirith itself and fear no shadow on the long ride back to River Grove. 🍜🧡🧙♂️❄️”
“Great food located in beautiful Wicker Park/Ukrainian Village. The pot stickers and pad se ewe were delicious. I also recommend trying the tamarind cocktail. Homey, cozy ambiance.”
“Very efficient, friendly, and delicious! The lunch special was such a great deal for a small app and generous portion of entree”
“delicious tom kha and satay, cheap sapporo, cute chill vibes! the corn fritters were awesome too, very sweet and yummy.”
“Kao-soi is the Best !! From my Thai blood i would say this is the Gem !”
“Ordered the Pad Thai and the Masaman Curry and they were both horrible. The Pad Thai tasted like ramen noodles without the flavor packet, just plain dry unseasoned noodles.! The masaman curry was unrecognizable! They only put 4 pieces of meat in the curry! Never again!!!”
“I’ve been struggling to find a Thai restaurant with gluten free offerings after moving to Chicago from a city with a surprising number of options. I was incredibly excited to find that Silli Kori had GF options on their menu, including pad thai. What I received was a hunk of PLAIN rice noodles. No sauce. It’s gluten free because it’s plain rice noodles and some peanuts. Incredibly disappointing”
“My favorite Thai place in Chicago! The son in law eggs dish is so so flavorful”
“Easily beats any other Thai place in Chicago. The flavours are spot on.”
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