Immm has become one of my very favorite Thai restaurants in town, due in no small part due to its uniqueness. There's just nothing else like it in Chicago. So while I can occasionally find items here that are better prepared elsewhere, that does not diminish my love for Immm and its always changing menu one bit.
The other night I was lucky to attend Immm's Songkran Thai new year dinner. It was fantastic.
The restaurant was done up just a little bit more for this special evening:

The evening's menu:

We started with these two steamed rice flour dumplings filled with coconut:

One was savory, with a coconut and (pork or chicken I believe) filling; the other sweet with peanuts I think. Both were fantastic.
Next the main courses:

In the middle of the platter, nam phrik noom with assorted crudités. Clockwise from the top, there was khua ho, which is a noodle dish mixed with leftovers from . . . everything really. Next, larb muang (pork and offal). Then, yum jin gai (chicken soup). At around 6:00, there's mi krop. Then, gaeng hung leh (a curry with pork belly), and moo sam chan tod nam pla (crispy pork belly in fish sauce). Not shown were the sticky rice and hor nueng gai (steamed chicken & aromatic herbs wrapped in banana leaf).
The gaeng hung leh was my favorite of the above and about as good a version as I've had. Beautifully rendered pork belly, and plenty of richness and sour. This is my personal favorite curry and I'd say Immm knocked it out of the park. This curry is very difficult to find in Chicago as most places don't offer it (and I find Sticky Rice's version terribly inconsistent). I also loved the crispy pork belly - crisp, sweet and sour, a little bit like the crispy pork and Chinese broccoli dish you've probably had at Spoon and Rainbow. The mi krop was one of the better versions I've had in town but perhaps a tad sweeter than I'd like (and I like it with pork). The steamed chicken was really funky in a delicious way, but a little went a long way. And the chicken soup was delicious too. The only disappointment for me was the larb. The offal was overcooked and unpleasant and the dish needed more herbs.
Overall, I thought they might have also dialed down the heat in a few of the dishes (we added some peppers to heat things up), and perhaps a bit of the funk in the nam phrik noom. One of the owners even asked us if a dish was too spicy, so I could tell they were concerned at least a bit about pleasing the American palate. That being said, still a terrific meal.
We finished with some sweet treats in coconut milk, which I enjoyed . . . as I pretty much love every Thai dessert.

Food seemed to be unlimited, as they came by multiple times to see if we needed anything else. And when I told them how much I loved the gaeng hung leh, they were kind enough to bring me a large to-go container filled with it - beyond generous. So as much as I enjoy the food at Immm, I also greatly appreciate the generosity and friendliness of the owners and staff.
Finally, I recommend following them on Facebook. They do a very nice job of updating their offerings and also advertise special events, such as this dinner.
I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)
Twitter: brbinchicago