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Posts Tagged ‘sukhothai’

SUKHOTHAI: Tucked away on not-so-charmingly Parliament E. Deliberately unassuming.

KHAO SAN ROAD: Prominently located for all to stumble upon on Adelaide W. Vibrantly welcoming.

Both owned by husband wife duo Jeff & Chef Nuit Regular. Menus are 90% similar. And the common thread, despite vast differences in locale, decor & ambiance, is the food. Simply phenomenal. Ask anyone who has eaten at either. No competition. Easily the best Thai in this city.

Hold up. I do say this with a tiny caveat, as Mengrai is another hidden gem & deserves more recognition than it’s been given. Another time, another post :)

Ok, the elusive recipe for success. Is the food really that good? YES.

If you think you’ve had a good red curry, try the Gaeng Phed. If you think you’ve had good pad thai, try the Sam Roas. None of this one-note business. Chef Nuit offers dishes that are beautifully complex, flavourful, lingering with fantastic heat. Seriously satisfying.

If you’re trying for the first time, may I recommend two dishes? Dishes that may easily be passed over, simply because you don’t recognize:

  1. Gaeng Massaman: With a hint of tamarind, bolder hand with peanuts & chunks of potatoes, this curry is one the most fantastic balance of sweet heat you’ll ever taste.
  2. Khao Soi: A rich, velvety smooth yellow curry with coconut milk, with added texture from the crunch of crispy noodles, this one is crave-worthy special.

khao san road: khao soi & squash fritters

{Quick tip!} I’m a medium-heat kind of gal. If you’re the same, go hot for the curries & get an ice cold Singha to help you get through the medium pad thai, as it’s infinitely more spicy. In a ridiculously good way.

Thai food fascinates, because I haven’t been able to re-create at home. One-note wonder. Same for you? So, until George B. teaches some of the finer points of Thai cuisine in May, will happily get my fix with Sukho or KSR.

Although…what would be even better… if Chef Nuit (in her abundant spare time of course) would graciously think about opening up her kitchen for cooking classes! Wouldn’t you just love to make a good tom yum soup from scratch & throw away that tom yum paste?

Hey now, don’t look at me like that. Bet you have a jar stashed in your fridge.

Below are dishes from both menus. Begrudgingly ranked as friends tell me I must be objective & not love EVERY dish I try. Hrmph.

Outstanding:

    • Gaeng Massaman: Thai curry with tamarind sauce & cooked with onions, peanuts, potatoes & bay leaves; topped with crispy deep fried shallots.
    • Khao Soi: Egg noodles in a coconut milk enriched curry, garnished with crispy noodles, green onion and lime.
    • Sam Roas: Pad Thai “three flavours style” topped with home-made roasted peanuts, dried chili & fresh lime.

Honourable Mentions:

    • Gra Bong: Fried squash fritters battered with red curry paste, shrimp paste, and lemongrass.
    • Gaeng Phed: Red Curry with squash, kaffir lime leaves, basil leaves, red/green peppers & coconut milk.

It Pains, But Forgettable:

    • Khao greup goong: Large airy shrimp chips with a tart tamarind dipping sauce.
    • Tao hoo Taud Samoon Prai: Nuggets of fried tofu breaded in a crispy garlic/fresh kaffir lime coating, served with sweet & tangy garlic sauce.
    • Fresh rolls filled with homemade chicken sausage, lettuce, carrots, mint leaves, Thai basil
    • khao san road: tom yum soups

      http://www.khaosanroad.ca/
      326 Adelaide W.
      647.352.5773

      http://www.sukhothaifood.com/ 
      274 Parliament St.
      416.913.8846

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SukhoThai

Rave reviews put this little thai resto on our must-try list. So we went. Oh la. Spicy & flavourful…just the way we like it. Masaman curry was delicious. Fragrant & sweet, with a heat that lingered. High expectations for the red curry. Will always be that way after Mengrai. And…it was close.

Stand-out dish:

    • Gaeng Masaman: Masaman curry with peanuts, potatoes, onions, shallots, coconut milk & tamarind sauce
photo cred: sukho thai

photo cred: sukhothai

 

Honourable mentions:

    • Gaeng Phed: Red Curry with squash, kaffir lime leaves, basil leaves, red & green pepers & coconut milk – with tofu.
    • Spring Rolls: Crispy vegetarian rolls with glass noodles, mushrooms, carrots & beansprouts. Served with a sweet & sour garlic sauce

Until next time…

    • Tom Kha Gai: Creamy coconut, chicken soup, with fresh cut herbs. Galangal, lemongrass, kaffir lime leaves, coriander, onions & tomatoes.
    • Sukhothai Pad Thai: “Sukh’ed up”, Northern Thai version of the Pad Thai
    • Pad Kee Mao: Savoury, hot and spicy stir-fried rice noodles with a choice of chicken, beef, tofu or shrimp.
    • Gaeng Panang: Panang curry with kaffir lime leaves, basil leaves, red and green pepers and coconut milk.

http://www.sukhothaifood.com/
274 Parliament St.
416.913.8846

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