Nestled within a converted brewery on a little-known street in Toronto’s east side, Mengrai Gourmet Thai blurs the lines between the traditional and the modern. Considered avant-garde, Mengrai has a knack for pairing typical Thai dishes with unlikely ingredients. The space itself celebrates its roots in Thailand, arrayed with statues and paintings of Hindu iconography, and even the head of an elephant dons one wall. Exposed brick, hardwood floors, and luxurious drapery make Mengrai a soft and romantic place to dine.

 

Mengrai is sure to be an adventure of the senses. Begin with the golden pumpkin puree, cold rolls stuffed with tofu, mango, and carrots, or crispy pastry petals with piccalilli. For the main entree, one of the most highly touted dishes is the red chicken curry, flavoured with pineapple and kafir lime leaves. Three pad thai’s line the menu—a traditional Bangkok-style and a sweeter version, as well as one created by the chef made with sundried shrimp. Other creative dishes include braised curry lamb with peach, beef tenderloin in a pomegranate tamarind reduction, and a large bowl of lemongrass coconut soup with fresh coconut fit for two or three guests.

 

Also offering cooking classes, Mengrai sheds some light on the secrets of great Thai cuisine. From interactive seminars which will provide tips on ingredients, how to better grocery shop, the fine art of flavouring and menu planning, to hands-on cooking where you can learn how to make three amazing Thai dishes, Mengrai presents the opportunity to bring more home with you than just a full belly.