Chiang Mai Thai Kitchen

Khao Soi

Northern Thai coconut curry noodle soup with both soft and crispy noodles, tangy pickled mustard greens, and a broth that layers lemongrass and coconut milk with real depth

Larb

Minced meat salad tossed with toasted rice powder, fish sauce, lime, and fresh herbs — bright, acidic, and properly punchy

Massaman Curry

Slow-braised beef in a mild, coconut-rich curry with potato and peanuts — the comfort option that converts newcomers

Green Curry

Fragrant and herb-forward with a coconut base that balances heat and sweetness — a reliable benchmark dish executed well here

Pad Thai

The standard-bearer done properly — wok-charred noodles, tamarind balance, and not oversweetened like many Toronto versions

Tom Kha

Galangal and coconut milk soup with a clean, aromatic broth — lighter than tom yum but equally complex

Mango Sticky Rice

Ripe mango over warm glutinous rice with sweet coconut cream — classic and well-executed when mango is in season