Sukhothai (Little Portugal)

Pad Thai

The benchmark dish here — wok-charred noodles with the right balance of tamarind tang, fish sauce salinity, and a clean finish from bean sprouts and lime

Khao Soi

Northern Thai coconut-curry noodle soup with tender braised protein, crispy fried noodles on top, and a deeply spiced broth that earns its cult following in Toronto

Green Curry

Fragrant coconut milk curry with Thai eggplant and Thai basil — the heat level is adjustable and the broth is complex enough to mop up with every grain of rice

Massaman Curry

Slow-cooked, potato-rich curry with warm spices — less fire, more depth, closer to a Persian stew than a Thai one, and deeply satisfying

Tom Yum Soup

Hot and sour broth with lemongrass, kaffir lime, and galangal — properly assertive and not dulled down for a Western palate

Spring Rolls

Crispy fried rolls with glass noodle filling — a reliable starter, best eaten fast before they lose their crunch

Mango Sticky Rice

Sweet glutinous rice with fresh mango and coconut cream — when the mango is ripe, this is a proper finish; timing depends on the season