Som Tum Jinda

"As the name suggests, somtum is the specialty here and it’s made Isan-style with fermented fish paste for that extra tang. Tom Puu Nam Pla is classic Isan somtum, with the addition of salted crab along with the papaya, garlic, chili and tomato. You can stipulate your desired heat, but be aware that the scale here goes up to 11. Kor Moo Yang – grilled, succulent pork jowl – is another house specialty that’s fast become one of its biggest sellers and is well worth ordering. What this simple basement restaurant may lack in comfort, it more than makes up for in color. There’s a family connection to the original Som Tum Jinda in Thailand and, while it doesn’t serve any alcohol, it offers a wide variety of drinks from the next-door café." - Michelin Inspector

"Chef Jinda Witthayarak’s restaurants are cherished in Laos and northeastern Thailand, so it’s a gift to have her open her first North American location in Toronto. Her daughter, Khun Jiab Nattanid, runs the day-to-day operations, serving a menu that echoes the family’s Southeast Asian eateries. There’s a section dedicated to som tum (papaya salad) in its vast iterations, including tum Thai puu, which glitters with bits of salted crab, garlic, chile, peanut, green beans, and dried shrimp — combined together with enough heat to burst through your skull. Kor moo yang (grilled pork jowl blessed with a generous fat belt) also leaves a tingling buzz on the lips, thanks to its ample endowment of red chiles. For those who can’t stand the heat, pad woon sen cha-om is a tame yet solid choice: Springy glass noodles are tossed with crumbled egg and garlic, then finished with bitter acacia leaf that’s strewn across the stringy landscape." - Tiffany Leigh

"Chef Jinda Witthayarak’s restaurants are cherished in Laos and northeastern Thailand, so it’s a gift to have her open her first North American location in Toronto. Her daughter, Khun Jiab Nattanid, runs the day-to-day operations, serving a menu that echoes the family’s Southeast Asian eateries. There’s a section dedicated to som tum (papaya salad) in its vast iterations, including tum Thai puu, which glitters with bits of salted crab, garlic, chile, peanut, green beans, and dried shrimp — combined together with enough heat to burst through your skull. Kor moo yang (grilled pork jowl blessed with a generous fat belt) also leaves a tingling buzz on the lips, thanks to its ample endowment of red chiles. For those who can’t stand the heat, pad woon sen cha-om is a tame yet solid choice: Springy glass noodles are tossed with crumbled egg and garlic, then finished with bitter acacia leaf that’s strewn across the stringy landscape." - Tiffany Leigh

Michelin listed?