Vorpal is so passionate about Thai food, that we decided to take his advice and try Mengrai Thai.
We had about given up on Thai in Toronto, with the exception of an occasional trip to Linda's.
Authentic is not the holy grail for me, but rather the flavour, and enjoyment of the meal.
Our second favourite restaurant in Bangkok is Thai-Australian fusion.
To me the most important part of Thai cooking is very fresh herbs, and freshly ground spices.
The flavours at Mengrai were very clean .
We could taste the individual spices and herbs, much like a good Indian curry when prepared properly.
We ordered off the Sasi menu, and our server Donovan, suggested that we order from the summerlicious menu, as everything we ordered was on it, and it would cost less.
Portions were the same size.
The pumpkin soup with fried morning glory was delicious, but when I asked about the morning glory, he told me that that was just the name used, but it was more of a spinich fritter.
It was delightfully light and airy.
Our favourite main was the Fillet of Striped Sea Bass in a Tamarind coconut sauce.
The Red Curry Chicken with Lychee and Pineapple was also good, but the chicken was perhaps a little overcooked.
The comfort level and service were both more than we had expected, and Donovan, who covered all of the tables in the filled room was dynamite.
He was super nice, and never cloyingly so, but most important , really seemed to care.
We asked for the wine to be super cold, and while he was chilling it further, he brought us a glass of white to keep us going.
We would return.
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