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  • This is my first Thai restaurant in Toronto but I think it's setting the bar really high for others to beat. The Khao Soi is a yellow egg noodle in a creamy curry broth. It's very flavorful, rich in coconut and hot curry. It's well balanced. The coconut didn't over power the curry flavor. It had a small teaspoonful of hot red chili oil on top. Make sure you mix it well with the noodle and broth. It gives it the right amount of kick to the flavor. It's perfection. The Sukho Thai Pad Thai is very authentic. It has a sweet base flavor from the tamarind sauce. It's not sour like the common "Ketchup-ish" Pad Thai you'd get elsewhere. Sprinkle the roasted peanut on top to round out all the flavor. Don't skip it unless you're allergic to peanut. We ordered chicken with it and we get generous amount of chunky tender chicken. The chicken is slightly just a tad less juicy than I'd like but it's by far the best chicken Pad Thai in GTA. Oh the green curry! Creamy oh so creamy coconutty green curry! Need I say more? Surprisingly the coconut, bamboo shoot, bell pepper, and curry flavor are all well balanced. Individual flavor comes out progressively in my mouth and also burst out happily together. Love it! If I have a XXL stomach, I'd have tried out all the curry. I round out tonight with the Thai ice tea and cassava cake. In my humble opinion, the chef put a lot of thought into the menu. The choir on the menu is limited but each dish is prepared and crafted with love and sincerity. If I were to nitpick a little bit, they could improve a little bit at seating people and handling the line of people waiting for table. All the people picking up take-out, paying for take-out, waiting for table and paying for the dinner are all on the same line. This makes for quite a hectic dining experience for an otherwise perfecto dinner.
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