My mom was talking about this place she read on the magazine that has good Thai food. So, my sister and I have decided to bring her and her friend's family on Mothe
r's Day, May 11, 2008. Mengrai is situated ion a very quiet neighborhood just off the downtown on the east end between Sherbourne and Mt. Pleasant on Richmond. We parked in front of the restaurant. The atmosphere of the restaurant is quite cozy. We have booked the only booth seats in the restaurant, see the image below. We were greeted by the server who brought us the menu. The menu is similar to many thai food around the city.
After reading the menu for a few minutes, we are introduced to Allen, the chef's husband. As he is explaining the menu, I read
that I am eating at a Iron Chef restaurant. Sasi, Mengrai's chef participated in the Toronto Iron Chef Event. He brought us 2 special menus. One is the Mother's Day menu. The other is the special menu. He explained that the special menu is going to be the menu for next week where Four Seasons Yorkville Executives and Chefs are going to have. He also explained that he can do a custom menu in which Sasi is going to cater her best dishes for us. After a long conversation, we took the custome menu. This is the first time which we don't know what we will have. He told us briefly what are the things we will expect and he only confirmed for allergies and the level of hotness we can take.
The first course is a light snack dishes featuring 4 items. The tuna is seared perfectly. The outside has the grilled feeling but the inside is raw. The rice noodle looks like the chinese "cheung fan," it actually tastes sweet. The mango salad is great, the first time i have had mango that is both sweet and chrunchy. Then, we are treated with the Crispy Morning Glory, similar to Japanese Tempura but it is way less oily. They also brought us the dish that Sasi made in the Iron Chef Toronto Event. The avacado sauce is done just right! Next comes the Coconut Soup which is the most delicious one I have ever had in a Thai restaurant. TASTY!
Up to this point the portion of the dishes are quite small, it reminds me of the Tapka lunch we had in Muskoka. We had tons of dishes and yet we are never full. We were feeling that we are in this situation again. I guess this is a common feeling for custom menu because we don't know what is next. As we are planning where to have our late night snacks, the server brought us large plates. I assume that this means the large plates are coming. After about 10 minutes, Allen brought us 6 main dishes. The best main dish is #54 Red Curry Chicken with lychee and pineapple. It is not like any other curry chicken i have ever had. The lychee gave a special sweetness to the curry. YUMMY! The bass is also done just right! The dinner ended with a few desserts. One of them is called Rice Snowball which are like rice pudding although i dun really like that. We were so full from our dinner!
Had: Custom Menu
First Course
-Mien Kam Cashew Peanut Caramel Rice Noodle Wrap
-Seared Lemongrass Rubbed Nori Wrap Tuna
-Seared Lamb Stick
-Warm Organic Beef Salad Mango Sesame Coulis
-Chef Mango Salad topped with crushed peanuts
with sweet belle pepper, gula melaka, onion, roasted sun dried shrimps adn chilli, soy
Second Course
-Crispy Morning Glory
gourmet style tempura with thai spinach, wheat, egg, garlic, gula melaka
-Green Goddess Avacado King Prawns (as featured by chef Sasi at the Toronto Iron Chef Event)
Jumbo King Prawn poached in Avacado mild Green Curry and lemongrass oil
-Royal Style Lemongrass Coconut Soup with Tiger Shrimp Served in a fresh coconut
with Velvety Coconut broth with fresh coconut meat redolent of Thai ginger, kafir lime, basil, chili, tamarind, lime juice, tomato, mushroom, roasted scallions, coconut jus
Third Course
-Original Styled Pad Thai Noodle
with tiger shrimps and chicken, stir fry greens
-Crisp Red Snapper Filet
with red panang curry sauce
-Filet Stripe Bass
with tamarind coconut sauce, steamed asian greens
-Tender Pork Ribs
with tamarind garlic glaze, wok greens
-#54 Red Curry Chicken
with lychee and pineapple - our signature
-Stir Fry Glass Noodle with chicken and shrimps
with egg, soy, garlic, bean sprout, green onion, bok choy. Topped w/ corianders and dried scallions
Fifth Course
-Mango Snowball
with sweet coco-creme sticky rice, fresh mango, thai creme brule and fruits
-Green Tea Ice Cream
-Ginger Ice Cream
Location:
http://www.mengraithai.com/1.html
Mengrai Gourmet Thai
82 Ontario Street, Toronto, ON, M5A 2V3
416-840-2759 or 2754 (Reservation & Takeout),
416-546-0331 (Catering / Cooking Classes /Group Dining / Event Bookings)
(at NW corner of Richmond St E & Ontario St, between Sherbourne & Parliament),
Operating Hours:
Lunch: Monday to Friday 11:30 am to 3:00 pm
Dinner: Sunday to Thursday 5:00 pm to 10:00 pm
Friday & Saturday 5:00 pm to 11:00 pm
Parking:
Meter parking is available on the Richmond St side of the building
Green P Parking is available 1/2 block west on Richmond St East
r's Day, May 11, 2008. Mengrai is situated ion a very quiet neighborhood just off the downtown on the east end between Sherbourne and Mt. Pleasant on Richmond. We parked in front of the restaurant. The atmosphere of the restaurant is quite cozy. We have booked the only booth seats in the restaurant, see the image below. We were greeted by the server who brought us the menu. The menu is similar to many thai food around the city. After reading the menu for a few minutes, we are introduced to Allen, the chef's husband. As he is explaining the menu, I read
that I am eating at a Iron Chef restaurant. Sasi, Mengrai's chef participated in the Toronto Iron Chef Event. He brought us 2 special menus. One is the Mother's Day menu. The other is the special menu. He explained that the special menu is going to be the menu for next week where Four Seasons Yorkville Executives and Chefs are going to have. He also explained that he can do a custom menu in which Sasi is going to cater her best dishes for us. After a long conversation, we took the custome menu. This is the first time which we don't know what we will have. He told us briefly what are the things we will expect and he only confirmed for allergies and the level of hotness we can take.The first course is a light snack dishes featuring 4 items. The tuna is seared perfectly. The outside has the grilled feeling but the inside is raw. The rice noodle looks like the chinese "cheung fan," it actually tastes sweet. The mango salad is great, the first time i have had mango that is both sweet and chrunchy. Then, we are treated with the Crispy Morning Glory, similar to Japanese Tempura but it is way less oily. They also brought us the dish that Sasi made in the Iron Chef Toronto Event. The avacado sauce is done just right! Next comes the Coconut Soup which is the most delicious one I have ever had in a Thai restaurant. TASTY!
Up to this point the portion of the dishes are quite small, it reminds me of the Tapka lunch we had in Muskoka. We had tons of dishes and yet we are never full. We were feeling that we are in this situation again. I guess this is a common feeling for custom menu because we don't know what is next. As we are planning where to have our late night snacks, the server brought us large plates. I assume that this means the large plates are coming. After about 10 minutes, Allen brought us 6 main dishes. The best main dish is #54 Red Curry Chicken with lychee and pineapple. It is not like any other curry chicken i have ever had. The lychee gave a special sweetness to the curry. YUMMY! The bass is also done just right! The dinner ended with a few desserts. One of them is called Rice Snowball which are like rice pudding although i dun really like that. We were so full from our dinner!
Had: Custom Menu
First Course
-Mien Kam Cashew Peanut Caramel Rice Noodle Wrap
-Seared Lemongrass Rubbed Nori Wrap Tuna
-Seared Lamb Stick
-Warm Organic Beef Salad Mango Sesame Coulis
-Chef Mango Salad topped with crushed peanuts
with sweet belle pepper, gula melaka, onion, roasted sun dried shrimps adn chilli, soy
Second Course
-Crispy Morning Glory
gourmet style tempura with thai spinach, wheat, egg, garlic, gula melaka
-Green Goddess Avacado King Prawns (as featured by chef Sasi at the Toronto Iron Chef Event)
Jumbo King Prawn poached in Avacado mild Green Curry and lemongrass oil
-Royal Style Lemongrass Coconut Soup with Tiger Shrimp Served in a fresh coconut
with Velvety Coconut broth with fresh coconut meat redolent of Thai ginger, kafir lime, basil, chili, tamarind, lime juice, tomato, mushroom, roasted scallions, coconut jus
Third Course
-Original Styled Pad Thai Noodle
with tiger shrimps and chicken, stir fry greens
-Crisp Red Snapper Filet
with red panang curry sauce
-Filet Stripe Bass
with tamarind coconut sauce, steamed asian greens
-Tender Pork Ribs
with tamarind garlic glaze, wok greens
-#54 Red Curry Chicken
with lychee and pineapple - our signature
-Stir Fry Glass Noodle with chicken and shrimps
with egg, soy, garlic, bean sprout, green onion, bok choy. Topped w/ corianders and dried scallions
Fifth Course
-Mango Snowball
with sweet coco-creme sticky rice, fresh mango, thai creme brule and fruits
-Green Tea Ice Cream
-Ginger Ice Cream
Location:
http://www.mengraithai.com/1.html
Mengrai Gourmet Thai
82 Ontario Street, Toronto, ON, M5A 2V3
416-840-2759 or 2754 (Reservation & Takeout),
416-546-0331 (Catering / Cooking Classes /Group Dining / Event Bookings)
(at NW corner of Richmond St E & Ontario St, between Sherbourne & Parliament),
Operating Hours:
Lunch: Monday to Friday 11:30 am to 3:00 pm
Dinner: Sunday to Thursday 5:00 pm to 10:00 pm
Friday & Saturday 5:00 pm to 11:00 pm
Parking:
Meter parking is available on the Richmond St side of the building
Green P Parking is available 1/2 block west on Richmond St East
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