Suresh Doss

"The 10 Best Things We Ate This Year (So Far) in Toronto: Beef massaman curry at Pai - Resting with chunks of potato, the curry is finished with bay leaves and Siamese cardamom before arriving at the table. Each spoonful is a perfect balance of sweet and sour flavours."

NOW Toronto Magazine

"Go for the fantastically fragrant Massaman curry featuring chunks of tender beef."

Chris Nuttall-Smith

"Both the Massaman curry and the khao soi here are excellent."

Abbey Sharp

"This was my favourite dish of the night. The massive hunks of tender beef swam in a rich aromatic sauce. In retrospect, it actually had a similar flavour profile to the Pad Thai but with an opposite emphasis- more nutty savoury lusciousness with just a little sweet fruit flavour to balance everything out."

Jessica Wan Bielawski

"Chef Nuit definitely knows her way around a pad thai. Her version has a nice balanced sweetness to it – quite addictive! I doubt you’ll be able to eat just a spoonful."

Joanna Sable

"This one is beyond belief. Here you will actually taste and experience what a true pad Thai should be like."

Abbey Sharp

"Chef Nuit’s version is semi-sweet, but is surprisingly light, refreshing and well balanced by the toasty note of roasted crushed peanuts. Insider tip- do add a squirt of lime from the wedge they include on the side- it really helps cut through the jammy sweetness of the tamarind and balance everything out beautifully."

Karon Liu

"Chef Nuit Regular doesn't hold back with her tom yum. With its ultra fragrant broth simmered with fresh galangal, kaffir lime, lemon grass, chili paste, whole button mushrooms, tomatoes, shrimp and a bit of evaporated milk, it's so good that it's hard to stop eating even if you're dripping in sweat."

Amy Pataki

"No chef in Toronto can compete with Nuit’s tom yum goong soup. Here, she serves it for the first time as a family-style main course in a metal hot pot. The broth, to be spooned over individual bowls of rice, has a chili burn that creeps up the back of your throat and out your nose. Button mushrooms, chopped tomatoes, herbs and fat curls of shrimp are solid solids."

Andrew Dobson

"Those who like to slurp dinner with their sweetheart (and have a penchant for spicy) will enjoy sharing Tom Yum Kung Mor Fai, a sweet and sour shrimp soup served with steamed rice."