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Hottest/Spiciest Dish in Toronto

I am a serious chili head, which is kinda weird considering that I grew up on cabbage borscht and chopped liver, if you know what I mean.

Anyone have any ideas as to the spiciest dish in Toronto? It can be any ethnicity (e.g. Szechuan, Indian/Pakistani, West Indian, Mexican, etc.). When I say spicy, I mean blow your face off, singe your eyebrows spicy. But, of course, it also have to be really flavourful, great food.

At one point, I thought the vindaloo at Indian Rice Factory was the hottest, but even that doesn't seem that hot anymore. It's too bad that most places make it way less hot than they otherwise would because most people in this part of the world can't take the heat.

Ideas please. THANKS.

p.s. extra points will be given to Szechuan suggestions from Lawrence to the Lake, and from Dufferin to the Don.

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  1. I'm not sure if we just ended up going on a heavy-handed chili night, but my partner and I got the vegetable thali takeout from Udupi Palace, ordered medium, and we found it almost unbearable (to the point where the chilies dominated everything and due to our unprepared palates it all tasted the same). That being said, we eat a *lot* of homemade, spicy Thai food, so we were quite surprised at our inability to handle it. If you ordered spicy, it may just fit your bill.

    1. Try Hot Spicy Spicy Chinese Restaurant, 173 Ravel Road, North York (Finch/Leslie). We had a chili chicken dish there that was the spiciest single dish I have ever been served. Note that I did NOT say the "best". I love very spicy foods, but this was too blazing hot for me to eat. They were not fooling around! A young Chinese couple at an adjacent table was alternating bites of this dish with sips of soy milk. Perhaps this is the appropriate way to eat it, but not for me. I will never order this dish again. It sounds like exactly what you are looking for :-)

      2 Replies
      1. re: embee

        I agree that Hot Spicy Spicy will probably deliver the hottest dish. As well as the widest range of hot dishes.

        Then of course there are the wing-nuts: Duff's Armageddon is truly painful.

        1. re: embee

          If that chili chicken dish was the same one that I ordered the first time I went to try it out, then I agree! Since it was my first time there, I asked the waitress what they recommended and that was the one. It was so hot, but then again, the dish was 85% chilis/chili oil and 15% tiny bits of chicken. How could it NOT be spicy when you're eating straight chili? hehehehe....
          I ended up cooking several other dishes with the all those chilis instead :D I wouldn't order it again either. I haven't been back to try other dishes there ...

        2. Have you tried the '20 chilis' version of any dish at Salad King? That's their hot/spicy scale. I don't know anyone that can manage past 10-chilis.

          12 Replies
          1. re: cecilia

            I second the Salad King suggestion... But are there any Indian places in the GTA that do a Phal? It's a UK-based superspicy curry - some people say it's just for macho idiots, but I've had it once or twice where the flavour and incredible heat worked together really well. Outside of the UK, there was one spot in Montreal that did it, but I've yet to see it in Toronto.

            1. re: gimel

              I agree with you re: Hot Spicy Spicy's Chicken with chilies..
              We ordered it a couple of weeks ago, and love "hot".
              It was too hot, and to my palate rather bland tasting except for the chilies,
              Not very interesting at all.
              Did enjoy some of the other dishes there, but none were really hot.

              1. re: gimel

                I recall seeing a show on the Food Network where the topic was hot and spicy foods. The host visited a restaurant that served Phal curry. The chef had to wear a mask as he prepared a dish containing this curry; they're that extreme!

                1. re: Brain of J

                  did anyone report with a restaurant in toronto that serves phal?

                  1. re: robzif

                    So, can anyone recommend a phall place in Toronto? Still didn't see a suggested place in this thread.

                2. re: gimel

                  You know the weird thing about "Phaal"

                  I watch that show Man vs. Food on travel channel, and the guy is always doing spicy challenges. Although the chef in the Phaal challenge did indeed wear a mask to prepare it, the guy succeeded in eating the entire dish quite easily. The guy had a way tougher time eating some atomic wings made with habanero's in a later episode.. so maybe phaal isn't all its cracked up to be

                3. re: cecilia

                  I watched a friend eat 20 chilis. He kept the reciept as a momento. I find 3-5 chilis satisfyingly spicy.

                  1. re: cecilia

                    my family regularly orders 20 chilis at salad king and 25 which they don;t usually do for some dishes

                    1. re: retsnome85

                      Are your mouths made of asbestos?

                      1. re: acd123

                        You forgot to ask about the other end!

                      2. re: retsnome85

                        Remember Salad King using dried chilies where fresh chilies were suppose to be used.... were they dried or fresh chilies - and was it the rating or the actual number. Don't remember much of their food being spicy even when ordered that way. I eat around 20 or so chilies / day .... although the dish spiciness varies..... I can have 10 chilies in my stir-fried beef/holy basil and although it is spicy.... the som tam/papaya salad with 5 chilies is actual hotter (both ordered at street level) :p

                    2. i'd also agree with the Salad King recommendation. i'm probably on the wimp end of the heat scale but for my heat fix, i go for the jjamppong dish at any korean resto (ichiban on bloor west comes to mind) - it's a seafood noodle dish that comes in a very spicy broth: you can up the ante by adding more chili powder. i'd consider this heat with flavour...

                      1 Reply
                      1. re: berbere

                        Most of the roti places in T.O. will serve you a roti that will bring tears to your eyes.
                        Just ask for extra hot.

                      2. Try a West Indian resto for roti and doubles. Ask for extra spicy and the scotch bonnets they add to them will satisfy your craving. I have never ordered the extra spicy since the as prepared versions usually let me enjoy the heat more than one time, and with more than a bit of discomfort. I'm not usually a pussy about extra hot wings etc. though I've never had Duff's Armageddon.

                        They are always very flavourful and freshly prepared wherever I've gone.

                        Don't be surprised if they tell you "No refunds" when you order.

                        1. If you want great SPICY Szechuan...try Szechuan Ledgend. It is at 3280 Midland (just north of Finch...beside the fountain) It is fantastic, most dishes are a massive red hue from all the whole chili peppers cooked in. Often my partner and I are the only non-asian people there...and the resaurant manager keeps coming to our table to ask if we are ok...and is the food too spicy for our palat...are we sure we dont mind the heat...but we love it and go back as often as we can.

                          1 Reply
                          1. re: suzspot

                            I've eaten @ Hot Spicy Spicy and Szechuan Legend many times and found their stuff decent for spice level, but the absolutely hottest place I tried was Ba Shu Ren Jia on Steeles just east of Kennedy. I myself am a real wimp when it comes to heat, but my wife and sister (whom usually tolerate heat quite well), were sweaty profusely during our meal there. The food was so hot that after I while I couldn't taste the difference between one numbing dish to the next.

                          2. There is a spicy chinese restaurant in Mississauga. It is called 四合院. On their menu, there is a really spicy item - Hunan spicy fish. Hunan cuisine is supposed to be even more spicy than chuan cuisine. I wonder anyone tried it ? I did not tried it last time but I tried some of their other dishes, taste is good and some of them are pretty spicy !

                            2 Replies
                              1. re: Brain of J

                                It is located in the chinese plaza at Burnamthope and Creditview, just beside the HK styled cafe, Cafe Hollywood.

                            1. The spiciest thing I ever had in Toronto was Armageddon Wings at Duffs on Bayview, south of Eglinton. I've eaten 20 chilis at Salad King, several items from Hot Spicy Spicy on Ravel Road, and I ask for the hottest rotis at several roti shops across Toronto. None of them came even close.

                              About 3 years ago, Salad King would have possibly come close, but their must have toned it down significantly because their 10 chili items back then were hotter than their 20 chili items are now today.

                              If I find anything spicier than Armageddon Wings, I'll let you know. The only thing I have to tell you if you do try them is to not judge them after only 1 wing. You really need to eat about 5 or so to make a fair assessment. I usually have trouble after 3 or so. I don't think I've ever had more than 7 in a sitting.

                              Some guys try just 1 wing and claim it not that hot. When they are dared to have a few more, many wimp out. =)

                              1. ghandi can make a dish totally insane if you request it, as well i was at young thailand's new location in the junction a month ago and got a red curry mild and it was completely insane like extra extra hot, and the armageddon IS crazy at duffs as well.

                                1. I'd rec sichuan hot pot with sichuan peppercorns and a variety of chilis - you can tailor the amount of chilis they put in the broth. Medium makes my mouth numb and i never go higher than that, though you can... good luck! Flavor King is my fave and other hounds like Rolling Pot - you can search previous threads for addresses. And most sichuan places serve the "find the chicken in a pile of chilis" dish, which is about as self-explanatory as it gets!

                                  1. Get a roti at Gandhi and ask them to make it extra hot (which I always joke with them is "Indian people hot" rather than "white people hot") and ask them for a side of their hot sauce. Painful.

                                    1. Had Kung Pao chicken with a friend of mine at Szchewuan Garden (on the east side of Spadina between College and Dundas). We counted 26.5 chiles in the dish. Certainly put the "pow" into the dish. We scarfed it up. Sweated a bit. Blew our noses. No complaints. Approving smiles from the waitresses.

                                      1 Reply
                                      1. re: mrbozo

                                        26.5 chiles for how many peole? I put 10 in when I make this dish at home.

                                      2. Have you ever had a lamprie from Hopper Hut at Kennedy & Ellesmere? Definitely the hottest thing I've eaten in Toronto.

                                        1. Yeah, please- if you can find anything hotter than Duff's Armageddon wings, let me know. I didn't find those at all hot and the flavour was TERRIBLE. We each ate about 15-20 wings each and didn't reach for liquid except to rinse that horrendous taste out of our mouths. I don;t know why people often do not pay attention to flavour when making things hot. My homemade salsas are WAY more spicy than anything I've eaten in any restaurant in town (I make a mango habanero and a tomatillo/habanero). I also grow all of my own chilis because I find the ones around here quite lacking from their trip north. And I have to agree that most places around here do not take you seriously when you ask for extra hot. It's frustrating having to send back so much food. The best thing to do is find a couple of places that you really like and get them "trained" (we've got a couple of Thai places and an Indian place that know we mean business) and your problems are solved!!

                                          8 Replies
                                          1. re: moptop1966

                                            Don't know if all Pho restos are similar, but one time I dabbed a whole spoonful of the chili sauce from the glass container (not the sriraccha in the squeeze bottle)into my soup.My friend asked if it was hot, I tried to answer and no sound came out!!

                                            1. re: Wiley

                                              lol... if you think that is hot, try the home made chili paste we make in our Vietnamese households...

                                            2. re: moptop1966

                                              Which Thai place do you have trained? I'd like to try it.

                                              1. re: moptop1966

                                                try all star wings on 16th and woodbine. they have 99 flavours and some are really how and not vinigary at all.

                                                1. re: galambo

                                                  I've been to All Star before. I had their H-Bomb. It's significantly less hot than Armageddon from Duff's. I haven't tried their Extinction Level Event yet, though. I'll have to try it sometime to compare.

                                                  1. re: kwong

                                                    one BIG difference.

                                                    duff's has not flavour, all star at least has some.

                                                    1. re: galambo

                                                      Agreed. I was just talking about spice and only spice. The problem is that the truly flavourful wings at All Star are not very spicy. If there was a wing flavour at All Star that was almost as spicy as Duff's and had good flavour, it'd be the clear winner - but there isn't. The way it is now with those two places, you either have spicy or you have flavourful. You definitely won't get both at these two places.

                                                2. re: moptop1966

                                                  Since you don't find Duff's Armageddon hot at all, I'm really anxious to try those restaurants that you have gotten "trained". If you could list them here, I might give them a try! If they're hotter than Armageddon, then I don't know if I'll be able to handle them, but I'll certainly give it my best shot! Thanks!

                                                3. i am always looking for the extra hot food. (i am the one who ask for spicy (native) and then add hot sauce (unfortunately most rest only have Tabasco which i use as ketchup at home)

                                                  1. Just had dinner at El Bodegon, which reminded me of this post. You must try the hot sauce they serve with their bread (which is terrible, btw, unlike the rest of the food they serve). It looks completely innocent -- thin sauce, light tomato colour with some chopped green onions in it. But try just the tiniest bit of it and it absolutely sets your mouth on fire. The very bad bread at least helps to soak up some of the heat. It's actually too hot for me, which is too bad, because the underlying flavour it very tasty. They sell their sauce to go, I believe.

                                                    1 Reply
                                                    1. re: TorontoJo

                                                      "Side topic"

                                                      Love the El Bodegon.... mmmm ... the ANTI CUCHOS there probably one of my most memorable dishes at that place or in the city

                                                      Brazilian star is also pretty good place for steak and what not (not chili/ spice)

                                                      Located just west of Dundas and Ossington bout two blocks- nice people, very home style laid back environment, good service, and quite cheap for what you get. Try it if you like steak, don't know bout the language barrier though, but for the most part they do pretty well and the menu is Portuguese/ English. YUMMO!

                                                    2. Try Wang's Kitchen in Mississauga Eglinton/ Hurontario area.. they have this dish called the Hunan chicken, ask for extra spicy.... trust me.... people leave this place with tears and their tounges hanging out like dogs.

                                                      2 Replies
                                                      1. re: Mochalicious

                                                        Not surprising. Hunan cuisine is supposed to be spicier than Chuan cuisine in China !

                                                        Which corner is it on Eglinton and Hurontario ? Is it in the Food Basic plaza ?

                                                        1. re: skylineR33

                                                          yes it's in the food basics plaza, just 2 stores down from Harvey's

                                                      2. Kim Kim Hakka Indian Food Restaurant has really good tasting spicy food, definately not the spiciest but pretty up there if you add their green chili... vinegar sauce to their food. My favourite restaurant... ask for their Paratha Rolls ...Tandoori Chicken in a Buttered Roti bread mmmm....A must..

                                                        Ghandi serves up some of the spiciest roti's I've had in Toronto
                                                        I've yet to try SALAD KING...

                                                        2 Replies
                                                        1. re: WhitePhoenix

                                                          Went to salad king and had their 20 chili's tasted pretty good but wasn't that spicy ...maybe it's just me...I guess:?

                                                          1. re: WhitePhoenix

                                                            I claim this is easy: Salad King & choose how many chillies you can handle.
                                                            Seems like they have stepped things up or my memory is faulty. Only been there once, was always too full on return visits. I choose 12 chillies out of 15 (seems like it goes to 20 now?!). Both the waitress & my table mate looked at me like i had 2 heads (or maybe like i was stupid? - you choose).
                                                            It was very hot, but the flavours & freshness of the food still came through.
                                                            This in on my "goto" lunch spot list.

                                                        2. I am also into hot sauces...I have had the Armageddon sauce quite a few times...but even at 850,000 scoville heat units (SHU) it is not hot enough for me.

                                                          The only wings I have ever had that I could not handle (I actually had a "wing incident") was the "Coo Coo" sauce at CW Coop in Port Perry...I have had them 3 times and am yet to be able to finish the plate.

                                                          BTW, there is a store on the Danforth (Taste the 4th Sense) that sells hot sauces up to 5.5 MILLION SHU (equivalent to military grade pepper spray)..I have some at home and put it on my take-out :)

                                                          3 Replies
                                                          1. re: loftman

                                                            Wow that is crazy dude... I went there and had the infamous armeggedon wings at Duff's on College...considering it was my first time.. I must say...it was damn spicy...the spiciest thing I 've ever had...I actually can't wait to go again...mmmmm thanks for the reccomendations!!!!!

                                                            1. re: loftman

                                                              i've been to cw coops at port perry and have finished the coco wings twice

                                                              i just found out about duffs and i'm gonna try going for the record...we'll see

                                                              please tell me if there are hotter wings places...thx

                                                              1. re: loftman

                                                                I have eaten Duff's Armageddon Wings a bunch of times. They are HOT, but I can finish the plate.

                                                                A couple months back I had the Coo Coo Sauce wings at CW Coops in Aurora. They made me sign a disclaimer (I took a picture of it too). My friend and I ordered 20 Coo Coo, and 10 of another weaker flavour. They accidentally brought us 30 Coo Coo and ended up giving us the other 10 when we mentioned the goof. They threw in the extra 10 Coo Coo at no charge. Anyway, they are good wings. VERY hot. I ate about 8 of them before I felt VERY sick. I think eating them on an empty stomach, along with all the beer I had to chug because they were so incredibly hot added to the sickness. I consider myself a chilihead, and these definitely kicked my butt

                                                                I must note though that I believe CW Coops uses a lot of extract in their Coo Coo sauce (which is a bit like cheating IMO).

                                                              2. I'm surprised no one has mentioned Sammy's Donnairs in Burlington. I remember in 1988 I had an Extra Hot Donnair. A buddy brought it to work for me as he lived in Burlington. It took me 4.5 hours and 6 beers (yes at work) to finish the beast. I never finished it. The wonderful thing about Lebanese heat is that it's delicious and you don't realize you had too much until it's too late!!! The Israelis and the Americans are beginning to realize, and you can too, that middle eastern heat is like the proverbial watch dog that let's anyone in....and no one out. Try an extra hot Donnair from Sammy's and bring flame retardant cannisters. Did I mention that it's delicious?

                                                                Paul Edwards

                                                                1 Reply
                                                                1. re: PaulandHabiba

                                                                  I love Lebanese. Just had the 'Lebanese Feast' at home on Saturday night (labneh drizzled with mint and olive oil, lamb kofta, hummus, pickled turnips, tabule, olives, pita, baklavah, etc.)

                                                                  Are there any Lebanese dishes that are particularly spicy (other than one of Sammy's donnairs, that is)? Is it just the hot sauce that makes it so spicy? Heat that builds to a crescendo is the best kind.

                                                                2. Ya Duff's Armageddon wings are the hottest thing technically in town. Don't be fooled though as they are not 850,000 scoville units. More like 400,000.

                                                                  Not many place in Toronto venture into extreme heat. The hottest an asian dish around here will be around 100,000 SHU (Scoville Heat Units). And the more of the pepper added to a dish wont make it any hotter than the pepper's actual heat unit.

                                                                  Scotch Bonnets around here are typically weak as well so don't be fooled. Decent habanero's around here are hard too find and many places label Scotch Bonnets as Hab's.

                                                                  I have several Bhut Jolokia's certified rated at 1 Million SHU's at home and I can tell you that they are pretty hot. In short - if you want extreme heat, buy a decent extract and add it to your own dish. In terms of flavour Black Mamba is about 3 Million SHU and is quite tasty. Keep in mind that you do still get a bit of the chemical extract taste. Also Ashley Fine Foods have released their new extract line that goes up to 5 Million SHU's. It is availalbe at The Instant Caterer at the St. Lawrence Market for $44.00 for 1.7oz. You may also want to visit www.hotternell.com and order some pure 16 Million crystals if he still has some left. That is the hottest substance on earth. Good Luck!

                                                                  7 Replies
                                                                  1. re: MindGrinder

                                                                    Mindgrinder, are you growing bhut jolokias? I'm looking for a few seeds or seedlings...

                                                                    1. re: gimel

                                                                      Been trying to grow them. Not much look so far.

                                                                      Either way I can keep a steady stream of them coming in. Let me know if you are interested.

                                                                      1. re: gimel

                                                                        I do have seeds from pods as well.

                                                                      2. re: MindGrinder

                                                                        How did you get those..the GHOST CHILI??? So jealous!!

                                                                        1. re: WhitePhoenix

                                                                          I had a batch come in from England first.

                                                                          Now I just get them from the states. If you want some just go to www.hotsauceblog.com. We have all the info you need on them.

                                                                          Blair may have a few pods left for sale as well - www.extremefood.com.

                                                                          I tried to get Gerry from Taste The 4th Sense order them in as well.

                                                                          1. re: MindGrinder

                                                                            I just received bhut jolokia seeds from the chile pepper institute (for real!) at New Mexico State U... I've had pretty good luck germinating other chile seeds in the past using a heating pad & locking in moisture, I hope my luck holds! I think they it came to about $13 for two packs of seeds + shipping.


                                                                            1. re: gimel

                                                                              Sweet - let us know how it goes. You can send pics to www.hotsauceblog.com - I know there is a fellow in London, ON right now growing a huge batch.

                                                                              Jolokia's are awesome peppers!!! Unfortunately most people will never get to try them.

                                                                      3. gandhi on queen w you can choose how spicy you want it and i love spicy food but their medium spiced is a bit much for me. they're indian so i guess they're immune to spice because to me their medium is really hot. their mild is too mild. i go with medium-mild but you might be able to do medium, or hot if you're crazy..

                                                                        pam's caribbean kitchen has roti and she makes her own pepper sauce i believe. it's good homemade kind. ask for extra if you think one won't be enough... it's really good and i think you should try there.

                                                                        these are more take-out than sit-down though, though they do have chairs, it's just not the environment for sit-down in my opinion.

                                                                        i'm sure any place can spice it up for you though.

                                                                        3 Replies
                                                                        1. re: dr_t

                                                                          Where is Pam's Caribbean Kitchen?

                                                                          1. re: dr_t

                                                                            For mindblowing butter chicken, ask them for "Indian Hot" at Ghandi's.

                                                                            1. re: dr_t

                                                                              Gandhi Chicken Vindaloo is one of the spiciest dishes I've had in Toronto. So delicious and it's the only dish at Gandhi that doesn't come in Medium or Mild, only Hot. They say a good Vindaloo hurts 3 times :o)

                                                                            2. As mentioned above Salad King off Yonge north of Dundas is great - in particular, a noodle dish you will find very flavourful is the Basil Noodles, probably the best noodle dish there - quite frankly I've never gone above 5 chillis on their scale and my tolerance is pretty good! Good luck!

                                                                              3 Replies
                                                                              1. re: Bordeaux Girl

                                                                                I have heard the x chili selection from Salad King before - the problem is that they often add the wrong chilies to the dishes to spice them up (i.e. dry chilies). Not in Toronto, but the hottest dish I had recently .... Papaya Salad. Papaya salad is native to Isaan (rural NE Thailand [and maybe laos]), and if prepared by someone there -- for someone from there - it is really really hot .... I could see the red hot thai chilies (or possibly birds eye) chili throughout the salad. I managed to finish it - much to the amusement of the person that prepared it (I actually gave the wrong hand signal - and they did not understand english) :p

                                                                                Even regular Thais will mention that Isaan people eat very spicy/hot food ....

                                                                                1. re: cacruden

                                                                                  Salad King is great but I know what you mean; when you get to the 10 chilies, you're often knee-deep in (inappropriate) crunchiness of dried red chilies. Not a good thing.

                                                                                  1. re: cacruden

                                                                                    Lao papaya salad called "Tum Som"/"Tum Mak Hoong"/"Som Tum" is a traditional papaya salad in Lao cuisine that's eaten by Laotians in Laos as well as Laotians in NE Thailand.

                                                                                    The salad is VERY hot because Lao people enjoy eating spicy dishes. "Lao hot" is spicier than "Thai hot", so be careful if you ever ask for "Lao hot" at a Lao or Thai restaurant.

                                                                                    p.s. "Issan" is not an ethnicity, so it sounds kind of awkward when someone says "Issan people". Issan means "northeast" and it's a region in Thailand where the dominant ethnic group is Lao. The Issan region used to be apart of the Lao kingdom, but now it belongs to Thailand and shares a border with Laos. =)

                                                                                2. Though not a complete meal in itself, the Habanero-Infused Vodka Oyster Shooter at Big Daddy's on King Street is a nice pick-me-up that will bring a bit of sweat to your brow, particularly if you chew your oyster and the little bits in the bottom of the shot glass on the way past your tongue.

                                                                                  1. Hot Spicy Spicy Chinese Restaurant have a great variety of spicy dishes. I am a regular there and the portions and the quality of food is very consistence. The portions are pretty big. I usually order a few dishes and pack up the left overs. .

                                                                                    1. Lucky Chinese at Eglinton/Kennedy (northeast corner, in the strip mall) has one of the hottest chow meins ever. They call it Manchurian Chow Mein, but I think they might be a Hakka restaurant. It was fiery, but good. Also their pakoras. Now I will have to drop by this weekend and pick up an order! Thanks for reviving these memories!

                                                                                      1. For Pakistani I recommend Lahore Tikka on Gerrard St East near Hiawatha (Little India)
                                                                                        The prices are very reasonable and they serve mild to super hot (especially the vegetable dishes)
                                                                                        The place is under contruction but its been like that for a few years

                                                                                        1 Reply
                                                                                        1. re: gwenchick

                                                                                          I like Lahore but the prices are quite expensive compared to others and all my dishes there lately have been extremely oily. I guess I have to ask for super-hot next time because they never ask me how spicy I want it and it always comes mild.

                                                                                        2. When Biryani House was in Roy's Square, their vindaloo (lamb) was pretty exceptional, I thought.

                                                                                          It didn't even have a hot taste for the first couple of minutes eating. At 3-4 minutes the hot started to become apparent. At 5-6 minutes it was getting hot, but pleasantly so. At 7-8 minutes it was hot. By 9-10 minutes it was explosively, drenched in sweat hot. I have no problem with hot and spicy, but this was right on the limit of "I can't take this, I've got to go home"

                                                                                          What made it so good was the layering of heat and taste. It tasted different at every point of hotness, until it finally hit the ultimate heat level.

                                                                                          A very sophisticated dish.

                                                                                          I don't know if Debu's vindaloo has ever been as good as it was at Roy's Square - when he was on Wellesley I went a couple of times but things had changed.

                                                                                          1. The (Srilankan style) roti at Raashna.
                                                                                            Every pore sweats, you cry and drink LOTS of water.

                                                                                            1. Try the spicy pork ramen at Aji-Sen, Yonge and Empress. They will give you your choice of hotness, order the maximum. The white broth it comes in is a Kyushu specialty, made from pork ribs. I've never had anythng hotter, and that includes during a year-long stay in Mexico.

                                                                                              4 Replies
                                                                                              1. re: ekammin

                                                                                                Using Duff's Armageddon wings as a benchmark, I find the Ajisen's pork ramen noodles (at their max heat rating) can't compare.

                                                                                                I think the only way to satisfy the EXTREME chilehead itch in Toronto is to buy the craziest condiment and make the dish yourself....or lug the bottle around to wherever you eat.

                                                                                                1. re: turntablejockey

                                                                                                  Get a little bottle of Grace or Matouk's Scotch Bonnet or Habanero sauce and every dish at every resto can be punched up to 500,000 Scovilles and taste more exciting.

                                                                                                  1. re: sumdumgoy

                                                                                                    Earlier today I was thinking they should just carry a bottle of Blair's After Death Sauce with them.

                                                                                                    1. re: sumdumgoy

                                                                                                      And turn the chef's entire career into an irrelevant nothing.

                                                                                                2. The fish pakoras at Tangerine Hakka in Markham/Whitby. God I love those things.

                                                                                                  Does anyone know a good place for Thai/Lao beef and eggplant spicy salad? (I don't like the ground beef version at Angkor.) I can really handle chiles, and that dish kicked my butt in Thailand...in the most delicious way possible.

                                                                                                  6 Replies
                                                                                                  1. re: capiscum

                                                                                                    I am also interested in finding a Lao or Thai restaurant in the GTA that will make a green papaya salad with a veritable pile of minced Thai bird chiles or other super hot, fresh chiles. I had one in Laos that was made for a local man who liked it very spicy. He let me sample his and I was in heaven. I haven't seen anything like it since. I had other papaya salads in Laos, but I could never seem to communicate that I wanted them super hot. Once, in a Vientiane market, I picked up seven or eight chiles to demonstrate how spicy I wanted it. It was definitely spicy, but the girl that made the salad went really heavy on the padek (fermented fish sauce) which threw off the balance of hot, sour, spicy, salty and sweet. It also made me a bit sick (not sure if it was the padek or the fact that she tossed the salad with her bare hands ... yikes!).

                                                                                                    1. re: 1sweetpea

                                                                                                      1sweetpea... if you find one, I'd be interested too. But honestly, I don't think you'll find many people here who can handle that kind of heat (the hottest foods I've ever eaten were in Laos but they were not just ring-of-fire hot, they were really tasty too).

                                                                                                      And besides, more than 90% of Thai food in GTA is so westernized that it doesn't taste at all like real Thai food. I always cringe when someone wants to take me to their "favourite Thai joint".

                                                                                                      1. re: Wandering Foodie

                                                                                                        I know exactly what you mean, Wandering Foodie. My SO and I avoid Thai restaurants for the most part. We seek out any and all other types of Asian cuisine, but Thai has been such a dismal failure that we've basically given up on it in this part of the world. My attempts at finding Lao cuisine have turned up virtually nothing. Even Cambodian food is pretty much nonexistent.

                                                                                                        I live in Windsor right now and there are a half dozen restaurants here that serve "Thai" food but a few also Vietnamese, Chinese and Sushi. This I don't get at all. The Jack of all trades, master of none idea is a poor one, IMO. The few restaurants that claim to be truly Thai are using ketchup in the Pad Thai, serving gloopy sauces and curries with the "protein of your choice", and all for fairly high prices. When I've asked for dishes to be spicy, a dollop of chile sauce (perhaps Sambal Oelek) is added to the standard recipe. It's never the right type of heat. I wind up with sauces that always taste the same: oily, gloopy, vinegary from the chile sauce and spicy-salty. I don't know why none of these places will use fresh chiles. Only one Windsor restaurant provides condiments similar to what you'd find in a Thai restaurant serving Pad Thai (sugar, dried chile flakes or powder, pickled chiles, fish sauce, soy or Maggi sauce, salt and pepper).

                                                                                                        I only spent a couple of days in Thailand, before moving on to Laos, Cambodia and Vietnam, but my few tastes of Thai food in Thailand gave me a sense of what spicy means to Thai heat seekers. A simple tom yum soup is served with a bowl of rice, which is necessary to temper the spiciness and tang of the soup. Curries made my insides burn a bit. But, it was those papaya salads, particularly in Laos, that lit me on fire in a good way. I should just make one at home, but I'm loathe to do all that work knowing that my SO won't partake in this incendiary salad. Sadly, he wasn't a big fan of green papaya or the several hundred thousand Scoville units that shared a plate with the papaya.

                                                                                                        1. re: 1sweetpea

                                                                                                          Those salads are not too difficult to make. I don't use papaya however I use the rock hard green mangoes for cold spicy salads.

                                                                                                          1. re: szw

                                                                                                            I also have not been able to find Thai in TO that doesn't totally suck. That is, until I went to Sukhothai the other night for the first time. I had the kao soi and it was excellent. They offer a "thai spicy" version which is made spicy by ground thai chilis, not sambal. My wife had a bite from the small amount I brought home and she had to run for some water. It was perfect for me, but my wife thought it was blow-your-head-off hot. And she likes spicy.

                                                                                                            I'm still wondering what to do with the dried bhut jolokias I brought in Montreal last month :-)

                                                                                                      2. re: 1sweetpea

                                                                                                        Not sure if Khmer Thai (cambodian/thai) might work for you but they do have a green papaya salad on their menu that they make which you can request super hot, they use fresh chilies in everything and some of the dishes I've had there were extremely spicy.

                                                                                                    2. The octopus/calamari salad at Bymark is quite good if you like bold, intense, and burn-your-nostrils-hot flavors.

                                                                                                      66 Wellington St. W, Toronto, ON M5K 1J3, CA

                                                                                                      1. I find the SriLankan food at Babu on Sheppard near McCowan rd. can reach shockingly hot dimensions, if you ask for it extra-spicy. I, too have tried all the usual suspects and generally am not impressed. Typically lots of heat comes at the expense of flavour, and vice-versa.
                                                                                                        Babu can impress with searing heat, plus great flavour.

                                                                                                        1. This thread is coming along really nicely!

                                                                                                          I love the Duff's armageddon wings, but I too can finish the plate without experiencing too much pain. I haven't found anything as spicy, but Khao San Road (downtown, Adelaide St.) comes fairly close -- you need to order extra thai spicy and the food will also be very flavourful. Finally, I really enjoy the homemade hot sauce (made by Grace) at Starfish, goes really well with oysters and frites. The heat will build nicely.

                                                                                                          1. Try the hottest roti at Ghandi ,,,,,,,,,,,, It made me sick for a week and I can handle extremelly hot food