The Thai Room @ Woodbine & Danforth
Haven't seen anyone talking about this new restaurant yet -- it just opened about a month ago, I think. I've been twice so far & really liked the food -- and there's a 25% discount for eat in or takeout (or 20% for delivery) until the end of September.
I'm not saying this is in the gourmet category -- but I enjoyed the food & ambiance more than at other neighborhood thai places in the area, and the menu seemed more extensive. They have a mixture of thai & malaysian dishes. So far we've had Coconut Mango Chicken, Thai Spring Rolls, and Sauteed Spinach (with broccoli, garlic, & something else I'm forgetting).
Not been to Basil Thai Kitchen. We had lunch at the Thai Room today and I have to say, I was pleasantly surprised. Great decor and ambience was my first impression. We had the tom yum soup, chicken pad thai and a red curry. The soup was a generous portion, and was very good - nice depth of flavour. The pad thai was good. It wasn't ketchupy in colour but it was a bit on the wet side for me. The red curry was delicious. I always spoon taste the curry sauce on its own first before I put it on my rice, and I was happy it passed the test. I am excited that there is something like this in my 'hood and I am certainly going to head back to try other dishes there.
I had take-out tonight. The service was great, the food was fresh and obviously prepared with care, but overwhelmingly wimpy.
Coconut chicken soup - no cilantro or galangal or fresh chilis. Very mild.
Pad Thai - a decent rendition. Not the bright red ketchupy stuff you sometimes get.
Red curry chicken - had all sorts of vegetables in it more reminiscent of a stir fry - snow peas, sliced carrot, baby bok choy, broccoli - but they stood up well to the curry which was nice and rich but lacking heat and fish sauce.
Spicy beef salad - the beef was chewy and would have been better sliced very thin. It had a sweet sauce and not hint of cilantro, mint and chilis that you'd expect with this salad.
I didn't dislike it, it just wasn't really authentic Thai food. I think all of the spice was added with dried chili flakes. Using fresh Thai bird chilis would improve their food dramatically.
A few of you have mentioned you tried the Pad Thai and it wasn't ketchup-y and wet. Sounds promising so far but I am DYING to find an authentic version and would love it if it was in my 'hood. So far in the city the only places coming in close to producing such has been Mengrai and Thai Shan Inn. I've only had the divine Kao Soi at Sukotai.
To me a good pad thai will be flavoured from tamarind, palm sugar, (lots of stanky good unctuous) fish sauce and then some chili.