Bangkok on a Toronto side-street.

Recipes carried from a Bangkok soi.

A soi is a Bangkok side-street — the narrow lanes where the best food isn't in a restaurant at all, but at a cart with one blazing wok and a line down the block. Bangkok Soi is our love letter to that stall.

Our curry pastes are pounded fresh in a granite mortar — galangal, lemongrass, kaffir lime, bird's-eye chilli, shrimp paste and roasted spice — never from a tub. Everything is wok-fired to order over high flame, so a plate of Pad See Ew hits your table with that smoky char Thais call wok hei.

We keep it honest and loud: bright herbs, real fish sauce, palm sugar, tamarind, and heat you can dial from gentle to properly Thai. Pull up a stool — this is street food, Toronto soi.