Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(}function setPanelState(o){dom.root.classList[o?"add":"remove"](,dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

Monte Wan’s Nana, for the most part, doesn’t dilute traditional flavours for a Canadian audience

Danielle Matar/The Globe and Mail

2 out of 4 stars

785 Queen Street West, Toronto, Ontario
Appetizers, $6 to $12; mains $15 to $16.
Fancy cocktails and Chang beer. Have the Chang beer.
Queen West trying to look like a Bangkok street stall, and sort of succeeding. Friendly service, communal seating (on plastic stools), and regrettably, an all ’80s soundtrack.
Tom yum soup, papaya salad, moo ping grilled pork, king oyster mushroom salad, boat noodles, yellow curry fried rice, banana roti.
Additional Info
No phone and no reservations, the sign is written in Thai only, so watch for the sandwich board.

I ate three of the best meals of my life during a stopover in Bangkok last fall – the first of them a fiery street stall lunch of fried pork on rice with green papaya salad, the second an egg and seafood epiphany prepared with little more than a wok and a bucket of blazing charcoal, and the third a ridiculously exquisite procession of little dishes at a fancy hotel restaurant called Nahm, which is in some quarters considered the finest Thai kitchen on earth.

When time's compressed you find the stomach space: over four days I tried a good 60 or 70 different foods and dishes. But I never did find a bowl of tom yum soup quite as good as the one I had right here in Toronto the other week at Nana, a new and, by city standards, radically transgressive little restaurant on Queen Street West.

Nana is the work of Monte Wan, an IT pro and "passionate cook" who also owns Khao San Road on Adelaide Street West. Its legions of fans notwithstanding, Khao San Road is to my mind a typical Toronto Thai joint, its menu safe and predictable, its flavours diluted to Canadian tastes. With Nana, Mr. Wan, who also acts as the restaurant's executive chef, has pledged to serve the sort of food that Thais might eat.

Story continues below advertisement

"I want to try and challenge Toronto," he told Post City Magazines when the place opened a few months ago. So sure, you can get pad Thai and spring rolls on the restaurant's short, street food-oriented menu (they're good, but nothing special; that's the nature of pad Thai and spring rolls), but there's also excellent boat noodle soup that's rich with star anise and cinnamon, tender braised beef shank and the unmistakable taste that only comes from adding a ladleful of beef blood.

That tom yum soup returns to its roots here, quite literally, with knuckle-sized hunks of ginger-like galangal in the broth, as well as mortar and pestle-pounded lemongrass stalks and an armada of lime leaves – all of that and a slick of evaporated milk that's supercharged with bird's eye chilies. That soup smells and tastes like a greenhouse in the tropics. And the balance is stunning: it's lush and seductive, but tuned with sweet-acid tension from lime and tomatoes, dark, savoury depth from shrimp paste and incendiary chili lift.

The spicing at Nana is nonnegotiable. (Though you can always add more; Mr. Wan sets out plastic condiment caddies filled with varied chili preparations. I'd love to see him add fish sauce and sugar to those caddies as well.) Nana's cooking comes Thai spicy, which is to say that many of the dishes aren't all that hot, and a few of them will flush your tablemates' faces from mid-winter pasty to bird's eye chili red, all in the time it takes to chew and swallow a forkful of food.

The kitchen's central Thailand-style green papaya salad is every bit as good as that tom yum, and roughly five times hotter. Green papaya salad fails or succeeds on just three criteria: shopping, judgment and courage. The shopping delivers not merely the green papaya but also dried shrimp, roasted peanuts, cherry tomatoes, tamarind, lime, garlic, fish sauce, palm sugar, long beans and chilies – all of them easily found around the city. The judgment pulls those flavours and textures – none of them meek, exactly – into ideal balance.

The last bit, the courage to use at least a baseline minimum of fish sauce and chilies and to go light on the palm sugar, usually disappears outside Thailand. Not at Nana. Here, the green papaya salad delivers a capsaicin-derived endorphine high along with its spectacular balance and flavour. "They don't mess around," a friend of mine said, smiling casually through stinging lips.

There is plenty to appeal to less daring palates: sticky-sweet grilled pork skewers; a wondrously fragrant fried rice dish that's stained deep yellow from turmeric and topped with toasted coconut; a good pork and vegetable stir-fry called mi ga ti; crackly-crusted dessert roti that come stuffed with bananas or Ovaltine and drizzled with sweetened condensed milk. As much as Mr. Wan pledged to challenge Torontonians with his new restaurant's cooking, he's also got a room to fill.

Somewhere between the searing hot and the numbly comforting, there are delicious oddities, and these are also worth your time. I liked what the menu calls the "king oyster mushroom laab," a salad of chopped, grilled, meaty-tasting mushrooms tossed with toasted rice, shallots, lime, mint and coriander.

Story continues below advertisement

The spareribs one night recently, braised in coconut milk and sharpened with tamarind and lime leaf, were terrific. The kitchen's even made room for the sort of junk food culture that North Americans might not immediately expect of Thailand, with Nana's pad mama, a wok-fried riff on the instant, Mama-brand noodles that are ubiquitous in the country's convenience stores. They aren't bad, to be honest, especially goosed as they are here with tufts of Chinese broccoli, smoky onion and bits of grilled, garden-variety hot dog, which are carefully sliced at their ends so they open up like banana blossoms.

It's easy to freight a promising new city Thai spot with outsized expectations, as if a single place can meet years of pent-up demand for uncompromising Thai food – and represent all of Thailand's regions and culinary traditions too.

Nana's menu is short and limited, its approach and atmosphere are distinctly casual – for seating, Mr. Wan has outfitted the space with the cheap plastic stools that you see around street food stalls in Thailand – and its elbows-out flavours can't possibly appeal to everyone.

But Nana is a start: a delicious and at times exhilarating start with some genuinely killer dishes. I'll accept that, and happily, for now.

Our ratings

No stars: Not recommended.

Story continues below advertisement

* Good, but won't blow a lot of people's minds.

** Very good, with some standout qualities.

*** Excellent, well above average with few caveats, if any.

**** Extraordinary, memorable, original with near-perfect execution.

Follow related topics

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed.

Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies