Imm Thai Kitchen, We Cookin'

651 College St, Toronto, ON M6G 1B7

$25 - 35, (416) 532-6888

Overall Rating: 7/10

Authenticity: 8/10

Service: 5/10

Value: 4/10

Bonus: Pad Thai 10/10

Far West down College Street, there lies a Thai restaurant far removed from all the glamour and fame that perhaps Koh Lipe or Pai experiences on a daily basis. With the neighborhood dramatically relaxed and reduced foot traffic, few customers make a visit to Imm Thai Kitchen on the weekends, but this is exactly the issue. While patrons are busy lining up at Koh Lipe for your average middle-of-the-road Pad Thai, they could be walking in peace down West of College Street and eventually enjoy what is surprisingly an authentic Pad Thai. Feeling adventurous and ready for a walk in the winter winds of Toronto, that’s exactly what my friend Peter and I did.

Photo: Hector Vasquez

As you walk into Imm Thai Kitchen, you see an elegant, yet modern design, as the waitress welcomes you to sit at the many empty tables of your choice. Being the hungry souls that we were, we immediately sat down and proceeded to order with no hesitation. Though the menu was relatively mid-sized, it had all your traditional Thai fare and fixings, from your typical papaya salad to mango sticky rice. One menu item that caught our eye was the “Thai Fresh Rolls,” which to be honest, sounded like a copycat version of the Vietnamese Spring Rolls, or “Chả giò.” As is necessary at any Thai restaurant, we ordered the original Pad Thai and also decided to try the Pad Gra Pow (Holy Basil Stir Fry) with brown rice—in the name of health. Finally, we concluded our five minutes of menu contemplation by ordering the Mango Sticky Rice.

As my stomach was rumbling and my heart racing—I hadn’t eaten breakfast that day—the waitress appeared with the Thai Fresh Rolls on our table. Filled to the brim with mango, red pepper, beets, and lettuce, all wrapped in sticky rice paper, the dish was ultimately underwhelming. None of the vegetables had any pickling or seasoning, and the accompanying dipping sauce was overly sweet. The sauce tasted like a sugary malt, perhaps mixed with spices and fish sauce. Though it was an attempt at innovating something new or perhaps a synthesis of two dishes from Southeast Asia, it was merely a tasteless mango salad wrapped up in rice paper. In many ways, the rice paper would have been better off served on its own.

Photo: Evan Chan

With such a disappointing start, my hopes weren’t completely destroyed, however. The Pad Thai and Pad Gra Pow made their royal entrance, appearing side-by-side on our small table. The Pad Thai came uniquely covered with a thin egg omelette, while the Pad Gra Pow looked like every other Pad Gra Pow. That is, a heaping serving of basil stir fry and rice, served with the crown jewel—an egg that is literally fried and immersed in oil during the cooking process.

As I used my fork and spoon to prepare a bite of my Pad Thai—making sure to incorporate the peanuts and omelette in the bite—my demeanor changed. I could sense and smell the “Wok Hay” or “breath of the wok,” while the fragrance of the tamarind sauce and peanuts shone. As I took my first bite, I started thinking about Koh Lipe and Pai. I asked myself, “Why are all those people lining up for Pai and Koh Lipe, when you could get a better Pad Thai here?” The noodles were perfectly coated with the sauce, while the soft egg paired perfectly with the al dente noodles. The large heaping of peanuts and generous serving of shrimp provided textural contrast that was perhaps better described as “a party in my mouth.” The chilis complemented the dish, making the Pad Thai as it should be—sweet, salty, and spicy.

Photo: Evan Chan

The Pad Gra Pow was not a letdown either, but it wasn’t mind-blowing. Pai still reigns supreme when it comes to the battle of the Pad Gra Pow. The stir-fried minced chicken, onions, and peppers were well-coated in a hoisin-oyster sauce duo and well-spiced by the red chilis. However, this was not authentically Pad Gra Pow. By default, the dish should be filled with basil and emit an aroma that draws you to this meaty platter. Though it wasn’t "Pad" enough, it was savory, with the sauce covering each grain of rice perfectly. The onions were stir-fried enough to provide a satisfactory crunch, though not raw enough to cause your mouth to stink for a week. Perhaps the highlight of this dish was the egg. Perfectly fried to crisp edges with a molten-lava soft yolk in the middle.

Photo: Evan Chan

Then came the Mango Sticky Rice, which unfortunately, was a letdown. The mangoes, though fresh, were far too sour, lacking the sweetness and ripeness that would have made this dish a true delight. The sticky rice, which should have been rich and coconutty, felt like an afterthought—more of a filler than a standout component. And while the cashews provided a bit of crunch, they weren’t the right choice. The dish would have been better complemented by pine nuts or peanuts—ingredients that not only offer the necessary texture but also enhance the flavors in a way cashews simply couldn’t.

Photo: Evan Chan

Despite this, the meal was not a total loss. The Pad Thai was undeniably a winner—rich, fragrant, and satisfying in all the right ways. While the Pad Gra Pow wasn’t as mind-blowing as others I’ve had, it still managed to satisfy our cravings. It was clear that Imm Thai Kitchen had the potential for greatness; with a few adjustments to their offerings, they could easily stand out as a go-to spot for authentic Thai flavors in Toronto.

Ultimately, though Koh Lipe and Pai may attract crowds with their reputation, Imm Thai Kitchen, tucked away on West of College Street, offers a more intimate, flavorful experience that deserves more attention. If you're in the mood for a quiet walk in the winter winds of Toronto and a Pad Thai that’s truly worth your time, don’t let the popularity of the bigger names fool you. This humble spot has more to offer than you might expect.

~ Evan Chan