Linda Modern Thai

The shops At Don Mills

Show Number

Add to Favourites

Hours of Operation

Monday
11:00am - 10:00pm (Regular Hours)

Tuesday
11:00am - 10:00pm (Regular Hours)

Wednesday
11:00am - 10:00pm (Regular Hours)

Thursday
11:00am - 10:00pm (Regular Hours)

Friday
11:00am - 11:00pm (Regular Hours)

Saturday
11:30am - 11:00pm (Regular Hours)

Sunday
12:00pm - 10:00pm (Regular Hours)

Inspired Thai at the Shops at Don Mills


Come and try one of the best Thai restaurants in Toronto, featuring signature items such as Mieng Kum, Lobster Bisque, Beef Panang and Duck in Red Curry Sauce. Our menu combines classical Thai flavours, homemade curries and sauces, with modern techniques that showcase Thai cuisine beyond the requisite curries and stir-fries. Book your reservation today.

Type:
Restaurant
Features:
Bring your Own Wine, Corporate, Family Dining, Fine Dining, Free Parking, Girls Night Out, Gluten Free, Guy's Night out, Open on Monday, Open on Sunday, Patio, Private Dining/Functions, Take Out, TTC
City:
Toronto
Neighborhood:
North York
Major Intersection:
Don Mills Rd./Lawrence Ave.E.
Website:
http://www.lindarestaurant.com/index.html
Payment:
Visa, MC, AMEX, Debit, Cash
Atmosphere:
Modern
Attire:
Smart Casual

Hours of Operation

Monday
11:00am - 10:00pm (Regular Hours)

Tuesday
11:00am - 10:00pm (Regular Hours)

Wednesday
11:00am - 10:00pm (Regular Hours)

Thursday
11:00am - 10:00pm (Regular Hours)

Friday
11:00am - 11:00pm (Regular Hours)

Saturday
11:30am - 11:00pm (Regular Hours)

Sunday
12:00pm - 10:00pm (Regular Hours)

Reviews

How we create new dishes: Hainanese Chicken RiceEach month before the virtual ink even dries on this newsletter, we start working on the following month's feature menu. Coming up with new dishes requires a lot of work and at Linda Modern Thai, it's definitely a team effort. So I wanted to use this month's newsletter to share with you how it all happens. Brainstorming - We start by having my parents, Chef Li, Sous Chef Lee, and myself brainstorm on what possible dishes we may want to do. Sometimes the inspiration comes from traditional dishes we love (such as this month's Hainanese Chicken Rice), from what's fresh and seasonal (last month's Phuket Curry Lobster Noodles), from what we've had at other restaurants (the simply grilled razor clams from St John, London still serves as inspiration to this day), from trends in Toronto (we saw other restaurants start serving whole fried fish, so we created our Red Snapper in Rustic Chili Sauce), from experiments in the kitchen (this month's Sweet and Sour Coconut Seafood Stir-fry was Chef Li's creation), as well as requests from our customers and staff (last month's Curry Fish Head). We then whittle down this list based on what we think guests will be interested in, what works with the rest of our menu, what we can consistently source for the whole month, and what we can produce at a high-level of quality from our kitchen. We try to settle on at least one seafood dish, one meat dish, and one more adventurous or uber-traditional dish. Recipe Development - This is what takes most of the month, with each of us contributing different skills. Chef Li and Sous Chef Lee will take the ideas we come up with and start trying to reproduce it in the restaurant. They may test different cooking techniques, different prep techniques, and different recipes. For the "Singha Fish & Chips" we shared with you last month, we tested about 5 different batter recipes - varying from traditional batter with butter, without butter, with shortening, with Steam Whistle, and with Singha - before settling on a recipe. My parents and myself will start looking for suppliers for our ingredients. Quite often a dish falls through just because we can't get the sourcing to work. We've been holding back on the Hainanese Chicken Rice until we could source a great chicken (which we are now getting from Guenther at Select Fine Foods). And for the razor clams I mentioned above, we spent over a month looking for suppliers but had to eventually give up since no supplier could produce good quality razor clams consistently. Testing - Once a recipe is near final, we then share it with our staff and select guests to get their feedback. My mom's role is key here: she has the golden tongue that can find the missing ingredient to complete the dish. But we also make sure our dishes passes muster with our Thai staff ("Will the Thai people like this dish?"), with our Canadian staff ("Will Westernise palates like this?"), and ourselves ("Do we like it?"). Sometimes there is a compromise as there are dishes that suit one clientele and not another, but what we never compromise on is "Do we like it?". Yes, we love all our dishes. Other times a dish may come very close to being perfect but isn't quite there. This tends to bug Chef Li and I quite a bit and we'll keep working at the dish it until we figure it out. The addition of mustard to the cold rolls was the result of such thinking, and last month's Pork Jowl with Lettuce leaves was completely changed around at the last minute (and that is why we weren't able to photograph it professionally). Plating - And finally we come to plating the dishes. This is usually left to Chef Li and myself : I'll come up with the design, source the dishware, and test the plating; while Chef Li adds the techniques require to pull it off. The most challenging part of this is the dishware itself as commercial grade dishes are very costly and not quite affordable for us to change on a regular basis. So it's always a challenge to figure out what we can do with the plates we have, and what we must buy. And that is how we come up with our new dishes at Linda Modern Thai!
- Alan Liu, General Manager Linda Modern Thai, Source: Linda Modern Thai Website

Staff Profile