Bangkok Spoon Deluxe

The "Deluxe" in Bangkok Spoon Deluxe is borrowed, not invented. It belongs to the Deluxe Restaurant, a remembered room on King Street West that this Thai kitchen took over and never renamed away from. Owner Neil Teeradech Pramauntanyatath kept the old Dundas landmark in the sign and built a Thai dining identity inside it, so the name carries two things at once: a downtown address people already knew, and the cooking that now fills it. For a diner, the history is the easy part of the decision. The more useful question is what to order, and the menu has spent years widening the answer.

The order most tables build around is Bangkok Pad Thai, a rice-noodle plate of chicken and shrimp with egg, bean sprouts, tofu, peanuts, lime, and a house Pad Thai sauce, finished in a thin egg-sheet wrap. From there the kitchen runs its own variations on the same idea. The Pad Thai Burger, a dine-in-only chef special, layers chicken, shrimp, egg, tofu, onion, bean sprouts, and peanut inside a crispy egg-roll shell. The noodle lanes keep branching: Pad Si-Ew in soy with Chinese broccoli, Crazy Drunken Noodle in a chili-basil sauce, and a Thai Street Coconut Noodle Soup that stacks Tom Yum paste, coconut milk, shrimp, calamari, scallop, and crispy wonton into something closer to a full meal than a starter. Appetizers and salads set the table around them — Shrimp Spring Rolls wrapped with taro, mushrooms, and glass noodles, and a Green Mango Salad sharpened with mint, peanuts, and red onion. The curries run from Green Curry Chicken to a tamarind-rich Massaman Lamb, and Volcano Seafood brings tiger shrimp, calamari, and scallops to a sizzling plate.