PinToh

An Autumn special you don't say? We've got a Plum-kin Side Car - pumpkin infused Hennessy, plum brandy

NEW MENU. NEW ITEMS. REMOVED SOME. STARTING TOMORROW. SEE YOU 🫵🏾 SOON.

Enoki mushrooms with a tamarind sauce & crushed peanuts. Get a spoon, throw it on, eat it like a chip and dip. Made vegan.

Laab Hed - mushroom laab with toasted rice powder, soy sauce, chili and lime, made vegan.

Curry Puffs - like a samosa, like our matabak but not. With veggies in a simple curry seasoning. Made vegan.

Nam Moo - fried sour pork with ginger, peanuts and chili. Recommended with sticky rice.

Sees a cloud in the sky, immediately orders a Khao Soi. And 🫵🏾 you should too!

WE ARE OPEN SEPTEMBER 15. JUST THIS ONCE. BOTH PinToh by Chef Keng & eemkhao FOR aespa 에스파 REGULAR HOURS🫰🏾🫰🏾🫰🏾

However, we will also be taking a small break from September 20th - 22nd for a little sprucing up and we new baby sis at Guelph off the ground. So get your fix mmmkay. Pls don't yell at me, it's just 3 days.

👋🏾 Our dining room is closed today from 5-7 for a private party. You can still get your fix with takeout & delivery.

Have you had our Roti Curry? It's a bit of a sleeper with crispy paratha, a frizzled egg and chicken curry topped with crispy shallots. Crack the egg, dip & scoop then pair it with your favourite drink.

We love a dip moment! Fresh rolls, summer rolls, whatever you call it, we're getting double the peanut sauce here 🫰🏾

We're open regular hours today. Call ahead to place your orders to avoid disappointment! Once it gets busy, we may pause Uber to catch up.

Throwback to when I convinced Keng Zung to do an awkward family photoshoot to celebrate winning platinum with the Reader's Choice Award but then I never posted this GEM. Anyway, enjoy & have a great weekend folks :)

Tomorrow is the final pop up day so spend your holiday plans with us!

DISH SPOTLIGHT

Sai Krok Esan - fermented sour pork with peanuts, ginger and chili as tasty palate cleanser

Pork Jowl - BBQd jowl with how (a spicy, sour tamarind dip with toasted rice powder)

Ribs - tender with some give, finished on the charcoal grill with jeow

Nam Khao - fermented sour pork with crispy rice salad. Served with lettuce and herbs to make the perfect wrap and bite

Salmon D**g - lightly cured raw salmon with garlic, chili and crunchy seaweed. Served with nam jeem seafood, a spicy & sour sauce with cilantro and mint