From Toronto’s most beloved duo, Chef Nuit and Jeff Regular—together with Jeff’s brother, Joel—comes an exciting new culinary adventure. While the city already adores their Thai restaurants (Michelin Recommended Kiin, Pai Northern Thai, Tha Phae Tavern, Chaiyo, and Sukothai), this time their hearts (and taste buds) are leading us to the Philippines. Inspired by Jeff and Joel’s Filipino roots and their passion for sharing its rich flavours, Makilala offers more than just a meal—it’s a warm embrace of culture, tradition, and family. Expect bold flavours, bright energy, and hospitality so genuine you’ll swear you’ve just come home.

The word Makilala means “to meet someone/something and to get to know someone/something,” that’s the spirit of openness and connection with everyone and everything. So, whether it’s familiar cuisine or something new, they invite everyone to enjoy and explore all the flavours of Filipino cuisine and culture.

When you first walk through the doors, you’re greeted by a marketplace filled with Filipino goods and art. To the right is the bar, designed to resemble a sari-sari store and named after Jeff and Joe’s parents, Nonoy and Myrna. The long dining room evokes the feel of a traditional Filipino barangay—capturing the spirit of food, family, and friends coming together.

At the far end of the room, a stage anchors the space, ready for entertainment at any moment. On the night we visited, an adorable group of children hopped onto the stage for an impromptu traditional dance, much to the crowd’s delight. As the evening continued, several enthusiastic karaoke fans grabbed the mic while the packed house cheered them on—did I mention this was a Sunday night, and the room was filled with multi-generational families?

We also spotted a private dining area, seating up to 14 people, designed for special celebrations and even Kamayan Feasts—a traditional communal dining experience where large banana leaves are spread out and topped with an abundance of savoury delights, all meant to be enjoyed by hand — yes, we’ll definitely return to try that!

If you’ve haven’t tried authentic Filipino cuisine before, you may be surprised to learn it includes Chinese, Spanish and American influences, but they’ve definitely shaped the flavours and dishes to be very much their own and proudly so! Cooking methods that are often associated with dishes from the Philippines, including adobo and sinigang, can also be found on this menu.

Chef Nuit has been learning directly from Jeff and Joel’s family for over 20 years. She has also spent time exploring regional Filipino cuisine, traditions, and local markets—immersing herself deeply in the culture. The menu at Makilala reflects that passion, featuring classic Filipino favourite recipes like Lumpia Shanghai (crispy, savoury spring-roll style appetizers made with ground pork and jicama), Pancit (stir-fried vermicelli noodles with assorted vegetables, calamansi, and your choice of pork or shrimp), and Lechon (crispy roasted pork).

We also enjoyed the crêpe-like Lumpiang Sariwa wraps (chayote, jicama, sweet potato, lettuce leaves), Palabok (noodles with smoked fish and chicharron sauce, topped with ground pork, shrimp, and smoked mackerel), as well as the Kare-Kare Oxtail—a rich peanut stew with toasted rice, bok choy, eggplant, and banana blossom.

Their Pork Belly Adobo is already a customer favourite, as is the Ginataang Hipon (shrimps in coconut milk, ginger, chillis), but I definitely need to return to try their Sinigang Baboy, a pork belly, tamarind soup made with pork bone, taro, tomato, morning glory (aka water spinach) and bilimbi (Indian taro).

Lechon is always a star when it comes to Filipino cuisine and special occasions. The suckling pig is traditionally spit-roasted whole, slowly cooked over charcoal for hours, which gives the meat its tenderness and the skin that signature golden colour and irresistible crunch.

Don’t skip the house-baked, fluffy milk bread, served with either durian butter or salted-caramel butter—it’s a treat on its own! Definitely save room for the Halo Halo dessert made with red beans, nata de coco, leche flan, milk, ube, jackfruit, macapuno.

The cocktails are just as fun as the atmosphere. Some playfully nod to childhood flavours but with a grown-up twist. The Milo-Tini, with its smooth, chocolatey-coffee notes and creamy texture, is pure nostalgia in a glass. Coconut and ube (one of my favourite flavour pairings) shine in the Buko Breeze, a fizzy, refreshing mix of white and coconut rum. For non-alcoholic options, you can’t go wrong with an Ube Slush, the Pac Man Jab (a sparkling mix of mango, pineapple, and grenadine named after professional boxer Manny Pacquiao, aka PacMan), or a tangy Calamansi Soda.

There’s a lot to explore on this menu and worthy of several visits and their warm hospitality will surely keep this place singing for years to come.

Makilala Filipino Restaurant is located at 105 Church Street, Toronto. Open everyday except Mondays.

The post Makilala Levels Up Filipino Cuisine in Toronto appeared first on Toronto Guardian.

Mango Sticky Rice | Khao Mun Mamuang

Serves 2 to 3

Ingredients:

• 2 cups Thai white glutinous rice, soaked in 4 cups room-temperature water for at least 6 hours or overnight
• 2½ cups well-shaken coconut milk, divided
• ¼ cup coconut sugar
• 2 tablespoons Thai cane sugar
• 1¼ teaspoons sea salt, divided
• 2 fresh or thawed frozen pandan leaves, lightly bruised and tied into 1 knot
• 1½ teaspoons rice flour
• 3 sweet medium-ripe mangoes, peeled and cut into bite-size pieces

Directions:

1. Make the sticky rice: Fill a steamer pot about a third of the way with water. Bring to a boil over high heat.
2. Line the steamer tier with a double layer of wet cheesecloth. Place the tier over the boiling water.
3. Drain the soaked rice and transfer to a medium bowl.
4. Once steam begins to rise through the cheesecloth, use a large spoon or ladle to sprinkle the rice evenly in a circle, keeping it about 2 inches from the edge. Use the spoon to create a small hole in the centre to allow steam to circulate.
5. Cover, reduce the heat to medium, and steam until fully cooked—25 to 30 minutes. Begin checking at 25 minutes. The rice should look almost transparent with no visible white centres and feel tender. Steam 5 more minutes if needed.
6. Transfer the cooked rice to a large cutting board. Using wet hands, roll and knead the rice about 10 times until it softens and sticks together into a ball. Transfer to a large bowl and cover with plastic wrap to prevent drying out.
7. Make the coconut mixture: In a small saucepan, combine 1½ cups coconut milk, coconut sugar, cane sugar, 1 teaspoon salt, and the pandan leaves. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves (8–10 minutes). Remove from heat and discard the pandan leaves.
8. Pour the hot coconut mixture over the warm sticky rice. Stir well, then cover and let sit for 15 minutes. Flip the rice in the bowl, cover again, and let sit for 5 more minutes.
9. Make the coconut sauce topping: In a small saucepan, mix the remaining ½ cup coconut milk with the rice flour and remaining ¼ teaspoon salt. Stir until flour dissolves. Bring to a boil over medium heat and cook for 2–3 minutes until thickened. Remove from heat and transfer to a bowl.
10. To serve: Scoop the sweet coconut rice onto 2 medium plates and gently flatten. Arrange mango pieces on top and drizzle with the coconut milk sauce to taste.

Note: Soak the Thai white glutinous rice for at least 6 hours or overnight.

***

Excerpted from Kiin by Nuit Regular. Copyright © 2020 by Nuit Regular. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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The genius behind Toronto’s beloved Thai restaurant chain, PAI, Chef Nuit’s Spring Roll recipe is an excellent choice for Songkran, as it is simple, delicious and better when enjoyed together.

Thai Spring Rolls

Ingredients:

For the filling:

● 45 g glass noodles
● 2 tablespoons minced cilantro stems
● 2 tablespoons minced garlic
● 8 medium dried shiitake mushrooms, soaked in warm water for 1 hour, squeezed dry, and thinly sliced (about 1⁄2 cup)
● 1⁄2 cup ground chicken
● 1 medium carrot, peeled, cut crosswise into 3-inch lengths and julienned (about 1 cup)
● 1 packed cup celery, finely diced
● 1 cup bean sprouts, rinsed
● 2 tablespoons Thai oyster sauce
● 1 tablespoon light soy sauce
● 1 teaspoon sugar
● 1⁄2 teaspoon ground black pepper

For the spring rolls:

● 4 tablespoons water
● 2 teaspoons tapioca starch or cornstarch
● 20 (about 8.5”-inch) spring roll wrappers, at room temperature
● 3 tbsp + 4 cups Mazola Corn Oil, divided
● Sweet Thai chili sauce, for serving

Directions:

To make the filling:

1. Soak the glass noodles in room-temperature water for 20 minutes. Drain and cut into 3-inch pieces. Place in a resealable plastic bag to keep them moist and set aside.

2. Heat a large wok or skillet over high heat for 2 minutes. Reduce the heat to medium and add 3 tablespoons of Mazola Corn Oil. When the oil is hot, add the minced garlic and minced cilantro stem and stir for 1 minute. Add in the shiitake mushrooms and stir for 1 minute. Stir in the ground chicken and sauté for another 2 minutes, breaking it apart with a spatula. Add the julienned carrot and stir for 1 minute. Add the celery and bean sprouts and continue to cook, stirring for 1 more minute.

3. Season the mixture with the oyster sauce, light soy sauce, sugar, and black pepper. Stir to combine and cook for another couple minutes.

4. Sprinkle in the glass noodles and mix to combine, cooking for 1 minute. Transfer the filling to a large bowl or plate and let cool to room temperature.

To make the binding mixture:

1. In a small saucepan, combine the water and the tapioca starch or cornstarch. Stir to remove lumps. Over medium heat, bring the mixture to a boil, stirring often, until it starts to thicken but is still runny, 20 to 30 seconds. Transfer to a small bowl and let cool. (Alternatively, you can combine the water and tapioca starch in a small, microwave-safe bowl; stir to remove the lumps. Heat the mixture for 20 seconds on HIGH. Remove from the microwave and let cool before using.)

To make the spring rolls:

1. Separate the spring roll wrappers from each other. Stack them and cover with a damp kitchen towel to prevent them from drying out.

2. Lay a spring roll wrapper on a work surface with one of the corners pointing toward you. Place 1/3 cup of the filling horizontally about 1 inch below the middle line of the wrapper, leaving a 2-inch border at each side. This ensures there will be enough of the wrapper to close the spring roll. Fold the bottom corner of the wrapper over the filling to the middle, using your other hand to hold on to the filling. Use both hands to roll the wrapper up once to the middle. Hold on to the rolled part with one hand and pull the right corner across about 1 inch toward the centre. Repeat with the left corner. Use both hands to make sure the filling is tight within the wrapper. Not being tight
enough will make it soggy. Continue rolling a tight cylinder, leaving 1⁄2 inch of the top corner. Brush the corner with a little of the binding mixture, then continue rolling to close the spring roll. Repeat until all the spring rolls are made.

3. Heat the 4 cups of Mazola Corn Oil in a large wok or medium pot over high heat. Once the oil reaches a temperature of 375°F, reduce the heat to medium. Working in batches of 6 to avoid crowding the pan, use tongs or spider strainer to place the spring rolls, one at a time, into the oil. Deep-fry until golden brown, 6 to 7 minutes, gently moving the spring rolls through the hot oil with the tongs or spider strainer. Transfer to a large plate lined with paper towel. Repeat until all the spring rolls are cooked.

4. Let the spring rolls sit for at least 2 to 3 minutes before serving. Serve with the sweet chili sauce.

The post Recipe for Thai Spring Rolls from Chef Nuit Regular appeared first on Toronto Guardian.

Located in the Entertainment District, Selva merges food, drinks and art, transporting visitors to a far, far away place. Vibrant colours excite the eye upon entry and continues to hold your gaze from floor to ceiling. It is the work by contemporary visual and mural artists by Clandestine Art (@BrunoSmoky and @ShalakAttack) that reminds us of that playful joy we’ve been missing.  Splashes of flora draws attention in the dining space. On the night we were there, large screens at the bar projected  black panthers on the prowl (not cougars) that stared right into our souls.

Chef Nuit was inspired to do something different with this new adventure. While she’s already the city’s sweetheart chef and known for her northern Thai restaurants, Selva was to bring a whole new experience to a night on the town.

It was during her Pai pop-up time at RendezviewsTO this past summer where she dreamed of creating a new experience that was filled with optimism and happiness. The same feeling she and her husband Jeff had seen repeated on faces as people began to emerge from lockdown and visiting this downtown patio. That feeling of making memories and reconnections stayed with her and as the universe aligned once again, they found equally excited visionaries at The Fifth Social Club and RendezVousTO to make the dream a reality.

The dishes here are equally as vibrant and joyful as the space. While the ingredients may be familiar to her loyal clientele, she’s brought a twist to awaken all our senses. Chef Nuit shares her stories of misty mornings back home in Thailand where she grew up surrounded by jungles and nature. While the world may seem big there are many connections that bring us closer together. The rainforests of South America and the cuisine brought her this idea of exploring the two cultures together through dishes and cooking techniques.

Chef Nuit has always sourced the most authentic ingredients for her dishes. Many of which were first imported here to Canada at her request. But it’s not just about the magrud limes, holy basil and specialty Thai rice, she also shares her true awe and wonder in local ingredients she’s fallen in love with like the cutest and most naturally colourful baby carrots and cauliflower. At our recent tasting event she laughed as she shared about when she first learned about Canada’s sweet and tender Bay scallops “they aren’t baby scallops?”. Her enthusiasm, she tells us, for these treasures are stories she loves to tell her friends and family when she’s back in Thailand.

When we explored the menu recently, it was filled with playful notes and leaned towards a healthier choices. Exciting and tasty veggie dishes, gluten-free, and Keto friendly dishes can be found here. I remembered that she was first a nurse back in her homeland before coming to Canada and became a chef. Creating dishes that can cater to more dietary needs is welcomed!

So, how would you describe the menu? First, it’s unlike any others in this city. One could see a blending of Thai cuisine with South American influences. Two ceviche dishes worth trying are the Young Coconut Ceviche and the Scallop Ceviche. Both gently kissed with Thai chili peppers and hints of flavours in the best of both worlds. Her grilled eggplant dip is something I am still craving and could eat all day…everyday.

Shishito peppers have been popular appetizer dishes in many restaurants for several years but here at Selva, Chef Nuit stuffs them with a mélange of pork and spices before grilling them to perfection. Corn fritters here are pop-in-your mouth bites of joy that can easily replace my popcorn chicken addiction.

Chef Nuit’s vegetable stew is hearty bowl of comfort food (squash, parsnip, careen, carrots, zucchini, cauliflower, green chili and miso) ideal for our upcoming winter nights. Her grilled chicken is tender moist served with a side of light tomato rice and undeniably delicious. Both dishes are hits right from the start.

There’s so much more to return to here and I’ll be escaping often with friends to this hotspot to help us forget all about the upcoming cold and snowy months.

Selva is located at 211 Richmond Street West. Reservations encouraged.

The post Escape to Selva resto & bar’s hidden oasis in Toronto appeared first on Toronto Guardian.

Pre-covid, you would easily find me happily stuffing my face at one of her restaurants. But like many of you, I’ve been doing my part to minimize potential exposure to COVID19 and limiting outings. At the same time, I’m also trying to support the great small businesses when I can.

When Chef Nuit announced she was ready to launch a pop-up menu with dishes that have been swirling in her mind, I perked up. The award-winning and much loved Toronto-based chef who’s known for her regional Thai dishes are getting ready again to blow our food-loving minds.

By Chef Nuit’s Pop Up Menu is something I’ve been looking forward to – it’s creative and exciting. And as one person summed it up perfectly, this menu is like “eating our feelings! for this moment in time.”

Chef Nuit’s pop up menu, which is currently in soft launch and full roll out in coming days, features a very playful and fun side of Chef Nuit. With a twinkle in her eye, she tells us that the items on this menu have been in the back of her mind for over two years. There wasn’t really enough time in the past to fully develop the recipes that she had envisioned until now. But with the gift of time during COVID, Chef Nuit was able to explore and make her dreams (and now ours) come true. We know Chef has a clear vision of how each dish should taste and look and time offered her that opportunity to create each recipe with love. She also pointed out that it seemed like the right time now for her kitchen to bring out some delicious happiness. “It’s comfort food for these times,” said Chef Nuit.

The menu is a play on familiar dishes and familiar ingredients you would find on Chef Nuit’s signature dishes – poutine? Get ready for a knock out Penang Curry Poutine – yes with cheese curds, too! My favourite Pad Gra Prow dish is now a burger! Whoa! Wing lovers definitely won’t want to miss her Pad Thai Wings and Laap Wings. You’ll also want to double up your order of Chef’s Nuit’s very own Pad See Ew — a comforting dish and the best I’ve tried anywhere to date.

Chef Nuit has established herself as an ambassador of Thailand, Thai culture, and Thai food with the success of her restaurants PAI Northern Thai Kitchen, Kiin, Sabai Sabai, and Sukthothai here in Toronto. As her dream of sharing Thai cuisine continues to grow, Chef Nuit is bringing her unique Thai food experiences beyond her restaurant walls. The kitchen is her culinary playground. Her creations range from her take on Thai street food to Royal Thai cuisine and all the dishes in between. Her modern interpretation is full of inspiration and leaves us wanting more.

By Chef Nuit’s Pop-Up Menu will be available beginning this week and will last for a few months. The dishes are available for take-out and delivery out of Kiin Restaurant. There is also limited patio space. Please call ahead to book with all health and safety protocols in place. Pop Up Menu will be available through Uber Eats, Ritual, Doordash, and Skip the Dishes. More details here: www.bychefnuit.com

Chef Nuit will also be publishing her highly anticipated cookbook, Kiin: Recipes and Stories from Northern Thailand, this coming October. Pre-orders are now available here.

Here’s a sneak peek at just some of her incredible dishes on the pop up menu…

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