Larb Muang Brings Authentic Northern Thai Flavours to Toronto

While Toronto offers various Thai regional styles—including Isaan fare at Somtum Jin Da, southern flavours at Koh Lipe Thai Kitchen, and central Thai canal-style dishes at 555 Boat noodles—restaurateur Patrick Suksaen sought to introduce the city to Northern Thai cuisine through the opening of Larb Muang.

According to blogTO, the restaurant's menu is crafted by Chef Porpy and guided by the authenticity of Porpy's mother, Mae Meo. To ensure regional accuracy, Mae Meo hand-selects key ingredients, including traditional pastes, spices, and herbs, directly from Thailand. One such specialty is Puu Ong, a black freshwater crab tomalley from Southeast Asia served with warm sticky rice.

Chef Porpy's menu features regional staples such as Nam Ngiew, Khao Soi, Tum Ba O, Tum Ba Noon, Hor Nung Gai, and Name Prik Num. For those seeking more familiar options, the restaurant also serves marinated shrimp, crab, and salmon with an in-house seafood sauce.

The dining experience is complemented by a themed cocktail list, which includes the Phu-Pina (coconut and white rum with turmeric syrup, pineapple, passion fruit, and coconut milk), the Northern Sour (spice-infused whiskey with coconut and turmeric syrups), and the Wieng Pink (gin with rose and pineberry syrups).

Located at 45 Baldwin St., Larb Muang is currently celebrating its first anniversary in business.