The story
With over 60 years of history in northeastern Thailand, the original Somtum Jinda from Ubon Ratchathani has brought its unfiltered Isan cuisine to Toronto. The restaurant is the Canadian outpost of a Michelin Bib Gourmand-winning spot — and as the team puts it, this isn’t just inspired by the famous location, it’s the same one.
The guiding motto, listed on the about page, is direct: "Eat First, Cry Later." The food is defined by punchy, unapologetic flavours — salty, spicy, sour and savoury — that stand in deliberate contrast to the sweeter dishes more commonly associated with central Thai cuisine.
The menu runs from salads and soups to grilled items, rice and noodle dishes, and a dedicated vegan section. The namesake Som Tum is made with Pla Ra, the traditional fermented fish sauce prepared in-house by Jinda herself. Standouts include the Salt-Grilled Sea Bass served with lettuce wraps, fresh herbs and Thai seafood sauce, and the Massaman Duck Confit with coconut milk, tamarind and roasted peanuts. The Issan Style Pad Thai (here called Pad Mee Korat) leans into fermented soybean paste and chili flakes, while the TomYum Seafood Soup arrives in a hot pot with chili paste, coconut milk and a tangle of shrimp, mussels and squid.
Other dishes worth noting: Moo Pla Ra — fried pork with a funky, spicy jeaw bong sauce — and Larb Ped, a duck larb with minced meat, fried duck skin and crispy rice noodles. To finish, the homemade coconut ice cream with grilled pineapple and toasted coconut offers a cool, creamy counterpoint to the meal’s heat.
The Gerrard Street location is Somtum Jinda’s first in Canada. The space is casual — no fancy fluff — and when the weather cooperates, the back patio opens for relaxed afternoons with sticky rice and cold drinks. It’s Isan food as it’s been served for generations: direct, honest and made to make you sweat a little.
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