Wang Lang has joined the vibrant Thai culinary scene in Toronto, offering traditional favourites with a selection of contemporary creations that are not easily found elsewhere in the city. 

The captivating artwork near the entrance not only portrays the palace in Ayutthaya, but also symbolizes the name Wang Lang, a historic residential area associated with the royal family.

Their restaurant design incorporates Chinese elements with the use of vintage chairs, colourful floor tiles and hexagon-patterned bamboo.

Bathed in a beaming red hue, the gentle diffusion of soft, warm lighting throughout the interior further highlights a nostalgic ambiance.

Distinguished by Chef Num-Oy's meticulous preparation, the teams wants diners to indulge in their creative dishes that capture the taste of Ayutthaya, Thailand.

Wang Lang's drink menu features a series of Thai-inspired cocktails named after the main ingredients used, with an emphasis on Thai herbs.

Ma Prao ($19) is a refreshing drink to start your meal with. It's made with Thai tea-infused rum, coconut rum, coconut cream and pineapple juice. 

Crowned with foamy egg white and a dash of angostura bitter, Som Jeed ($18) is a fusion of bourbon, calamansi juice and syrup, introducing a fruity twist on the timeless Whiskey Sour.

The flaming Ho Ra Pa ($20) is a moderately robust Thai-style Mojito. It comes with muddled fresh Thai basil, brown sugar and lime, with a fizzy kick from Cachaca rum and club soda.

If you're in the mood for an old-fashioned cocktail, go for their Bai Toey ($20). Infused with pandan, the whiskey base is delicately sweetened by pandan syrup and enhanced with angostura bitter. This glass has a strong sip followed by a subtle Pandan aftertaste.

From the food menu you can also find shareable plates, including vegan options.

Draped in coconut batter, Kluay Tod ($10) is a sweet banana fritter that blurs the line between dessert and snack.

Yum Ta Krai ($15), a spicy lemongrass salad that conveys an explosion of flavours and textures, thanks to the flavourful minced pork and shrimp with a delightful crunch of peanut and cashew.

A must-try for salmon lovers is their Yum Salmon ($17). Fresh salmon sashimi piles on a bed of zesty dressings made with lemon, lime, chili and fish sauce, keeping this appetizing salad a well-balanced combination of heat, acidity, and silkiness.

Koong Pear ($14), deep-fried baby shrimp with crusty shells, recalls the familiar taste of shrimp crackers that are seamlessly paired with a side of sweet vinegar sauce.

Savour the delectable fried frog legs Kob Prik Gluer ($14) with a chicken-like texture, generously coated in a rich garlicky sauce blended with chili pepper and onion.

Blanketed with a spicy Thai barbeque sauce, these thinly sliced grilled pork jowls Kor Moo Yang ($14) are accentuated by the enticing aroma of the fatty portions.

Hor Mok Yang ($14) blends together the salmon with curry and coconut milk, all encased in banana leaves with the additional smokiness from the post-steam grilling. I'd recommend dipping it in the chili fish sauce for an extra burst of umami and tanginess.

A milder choice is their Moo Hor Cha Plu ($14), where the perfectly seasoned minced pork is wrapped in betel leaves and grilled to achieve a nice crispiness on the outer layer.

Another unique small plate on the menu, Kai Krok ($10) features tiny grilled quail eggs resting above the crisp shredded cabbage with a savoury drizzle of soy sauce.

Their signature entrée, Tiew Ruer Wagyu ($29) is a sumptuous Thai boat noodle soup. Zabuton wagyu slices and potato noodles elegantly immersed in a deep-flavoured beef blood broth using Chef Oy's family recipe, all finished with aromatic fried garlic and preserved radish.

Soob Hang Wua ($23) emerges as a mellow and hearty oxtail soup that combines the succulent, collagen-rich meat, simmered gently with potatoes, tomatoes and onion. 

This medium-spiced Gaeng Kua Hoi ($19) tantalizes your taste buds with rich and creamy yellow curry, complemented by the meaty clams and fragrant notes of betel and acacia leaves.

Round off your visit with Kanom Krok ($12), also known as coconut rice pancakes. These lovely bite size delights are pillowy in slightly toasted shells, sprinkled with sweet and savoury toppings like green onion, corn and taro.

Kanom Krok Khao Neow Ma Muang ($14) brings an innovative crossover of two iconic Thai desserts. These fragile pieces are layered with warm sticky rice, juicy mango and a splash of coconut cream, and seriously, I can polish off the entire plate in no time.

Wang Lang is located at 669 King St W.