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<\/p>\nWhen Toronto-born restaurants start looking west, they sometimes zero in on locations that allow them to serve more people in one spot than ever before.\u00a0<\/p>\n
On April 20, Chiang Mai, a growing Thai restaurant chain that has rapidly expanded its footprint in Toronto since opening its first location in 2018, will officially unveil its biggest location yet in Mississauga\u2019s growing City Centre neighbourhood.\u00a0<\/p>\n
Chiang Mai, which operates locations in Greektown, Etobicoke, Liberty Village, the Junction and York Mills, serves classic Thai dishes such as pineapple fried rice and pad see ew, as well as some more inventive options like Wagyu khao soi dumplings.<\/p>\n
The new Mississauga location, within walking distance of Square One, Kariya Park and the Sussex Centre, can seat over 200 guests in its atmospheric, tropical-inspired interior.\u00a0<\/p>\n
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\u201cMississauga is going to be the biggest location so far, so it\u2019s a reward for the successful growth that we\u2019re having. We want to show the vision in a bigger atmosphere,\u201d Vincent Selva, marketing director with Chiang Mai Thai Dining, tells INsauga.com.\u00a0\u00a0<\/p>\n
\u201cWe built everything from scratch, the decorations, the details. Having this large location shows what we\u2019re trying to do and how we present our approach to serving Thai food to customers.\u201d\u00a0<\/p>\n
For Selva, the brand\u2019s growth\u2013it recently opened a new location in York Mills and has plans to open another location at Yonge and Adelaide later this year\u2013comes from its dedication to fresh ingredients and top-tier customer service.\u00a0<\/p>\n
\u201cWe don\u2019t just use fresh ingredients,\u201d Selva says, adding that the food\u2013prepared by a talented team of chefs overseen by brand owner and restaurant industry veteran Sujeevan Moorthy\u2013is 50 per cent of the appeal. The other half, he says, is the attentive service that makes people feel special (and want to return).<\/p>\n
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\u201cWhoever steps foot in Chiang Mai is going to like their food. The fresh ingredients, authentic recipes, and sauces from scratch. The ingredients are local or imported from Thailand. It\u2019s authentic, modern, and made from scratch,\u201d he says.<\/p>\n
\u201cWe try to take care of the customers because we want people to come back. With service, we put people first. The presentation, the garnish, the way servers are trained. It\u2019s a 50\/50 with service and food.\u201d\u00a0<\/p>\n
Selva says that while Chiang Mai is a chain, it\u2019s not a franchise. Owned and operated by Moorthy, the operation is centralized and the standardization allows customers to experience the same food and service at all locations (although some dishes and offerings are exclusive to specific spots). He also says the structure has allowed staff to grow with the company.\u00a0<\/p>\n
He also credits the brand\u2019s growth to innovation, adding that Chiang Mai has its own app and that some locations, including the Danforth Avenue resto, boast in-house delivery drivers.<\/p>\n
When asked why the operators chose Mississauga as the first GTA location, Selva says that many of Chiang Mai\u2019s customers hail from the 905 and have been clamouring for a local hotspot for a while.\u00a0<\/p>\n
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\u201cWe\u2019ve had demand from all over Canada, including in Vancouver. We have a big community of diners from Mississauga who said we should come. When the opportunity came, we knew it was the time, and it was the choice we made.\u201d<\/p>\n
The new location, nestled between office buildings, sky-high condos and other restaurants on Enfield Place, is objectively stunning. A plant wall greets customers before they enter an expansive dining room that evokes the tropics without crossing into kitsch. The palm tree wallpaper feels earthy and elegant, rather than gimmicky or garish. The restaurant doesn\u2019t feel too stuffy for families (which is great, as it has plenty of highchairs and booster seats for the littlest diners), nor does it feel too casual for young professionals looking to grab an after-work cocktail in business casual attire.\u00a0<\/p>\n
Diners can eat curry pad Thai or khao soi solo at the half-moon-shaped bar, or settle down with friends at a large, plush booth adorned with velvety throw pillows.\u00a0<\/p>\n
For Selva and his team, being a place for everyone matters.<\/p>\n
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\u201cWhen our customers come, they bring others\u2013 they come for first dates, parties, and anniversaries. Chiang Mai is their first thought for a special occasion,\u201d he says.\u00a0<\/p>\n
To whip up more excitement, Chiang Mai has invited customers to pre-register for seatings ahead of the opening, offering registrants 25 per cent off their bill (alcoholic drinks excluded).\u00a0<\/p>\n
\u201cI\u2019m grateful for the community we have. There\u2019s been such organic hype, we\u2019re really happy with the outcome. People are genuinely excited.\u201d<\/p>\n
As for what Mississauga diners can expect, Selva says customers can enjoy the staples offered at other locations, as well as lower-priced happy hour specials and, come June, a full brunch menu. The restaurant will also open a covered, year-round patio in the coming weeks.\u00a0<\/p>\n
\u201cWe want to be one of the best dining destinations. If you want to go out for a birthday or a date or bring your parents or family somewhere, you can have good food, a good time, good drinks and good desserts,\u201d he says.<\/p>\n
All photos courtesy of Chiang Mai Thai Dining<\/p>\n