A bold new presence arrives in Little Italy, Naari Thai BBQ introduces a modern, fire-driven approach to Thai cuisine, shaped by Southern influences and a broader cross-cultural perspective. Backed by Kyma Hospitality Group, the restaurant reflects a growing footprint in Toronto’s dining scene, supported by a team with experience spanning Thailand, Dubai, and Canada.
Leading the kitchen is Chef Nagu Kandan, whose culinary philosophy is rooted in lived experience — an intuitive understanding of how ingredients transform through heat, balance, and time. His menu emphasizes clarity and depth, layering aromatics like lemongrass, makrut lime, chilli, and coconut to create dishes that feel both vibrant and precise.
The experience begins with small, flavourful starters and herb-forward seafood before moving into shareable plates, from pandan-wrapped proteins to crispy fried chicken. Live fire and wok cooking anchor the menu, with highlights including grilled meats, stir-fried greens, and richly composed curries. Familiar staples like khao soi and pad Thai round out the offering, delivering comfort with a refined, contemporary edge.
