Same Same is a contemporary Thai eatery reimagining the bold and punchy flavours of Thailand. 

Here, they're serving up a White Lotus-inspired cocktail list and a food menu that puts an elevated spin on beloved classics, with dishes like massaman curry beef cheek and a loaded pad Thai that's several steps above your usual takeout.

Located in the heart of the Entertainment District, the restaurant comes from industry veteran Phanom "Patrick" Suksaen. Owner of several Toronto Thai hotspots, including Le Lert, Savor Thai, Koh Lipe, and Larb Muang, Same Same is his latest love letter to the cuisine. 

"For the concept, we wanted to make Thai food that tastes the same as it would in Thailand, but different in presentation and in the use of local ingredients," Patrick tells blogTO. "So, same, same, but different."

Joining Patrick is Chef Warakorn "Tempo" Suriyawong. The Thai native is best known for his time at Vancouver's Song (by Kin Kao), where, as executive chef, he led the team to Michelin Bib Gourmand status year after year. 

A tribute to his time on the West Coast, the buttery BC Oysters ($14) feature a tangy house-made chili jam and a sweet, spicy, sour nam jim seafood sauce, replacing the usual lemon, hot sauce, and mignonette. 

The Meiang Crab ($8) is a seasonal menu item that offers a colourful first taste of what's to come. Made with coconut cream, palm sugar, lime juice, fish sauce, chili, and garlic, this two-bite starter is vibrant and fresh, finished with Thai herbs and green mango.

Also zesty and light is the chilled Ontario Pickerel Crudo ($39). The delicate fish comes served in a flavourful dashi made from roasted Thai herbs and katsuo (bonito flakes). It's finished with fragrant basil chili oil, fresh orange slices, and pomegranate seeds.

The Citrus Salad ($24) follows suit, combining segments of seasonal citrus with toasted coconut, fried shallots, and chopped peanuts in a rhubarb and tamarind dressing. 

The popular Crispy Rice Shrimp Toast ($24) plays on the flavours of traditional Thai satay, a street food staple often accompanied by a piece of toasted bread.

Chef Tempo's take on the Thai-Cantonese mash-up layers house brioche with mildly spiced shrimp paste and puffed rice. Crunchy and comforting, it's served alongside a savoury peanut sauce and refreshing cucumber relish.

Of course, it wouldn't be a Thai restaurant without a heaping bowl of stir-fried noodles. 

The Same Same Pad Thai ($29) starts with thin, perfectly chewy noodles cooked in rendered pork fat. Then, tamarind sauce, tofu, eggs, chives, bean sprouts, and bits of crispy pork skin are tossed into the mix. It's garnished with chopped peanuts and fresh green mango, with the option to add jumbo black tiger prawns ($9).

The Charred Atlantic Octopus ($43) gets its colour from squid ink. Salty, briney, and full of umami, the octopus is meaty and tender. It sits atop an ube purée and is finished with kaffir lime leaf and calamansi. 

Sous-vide for 16 hours, the tender, fall-apart Ontario Beef Cheek ($45) served with a silky smooth massaman curry is a must-try. 

"With the curry, I'm using old-school cooking methods," explains Chef Tempo. "I use coconut milk, cook it until the oil separates, and then use that oil to fry the curry paste."

Wonderfully rich and robust, the beef melts in your mouth. It's paired with golden-brown potato pavés (just look at those layers), roasted heirloom carrots, jasmine riceberry, and fried lotus root.

For something sweet, the Pandanas Kaya Toasted Brioche ($15) features caramelized coconut toast topped with vanilla-scented pandan curd, coconut shavings, and coconut crumble. 

Beyond the food, the beverage lineup is just as creative, playful, and inviting, with names and flavours that will transport you to a certain five-star resort in Thailand - cue the White Lotus theme song. 

Citusry-sweet, the Mook ($19) is a blend of hibiscus-infused vodka, lychee and lime. It's garnished with an edible hibiscus meringue. 

The Saxon ($19) is made with whiskey, Thai tea, lemon, and calamansi. Finished with a creamy egg white foam, think of it as a whisky sour's more refined cousin.

The spicy and tropical Gaitok ($17) features coconut rum infused with turmeric, coriander, cinnamon, chili, and cumin, shaken with lime, pineapple juice, and coconut water.

The calming, monochromatic space seats up to 200 guests and includes a front patio, an airy dining room, and a coveted rooftop terrace.

Dressed in Pantone's Colour of the Year, the design feels harmonious and understated, letting the vibrancy of the food and drinks take centre stage.

Same Same is located at 303 King Street West.