Thong Lor is a Thai restaurant near Church and Wellesley. Named for a neighbourhood in Bangkok's bustling Watthana District, this restaurant serves traditional Thai cuisine with a modern twist.

Though owners Tomme Ponglangka, Tony Boonyong and Wendy Boonyong are all fairly young, this is by no means their first foray into the food service industry.

The trio founded Si Lom Thai Bistro in 2017 and have been managing restaurants for even longer.

Together with head chef Toto Promparkob, the team set out to craft a menu that showcases unique Thai dished you can't get at most restaurants.Thong Lor's dining room takes inspiration from 1990s pop culture, placing a particular emphasis on film and television. Film strips, clapperboards and other pieces of movie memorabilia can be found throughout the restaurant, along with posters of famous films.

Other '90s inspired trinkets, such as cassette tapes and records, are hidden in plain sight. CDs hang from the ceiling like garlands, while vintage lottery tickets are used to decorate the tabletops.

The staff uniforms only serve to reinforce the '90s nostalgia, with baggy jeans and t-shirts that proclaim, "I'm not old, I'm retro".

Though Thong Lor's menu has some overlap with its sister restaurant, its overall vibe is very different. While Si Lom focuses mainly on fried foods and shareable cocktails, Thong Lor showcases grilled dishes above all else.Pichit Pad Thai ($22.95) isn't your typical version of this dish. Here it comes with stir fried rice noodles, eggs, bean sprouts, cilantro and chives, as well as your choice of meat. Peanuts, lime and chilis are used to give the dish a slightly stronger taste.The Thai BBQ Beef ($25.95) comes with four skewers, topped with beef, tomatoes, peppers and pineapple slices. Each skewer is marinated in a fragrant mix of spices, then grilled with lava rock briquettes, which give the dish its distinctive crispy texture.Goong Yang ($29.95) consists of three jumbo tiger shrimp along with a spring salad mix and a tangy seafood sauce.Muek Yang ($19.95) is made with grilled calamari. Like the Goong Yang, this dish comes with a side salad and a ramekin of sauce which adds some needed flavour punch.Khao Soi with Steak ($25.95) is an inventive take on the popular noodle dish. Though spaghetti is used in place of traditional egg noodles, it still pairs perfectly with the juicy steak and mildly spicy broth.

Crispy noodles are layered on top, along with pickled mustard greens and fresh limes.

Thai Panna Cotta ($9) is a light, airy dessert that takes inspiration from both Italian and Thai cuisine.

Unlike traditional panna cotta, which is typically made with gelatin and sweet cream, Thai Panna Cotta is infused with coconut milk, then flavoured with either mango, lychee or passionfruit jelly. The Thong Lor Breeze ($16.95) is a bright blue cocktail made from vodka, blue curacao and pineapple juice. Its name evokes a tropical vacation, a concept that is also reflected in its strong, fruity flavour.

By contrast, Do Not Disturb ($16.95) has a much more subdued flavour, similar to a creamy coconut milkshake. Cocoa bitters and coconut cream are the dominant flavours, with coconut water and two shots of rum bringing the whole thing together.

A toasted marshmallow rests on rim of the glass, enhancing the drink's sweet, mellow flavour.

Thong Lor is located at 555 Church Street.