TÓA 66 introduces a new tasting menu, one that builds on everything the restaurant quietly stands for seasonality, memory, and a deep-rooted respect for Thai vegetarian cuisine. Located in Churchgate and Co-founded by Ishaa Jogani Shah and Deval Shah, TÓA 66 has always focused on doing fewer things, but doing them with care. This new menu is a reflection of that ongoing process of listening, adjusting, and learning from every service. It brings in new ingredients, sharper flavours, and deeper stories, while staying true to the heart of what the restaurant set out to do from the beginning.
Every dish is personal. Every element has been tested, adjusted, and chosen for a reason. Working closely with Thai chefs Kanchit and Natanong Vongvichai, the menu feels sharper and more rooted, but just as intimate.
It begins with Kway Tiew Pak Mo, delicate, handmade rice noodle sheets filled with crunchy water chestnuts, served in a warm soy-based broth. A gentle, comforting opener, it introduces the meal with softness and depth. Next comes Krathong Thong crisp golden pastry cups filled with sweet mango purée and seasonal vegetables. Bright, crunchy, and carefully balanced, it’s a dish that celebrates contrast. The third course, Popiya Khi Mao, is a nod to Thailand’s “drunken noodles.” Stir-fried vegetables are wrapped in rice paper and finished with green peppercorns and fresh basil, creating heat and texture in every bite. Then comes a course meant to refresh. Watermelon Larb acts as a palate cleanser, pairing juicy watermelon with toasted sticky rice, kaffir lime, and shallots. It’s light and lifted, a pause before the menu deepens.
At the heart of the menu is Northern Khao Soi. Not the coconut-rich Burmese version many might expect, but Bangkok’s spicier, more savoury take is a result of the culinary overlap between Northern Thailand and Burma. The broth is rich with roasted spices, umami, and dried chilli. Served with either soft rice noodles it’s warming, bold, and layered a course that lingers. The savoury courses end with Khao Niao Mamuang. The mango, flown in from Bangkok, is served just as it should be perfectly ripe, alongside sticky rice and coconut cream. Familiar, unfussy, and deeply satisfying. Dessert closes on a surprise. Thai Canelle is a soft steamed cake made with coffee and dates, topped with salted toffee, roasted Thai cashews, and a scoop of apricot sorbet. Warm, nostalgic, and cleanly finished.
The Zero-Proof Cocktail Menu has evolved in parallel. Built entirely by the TÓA 66 team, the drinks mirror the ethos of the food — thoughtful, ingredient-first, and rooted in Thai flavours. Bad Thai takes inspiration from Pad Thai with vanilla-spiced house “rum,” clarified coconut ice cream, and a hit of lime. Butterfly Pea Tea with Rosemary and Lavender offers floral brightness, while Krabi Toddy brings together cold brew, coconut milk, and toasted coconut for something both grounding and indulgent. Every drink is designed to work with the food, not distract from it.
As always, TÓA 66 remains a reservation-only experience with limited seatings. The restaurant invites guests to slow down, listen to the food, and discover a version of Thai dining that is entirely vegetarian, deeply personal, and quietly transformative.
“Kin dī xyū̀dī” – eat well, live well.
Where : Tóa 66, Rehmat Manzil, Gr. Flr, Unit 17, 75, Veer Nariman Road, Churchgate, Mumbai 400020
For Reservations : +91 99208 20800, [email protected]
Date & Time : open from Tuesday to Sunday (Closed on Mondays):
Dinner: 7:00 – 9:00 PM and 9:30 – 11:00 PM (Tuesday – Sunday)
Sunday Lunch :12:30 pm
Average Cost for Two: 7,000/- ++
For more information follow @toa66.mumbai
