October 2026: What if a dinner could take you from the lush north of Thailand to its fiery northeast, tropical south and historic heartland, without ever leaving Churchgate? This is the idea behind the new seven-course tasting menu in collaboration between tóa 66, Mumbai’s Thai vegetarian tasting menu restaurant, and the Tourism Authority of Thailand …
October 2026: What if a dinner could take you from the lush north of Thailand to its fiery northeast, tropical south and historic heartland, without ever leaving Churchgate? This is the idea behind the new seven-course tasting menu in collaboration between tóa 66, Mumbai’s Thai vegetarian tasting menu restaurant, and the Tourism Authority of Thailand (TAT) for Chapter 7 this September, which brings the flavours, traditions and destinations of Thailand to the table. Designed as a culinary journey across the country, the new tasting menu explores Thailand not as a single cuisine, but as a collection of regions, traditions, landscapes and stories, brought to life through an entirely vegetarian lens.
Chapter 7 explores Thailand not as one cuisine, but as a collection of regions, traditions, landscapes and experiences. Through a seven-course vegetarian tasting menu, each course draws from a different part of the country, while the bar menu takes inspiration from Thailand’s destinations, festivals and everyday experiences.
At the heart of the kitchen are Chef Kanchit Vongvichai and Chef Natanong Vongvichai, who lead the culinary direction at tóa 66. For Chapter 7, the chefs have drawn from the distinct flavours, traditions and ingredients of Thailand’s different regions to create an entirely vegetarian tasting menu that stays rooted in the country’s culinary identity.
The collaboration with TAT brings together two ways of discovering Thailand through its food and through the places, people and experiences behind it. At tóa 66, the menu traces Thailand through its regional flavours, while the drinks journey through experiences such as night markets, island hopping, Muay Thai and Thai festivals, alongside destinations including Kanchanaburi, Koh Chang, Chiang Rai and Krabi.
“Thailand has so much more to offer than what we typically see on Thai menus, and that has always been something we wanted to explore at tóa 66. We’re incredibly excited to collaborate with Amazing Thailand and bring that sense of discovery to our guests. This collaboration gave us the opportunity to look at Thai cuisine alongside the places and experiences that shape it. We wanted every course to feel rooted in its region, while the cocktails open up another side of Thailand, its festivals, landscapes, cities and everyday culture. More than anything, we hope it leaves people curious about the Thailand that exists beyond the familiar,” says Ishaa Jogani Shah and Deval Shah, Co-founders of tóa 66.
The menu begins in Northern Thailand with Miang Kham, where chaplu leaves, toasted coconut, peanuts and house sauce come together in a traditional bite. Moo Krop travels to Central Thailand with Thai-style tofu, chilli, coriander and soya sauce, while Nam Jib Jaew with Grilled Sticky Rice & Tofu brings the smoky, tangy character of Northeastern Thailand to the table. From the East, Khao Phod Thod pairs corn and cucumber with sweet chilli sauce. The journey continues with Kaeng Kiew Waan, a green curry with bamboo shoots and coconut milk, served with salted tofu and stir-fried rice, or Kway Tiew Tom Yam Boraan, fresh rice noodles in a slow-brewed broth with tofu and seasonal vegetables. The final stretch brings Khanom Tuay, with coconut, pandan and fresh malai, before ending on a playful note with Chocolate Chilli Crisp, combining chocolate ganache, peanut butter caramel and chilli crisp.
The bar menu follows the same journey through three chapters like Experience, Celebrate and Discover. Spirit of the Vines turns wine cocktails into snapshots of Thailand, with Night Market, Island Hopping, Long-Tail Boat and Muay Thai inspired by some of the country’s most recognisable experiences. Brewed Creations celebrates Thailand’s festive spirit through beer-based cocktails such as Lantern Festival and Songkran. The zero-proof Discover collection travels further afield, with drinks named after Kanchanaburi, Koh Chang, Isaan, Ayutthaya, Khao Yai, Chiang Rai and Krabi, each capturing a different landscape, flavour or cultural identity.
“Thailand welcomes every traveller with an abundance of flavours, and being vegetarian should never be a limitation. With a wide variety of fresh, flavourful and authentic vegetarian dishes available across the country, Thailand offers an excellent culinary experience for Indian vegetarian travellers. We are delighted to collaborate with TOA 66, a Thai vegetarian restaurant, to showcase Thailand’s diverse culinary offerings and inspire more Indian travellers to discover the destination with confidence.” says Mr. Nattachit Oonsiam, Director, Tourism Authority of Thailand, Mumbai
With Chapter 7, tóa 66 and TAT invite diners to travel across Thailand one course at a time, from the flavours of the north to the boldness of the northeast, the central heartland and the eastern coast, while discovering the destinations and experiences that make Thailand what it is.
And perhaps, by the end of dinner, leave with a few new places on their Thailand itinerary.
Additional Information
What: tóa 66 X Amazing Thailand
Average Cost for Two: 8500/- ++
Date: Open from Tuesday to Sunday (Closed on Mondays):
Time: Dinner: 7:00 – 9:00 PM and 9:30 – 11:00 PM || Tuesday – Sunday
Lunch: 12.30 PM – 2.00 PM || Saturday – Sunday
Address: tóa 66, Rehmat Manzil, Gr. Flr, Unit 17, 75, Veer Nariman Road, Churchgate, Mumbai 400020
Instagram Link: https://www.instagram.com/toa66.mumbai/
Valet Available
About tóa 66
tóa 66 is India’s first Thai vegetarian tasting menu restaurant, located in the quiet bylanes of Churchgate. Co-founded by Ishaa Jogani Shah and Deval Shah, the space offers an intimate, reservation-only experience rooted in seasonality, memory and restraint. Chef Kanchit Vongvichai and Chef Natanong Vongvichai lead the kitchen at tóa 66, bringing their experience and understanding of Thai cuisine to each chapter. Together with the founders, they create a completely vegetarian interpretation of Thai food while staying true to its flavours, techniques and regional nuances.
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