Pamika

Pamika has offered its refined version of Thai dining since 2012, guided by the personal cooking history of chef Pamika Sukla. After a decade on Sherbrooke, the move to Saint-Laurent marked a shift in scale rather than spirit: the menu still draws from the dishes she grew up with, shaped by time spent in Isan and Bangkok.

The cooking leans regional—khao soi from the north, seafood-driven curries from the south, papaya salads and stir-fries rooted in everyday Thai kitchens—served in formats meant for sharing. A dedicated Chef’s Table pushes deeper, offering a tasting menu that foregrounds lesser-known preparations and seasonal ingredients. Cocktails fold Thai aromatics into classic structures, while the wine list keeps things flexible, from familiar bottles to more exploratory picks.