Imm Thai Kitchen is a contemporary restaurant using traditional regional recipes straight from Thailand. 

Working from the success of her Danforth restaurant Sala Modern Thai, chef and owner Mo has opted for something a little less cozy and a little more sleek for her location in Little Italy. 

The restaurant's motif has a modern woodsy feel mixed with some traditional vibes via the Thai wood carving by the bar. 

Just like at Sala, the menu at Imm is all about signature dishes arriving in peak presentational form. You'll find many of the same refined items at both restaurants, with a few additions to Imm that you'd be remiss not to try. 

The shrimp cocktail ($11.95) is new, arriving in six pieces with a Thai-style cocktail sauce with a pleasant kick. 

The tom yum soup with shrimp ($8.95) is a super savoury dish of sour tamarind served with tomatoes, enoki mushrooms, and lots of coriander. 

Main dishes are huge here, and a must-try is the tom yum lobster pad thai ($23.95), a hearty, spicy main course served with shrimp chips from Thailand and big chunks of lobster, in-shell.

There's no ketchup or vinegar in Mo's pad thai: rice noodles get their flavour from a mix of palm and brown sugar, and of course, the key ingredients of tom yum soup, herbs and tamarind. You can also get this option with shrimp instead ($17.50). 

Pad thai wrapped in an egg crepe is an impressive feat of patience and skill. Served with chicken ($15.95) or shrimp ($17.50) inside, this mound of stir fried noodles comes packaged neatly in a fine layer of egg. 

A traditional recipe in Bangkok, this dish is especially prevalent by Khao San Road, popularized by the legendary food stall Thip Samai Pad Thai. Though Mo serves this dish at Sala, it seems she's refined her method by making the egg crepe with a netting affect this time around. 

The paneng curry with chicken ($16.50) is a phenomenal, creamy dish served with green beans, basil and coconut milk.

There's not a lot of kick to it, which is perfect for those adverse to spice, and the dish comes with a a towering, conical side dish of purple rice. 

It's not a complete Thai meal if you don't complement it with some traditional iced tea ($5.50). 

Arriving with a jar of evaporated milk on the side, you can add as much or as little of it as you want to achieve the perfect blend of black tea flavours and sweetness.

And if you don't order Mo's homemade ice cream at the end of your meal, you've done the whole thing wrong. 

Made from scratch using pure ingredients, bowls of ice cream ($7 each) are served with a variety of toppings like caramelized pumpkin on the vegan coconut or whipped cream with the one-of-a-kind thai iced tea-flavoured ice cream. 

It's some of the best ice cream I've ever had hands-down, and whether you're more a mango fan or want to try something different, any of these three flavours are worth coming to Imm Thai for.