Pai Uptown is the stylish second location of Pai, one of Toronto's most prominent Thai restaurants.

Located above the Rose and Crown on Yonge Street, Pai Uptown is a spacious, two storey restaurant whose decor takes inspiration from the Northern Thai town of the same name.

The first floor uses wooden furniture and metal signage, as well as paper lanterns and graffiti-style murals, to create the impression of a bustling marketplace.The second floor is modeled after a misty mountaintop, complete with hanging vines and colourful flowers.Owners Nuit and Jeff Regular have been together for more than twenty years and have been working in the restaurant business just as long.

The couple first met in Thailand, where Nuit was working as a nurse. She crossed paths with Jeff, who was backpacking through Southeast Asia, and the pair quickly hit it off.

Since opening the original Pai in 2014, the couple has spent the past ten years honing their culinary skills and curating their menu. The couple first bursted on the scene at the original (and since closed) Sukhothai location in Regent Park.

Pai Uptown offers a wide variety of Thai dishes and drinks. Some of these are also available at its sister location, while others are exclusive to the Yonge Street location.

The Summer Dog ($13) uses SKYY vodka, Peach Schnapps and fresh lime, as well as lychee juice, grenadine and butterfly pea flower tea to create a sweet, sippable cocktail with a beautiful gradient.The Thai Espresso Martini ($15) is a coffee-flavoured cocktail, made with Kahlua, Amaro Averna, and Creme de Cacao and sprinkled with roast coconut. Thai iced tea is used in place of espresso, giving the drink a slightly sweeter flavour. Kardi Party Rum Punch ($35) comes in a huge pitcher, making it ideal for sharing with friends.

This bright orange punch is made from Overproofed Wray & Nephew rum, Kraken spiced rum, Dry Curacao and Creme de Banana liqueur, with fresh coconut, lime, pineapple, mango and cranberry juices giving it a strong, fruity flavour.

The Northern Thai Platter ($63) is a massive sampler platter that shows off the best Pai has to offer.

Deep-fried Grabong squash fritters sit next to Moo Ping pork skewers, laab salad, and Northern Thai sausage, while ramekins of tomato pork relish rest on the side.

A serving of sticky rice is included with the meal. Though this rice can be eaten with chopsticks, the best way to eat it is by grabbing a handful, shaping it into a ball and using it to pick up sauce and meat.

Tom Yum Kung Mor Fai ($23) is a sour and spicy shrimp soup that comes to the table in a large simmering pot.

The soup is seasoned with lemongrass, long leaf coriander and shallots, as well as mushrooms, tomatoes and green onions. Steamed jasmine rice is served on the side. Chef Nuit Pad Thai with Chicken and Shrimp ($29) is one of the house specialties. This dish consists of stir-fried rice noodles, soaked in a sweet and savoury tamarind palm sauce.

The noodles are then topped with a number of vegetables, including beansprouts, chives, shredded cabbage and long leaf coriander. Tofu and egg are also added, to give the dish a little more protein.

The finishing touches are fresh lime wedge and a bowl of roasted peanuts, which can be added at the diner's discretion.

Khao Soi with Beef ($23) combines soft egg noodles with golden coconut milk curry, coriander and green onions to create a rich, creamy dish.

A tangle of crispy noodles rests on the side and can be added to the soup for an interesting texture contrast.

Pad Gra Prow with Pork ($22.25) is holy basil stir fry served with jasmine rice and Thai-style fried egg.

Nam prik nam pla sauce — a traditional Thai condiment made from garlic, chili, lime and fish sauce — is served on the side and can be used to give the fragrant rice a little extra spice.

Pai Uptown is located at 2335 Yonge Street.