“Breast Cancer affects all of us.” Simply Thai is honored to participate and offer our support to the BC/Yukon chapter of the Canadian Breast Cancer Foundation (CBCF). Since August of 2003 Simply Thai has donated 5% of our Sunday sales to the foundation.  So we look forward in seeing you on Sunday’s and thank you for your support.  Reservations recommended. Simply Thai Restaurant has been honored by Wine Spectator for having one of the most outstanding restaurant wine lists in the world.  The first Thai Restaurant in Canada to win this award! Award of Excellence 2004, Wine Spectator magazine Simply Thai was one of three Southeast Asian Restaurants picked as Reader's Choice in October Issue of Vancouver Magazine

Simply Thai was designed with a New York SOHO trendy artsy concept that incorporates the warm tropical cabana feeling of southern Thailand. We display various arts from Thailand that are available for purchase and play an assortment of Jazz from local and far away artists. Simply Thai also has an open kitchen where you can talk to the chefs or watch them in action.

Simply Thai is the only Thai chef and owner-operated restaurant in Vancouver. Executive Chef and Owner Siriwan Rerksuttisiridach (call me Grace) was born and raised in Bangkok, Thailand. She apprenticed under Penpan Sittitrai, teacher of Royal Thai Chefs for the Royal family of Thailand, whom she visits in Thailand every year for supplemental training.

Grace has worked in several of the top Thai restaurants in Vancouver since 1994. Having her own restaurant has allowed her to express her passion for quality, creativity and style. James Barber (Urban Peasant Cooking Show) sums Grace up as "50kg of intense passion with a halogen smile."

Simply Thai is among the first to prove that Thai food outside Thailand could be absolutely authentic. Along with its evocative flavours of lemon grass, sweet basil, and coconut milk, Thai food is the result of subtle blending of herbs and spices with the incorporation of the crispy freshness of stir-fried vegetables, curries, and rich sauces.

Daily, we use not only fresh produce from the local market, but also the exotic Kaffir lime leaf, Thai basil, the Pandun leaf, and other spices and herbs which are flown from Thailand directly to our kitchen.

Mia Stainsby (Vancouver Sun) -"The food has this fresh clean feel." It gives the Chef/Owner Siriwan (Grace) Rerksuttisiridach immense opportunities to create an extraordinary array of distinctive dishes, from pleasantly mind to intensely spicy.

You will find a very friendly Thai staff that is more than happy to talk to you about food, wines, Thai culture and it's history.

We sincerely hope that you will enjoy your time with us.