THE DISH: Som Tam THE RESTAURANT: Pai, Toronto THE CHEF: Nuit Regular

QI love Thai food and have followed chef Nuit Regular to all of her Toronto restaurants. Every dish at Pai was stunning, but her Green Papaya Salad (Som Tam) was fresh, bright, sweet, salty and sour — the best I’ve ever had. I would love that recipe. – AMANDA, Toronto

AThe trick to making chef Nuit’s Som Tam is using the freshest possible ingredients and a mortar and pestle. She begins with the elements of her dressing, pounding garlic and chilis together, and then gradually adds in every component, including lime juice, fish sauce and palm sugar, opening up the flavours and letting them absorb as she builds.