Today we’ll bring you a taste of Thailand. It’s not exactly a new or secret spot, but rather a familiar gem you may already know – the chic Toh Thong. Located right beside Soi 22, Toh Thong has long earned the love of the city and you can tell by the buzz of happy diners when stepping in – the real soundtrack of this sleek, modern Thai restaurant.
Toh Thong has a stylish lounge-like vibe, with warm wooden decor accented with neo-lights. The staff greets you with genuine warmth and the service is attentive, with plates changed between courses. It’s more refined and a bit pricier than average neighborhood Thai joint.
This place is usually high in demand. Weekends see it packed to the rafters, and a dinner reservation is a must to avoiding a long, hungry wait. But once you’re in, you’re in for a ride. The food here has a confident, slightly fusion twist, where some classic flavors turn unexpectedly mind-blowing.
Restaurant Profile
🏷️ Name of the Restaurant: Toh Thong (incl. menu)
📍 Adress: Düsseldorfer Str. 22, 60329 Frankfurt am Main
🍜 Style: Thai Cuisine – street food classics, grills, deep-fries, stir-fries, noodle dishes, rice dishes, curries, salads, soups etc.
💰 Price: around 25 – 35 EUR per Person (incl. Drinks and Tips)
Let’s dive into our highlights!
The Liquid Prelude:
SINGHA BEER: Before the flavor fireworks begin, a classic cool-down. Singha is a mild-mannered Thai beer. At 5% alcohol, it’s not a heavyweight, but a soothing, “soupy” lager that goes down with incredible smoothness. It lacks the aggressive bitterness of some beers, laying a calm, crisp foundation for the vibrant flavors to come.
MARACUJA MINT SCHORLE: It’s a party in a glass! A lively muddle of fresh mint, tangy lemon, and a confetti of red and blue berries on top. But caution—lying below is sweet, passionfruit-flavored syrup. Mix it well! Once united, it becomes a good ally against spice—a sweet, tart, and herbaceous fire extinguisher.
The Starter:
TOFU FRIES with Homemade Chili Mayo Dip (เต้าหู้แซ่บ)
This dish may have a humble name, but is a masterclass in contrast and excitement. It looks like a perfectly fried chicken strips, boasting a thick, craggy, and irresistibly crisp batter. But then you dip, you bite – and here comes the first sensation of a firestorm.
The homemade chili mayo dip is a creamy inferno—sweet, burning spicy, and salty all at once, creating a “fire in the mouth” that is as thrilling as it is intense.
Yet your rescue arrives from within. The tofu inside — incredibly creamy, soft, and almost neutral in flavor, providing a moment of calm solace that neutralizes the spice. Its subtle, earthy bean flavor is a gentle counterpoint to the explosive dip.
The little herbs sprinkled on top add a final, fragrant note. This dish is quite a rollercoaster for the taste buds.
The Mains:
SHORT RIBS KHAO SOI
(15-hour sous vide Irish Hereford beef ribs with coconut-cumin curry)
This dish is a masterpiece that feels nothing short of heavenly. The Irish Hereford beef short rib, sous-vide, is cooked for 15 hours until it achieves a state of pure tenderness. The meat doesn’t just fall off the bone, it melts at the slightest nudge, releasing beefy, rich, and beautifully fatty juices that drip with indulgence. It’s so tender it requires no chewing, just a blissful surrender.
The ribs rest in a pool of divine coconut-cumin curry—creamy, lightly sweet, with a warm, spicy undertone. They’re sided with upright nest of deep-fried noodles – brittle, airy crisp, super crunchy like potato chip. You can mix them into the sauce to soak up the flavor or enjoy their stark, satisfying crunch as is.
Topped with chili strips and fresh onions, every part of it—the melting meat, the rich sauce, the crunchy noodle—creates a masterpiece (yes, I know I said it already!) of texture and deep, simmered-in flavor that is profoundly satisfying.
DARK NOODLES (ผัดซีอิ๊ว)
(Homemade ribbon noodles with egg, broccoli, pak choi, and choice of protein: chicken, beef, duck, shrimp, or tofu)
This dish is comforting with flair. These homemade, wide ribbon noodles are thick, bouncy, and wonderfully elastic. They carry that sought-after “wok hei,” the breath of the wok, giving them a light, smoky char that is the hallmark of great stir-fry. The flavor is a savory, soothing blend of oniony pungency, a hint of pepper, and a nutty backbone.
Stir-fried egg is woven throughout, alongside tender chicken, crisp broccoli, crushed peanuts, and pak choi. It’s savory without being overly salty, with a light sweetness. The noodles are evenly infused with sauce, making every slurp a homey, balanced delight.
GRAPHAO (ผัดกระเพรา)
(Minced meat with fried egg, bell pepper, and holy basil)
This is a “down-to-earth” dish that packs an upper-cut flavor. It’s a stir-fry of savory, finely minced beef that’s a bit chewy and has a spicy, garlicky, and slightly smoky punch. The heat from the chili seeds is real, it’s burning and wakes up every sense.
A perfectly pan-fried egg sits on top, its gloriously runny yolk, once broken, creates a creamy, rich sauce that coats the rice and meat. The holy basil (krapao) lends a distinct, peppery-anise fragrance.
Served with a side of jasmine rice, this dish is the very definition of ” gap khao” (food made to eat with rice) – it makes you devour rice by the mouthful.
CRISPY HAINAN CHICKEN (ไก่หาดใหญ่)
(Crispy chicken thigh with butter garlic rice, sweet-sour sauce, and fried onions)
This dish is so good that it’s almost emotional. The crispy chicken thigh with skin that’s so shatteringly crisp, it could be a standalone snack. The edge pieces, where the skin curls and crisps the most, are the absolute best bite.
Underneath that golden armor, the meat remains incredibly tender and juicy, with a mild, comforting flavor.
It’s served with butter garlic rice, perfumed with a hint of chicken oil and ginger, and topped with roasted onions with their fantastic crunch.
It also comes with a lovely soup — clear, light, with a touch of green onion.
The sweet-sour sauce is dangerously delicious, complementing the rich, fried flavor.
Eat the meat with the fresh, crisp cucumber. It is an essential palate cleanser that cuts through the richness, creating a balanced bite that’s savory, crispy, juicy, and bright – so delicious it might just make you want to cry.
Toh Thong’s offerings are a celebration of Thai culinary artistry — deeply rooted in tradition yet fearlessly inventive. From the iconic papaya salad, spicy, sharp tom yum gung soup, and soothing tom kha, to Phad Thai and richer plates like lamb massaman curry, sous-vide short ribs, and the signature Toh Thong miso duck, the chefs respect the spirit of each classic while giving it a subtle twist. It’s a place where you get to rediscover familiar dishes with fresh eyes (and taste buds) — delicious, surprising, and full of heart.
Massaman Curry is a great surprise! Unlike the watered-down versions often found in Europe, this curry is rich, nutty, and deeply aromatic. The potatoes are tender, and the meat pulls apart with just a fork.
The service staff were very friendly.
Beautiful Thai food
woh I love your blog posts, saved to fav!
Just had it. Way too sweet… definitely feel like I ordered the wrong thing.
The waitresses were very friendly and attentive, always smiling, asking how we were, and kindly helping to adjust the drink’s sweetness and bring chopsticks and small plates.
Soi 22 was too crowded, so I ended up eating at this place, and surprisingly, it was really good! 😋
The shrimp pancakes highly recommended! 😍 Only €9. They’re packed with shrimp and very little flour, super tasty! 😭🍤
You’ve got to try the stir-fried beef noodles! 😋 They’re tossed with a deliciously sweet sauce that’s not overpowering, plenty of eggs, and sprinkled with crushed peanuts. The noodles also have crispy fried tofu puffs. The portion is huge, enough for two people!🥢🔥
I’ve never had Thai food with this kind of flavor before. It was so good! 😋 It’s right next to Soi 22. It used to be super popular with long queues, but when I went recently, there was no line! 🇹🇭✨