Foodways Chef Series: Women in Food & the Culture of Gender

Join us for the next dinner of the AGO’s Foodways Chef Dinner Series, highlighting the collaboration of our city’s greatest chefs and the intersection of culture and food. Inspired by the current exhibit, Her Flesh.

Friday January 27, 2023 - SOLD OUT

Reception – 6:30 pm
Dinner – 7:00 pm

$65 per person + HST and Gratuity
Members save 10%

More About the Women in Food & the Culture of Gender Event


Chef Nuit Regular is the Executive Chef and Co-Owner of PAI, Kiin, By Chef Nuit, and Sukhothai, as well as the Executive Chef of Selva. Chef Nuit has transformed the Thai food scene in Toronto through the distinct flavours of Northern Thai cuisine and hospitality. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada.

The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She has been named a WX Network’s 2022 Top 100 Powerful Women in Canada with the BMO Entrepreneurs Award, and is the recipient of the 2022 American Express Award for Business Leadership. She has been a guest judge on MasterChef Canada and Top Chef Canada, Season 9, appeared on Big Food Bucket List, and is a resident judge on Food Network Canada's Wall of Chefs. Her debut cookbook, Kiin: Recipes and Stories from Northern Thailand, won a 2021 IACP Cookbook Award and a Taste Canada Gold Award. Follow her on Instagram @chefnuitregular.



Thoong Thong (sh)
Golden Bag Dumpling
wonton wrap, chicken, shrimp, chive, cucumber, crispy rice noodles, microgreens, edible flowers, sweet & sour dressing Vegan option: Vegan Thoong Thong (filling: taro, corn, carrot)


Gaeng Phed Pla Yang
Red Curry with Salmon (sh)
grilled salmon, housemade red curry paste, butternut squash, zucchini, chinese eggplant, red bell pepper, thai basil; served with steamed thai riceberry rice wrapped in banana leaf *red curry paste contains shrimp paste Vegan option: Fried Tofu instead of salmon


Lum Yai Khao Neaw Peauk
Longan Rice Pudding (v gf)
longan “dragon’s eye” fruit, glutinous rice, riceberry rice, coconut milk, cane sugar

kiin logo

PAI logo
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