New Restaurant Opening: Miss Thing’s Tropical Pan Asian Restaurant and Cocktail Bar
Miss Thing’s is a Pan Asian restaurant and cocktail bar where the mantra is to have fun and make fun happen, which is easy to do when you’re sipping on tropical cocktails and eating exotic Hawaiian Polynesian food. Don’t let the pineapples, coconuts and bamboo fool you – Miss Thing’s is so much more than your typical tiki bar. Owner Nav Sangha and his team have done a spectacular job at transforming a space that was once Wrongbar on Queen West, into a unique tropical destination that has true staying power.
Walking into Miss Thing’s is like stepping back in time to a mid-century hotel lobby in Hawaii or Bora Bora. Ian Rydberg of Solid Design & Build gave the restaurant a cool and sophisticated feel with plush leather seating, charming light fixtures and pink and gold floral murals that make for a truly photogenic space.
The relaxed atmosphere and funky music in Miss Thing’s might make you feel like you’re on vacation – and Bartender Reed Pettit (Miller Tavern) has concocted a playful yet refined cocktail list for you to indulge in. Our Tai, Miss Thing’s Instagram-worthy take on a Mai Thai, is served in an elaborate gold pineapple and is made with creamy fortified cashew milk. Reed’s equally attractive and tasty play on a Pina Colada is called the Tommy Colada, and is served in a hollowed out coconut shell.
With chefs Jasper Wu (Bent) and Paul Hadian (Momofuku) at the helm of Miss Thing’s kitchen, the menu is a creative spin on Hawaiian Polynesian cuisine that’s chef-driven, imaginative and really, really tasty. Starting with the raw bar, the Mango Conch salad came with shaved conch, mango jicama slaw, lime dressing, heirloom tomatoes and Scotch Bonnet aioli to balance the flavours with a welcomed kick.
Far from your average Watermelon Salad, the next appetizer came with lime compressed watermelon, mint, shallots, cotija cheese, fried burdock root, and house made xo sauce. The umami flavour throughout this unique salad was just as addicting as the fried burdock root – which I surprisingly couldn’t get enough of!
Miss Thing’s signature dish, the Pineapple Fried Rice, is as fun to look at as it is to eat. Half a pineapple is filled to the brim with a delicious mish-mash of fried brown rice, toasted cashews, red pepper, red onion, Sriracha mayo, and your choice of braised pork belly or sweet and sour jackfruit. A personal favourite, this dish marries tropical ingredients with Asian influences in such a beautiful way (and the jackfruit is quite the satisfying vegetarian substitute).
The Loco Moco dish is Miss Thing’s refined version of traditional Hawaiian comfort food. Instead of the classic hamburger patty and brown gravy with sides galore, this elevated dish has melt-in-your-mouth marinated flank steak, an over easy duck egg, coconut rice, sautéed oyster mushrooms, leeks, and house made A1 sauce. The rich flavour of the Lobster Bisque Ramen, made with lobster, house made noodles, miso broth, corn, and black garlic butter, stood out as one of the best of the night.
An ode to Chuck Hughes’ restaurant La Bremner, we finished the night off with the Shortstack dessert which featured miniature pancakes, caramelized rum pineapple, coconut sabayon and salted caramel sauce. The rich and buttery sauce was so heavenly that we were practically licking it off the plate.
Inspiration behind the name of this sweet yet sassy restaurant came from the nickname Nav Sangha jokingly calls his adorable 4 year-old daughter: Miss Thing. A space at the back of the restaurant, tentatively called Miss Thing’s Coconut Room, is available for parties, events and live performances. This resto-bar welcomes guests with open arms to escape reality and indulge in an evening of exotic food, tropical cocktails and all-around good vibes. A golden pineapple, which is the international symbol for hospitality, is Miss Thing’s logo – and I’d have to say, it’s the perfect fit.