It’s not unusual for Toronto Thai chef Sasi Meechai-Lim to cook for Hollywood stars who crave a taste of the exotic whenever they’re in town.

Mengrai Gourmet Thai – run by Meechai-Lim and her hospitable hubby Allan – is located on the east end of the downtown core where most of the local film industry is centred.

The Asian chef, who left her native country to pursue a better life in the one she now calls home, recalls fondly how John Travolta – during the filming of musical-turned-movie Hairspray – would religiously order number 53 from the menu and have it delivered to his hotel room. Sasi, seemingly an

introvert, allows hubby Allan to throw out more names like Jessica Alba, Jackie Chan, Antonio Banderas and Bill Gates as among the affluent who’ve favoured his wife’s brand of eastern cuisine.

But stars aren’t the Iron Chef Toronto alumnus’ only fan.

The effervescent Allan introduces SO to regular Sandie Beach (yes, it’s her real name!) who is mid way through a steaming plate of garlic shrimp and spicy beef.

“I have eaten at so many Thai restaurants and this one’s the best. it’s authentic and so consistent,” Beach says, “I love coming here.”

“The food has taken on quite a fan club since we opened,” says Allan who calls his wife “the artiste with the golden hands”. And it seems it’s the city’s most sought after touch, what with talk of a dream restaurant in Dubai and the Toronto Ritz Carlton, scheduled to open in 2010, in headhunting mode. Sasi is in constant demand!

And as if that isn’t enough, everyone loves a good story since the unassuming brick building – built in the 1930s – that now houses Mengrai was once a beer brewery and at some point was used to film movies.

The cool factor of Mengrai goes up a notch when Allan explains to SO that guests may try their hand at cooking, noting that Sasi has mastered the art of deconstructing the cumbersome cooking methods in a bid to appease the North American acclimatised to “everything quick and easy”.

But quick and easy does not translate to short on taste evident with the first course – the creamy, layered taste of Royal Thai Lemongrass Tom Yum served in whole coconut with a chicken option for those not too keen on seafood.

“Thai is more of an experience; presentation and savouring that first bite are all a part of that,” Allan shares with first-time diners.

His comment rings true with potent Thai hors d’oeuvres of Mien Kam Chicken Cashew Peanut in Rice Noodle Wrap; Lemongrass Seared Salmon with sesame seeds; Golden Flower with Chicken and Crispy Morning Glory (Thai spinach tempura).

It’s a pleasant mix of flavours not strange to the Jamaican palate since avocado, cashews and citrus are still very much local staples.

Touted as the most celebrated female Thai chef in Toronto, Sasi, though she has never been to Jamaica, has heard enough about our food to comment on the similarities.

“Curry and coconut are very popular there,” she shares, smiling as if she just walked into a room filled with colourful balloons.

It’s exciting to now be on the third course, Green Goddess Avocado King Prawn on a bed of sliced cucumber with a hint of green chilli and Lemongrass oil.

The ‘oohs’ and ‘ahhs’ continued with the main entrée of Original Styled Thai Noodle with chicken and shrimp; John Travolta fave Red Curry Chicken with lychee and pineapple served in a cored pineapple; Striped Bass Filet simmered in a tamarind, coconut reduction and Basil Chicken with a stir-fry of greens and cashew nuts.

The ample portions and several helpings after make it near impossible to try any dessert inside the Mengrai with its Asian-inspired art that speaks to Buddha’s favour on the couple.

A course short notwithstanding, Mengrai will leave even the gourmand with the most discerning palate completely satisfied.