TÓA 66 is a 26-seater Thai restaurant in Churchgate, founded by Ishaa Jogani Shah and Deval Shah. It offers an immersive vegetarian-tasting menu.
Led by Thai chefs Kanchit and Natanong Vongvichai, TÓA 66 balances authentic Thai flavors with India’s palate, using time-honored techniques and seasonal ingredients.
The seven-course menu starts with Miang Kham, a Thai-style paan with chaplu leaves, toasted coconut, peanuts, and a house-made sweet and spicy sauce.
Signature dishes include Larb Tofu Two Ways, delicate handmade rice sheets in Penang sauce, and Tom Kha paired with Thai basil fried rice.
Dessert highlights include Thapthim Krop, a vibrant ruby water chestnut dish, and Kra-Pow!, a Peruvian chocolate mousse with pandan cream and pistachio praline.
Curated by Feruzan Bilimoria, the drinks menu features zero-proof cocktails like Lemonade 66 with butterfly pea flower and the Pad Thai-inspired Bad Thai.
Designed by S + F Design, TÓA 66’s warm, speakeasy-inspired interiors feature textured walls, earthy tones, and an open kitchen for an interactive dining experience.