The new Ossington location of The Lunch Lady Toronto carries more than just bold flavors—it carries legacy. The restaurant’s founder and spiritual leader, Mrs. Nguyễn Thị Thanh, is a legend in Vietnamese street food culture.

Chef Nguyen Thi Thanh ran her food stall for years in Ho Chi Minh City (Saigon) and was discovered by Anthony Bourdain, who featured her on his show. That appearance brought her international attention, eventually leading to a collaboration with Vancouver restaurateur Michael Tran. Together, they launched her North American success story—earning multiple recognitions from Michelin Guides.

Just a week before they expanded to Toronto, she tragically passed away at 75 after deplaning at Pearson (YYZ). But the show must go on. A month later, the new restaurant—now in Boehmer’s former Ossington space—opened its doors.

And it’s bounced back like a fierce Vietnamese warrior with Cà Phê Sữa Đá (Vietnamese iced coffee) coursing through its veins.

A Nine-Course Journey Through Modern Vietnamese Cuisine

We didn’t get to try everything on the menu, but nine dishes at the opening—and a generous doggy bag—were more than enough to get a rich sense of the kitchen.

Mo Hanh Focaccia

A deconstructed bánh mì, if you will. Scallion oil–drenched focaccia layered with foie gras pâté, churned butter cream, and pickles. Bold and memorable.

Beef Carpaccio

Thinly sliced beef with a vibrant Vietnamese blend of peanut, lime, basil, fried shallots, and lime—echoing the flavor profile of a typical bún bowl.

Crispy Prawns

Delicious but slightly confusing in presentation. It looked like a shared prawn dish, but each serving offered one empty battered shrimp shell alongside one whole, chunky prawn.

Eggplant Marrow

A clever mock bone marrow dish using roasted eggplant and fermented tofu yogurt—reminiscent of labneh or tahini sauce. Earthy and deeply satisfying.

Garlic Egg Noodles

Vietnamese flavors meet Italian pasta. Egg noodles with a poached egg, XO garlic butter, red crab, and parmesan. Rich, silky, and indulgent.

Lok Lak

A standout steak dish with peppercorn sauce, scallion butter, watercress, and cassava fries. A balanced blend of spice, crunch, and umami.

Pork Tomahawk

A pork chop served with a bright vinaigrette for dipping—perfect for wrapping in salad greens. Juicy, tangy, and fun to eat.

Dessert Highlights

Three-Layer Dessert

A layered creation of pandan sticky rice cake, mung bean streusel, and coconut ice cream. A balanced finish with rich texture and subtle sweetness.

Viet Coffee Tiramisu

A hybrid dessert with hojicha + espresso mascarpone sabayon, ladyfingers, and a hit of Grand Marnier. Aromatic, bold, and memorable.

Drinks

The cocktail and iced coffee program deserves mention, especially the peanut butter horchata—a summer-ready drink that’s as nostalgic as it is inventive.

Final Thoughts

The Lunch Lady Toronto honors Chef Nguyen Thi Thanh’s culinary vision while confidently stepping into Toronto’s dynamic food scene. It’s an emotional, textural, and flavorful tribute to Vietnamese street food, reimagined with precision and personality.