“Higher end Filipino restaurants have been more for the titas (aunties), the bougie and sophisticated crowds,” Jun Jun owner JoJo Flores explained. “It’s lacking in a lot of cities, including Montreal; we don’t see that level of focus on plating or quality ingredients often. With Jun Jun, we want to offer a new generational take on our cuisine.”

While Jun Jun fully embraces Filipino cuisine’s inherent cross-cultural qualities, it spins them further: Anyone unaffiliated with Filipino food will often find that by googling the name of a dish off Jun Jun's evolving menu will show something entirely different—what was once a stew, a soup a dessert, or a ceviche has become the inspiration for something entirely different, yet the touchpoints of flavour remain in subtle ways.

Take the bulalo carpaccio for example, which turns the traditional Filipino beef shank soup of shanks and marrow with corn on the cob into a plate of thinly sliced tenderloin topped with a marrow-demi mayo, a grilled corn salad, and fermented cabbage.

Mui Mui brings inventive, Asian-inspired cuisine to Parc-Ex with flavours that surprise and comfort in equal measure. Chef-owner Minh Phat and his team craft a menu of bold, shareable plates, blending Cantonese, Vietnamese, Japanese, and Korean influences. Dumplings, ribs, and delicate seafood sit alongside imaginative vegetable dishes in a minimalist, polished yet cozy atmosphere. With thoughtful service and a creative wine and cocktail list, Mui Mui is as personal and welcoming as its name—Cantonese for “little sister”—suggests.

Walk into the Plateau’s Dek Sen, and you’re greeted with the aroma of lemongrass, galangal, and chilli paste. Since 2023, this restaurant (Montreal’s first halal Thai restaurant) has been cooking up dishes that taste as if they were imported straight from the streets of Bangkok. The khao soi arrives fragrant and hearty, the papaya salad snaps with heat and brightness, and the curries carry the weight of spices that go straight to your head.

Chez Mein, affectionately nicknamed “2chow,” has become a Saint-Laurent Boulevard institution, serving up $2 chow mein to night owls and partygoers since 2011. This no-frills spot leans into simplicity with stir-fried noodles on Styrofoam plates, doused in either peanut butter or teriyaki sauce. It’s not fancy, but it’s exactly what you want at 2 a.m., and the crowds spilling in from nearby bars and clubs seem to agree.

With a setup reminiscent of Asian street vendors, Chez Mein offers cheap eats, window service in good weather, and a late-night vibe that has become a rite of passage for McGill students and beyond. The peanut sauce—a happy accident from their early peanut butter dumpling days—has reached legendary status, while friendly owner Mike Cohen is known to toss in extras for loyal customers. Whether you’re a regular or just rolling in post-club, Chez Mein delivers comfort food perfection.

Hum is a quiet sanctuary where the kitchen bridges people and the planet. Founded by friends united by their love of food and respect for life, Hum brings harmony to every dish and detail. The space is lush with greenery, inspired by the mantra Om Mani Padme Hum, and the menu blends Asian traditions with inventive twists: delicate sushi, warming ramen, silky udon, and fresh dumplings all reflect balance and creativity. Designed to welcome both vegans and non-vegans, Hum offers an experience that nourishes body, spirit, and planet in equal measure.

Les Street Monkeys has been serving its next-gen Cambodian food on Wellington since 2017, the work of Tota Oung and his partners, who named the place for the stray monkeys they kept running into on a trip through the country.

The kitchen builds around kroeung, prahok and Kampot pepper, and the menu is designed to be shared: papaya salad both fresh and fried, wasabi shrimp ceviche pitched deliberately past most people's tolerance, chicken wings stuffed with pork sausage, cod under amok sauce, skewers off the grill. Quebec sourcing runs through it, from Charlevoix chicken to Gaspésie trout roe and Montreal oyster mushrooms. The room is dark and loud with a mural down one wall, and it fills with groups. Drinks cover signature cocktails, a house lager and a wine list weighted toward small European and Quebec producers.

Since the pandemic, we’ve gotten so used to seeing retail corners in restaurants that we forget we were doing that long before 2020 came around. This grab’n’go comptoir and a wall of Japanese imports has been doing what it does since 2015, and they do it well, pulling together a menu full of maki, hosomaki, nigiri and sashimi, onigiri, poke bowls, and more at cheap and filling prices. Hands down a solid spot for lunch.

Bryan Rajarison was eight years old when he started cooking, and the recipes he grew up on form the backbone of 325F, the only authentic Malagasy restaurant in North America. Opened on rue Masson in Rosemont when Bryan was twenty-three, the room is small by design: natural wood, warm tones, maybe twenty seats. Madagascar's cuisine carries centuries of migration in it, East African, Indian, Chinese, French, Arabic, and the menu reflects all of it without making a fuss. The Soupe Tamatave is a fragrant broth with wontons and smoked pork. The ravitoto, cassava leaves slow-cooked with pork belly and coconut milk, stops first-timers cold.

Moku is a Japanese bistro on Sainte-Catherine West in Westmount, working a compact menu that moves from izakaya standards to pointed fusion. Sashimi platters and oshizushi anchor the raw side, the pressed sushi arriving torched and dressed: salmon with spicy mayo and ikura, hamachi with yuzu mayo and tobiko. The crossover plates are where the kitchen shows its personality, pairing burrata with pistachio paste and a nori baguette, or folding miso into a butter spaghetti that has quickly become a house signature. Ramen in chicken broth, rice bowls up to a seafood-laden kaisen don, and a flat iron steak with mashed potatoes round out the mains, while desserts stay on theme with matcha Basque cheesecake and hojicha crème brûlée.

Siwalee keeps its focus on street-food style dishes—pad krapao with Thai basil, boiled chicken rice, laab gai—alongside green and massaman curries, pad see ew, and tom yum. The Rue Saint-Denis spot is modest, with few decorations on the walls and two- and four-seater tables, making the food speak for itself.

At Cuisine Aunt Dai, the menu isn’t just a list of dishes—it’s a candid conversation. Owner Feigang Fei’s refreshingly honest descriptions add a unique layer to this beloved spot for Sichuan and Northern Chinese cuisine in Montreal. If you’re here for the food, expect robust flavours and spice-laden favourites like cumin beef, braised pork belly with sweet potato noodles, and potato julienne with a tangy kick. If you’re here for the charm, don’t miss Fei’s self-deprecating commentary, like confessing that some dishes aren’t his personal favourites or haven’t quite met his standards yet.

When signage proclaims that it’s as much a dep as a place to get Chinese food, you know you need to try it. This is one of those proof-of-concept spots where the lower the price goes, the better the food tastes. That said, from tempura shrimps and egg rolls to pad Thai and pad see ew, General Tao, chow mein, and even bowls of pho, it’s all good, and a meal here just barely breaks the $10 mark.

Taking over the space that once housed Cafécoquetel, Sae Low comes from chef Minh Phat Tu of Mui Mui and Anemone. True to its address’s former tenants, it’s a café and wine bar doing simple, small plates with pan-Asian influences on plates of seasonal Quebec products (a hallmark of Minh’s work). Think salmon tataki salads, or donburi-style bowls with spicy tuna, shiso and cucumber or roasted oyster mushrooms with peanut sauce. It’s simple and fresh with a wine list and coffee menu to match as well, making this place just as good for afternoons as it is for late evenings.

Le Poke Station in Saint-Léonard sticks to the formula that’s made the chain familiar across the city: customizable poke bowls, signature combos, and a wide array of toppings and sauces. Protein options include salmon, tuna, shrimp, crab stick, and tofu, with bases ranging from sushi rice to quinoa and salad. Signature bowls like the “Kamehameha” and “Lobster” offer fully built options for those who prefer not to customize. The menu also includes sides like edamame, shrimp tempura, sweet potato fries, and cauliflower bites. Pricing falls into the mid-range, with bowls averaging between $17 and $23 depending on extras. The atmosphere is casual and functional, with a focus on takeout and quick service. Ideal for lunch breaks or low-key dinners, it’s a straightforward option for those looking to build their own bowl without surprises.

Pinophyta brings the rich, nuanced flavours of Cantonese and Sichuan cooking right to downtown Montreal. This family-run spot on Union Avenue is already drawing in fans for its truly authentic, from-scratch dishes prepared by a chef with an eye for quality ingredients. Here, bold Sichuan heat meets the delicate essence of Cantonese favourites, making for a menu that’s as varied as it is flavourful.
Expect flavour-packed highlights like peanut wontons and cold beef salad, alongside warming claypot rice dishes like cured pork belly and lap cheong or beef and egg. For noodle enthusiasts, try their pork intestine noodles or Dan Dan noodles with a Sichuan kick. Dumpling lovers can dive into options like pork and cabbage or beef curry, all handmade. Don’t miss the roasted peppers with century eggs.

Noodle Factory, nestled in Montreal’s Chinatown since 2008, is a small but mighty haven for handmade noodles and dumplings. Specializing in Szechuan, Shanghai, and Cantonese flavours, this family-run spot keeps the focus on tradition and craftsmanship. The hand-pulled noodles are the heart of the menu, their soft, elastic texture swimming in rich, aromatic broths that warm you to your core. Standouts include the spicy pork and vegetable noodles—perfectly balanced but never overpowering—and the generously filled dumplings, steamed or pan-fried to perfection.

The cozy dining room accommodates just 28 guests, creating an intimate, lively atmosphere where the food takes center stage. With quick, friendly service and takeout options for when you’re on the go, Noodle Factory proves that simplicity and authenticity reign supreme. Whether it’s your first visit or your fiftieth, this unpretentious gem delivers Chinese cuisine that’s all about comfort and care.

Thaï Sep might be tucked along a stretch of Jean-Talon East that’s easy to overlook, but the moment the sai krok hits your table—Laotian sausage laced with kaffir lime leaves, lemongrass, coriander, and ginger—you’ll understand why people fall hard for this place. A family-run restaurant with a modest but cheerful space, Thaï Sep bridges Laotian and Northern Thai cuisines with a menu that steers well clear of the usual pad thais and General Tao.

The house-made sausage is a standout, but so is the nême kao, a crisped rice salad with bits of fried pork and crushed peanuts, scooped up in lettuce leaves like edible origami. There’s sticky rice, mango salads, green curry shrimp with basil, and that unmistakable feeling you’ve stumbled into someone’s best-kept secret. It’s BYOB, cash only, and a rare reminder that food this transportive doesn’t need frills—just flavour and soul.

Ketiw Comptoir Cambodgien brings flavours of Cambodia to Verdun, offering a dining experience that's as quick or slow as you'd like to celebrate the cuisine’s rich traditions. With a focus on noodles, soups, and sandwiches, this take-out counter with 20 seats is an upstreet upstart neighbour to its founders' first restaurant, Les Street Monkeys.

The star of the menu is the Khuy teaw Phnom Penh, a seasoned noodle dish served with a separate chicken and beef bone broth, shrimp dumplings, and pork prepared three ways. Equally enticing are the num pang sandwiches—Cambodia’s answer to the bánh mì—featuring pickled cucumbers and green papaya in place of daikon, with fillings like beef, chicken, or mushrooms. For those craving more, Ketiw’s grocery section offers sauces, snacks, and their signature broth to take home, along with wines and beers.

Phong Thach was born in Vietnam to Cambodian parents and has lived in Quebec since age six. Carlos Ortiz grew up in Montreal with Salvadoran roots. Together, they run Villeray's Bistrot Fortune, where Southeast Asian technique flirts openly with Latin American flavour: a hamachi crudo swimming in aji verde that somehow tastes like Thai green curry, a crispy pork salad built on the bones of a Cambodian pileup, a bò kho reframed as an elegant bistro plate.

The 25-seat room keeps things accessible with mains under thirty dollars and a short menu that changes when something beautiful comes through the door.

Kim Hour is the kind of place you stumble into once and end up adding to your regular rotation. Situated on a busy stretch of Saint-Michel, this family-run restaurant serves up a pan-Asian menu that spans Cambodian, Chinese, Thai, and Singaporean classics. It’s a rare find in Montreal for Phnom Penh noodles and one of the few spots that still does hot beef ragu with the kind of bold flavours that demand a strong bottle—luckily, it’s BYOB.

The portions are generous, the prices undercut most competitors, and dishes like salt-and-pepper squid, fried chicken, and lemongrass stir-fries regularly draw big, hungry crowds. It’s also a go-to for local families hosting big gatherings, from birthdays to baby showers. The service can be hit-or-miss depending on how busy it gets, but the warmth and hustle from the team, especially long-time staffers like Allan, keep people coming back. If you’re craving big flavours and even bigger plates, Kim Hour delivers.

Saks Sandwicherie isn’t just near the end of the blue line—it’s redefining what’s worth the trip. Opened in 2017 by the Bou siblings in a family-owned building next to St-Michel metro, this Cambodian lunch counter brings sharp, home-cooked flavours to a stretch of the city that’s long deserved more culinary attention. The menu stays tight: soups, salads, rolls, and build-your-own bowls or sandwiches with marinated lemongrass meats or tamarind-laced pulled pork, all based on recipes handed down from their mother, aunt, and grandmother.

It’s not fusion—it’s family. The design, by co-owner Virak’s wife, echoes that thought: clean lines, warm wood, and a glow-up that wouldn’t be out of place in Mile End. And while the prices rarely crack $12, the portions hit like a full meal at your cousin’s house. Regulars include firefighters, paramedics, and neighbours who’ve kept coming since day one. A little taste of Cambodia in St-Michel, no shortcuts, no gimmicks. Just really good food, made with care.

After ten years running Machiavelli, a French-Italian bistro in Pointe-Saint-Charles, chef Natassia Marier was ready for something that felt more personal. The result is Sep Lai, a BYOB Laotian restaurant named after the phrase meaning “that was delicious.” Opened in 2021 in the same space, Sep Lai is a shift toward her mother’s heritage—salty-sour salads, fermented fish sauce, sticky rice, and spring rolls she once learned to fold at her mother’s side. Not long after opening, Marier was joined by chef Line Thongvan, a longtime Thai Express creative turned independent caterer. Born in Laos and raised in Montreal, Line brings humour, fire, and a graphic designer’s eye to everything from menu development to late-night colouring book PDFs. Together, they’re building something that’s rooted in family but made for the present: traditional Lao flavours, room for experimentation, and a casual warmth that makes even first-timers feel like regulars.

If you’re in Montreal and craving a bowl of soul-warming noodle soup, this tiny Chinatown gem delivers every time—if you can snag a seat. Famous for its hand-pulled noodles, the menu offers an impressive range of noodle sizes, from delicate strands to udon-like thickness, all cooked to chewy perfection. The star dish is the Traditional Lan Zhou Hand-pulled Beef Noodle Soup, a harmonious mix of rich, daikon-infused broth, tender beef (albeit occasionally a bit firm), and noodles that soak up every ounce of flavour.

Portions are huge—splitting a bowl is a real option—and the value is unbeatable. Add a side to your order for variety, and you’ve got a meal that’s as satisfying as it is hearty. The vibe is fast casual, service is lightning-quick, and the line moves faster than you’d think. Whether you’re dining solo or with friends, this spot hits all the right notes for a comforting, no-frills experience.

Opened in January 2024 in Hochelaga following the closure of their fine dining restauranr Le Flamant, Octo seeks to take on dim sum with playful twists.

Pascal Bolduc and David Hibon are the ones who spearheaded this culinary project designed by Blazys Gerard studio to have an industrial ambiance with popping references to octopi. At 44 seats, Hibon has constructed a menu that vascillates from the small and inexpensive to the big and filling: Their 'reinvented' Asian street food from $4 to $23 features signature treats like the duck spring rolls with passion fruit sauce, shrimp wonton in Tum Yum broth, bao, Peking-style duck, honey cake with maple parfait and a miso cheesecake.

The big bonus folks love here is that they're open late, cranking out food until 1am from Tuesday to Friday.

Steps from Préfontaine metro, Maneki Comptoir Asiat’ blends pan-Asian cuisine with a sleek, minimalist vibe that feels refreshingly out of place in Hochelaga’s gritty charm. The menu pulls flavours from across Asia—Vietnamese coffee, Pad Thai (dubbed Pad Homa in a cheeky nod to the neighbourhood), and General Tao chicken all share space here. Portions are generous, the shrimp wontons are a standout, and dishes like salt-and-pepper tofu cater to vegetarians.

The spot is tiny, but the ambiance punches above its weight with thoughtfully designed decor and a laid-back playlist that veers from traditional restaurant tropes. Service is friendly and fast, though some dishes lean heavily on sweetness. Whether you’re grabbing takeout or dining in, Maneki Comptoir Asiat’ is a go-to for quick comfort food that doesn’t skimp on style. Just don’t forget: it’s as much about the vibe as the bite.

MAKAŌ takes the East-meets-West concept and runs with it, offering up a menu that treats borders as suggestions rather than rules. This Chinatown newcomer serves up a mix of flavours that range from Shandong noodles to red snapper ceviche, lamb chops with romesco, and whatever else the kitchen feels like throwing into the mix. The bar program follows suit—Tokyo Ghost and Palomas aren’t just standard-issue cocktails here, they’re part of a lineup that keeps things interesting. The setting leans tropical, giving the whole space a laid-back but lively energy that makes it as much a cocktail destination as it is a dinner spot.

Maison Jofei is a small, carefully considered room in Hochelaga with the instincts of a neighbourhood canteen and the discipline of a professional kitchen. The project brings together two chefs who met at Bottega—she, a former chef de cuisine with Hong Kong and Hakka roots; he, a gelato maker-turned-all-around cook with Vietnamese and Cantonese heritage—and it shows in the menu’s confidence and range.

The cooking moves fluidly between cultures: Hainan chicken rice done properly, Filipino adobo softened with coconut, lomo saltado over rice, and home-style Chinese dishes rarely seen outside family kitchens. Portions are generous, prices grounded, and experimentation is welcomed—sometimes landing in dishes you won’t recognize, but will remember. The room feels vintage with secondhand charm, and a wall of British teacups nodding to Hong Kong café culture. Oh, and it's BYOB!

Raised in Saint-Henri, brothers Alex and Mat Winnicki grew up eating across Montreal, absorbing the city’s patchwork food culture long before cooking professionally. Their first move with their now-famous restaurant Satay Brothers wasn’t a dining room but a hawker-style stall at Atwater Market, built around Singaporean street staples meant to be fast, flavour-forward, and repeatable.

That DNA still shapes the operation today. The Notre-Dame Street restaurant expanded gradually, mirroring demand rather than chasing scale, while the menu stayed anchored to its originals: satays, laksa, papaya salad, rendang. The cooking favours spice balance over spectacle, with most elements made in-house and desserts drawn directly from family recipes. Satay Brothers works because it behaves like a market stall at heart—casual, generous, and designed to be returned to often, not just discovered once.