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Where to Find Great Chinese Food in Montreal

Barbecued meats, congee, and fried rice from Montreal’s Chinatown and beyond

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Montreal’s Chinese diaspora is relatively small compared to those of other major Canadian cities, but changing rapidly. Its restaurant scene, starting in Chinatown, has traditionally been dominated by Hong Kong and southern Chinese flavours. Meanwhile, in Brossard, a range of old-school, big banquet family restaurants hold their own, and in Shaughnessy Village, small, snack-oriented shops, initially catering to the area’s international students, have become a destination in their own right.

In addition to the old favourites, this map welcomes newcomers like Guangzhou-based chain Yin Ji Chang Fen, the Teochew Foodies storefront in Saint-Henri, and chef Helena Lin’s La Canting in Pointe St-Charles, which broaden the options now available to Montreal diners. Two kinds of Chinese foods are notably missing from this map: Our guides to Montreal’s top dumplings and dim sum map have those options covered.

Health experts consider dining out to be a low-to-moderate risk for the vaccinated. For updated information and regulations, please visit the official sites of the Quebec government and Montreal’s public health authority (Santé Montréal).

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Note: Restaurants on this map are listed geographically.

Dak Hing Barbecue

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Côte-des-Neiges’ Dak Hing has all the barbecue classics — duck, crispy pork, soy chicken, and then some. Try their roasted quail, the chicken or duck feet, and the wings, all beautifully marinated. Dak Hing’s zongzi alone — steamed sticky rice with meats and salty duck egg yolk, wrapped in bamboo leaf — are worth the visit.

Gia Ba

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Fusing Taiwanese and Sichuan cuisines in the heart of NDG, chef Su specializes in spice. The restaurant serves some common staples, as well as originals such as a spicy mushroom walnut dish.

Le Taklamakan

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Named after the central Asian desert, this halal Uyghur restaurant offers Xinjiang-Turkic food wildly popular in urban China. Lamb and homemade noodles are still the main attractions here despite the reduced takeout menu, but don’t miss the Da Pan Ji (literally, big chicken plate), a tomato-laced bone-in stew.

Teochew Foodie

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Though technically not a restaurant, this small family-run kitchen and épicerie is a showcase for the food of Chaozhou, a city in the eastern Guangdong province well-known for its culinary specialties. In-house braised meats, homemade wontons, and chang fen (rice rolls) stuffed with prawns, veggies, or barbecued pork share freezer space with dim sum specialties from Chinatown’s Kim Fung. Teochew Foodie’s special chili oil enhances the dumplings. Watch their videos to learn how to prepare and serve.

Cuisine Szechuan

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Cuisine Szechuan delivers Sichuan classics chock full of garlic, Sichuan peppercorns, and dried chilies. The deep-fried chicken with cumin sauce and bones is the classic Sichuan laziji: half the fun is finding the meat in a heap of dried red chilies (tip: these are not for eating) and tingly peppercorns. Try the stir-fried smoked pork, home-style tofu, or a variety of offal dishes like pork tongue, heart, and beef tripe.

Aunt Dai

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Owner Feigang Fei’s peppery online commentary about Aunt Dai’s menu items went viral early in 2021, but the downtown restaurant had a loyal following for its Sichuan spice well before then. If you need help ordering, check out their online tutorial and Fei’s new YouTube channel where he offers his take on pretty much every dish.

Yin Ji Chang Fen

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This Guangzhou-based chain specializes in two different types of Chinese comfort food: Congee (rice soup) and chang fen (rice flour rolls). The combinations are endless, with options for meat, seafood, offal, or veggie fillings, with or without youtiao (deep-fried crunchy crullers), and they’ve got dim sum favourites, too, like har gow and shiu mai.

MajesThé

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MajesThé brings a Taiwanese food sensibility to the city: light, fresh, and flavourful, with a hint of sweetness. Check out its Three Cup Chicken or traditional bao, with braised pork belly, honey mayonnaise, and peanut brittle.

Hong Mère

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Verdun favourite Hong Mère has its legions of loyal followers in the neighbourhood digging the restaurant’s mix of Dongbei (northern Chinese) and spicy Sichuan fare, alongside a roster of cold dishes rarely seen in Montreal. Try the Dongbei-style la pi (a cold vegetable salad with slippery rice noodles), Dongbei lao hu salad (crunchy veggies with a tart dressing), and the signature scallion pancakes.

La Canting

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Taiwan-born chef Helena Lin is making the most of her pandemic opening in Point St-Charles’ historic Nordelec building. She’s devised a compact, representative menu with Shanghainese duck magret noodles, lou rou fan (a Taiwanese braised pork and rice bowl), and a few carefully prepared appetizers. Sesame balls served with a cocoa sorbet give the menu a beautiful finish.

Kanbai’s menu showcases dishes from Sichuan and Hunan, which are home to some of China’s hottest cuisines. Think: poached fish filet in hot chili soup or eggplant and minced pork with hot garlic sauce. For the spice-averse, there’s an extensive range of more seasonally focused Cantonese food as well.

Dobe & Andy

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Dobe and Andy’s barbecue follows in the Hong Kong-style cha can ting café tradition, with a range of in-house barbecued and roasted meats and simple meals adorned with rice and steamed bok choy. These guys learned from their roast master dads, and the results show; don’t forget to ask for extra ginger scallion sauce.

Chez Chili

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A few steps underground at de la Gauchetière and St-Urbain, Chez Chili’s small dining room is focused on the spicy cuisines of China’s northeast, Hunan, and Sichuan regions. The best bets are special dishes like Hunan-style braised duck, boiled fish (or beef) in chili sauce (remember to dig for the bean sprouts at the bottom of the pot), and the classic Sichuan dish of stir-fried green beans with minced pork.

Mon Nan

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This family-run Chinatown venue has been a favourite since 1982, thanks to a wide-ranging menu of Chinese classics served up by chef Joe Lee. Don’t miss their seafood specialties, crispy duck, and Yeung Chow fried rice; it’s all good.

Nouilles de Lan Zhou

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The skillful chefs here pull noodles in the front window (often for an audience), producing endless bowls of beef broth soup and dan dan noodles. Order the spicy cucumber and edamame salads to round out the experience.

Maison Sai Yan

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One of Brossard’s favourites for classic Cantonese cuisine, the folks at Maison Sai Yan know how to please the crowd with their personalized suggestions and traditional recipes. The soft-shell crab fried rice and lobster sticky rice get raves, as does their oyster hotpot. Ask them what’s in season.

Tian Fu Restaurant

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This Brossard strip mall resto offers both Sichuan and Cantonese options with a menu that touches on the classics from both schools of cuisine, served up by chefs brought in from the region. Don’t miss the Sichuan casserole dishes, the spicy boiled fish with loads of soy sprouts, tree ear mushrooms, and silky fish filets in a broth of Sichuan peppercorns and dried chilis, or classic rice noodles with sliced beef.

Papa Jackie

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Papa Jackie’s compact, bright dining room off Taschereau Boulevard is well-known for the freshness of its seafood specialties, including its jumbo shrimp with lobster sauce and sweet and spicy scallops with XO sauce.

Dak Hing Barbecue

Côte-des-Neiges’ Dak Hing has all the barbecue classics — duck, crispy pork, soy chicken, and then some. Try their roasted quail, the chicken or duck feet, and the wings, all beautifully marinated. Dak Hing’s zongzi alone — steamed sticky rice with meats and salty duck egg yolk, wrapped in bamboo leaf — are worth the visit.

Gia Ba

Fusing Taiwanese and Sichuan cuisines in the heart of NDG, chef Su specializes in spice. The restaurant serves some common staples, as well as originals such as a spicy mushroom walnut dish.

Le Taklamakan

Named after the central Asian desert, this halal Uyghur restaurant offers Xinjiang-Turkic food wildly popular in urban China. Lamb and homemade noodles are still the main attractions here despite the reduced takeout menu, but don’t miss the Da Pan Ji (literally, big chicken plate), a tomato-laced bone-in stew.

Teochew Foodie

Though technically not a restaurant, this small family-run kitchen and épicerie is a showcase for the food of Chaozhou, a city in the eastern Guangdong province well-known for its culinary specialties. In-house braised meats, homemade wontons, and chang fen (rice rolls) stuffed with prawns, veggies, or barbecued pork share freezer space with dim sum specialties from Chinatown’s Kim Fung. Teochew Foodie’s special chili oil enhances the dumplings. Watch their videos to learn how to prepare and serve.

Cuisine Szechuan

Cuisine Szechuan delivers Sichuan classics chock full of garlic, Sichuan peppercorns, and dried chilies. The deep-fried chicken with cumin sauce and bones is the classic Sichuan laziji: half the fun is finding the meat in a heap of dried red chilies (tip: these are not for eating) and tingly peppercorns. Try the stir-fried smoked pork, home-style tofu, or a variety of offal dishes like pork tongue, heart, and beef tripe.

Aunt Dai

Owner Feigang Fei’s peppery online commentary about Aunt Dai’s menu items went viral early in 2021, but the downtown restaurant had a loyal following for its Sichuan spice well before then. If you need help ordering, check out their online tutorial and Fei’s new YouTube channel where he offers his take on pretty much every dish.

Yin Ji Chang Fen

This Guangzhou-based chain specializes in two different types of Chinese comfort food: Congee (rice soup) and chang fen (rice flour rolls). The combinations are endless, with options for meat, seafood, offal, or veggie fillings, with or without youtiao (deep-fried crunchy crullers), and they’ve got dim sum favourites, too, like har gow and shiu mai.

MajesThé

MajesThé brings a Taiwanese food sensibility to the city: light, fresh, and flavourful, with a hint of sweetness. Check out its Three Cup Chicken or traditional bao, with braised pork belly, honey mayonnaise, and peanut brittle.

Hong Mère

Verdun favourite Hong Mère has its legions of loyal followers in the neighbourhood digging the restaurant’s mix of Dongbei (northern Chinese) and spicy Sichuan fare, alongside a roster of cold dishes rarely seen in Montreal. Try the Dongbei-style la pi (a cold vegetable salad with slippery rice noodles), Dongbei lao hu salad (crunchy veggies with a tart dressing), and the signature scallion pancakes.

La Canting

Taiwan-born chef Helena Lin is making the most of her pandemic opening in Point St-Charles’ historic Nordelec building. She’s devised a compact, representative menu with Shanghainese duck magret noodles, lou rou fan (a Taiwanese braised pork and rice bowl), and a few carefully prepared appetizers. Sesame balls served with a cocoa sorbet give the menu a beautiful finish.

Kanbai

Kanbai’s menu showcases dishes from Sichuan and Hunan, which are home to some of China’s hottest cuisines. Think: poached fish filet in hot chili soup or eggplant and minced pork with hot garlic sauce. For the spice-averse, there’s an extensive range of more seasonally focused Cantonese food as well.

Dobe & Andy

Dobe and Andy’s barbecue follows in the Hong Kong-style cha can ting café tradition, with a range of in-house barbecued and roasted meats and simple meals adorned with rice and steamed bok choy. These guys learned from their roast master dads, and the results show; don’t forget to ask for extra ginger scallion sauce.

Chez Chili

A few steps underground at de la Gauchetière and St-Urbain, Chez Chili’s small dining room is focused on the spicy cuisines of China’s northeast, Hunan, and Sichuan regions. The best bets are special dishes like Hunan-style braised duck, boiled fish (or beef) in chili sauce (remember to dig for the bean sprouts at the bottom of the pot), and the classic Sichuan dish of stir-fried green beans with minced pork.

Mon Nan

This family-run Chinatown venue has been a favourite since 1982, thanks to a wide-ranging menu of Chinese classics served up by chef Joe Lee. Don’t miss their seafood specialties, crispy duck, and Yeung Chow fried rice; it’s all good.

Nouilles de Lan Zhou

The skillful chefs here pull noodles in the front window (often for an audience), producing endless bowls of beef broth soup and dan dan noodles. Order the spicy cucumber and edamame salads to round out the experience.

Related Maps

Maison Sai Yan

One of Brossard’s favourites for classic Cantonese cuisine, the folks at Maison Sai Yan know how to please the crowd with their personalized suggestions and traditional recipes. The soft-shell crab fried rice and lobster sticky rice get raves, as does their oyster hotpot. Ask them what’s in season.

Tian Fu Restaurant

This Brossard strip mall resto offers both Sichuan and Cantonese options with a menu that touches on the classics from both schools of cuisine, served up by chefs brought in from the region. Don’t miss the Sichuan casserole dishes, the spicy boiled fish with loads of soy sprouts, tree ear mushrooms, and silky fish filets in a broth of Sichuan peppercorns and dried chilis, or classic rice noodles with sliced beef.

Papa Jackie

Papa Jackie’s compact, bright dining room off Taschereau Boulevard is well-known for the freshness of its seafood specialties, including its jumbo shrimp with lobster sauce and sweet and spicy scallops with XO sauce.

Related Maps