Thank You!There are sooooooo many new ones.. but to me nothing beats the OG Banh Mi Hung Phat on St-Denis Street, corner Jean-Talon
Thank You!There are sooooooo many new ones.. but to me nothing beats the OG Banh Mi Hung Phat on St-Denis Street, corner Jean-Talon
My go to is Tsukuyomi ... the original store on Saint-Laurent/Fairmount. Went there when they first opened and loved their miso ramen. Been going back ever since and it's consistently still good. They opened two branch stores on Bishop and in Saint-Laurent but haven't been, so can't vouch for them. Yokato Yokabai's tonkotsu ramen on Drolet was similarly very good when they first opened but to me, their quality and consistency have dropped over time. A number of chain ramen shops from Toronto have opened up in Montreal (Sansotei, Kinton, etc.) but haven't been overly impressed to date.Anyone have good ramen recommendations?
Thats the same place as:Yokato Yokabai's tonkotsu ramen on Drolet was similarly very good when they first opened but to me, their quality and consistency have dropped over time.
I don’t really agree with the drop in quality or consistency, been going there since their first year and I don’t see a significant change.This is my place for ramen:
Ichigo Ichie Izakaya on Rachel.
Before Ichigo Ichie opened up, there was only the Yokato Yokabai ramen shop. The main chef was Japanese and the ramen he prepared was top notch. Then, when Ichigo Ichie opened up, the chef moved over to Ichigo Ichie and there was a noticeable drop in the ramen that was served as the preparations were passed onto others. Other ramen heads that I knew at the time all agreed. I haven't been recently, so following your review Cap'tain, I'll give it another go and report back.Thats the same place as:
I don’t really agree with the drop in quality or consistency, been going there since their first year and I don’t see a significant chang
Yeah I will look forward to it, I know the team preparing the ramen is different but, as you mentioned, the original chef is still in the place. He is the one who elaborated their special pork broth which, imo, sets them apart from other places.Other ramen heads that I knew at the time all agreed. I haven't been recently, so following your review Cap'tain, I'll give it another go and report back.
Ramen, like lovely SPs, good wine, whisky, and sake, are a matter of taste and preference. To each their own and there's no wrong answer. Peace out.Yeah I will look forward to it, I know the team preparing the ramen is different but, as you mentioned, the original chef is still in the place. He is the one who elaborated their special pork broth which, imo, sets them apart from other places.
I'm coming to Montreal in May and looking for great Hunan or Szechuan. Any suggestions?As an out of towner, who visits once a year or so, I can't say I am ultra familiar with the asian cuisine scene in Montreal. But on my last trip, I discovered an area west of Concordia University on Saint Catherine St W, that I didn't know existed. There are numerous asian restaurants scattered over the few blocks, and a few of them had long waiting lines. If anyone knows which one of these are good, please share, but the one I dined at was Gyubee, an AYCE japanese grill spot, and it was pretty great for the price. Check it out, if you are in the area:
Gyubee | Japanese all you can eat grill | 35 Bloor St W, Toronto
Gyubee is the only all-you-can-eat Japanese barbecue restaurant that provides quality and fresh ingredients to enjoy with our friends and family.www.gyubeejapanesegrill.com
I've been to Sichuan, China a few times.I'm coming to Montreal in May and looking for great Hunan or Szechuan. Any suggestions?
Thank You. I'll check it out!I've been to Sichuan, China a few times.
Kan bei is above average for north american Sichuan.
We got the mapo and shui zhu yu (don't know what this is called in english / français maybe sichuan boiled fish) and suan la tang (hot and sour soup) w/ a ton of rice
Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼) is one of my favorites. before i ever had it i literally thought it was plain boiled fish, which sounded grossI've been to Sichuan, China a few times.
Kan bei is above average for north american Sichuan.
We got the mapo and shui zhu yu (don't know what this is called in english / français maybe sichuan boiled fish) and suan la tang (hot and sour soup) w/ a ton of rice
I love Pichai on St-Hubert!
will put on my list.You could try out Mon Nan in chinatown.
I have been to Sammi Soup Dumplings. This was years ago. One advantage to eating here is you can peer into the kitchen and watch them make your dumplings.I recommend Sammi Soup Dumplings if you want dumplings