(514) 719-9888
Open Everyday
11:30 - 21:00
All of our dishes are gluten-free and are served with our signature coconut-lemongrass rice (except the soup and sides).
Beef Krapow
Origin: Thailand
Found all across Thailand, this street-food staple is made with ground beef, krapow (basil in Thai - yep, our name), garlic, chili, and gluten-free sauces. We marinate the dish in its juices before searing and serving it with a fried runny egg on top.
Allergens: Egg, Oyster (extract)
Sambal Belacan Chicken
Origin: Malaysia
With the distinctive taste and aroma of belacan (shrimp paste), this Malaysian dish is marinated in our special blend of chili, belacan, garlic, and Thai basil. It is stir-fried then seared and served with toasted ground coconut and fried shallots.
Allergens: Shrimp (paste), Oyster (extract), Sesame (oil)
Beyond Meat™ Krapow
Origin: Thailand / Montreal
Just like our signature Beef Krapow, but without the meat! Please note that this dish is not vegan.
Allergens: Egg, Oyster (extract)
Beef Rendang
Origin: Indonesia
Rendang is an Indonesian-style beef stew that is slow-cooked with shallots, lemongrass, garlic, chili, tamarind, and our special spice blend in coconut milk for over 6 hours. This rich, sweet and savory stew is served with pickled daikon and fried shallots.
Allergens: Soy
Tom Kha Gai Soup
Origin: Northern Thailand
A rich coconut soup made with chicken, galangal, lemongrass, oyster mushrooms, and chili. It's a savoury, sweet, umami delight that warms you up from the inside. Note that this dish does not come with rice.
VEGETARIAN SPECIAL
Soy and Mushroom Larb
Origin: Thailand / Le Plateau
A traditional sour, spicy, salty and slightly sweet stir-fry dish with mushrooms and soy-based protein, our homemade vegan fish-sauce, fresh mint, lime, chillies, and shallots. Tossed with ground roasted rice and topped. Served with our signature coconut-lemongrass rice and fried tempeh.
#vegan #gluten-free
Allergens: Soy
From May, 2025
ABOUT US
Krapow started as an experiment.
Kevin was living in Southeast Asia for over 20 years and came back to Montreal to visit his family. Then COVID hit, the world locked down, and he couldn't go back.
So he started experimenting with old recipes of the food he missed most from Asia; simple food with big flavours. A little space in the Plateau became available and Kevin decided to share this idea with Montrealers. So in October 2020, out of a 600sqft hole-in-the-wall on Ave Mont Royal, Krapow was born.
The focus on hearty, freshly-cooked, easily packed meals is at the heart of most Southeast Asian street-food, which was perfect for people stuck at home. But when the lockdowns ended, people kept coming.
So in 2023, exactly 3 years to the day of opening its doors on Mont Royal, Krapow took over the space of the famed Tampopo on rue Mentana.
Now we are expanding our operations to share this experiment with even more Montrealers.
Ma kin kan and selamat makan!
QUESTIONS?
We get a lot of questions so here are the most frequently asked ones.
Do you deliver?
We are currently using UberEats, Doordash, and Skip the Dishes. You should be able to find us there.
Are you really gluten-free?
We make every effort to ensure that none of our ingredients nor any of the products we use contains gluten. That means that there is little to no chance of cross-contamination with other dishes that contain gluten.
I have celiac disease. Is your food safe for me to eat?
We cannot guarantee that none of our ingredients contain trace amounts of gluten due to cross-contamination at the origin. However, we do avoid any products that have ingredients that contain gluten and any products that have listed a possible cross-contamination.
Is the Beyond Meat Krapow Vegan?
No. We use both fish sauce and oyster sauce in the Beyond Meat Krapow. The reason we don't do a vegetarian version is because there isn't an oyster sauce available that is both gluten-free and vegan.
Can you make it less spicy?
No. Our dishes are marinated and prepared with spice so we cannot make dishes less spicy. On occasion, we add sugar to a dish to neutralise some of the spice. However, this changes the taste and we don't usually recommend it. Though we can absolutely make something more spicy ;-)
Is this the entire menu?
We have intentionally created a limited menu with our signature dishes. However, we have a vegetarian (usually vegan) special which we change every few weeks. In the future, we will be adding more items to the menu.