Monday - Friday
11:30 - 21:00
1139A Mont-Royal Ave E
All of our dishes are gluten-free and are served with our signature coconut-lemongrass rice (except the soup and sides).
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
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)
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.
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.
From our Instagram @krapow.ca
Asparagus, Mango and Tofu Salad
Origin: Le Plateau
Lightly blanched Quebec asparagus tossed with glass noodles in a homemade spicy ginger som tum sauce with sweet mango, fresh radish, cherry tomatoes, and toasted sesame seeds. Topped with marinated tofu and mushrooms and garnished with scallions and fried shallots. Customise your level of spice.
Allergens: Soja, sesame, champignons (optionel)
From May 18, 2022.
Krapow is a bit of an experiment.
I was living in Southeast Asia and came back to Montreal with my partner Kimberley to visit my family. While we were here, COVID hit and the world was in lockdown.
Since we were going to be here for a while, we started making the food we missed the most from Asia. We found a little space on Mont Royal Ave and thought it would be interesting to see if others liked our favourite foods as well.
"Kra pow" (กะเพรา) is both a type of basil and a type of dish from Thailand. Our goal is to share this dish with you, the way we like it, and to bring the bold flavours we love from the streets of Bangkok, the highlands of Malaysia, the islands of Indonesia, and the hawker stalls of Singapore.
We hope you love this experiment as much as we do.
Ma kin kan and selamat makan!
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.
Are you really not open on weekends?
For now. We have a small team and are trying to get a good work-life balance; that includes weekends off. However, as our team grows, we will start to open on weekends again.