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Montreal Best Chow Mein?

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depgirl Oct 14, 2013 11:14 PM

I love chow mein and am looking for the best restaurants that serve it in Montreal, and not too greasy. Thanks!

  1. f
    frogsteak Jan 3, 2014 01:38 PM

    They probably don't use the freshest ingredients but the cantonese chow mein at the place across from the Hall building and beside Copies Concordia on de Maisonneuve is very good. Peking Garden on Queen Mary also has a fine cantonese chowmein.

    1. heybaldy Dec 30, 2013 03:35 AM

      IMHO the best chow mein to be had locally is at Restaurant Foo Lamat 9394 boul lacadie. I have eaten chow mein in Hong Kong, Toronto, and Vancouver, (3 places with some of the finest chefs of Cantonese style cuisine) and I find that this place consistently hits the spot. Even till 3AM on fri sat snd sun/ In the weat island, situated at 11778 boul de pierrefonds, is a underrated gem that also serves up wholesome and authentic Chinese food, Chow mein can also be had on their weekday lunch menu includinf soup and eggroll. A tremendously good value.

      2 Replies
      1. re: heybaldy
        c
        C70 Dec 30, 2013 06:24 AM

        Nouveau Maison Kam, 11779 bl. pierrefonds.

        I like them too. just moved to WI and it's the best Chinese out there.

        1. re: heybaldy
          b
          BLM Jan 1, 2014 01:29 PM

          So you're talking about Cantonese Chow Mein they make?

        2. j
          j_do Nov 6, 2013 07:06 AM

          i'm going to say kam shing, but purely for nostalgic purposes.

          1. f
            finefoodie55 Oct 21, 2013 07:50 AM

            In the West End I'd say Hoai Huong on Victoria and Pho Lien on Cote des Neiges are the two best.

            5 Replies
            1. re: finefoodie55
              b
              BLM Oct 21, 2013 09:35 AM

              These are Vietnamese restaurants. They serve the chow mein dish(I'm guessing the poster wants Chinese chow mein)?

              1. re: finefoodie55
                d
                depgirl Oct 21, 2013 12:11 PM

                I will not go to a Vietnamese restaurant for Chinese food, even though there are many Chinese in Vietnam. I'm a food racist: I like authenticity. So if it's Cantonese chow mein, I go to a Cantonese restaurant. It may be blander, but as long as it's not greasy, it's probably good.

                Similarly, I once went to a Vietnamese restaurant owned by Chinese, and their tonkinese soup was deplorable.

                1. re: depgirl
                  porker Oct 22, 2013 06:21 AM

                  So is it "Chow Mein Cantonese" you're looking for or another type (Chicken CM, Beef CM, etc)?

                  1. re: porker
                    c
                    Cookiehead Oct 24, 2013 10:07 AM

                    Can someone explain to me what the difference is between the various chow meins listed as "chicken chow mein," "Cantonese-style" and "Chinese-style" on meus in local restaurants?

                    Most places add a surcharge for "Chinese-style": what more are you getting for your money?

                    I'm usually self-sufficient in finding information but Wikipedia was no help as chow mein means different things in Canada and the US. I never knew there was a substyle of Americanized Chinese food known as "Canadian-style" but it seems the stuff restaurants serve here is not the same as what US American-style Chinese restaurants serve.

                    I remember my ex-father-in-law from California was very disappointed by what was served to him at a highly-acclaimed restaurant in Ottawa when I lived there. The food had the same names but he was upset he didn't get what he was expecting. He even argued with one of the waiters that a dish was wrong, explaining the version he gets at his local PF Chang's (or Panda Express maybe) in California is the correct way to prepare the dish!

                    1. re: Cookiehead
                      c
                      chilipepper Oct 26, 2013 04:48 PM

                      I'm not sure about the terms Cantonese vs. Chinese-style, but around here in my experience, Cantonese is the "authentic" Chinese version with thin pan-fried egg noodles served with the various protein and large variety of veg on top(broccoli, bok choy, onions, mushrooms, bean sprouts, carrots, celery, sometimes snow peas and water chestnuts).
                      The other "Canadianized" style is just the protein stir fried with bean sprouts and sometimes celery and carrots, served with short, thick, crunchy fried noodles on top. Hope that helps.

              2. p
                Plateaumaman Oct 16, 2013 07:57 AM

                Do you care especially about what you have on your chow mein? Or how crunchy the noodles are? Someone needs to do the research, I think. I'd start with Keung Kee, Beijing, Mon Nan and Maison VIP, probably.

                3 Replies
                1. re: Plateaumaman
                  d
                  depgirl Oct 21, 2013 12:09 PM

                  Thanks for the tips! I don't like VIP, too greasy. Not sure I've tried the others.

                  1. re: Plateaumaman
                    l
                    LoveGossipGirl Jan 3, 2014 09:11 AM

                    i'd recommend Beijing :)

                    1. re: LoveGossipGirl
                      porker Jan 3, 2014 09:24 AM

                      Beijing is one of our favorite restaurants in Chinatown. However, their chowmein Cantonese can be wildly inconsistent.
                      Sometimes its a shiny marvel with treasures of shrimp, roast pork, bamboo shoot, waterchestnut, and noodles done just right. Other times its a dry plate of poorly assembled ingredients.
                      Different cooks at different times is only part of the problem. Chowmein Cantonese is one of their most popular dishes and is not always made in individual portions. Many times (especially when the restaurant is busy) it is made 3 or 4 (or more) portions at a time. Each of the portions will end up slightly different, sometimes the last one ends up being the short end of the stick....
                      I'm just sayin.

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