Restaurant Tuk Tuk

One of the best pad thais in town. Service is excellent. Get there early, by 12:30 the place is packed.

I came to Tuk Tuk with my friends after Hearing them say how delicious their pad thai was! I’ve always loved pad thai so since day one hearing them say that, I knew I have to come to Tuk Tuk and try their pad thai!
We came for dinner (didn’t make reservation but we got seated right after we arrived). It took us a little bit of time before deciding what we wanted (they have a big variety of Thai and Cambodian dishes on their menu). The waiter was extremely friendly and answered my friend’s question patiently.
We finally decided to share all the dishes and ordered the fried calamari as appetizer, the tofu pad thai, the beef pad si’eve and the chicken cha chou em.
Their fried calamari didn’t look or taste like what I’ve expected. I thought it would be the greek style calamari… But then I remember we were in a Thai and Cambodian restaurant! Their fried calamari tasted more «Chinese» because of the salt and pepper (you can find a lot of salt and pepper dishes in Chinese cuisine). The dish wasn’t bad at all but it wasn’t the kind of fried calamari I wanted to eat haha!
The tofu pad thai was pretty good (I ordered it non-​spicy), the portion was big enough to be split. Their so-​called tofu was more like dried bean curd cake/​dried tofu (豆乾), which I liked a lot. The dried tofu was stir-​fried first, which made it tastier. I prefer this texture since it is harder and chewier than the soft and easy-​to-​break tofu texture. I would enjoyed this dish more if they have given more lemon, they only gave me one slice of lemon and it wasn’t enough to bring the whole pad thai flavour to the max…
The beef pad si’eve, which was pad sew (thick rice noodle stir-​fried in soy sauce) tasted good but very «Chinese». This flavour was something you could easier get at any Asian restaurants. There wasn’t any Thai or Cambodian touch to it…
The chicken cha chou em was like a general tao but not quite it. Besides the sweet and sour sauce, there was a South-​East asian taste because of the coconut milk and Thai basil. My friends didn’t quite like it because there were too much vegetables they didn’t like (celery, peppers, etc.) However, I enjoyed the vegetables because they were really fresh and crunchy, especially the celery! The only remark I have was, the rice they gave was definitely not enough for the amount of sauce there!
Tuk Tuk is a bring your own wine restaurant and it gets busier at night (around 7 – 8 pm). It is a small restaurant so the seats fill up quickly. I recommend making reservations! The restaurant gets very very noisy/​loud as well (it wouldn’t be suitable for a romantic dinner or a date since you can hardly hear what the person seating in front of you is saying.)

Excellent Cambodian cuisine! Dancing tastebuds every bite. Smiley and friendly staff.

Occasionally eat Thai food and this one is cheap and tasty. Looks small from outside, but good for small group. Tried the tom yum soup and beef+chicken+shrimp skewers — liked them both. Would go again, and recommend to friends.

This is the restaurant to go to for a excellent soup. The soup has a sutled flavor. The spring roll wee awaome!
C’edt le restaurant pour une excellente soup tonkinoise. La saveur est subtil, et les rouleaux printanier était formidable!

I’m no expert in Thai food. I’ve never been to Thailand (but it’s on my bucket list). Sure I’ve seen Anthony Bourdain’s No reservations — Thailand and I enjoy North American aromatic-​fragrant– spicy Thai food. However I’m only an amateur. So when checking out Tuk Tuk’s reviews I was thoroughly intrigued. I was happy to see it was advertised as Cambodian-​Thai. The owners are Cambodian and cook Thai food in their own special twist.
I went ahead and ordered four dishes plus a Thai ice tea. The Thai iced tea was very good and similar in taste to many other places however much stronger and sweeter. I went and asked the guy working the counter if he could put some more ice in it to mellow out the strong flavour a bit. He did and it was good to go!
Here’s a run down of the dishes ordered for takeout:
1) Chicken Pad Thai — did not taste anywhere near Pad Thai I know and have experienced. The ones I prefer are in a sweet tamarind base sauce that are tangy/​spicy as well. Flavour was okay a bit bland and not so much flavour with smaller pieces of chicken. Not exactly as we prefer. 2.75÷5
2) Beef Pad Sew– From what I have experienced Pad Sew is typically in a soy sauce base. This pad sew was more like stir fry. It wasn’t horrible but I would not consider the flavour and taste as memorable. ³⁄₅
3) Cha Kneiy Chicken (Ginger Stir Fry) — similar to other Ginger based stir fry’s I’ve had at other Cambodian restaurants. Both my wife and I found very bland. ²⁄₅
4) Chicken Amok– creamy curry in coconut milk. — this was the best dish out of all of the ones ordered. Very fragrant creamy and lots of flavour. ⁵⁄₅
I appreciate that these people do try to serve Thai food but For me it’s slightly above average. If I return I’d look to enjoy some more traditional Cambodian dishes. This I’m certain they would excel at.
I’ve still yet to find a Thai place better than my go to Bangkok Thai. The search continues.

This cute little restaurant is tucked away in a quiet corner of CDN — a blink-and-you’ll-miss-it sort of location. However, this is def a go-​to place if you’re in the area. The conventional flavors of SE-​Asian cuisine that us, non-​SE-​Asians are used to (from other restaurants) are all there but with some added kicks of flavor.
We ordered the beef salad which was an interesting dish to say the least. The beef strips were flavorful and succulent but as a salad, it didn’t really fit that name-​tag. We also ordered the ‘chicken and shrimp fried rice’ which was very delicious. The best fried rice I’ve had in Montréal till now. The rice they use here is smaller and lighter so the flavors in the fried rice come through stronger. We also ordered the Amok (a chicken curry dish) but I was more impressed with the fried rice because I was expecting more heat and flavor in the Amok.
Hence because two out of the three dishes didn’t impress me too much, I’ll give this place three stars for now but I’ll go back and try more dishes there. The restaurant was a refreshing find and even the Ikea catalog-​esque décor was charming. It was simple and served the purpose yet it was elegant. I loved the jazz music backdrop and the staff were friendly.

Im not too sure about this place. I do not think it is authentic cuisine because i felt that it was seasoned with spices that was very exotic. Maybe some kind of white washed asian food? But i cant lie and tell that the food was bad. Tasted pretty good. The people were nice but the food was just like other asian fast food places (ex.thai express). It wasnt like family oriented kind of asian food? I could be wrong. But i wont be going there again i think, ill just try to find more autenthic culture challenging places.

Can’t say enough good things about this small Thai/​Cambodia restaurant. Great food good service try the Tom Yum soup It is delicious. Will be back soon for sure. Ginger chicken and red curry were awesome. I hope they franchise.

For Cotes-​Des-​Neiges this restaurant should get 6 stars. I’ve eaten a few items off their menu and they were all delicious. I work near them so I usually pick up the Bay Chai Tuk-​Tuk (chicken and shrimp fried rice) for lunch. Everything seasoned perfectly.
The restaurant is clean and the servers pay attention to detail and are professional. I took my family to this restaurant when they were in town and they loved it.

One of very few cambodian restaurants in town.
There may be others but in most you have one or two cambodian dishes and that’s pretty much it.
A lot of the dishes here are similar to thai dishes.
The one pearl I found here is the mango salad. It is amazing. The mango is julienned and served with shrimp in a vinegary salad dressing, it is very light and fresh. there are bits of fried garlic as garnish and that really adds some nice flavor. It is a perfect dish.
I’ve had other dishes her, but this is the only one I remember. They also have larb here which is a minced meat salad, although larb is also traditional in Laos and thai cuisine so don’t know if this version is strictly cambodian style or not.
I definitely recommend this place, it’s not pricey and interesting if you are looking to find something new you haven’t had before.

The chicken larb salad was solid. Minced chicken mixed with a very aromatic sauce of chili, lime, Thai basil, mint, with shallots and garlic mixed together with toasted rice. My first reaction to this was it would make such a kickass dumpling filling, unfortunately, these countries don’t really share a boarder with a dumpling wrapping nation to have ever berth this culinary epiphany. Next project, NOTED.

The mango salad was EXCELLENT, the TukTuk noodles sooo yummy– THE CREAM OF THE CROP and the most surprising dish for me was this Cambodian dish called Amok… a fried fish with coconut cream sauce that was really different and flavourful. It’s really fun to discover somewhere new and amazing! Staff was nice and giggly too—

This newly opened restaurant is family owned and serves a fusion of authentic Cambodian cuisine as well as Thai. The traditional spices allow each dish to vary from being spicy, savoury, tangy, rich, refreshing to sweet (desserts). Dishes can be made spicier or less spicy upon request. Dishes can also be modified in case of allergies. Drop by during the afternoon to take advantage of the lunch menu or arrive in the evening to enjoy an unrushed meal served by a loving family.