We already really liked the few dishes at Krapow, which took the taste buds on an express tour of Southeast Asia. Now owner Kevin Larken and his team have us jumping into Indo-Malaysian cuisine. You will say “Satu Lagi” (which means “another”) from the first bites!
The new address on Mont-Royal Avenue East offers all its dishes in reasonable portions, which allows you to taste a good number of them and test the best pairings. Here, all the basics are homemade, whether it’s fresh and cooked sambals (hot sauces), peanut sauces or marinades. Gluten has been banned from the kitchen, which allows intolerant, even celiac, customers to enjoy a meal at the restaurant without hassle.
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PHOTO JOSIE DESMARAIS, THE PRESS
This mix of tofu and eggs is as delicious as it is messy!
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PHOTO JOSIE DESMARAIS, THE PRESS
You can eat everything, from head to tail, on this snapper fried whole then served with two sauces. Warm gado gado salad is a classic of Indonesian cuisine.
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PHOTO JOSIE DESMARAIS, THE PRESS
There are a few satays on the menu at Satu Lagi.
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PHOTO JOSIE DESMARAIS, THE PRESS
Kevin Larken, Owner, and Kimberley Bridle, Partner, with Chef Jerome Villarasa
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PHOTO JOSIE DESMARAIS, THE PRESS
The Pandan rice cocktail is made with rum and coconut, among other things.
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PHOTO JOSIE DESMARAIS, THE PRESS
The wines are selected to stand up to the powerful flavors of Southeast Asian cuisines.
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PHOTO JOSIE DESMARAIS, THE PRESS
The room can accommodate about forty people.
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Sourcing ingredients from Indonesia and Malaysia isn’t straightforward, but the kitchen, led by chef Jerome Villarasa, nevertheless manages to get its hands on fresh kafir lime leaves, bancoule nuts and potato chips. melinjo, a slightly bitter nut, to dip in sambal terasi (with prawns), among others. One of the cooks of Indonesian origin ensures the authenticity of the tastes. Kevin Larken too, having lived in several Southeast Asian countries for a number of years. It is also in Thailand that his partner Kimberley Bridle and he met.
Behind the bar, Tom Carney also borrows ingredients from the kitchen, such as pandan, jasmine, sesame, tamarind and chilli, to create cocktails that pair well with the menu. He chooses wines that can stand up to the powerful flavors of the cuisines of this corner of the world. Thrills guaranteed! Open Wednesday to Sunday, 5 p.m. to 10 p.m.
1361 Mont-Royal Avenue East, Montreal