Restaurant review | Thammada: excellent avenue cuisine

Through the good shots and, sometimes, the not so good, our restaurant critics tell you about their experience, introduce the team in the dining room and in the kitchen, while explaining what motivated the choice of the restaurant. This week: Thammada.

Eve Dumas
The Press

Why talk about it?

Since its opening three years ago, Thammada has been one of my favorites when I have a strong desire for Thai cuisine. I’ve even developed a little addiction to his homemade chilli jam, which can coat crispy chicken or tofu — my preference — and his khao-soi gai, a curry with egg noodles and tender chicken drumsticks. Although the Thammada’s cuisine is easy to take home, it is nice to take the time to taste it on the spot, especially since at the moment the stretch of Avenue Bernard on which the restaurant is located is a huge, well-ambienced terrace.

Who are they ?

Chitakone Phommavongxay is of Laotian origin. He worked in the kitchens of a few Thai restaurants in and around Montreal. But it was meeting his girlfriend Nim (official name Siriluksamee Rangthong), born in the Issan region, that fueled his curiosity for truly local versions of certain recipes. Nim’s aunts also contributed to his training. Today, the couple manages their restaurant in a very versatile way: “Nim and I are always everywhere, in the kitchen and in the dining room, indicates the man called Chita. She helps me a lot with the recipes, to make sure the taste is always authentic. She is also the magician of social networks.

Our experience

It is terrace weather in the evening of our desire for Thailand. We opt for the summer entertainment of Avenue Bernard. The dining room is located in the semi-basement of a large apartment building, opposite the Local B hair salon. It is a space that is both playful and enveloping, perfect for chilly evenings or rainy. When we passed, only the employees were busy there. All customers are outside.

We enjoy access to a bartender to order cocktails. Why not let yourself be “mixed” for a first drink! The menu is short and the Muay Thai Kick is quickly chosen, with its tequila, its mango and lime juice, then its spicy syrup.

I had given myself instructions to discover dishes from the menu that I did not know. The crispy egg, shallot, lemongrass, cilantro, and cucumber salad is delicious, but it won’t be new to addiction like Zapzap Chicken Wings. Fries, a little sweet, a little spicy, they are aptly named.

We then spoil ourselves with a fried rice with shrimps and a panang curry with short ribs of beef (short ribs). The first does not skimp on the beautiful plump crustaceans. The second is a revelation. It’s a thicker curry than red or green, with an incredible richness – both fatty and aromatic – so much so that we decide to keep a little for the next day, a question of not saturating our taste buds and appetite.

Because there is still a decadence to test, the “roti”, a fried pancake served with sweetened condensed milk. This dessert is a classic of Thai street food. At Thammada, we add a scoop of vanilla ice cream. Sharing is highly recommended!

In our glass

In addition to the cocktails imagined by the bartender consultant Chris Natale, Thammada offers a few beers, Milton ciders, medium-sized, often organic (but nothing too fancy) estate wines, and several bottled or canned soft drinks. If you are fans of more sought-after natural wines, it’s happening at Pichai, a restaurant of which Chita and Nim are co-owners.

Price

The Thai experience in Outremont is paid for. Expect starters at $13-19, main dishes at $21-$35, and desserts at a dozen dollars.

Good to know

Vegans are well catered for here, with half a dozen options. It is always possible to order to take away or have it delivered.

Information

Open Tuesday to Sunday evening, at 1205, avenue Bernard, in Montreal.