La Canting: A gourmet fusion between China, Taiwan and Montreal

la canting _ intérieur la canting _ plat la canting _ plat la canting _ dégustation la canting _ plat avec vin la canting _ plat la canting _ cocktails la canting _ intérieur la canting _ take out la canting _ take out la canting _ take out la canting _ take out

Nestled in a Nordelec office building across the Lachine Canal in Pointe-Saint-Charles, La Canting offers elegance and comfort. From Asia to Montreal, it is a lovely marriage of Taiwanese and Cantonese cuisine; a delicious bond that is sure to please gourmets. 

La Canting is part of the succession of new addresses in Pointe-Saint-Charles. Its name is derived from the word “cantine” in French and the word “restaurant” in Mandarin. This one is the result of the constant and hard work of Helena Han Lin and Benjamin Serapins since 2019. Helena was one of the chefs at Bouillon Bilk and Benjamin worked at Cadet before they both went into business. Now, the partners form a duo full of boldness and passion. The talents of the two entrepreneurs complement each other wonderfully, allowing the creativity of each to shine through.

Born in Taiwan, Helena explains that much of the menu is inspired by her roots and time spent in China. She included recipes from her mom like Lu rou fan bowl—rice topped with braised pork sauce—which she remembers eating as a kid. It’s a dish that perfectly embodies the comfort we all need.

Szechuan fried chicken—need we say more?

The menu may be short, but it is truly gourmet. The menu might be subject to change, this is what we were served when we last went. All thought some of these dishes might not be available when you go next, you can definitely expect something delicious. In addition to the delectable bowls, such as the Taiwanese beef noodle soup, there are other appetizing starters. One of our favourites is the Szechuan fried chicken, a “hot-chicken” reinvented with Szechuan chilli, cabbage, pickled cucumbers, and Japanese milk bread. Another favourite is certainly the fried Brussels sprouts dish with XO sauce and clementines, a surprisingly harmonious and delicious combination. The Chinese broccoli is also perfect as a side dish, a special request from Benjamin, who has fond memories of eating dim sum with his parents. To round it all out, the Kaya donuts add a little sweet touch to the end of your meal.

“The menu is really designed to showcase Helena’s cooking,” says Benjamin, who takes care of the wine and spirits. On the wine side, he has chosen mainly Mediterranean wines to match the Asian cuisine. The cocktail and spirits menu will is one to please as well!

A very good address to try in our list of the best Asian restaurants open for take-out.

Photography by Jean-Pierre Karwacki

Featured In

From the magazine

The Sangria Recipe from Terrasse Carla

This chic address offers a number of reinvented sangria options, with an Asian twist that brings a breath of fresh air to this summer classic. Here are two recipes!

Michele Chiarlo : A story of family and great wines

In the prestigious region of Piemonte, famous for its illustrious Barolo and Barbaresco, the wines have this unequivocal smell of an ancient dusty book. Some story they must tell! But for Alberto Chiarlo, of Michele Chiarlo wines, it takes more than a sniff of the bouquet to “get a real sense of place”.

Presented by