Ketiw Comptoir Cambodgien
Cambodian restaurant · Wellington-de-L'Église ·
Num pang sandwiches, kuy teav noodles, pandan tea
Num pang sandwiches, kuy teav noodles, pandan tea
"Add Cambodian food counter Ketiw to your running list of restaurants for where to get a mighty fine sandwich — theirs are of the num pang kind, filled with kroeung-marinated chicken, lemongrass beef, or mushrooms. But the main draw at this cool new Verdun spot from the minds behind Les Street Monkeys is chef Tota Oung’s Phnom Penh-style kuy teav, a traditional Cambodian breakfast meal of noodles topped with ground pork and seafood — served wet or dry." - Valerie Silva
"Following up on their lunch and dinner services, this Cambodian sandwich and noodle shop from chef Tota Oung and Hillary Romero of Les Street Monkeys is now offering boozy brunches on Sundays from 11 a.m. to 5 p.m. Enjoy bottomless mango mimosas for $30 while slurping bowls of savory kuyteav (all-dressed noodles with a side of pork broth) or crush a num pang sandwich or two." - JP Karwacki
"I visited Ketiw, a daytime Cambodian counter on Wellington Street from the Les Street Monkeys team, where chef Tota Oung serves Phnom Penh–style kuy teav (white or yellow noodles topped with ground pork and seafood, served wet or dry), num pang sandwiches stuffed with kroeung-marinated chicken, lemongrass beef, or mushrooms, and beverages like Thai iced tea and pandan lemonade, with shaved ice planned soon." - Valerie Silva
"Coming in spring 2022 to 3866 Wellington Street, I learned that Ketiw is a new Cambodian project from the team behind Les Street Monkeys that will act as a daytime counterpart to their high-volume nighttime operation, combining a street-food counter with a Southeast Asian grocer selling the sauces and prêt-à-manger goods that helped the team survive the pandemic. I’m told one half of the menu will feature Cambodian num pang sandwiches made with bread baked from a mixture of rice and wheat flour for a lighter, chewier bite, filled with toppings such as lemongrass and galangal beef; kroeung-marinated chicken; char siu pork; or a vegan option made with a mix of blue and elm oyster mushrooms sourced from Montreal fungi supplier Full Pin. I’m also looking forward to the Phnom Penh–style kuyteav served “dry” — noodles topped with ground meat, shrimp cakes, sauces, preserved cabbage, fried garlic and lots of herbs, accompanied by a bowl of pork broth to sip on the side — plus Khmer shaved ice for dessert with toppings like basil seed, red bean and seasonal fruit syrups. Ketiw will seat 12 inside but is being set up as a real grab-and-go option for curbside eating, and the team says they’ll source as much as possible from the Verdun community." - JP Karwacki
mariel
Nellie
Matisse F.
Khoi P.
Molina P.
Joshua De S.
Martin L.
A. T
Imelda M.
Jean-Francois C.
Philippe C.
Cynthia L.