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Tapioca Thé

1672, boulevard de Maisonneuve Ouest, Montréal, QC, H3H 1J7


One part bubble teahouse, one part Szechwan hotspot, Tapioca Thé has something for everyone!

Category: Restaurants


Cuisine Type | Szechuan
Ambiance | Offbeat, Casual
Meals Served | Light Meals/Snacks, Lunch, Teas, Dinner
Amenities | Local Favorites, Beer & Wine, Prix Fixe Menus
Pricing |
Payment | Interac, Cash


Neighbourhood | Downtown/Old Montreal
Getting There | Guy-Concordia Metro
Cross Street | St-Mathieu


Mon-Fri: 11AM–12AM, Sat-Sun: 12PM–12AM

Profile Last Updated: October 01, 2008

Distinctive Décor
Located near Concordia University, this teahouse has a distinctive flair and food hot enough to make you sweat. You might walk right past Tapioca Thé, as it has a rather unassuming presence from the street, but once you’re inside, there’s no mistaking the place. The hot pink walls are a dead giveaway, as is the magazine rack full of Chinese and Japanese reading materials and, of course, the bubble tea bar.

Bubble Teas
Tapioca Thé is, as their name suggests, a bubble teahouse. Offering a wide selection of “tapioca tea” (since the bubbles are made of tapioca), you’re sure to get your fix. Due to its proximity to Concordia, it’s a great spot to hang out between classes or to relax when your day is finished.

Spicy Szechwan
Equally popular with locals is Tapioca Thé’s Szechwan menu, which some say rivals those found in Chinatown. Their secret? An authentic Szechwan chef, brought in to give the teahouse an edge over the many competitors. With appetizers like hot chilli wontons and mains like twice-cooked pork (braised and stir-fried pork with green peppers, bok choy and onions), imperial chicken (or kung pao chicken; chicken with green onions, peanuts, hot chillies, Szechwan peppercorns and a hot and sour sauce), water-boiled beef (a huge stew made of thinly sliced beef and bok choy) and ma po tofu (soft tofu with ground pork and ground chillies) you’ll get plenty of spicy goodness. For the truly adventurous, there’s the braised swamp eel with Szechwan sauce.