In the restaurant biz, longevity is a feat accomplished only by the best of the best. Chao Praya has been open since 1988, and has only gotten better over the years. The menu is vast, but the staff is supremely adept at describing dishes and making recommendations. If you can drum up a gaggle of friends to go with you, so much the better. That way you can order all sorts of different dishes and sample your way through a good portion of the menu. Pad thai is excellent, but other great choices include koung pad kha pao (shrimp with hot chili and sweet basil), kang pa gai (chicken and vegetable curry), and ped yang (roast duck with spinach, soy sauce and peanuts).

Chu Chai's mock meats give new meaning to the words, "tastes just like chicken." Widely regarded as the best imitation poultry, fish, shrimp and beef dressed up in Thai style, the best choice is to have it all from the tastings menu. Four can dine on generous samples of several dishes for a reasonable price. The "meats" are created from soy-based products and the sauces are traditional Thai yellow or green curries, coconut milk or peanut sauces.

In a room where the decor is as spare as a Zen garden, you'll find the stylish clientele kicking back in the cushy leather booths to enjoy the light and inventive Asian fusion cuisine. Dishes range from sushi to seafood, hot or cold noodles, and salads spiced with curries and chilies.

Appealing to a broad spectrum of the population, Isakaya is popular with professionals, students and "ladies who lunch." The atmosphere is relaxed but nice ­ not too casual, not too stuffy. And the menu is as diverse as the clientele. The sushi is top-notch, but don't limit yourself. Try grilled sardines with plum sauce, spicy fried squid, or any of their chicken dishes. You won't be sorry!

Junichi Ikematsu's restaurant has been a breath of fresh air for Montréal's fans of Japanese cuisine. The sushi is fantastic ­ fresh and beautifully presented. And the rest of the menu? An intriguing mix of Japanese-Continental concoctions that raise eyebrows as they tempt taste buds. For example, there's red tuna tartare with oyster mushrooms and truffle oil; eel with risotto-style sushi rice, avocado and parmesan; veal steak with shiso pesto sauce; grilled venison with porto sauce and foie gras maki; filet mignon with duxelles, carrots and celery rolled with maple syrup French toast and beef stock-miso sauce. Unusual but rewarding.