ONCLE LEE RESTAURANT - Montréal

Feb 5

Under the direction of chef Anderson Lee, formerly of the renowned Bouillon Bilk, and in partnership with the owners of the Bouillon Bilk-Cadet-Place Carmin group, Oncle Lee has quickly won the hearts of gourmets in Montreal's Mile End.

Opting for the bar, we were warmly welcomed by a staff whose service proved impeccable throughout the evening. The politeness, wise recommendations and speed of the service are all to be commended. The menu, structured in sections such as hors d'oeuvres, starters, vegetables, rice and noodles, main courses and desserts, although conceived as a meal to be shared, offers the possibility of composing one's culinary experience with or without main courses.

The eclectic and intriguing cocktail menu captivated our attention. Although we only explored the "Year of the Snake" cocktail, the bartender's observation convinced us that every option would have been equally appreciated.

As for appetizers, the salmon with spicy sauce on a bed of rice cake proved delicious. This was followed by sweet and sour ribs, both sticky and crispy, and then the original beef tartare served with lettuce leaves rather than traditional croutons. This detail added a nice freshness, and we're unanimous in saying that it's a sure-fire favorite. The dish of sweet and sour eggplant with peanuts was spicy, ideal for fans of this vegetable. In the noodles and rice section, the spicy sesame noodles won out over the crispy seafood chow mein. The latter could have been a little crispier. For dessert, the soberly presented tea-condensed milk French toast proved deliciously satisfying.

All in all, a most pleasurable gastronomic experience that encourages us to return to savor the Peking duck, steamed oysters and oysters in yuzu sauce. See you soon, and thank you for this wonderful discovery.