A career that began in kitchens such as Spain’s Mugaritz and Ferran Adrià’s Bullipedia research center has led chef Chanthy Yen to Montreal, where he has romanced us time and again with projects ranging from precise tasting menus and pop-ups that rediscovered his Cambodian roots. At this signature concept, Yen invites us to taste how he sees, unravels, and respins the world through a menu of reimagined classics, from shrimp cocktails to moules and steak frites. Merging a studied mind with pure intuitive skill, Yen isn’t just a rising star of Canada’s restaurants—he’s meteoric.
MENU
Bao Buns (2)
Spicy fried chicken and cheddar
Caramelized pork belly
Tempura fried mushrooms
Asian Tartares
Choice of Chef’s salad or fries
Salmon, Beef, Cambodian Shrimp Crudo
Salad
Treasure Salad
Specialities
General Tao
Choice of chicken, shrimp or fried tofu served with Chef’s salad and rice
Loc Loc Grilled Bowl
Carmelized pork belly or steak served with salad, tomato, loc lac sauce and rice
Dumplings
Pork and shrimp wontons
Big mak spring rolls
Pan-fried lobster dumplings
Sides and Donuts
Fries
Truffle and Parmesan Fries
Our Famous Sweet Asian Donuts