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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
Entrées
Buttery whelks
Crostini, nori aioli and lime
Melon feta
Gin, feta, sesame, ginger dressing
Black tiger shrimps
Black tiger prawns (4), crispy garlic and cocktail sauce
Truffle fries and parmesan
Served with homemade aioli
Mains
Mussels and fries 2.0
Coconut white wine cream sauce, mixed herbs, chili oil
Steak and fries du chef
Hanger steak, fries and Hennessy sauce
Plate of the day
Desserts
Crème caramel
Flan with condensed milk and Vietnamese coffee caramel
Fruit tart
Sablée, passionfruit curd, seasonal fruits, vanilla meringue