As soon as you push open the door adorned with majestic dragon-shaped handles, the immersion begins. Inside, traditional red lanterns cascade from the ceiling, illuminating tightly arranged wooden tables that recreate the vibrant energy of bustling Asian brasseries. Oncle Lee opened in 2024, driven by the vision of Chef Andersen Lee, who trained in culinary temples such as Odette in Singapore, Core by Clare Smyth in London, and Quintonil in Mexico. The restaurant also joins the Bouillon Bilk group, a powerhouse in Montreal’s dining scene.

My goal was clear. Enjoy authentic Chinese cuisine while discovering new culinary creations. And Oncle Lee delivered exactly that.

The dish that impressed me the most was the five-spice duck.
The duck breast, served rare, offers remarkable aromatic depth, seasoned just enough to enhance, never overpower, its tenderness. A duck terrine, ultra-thin crêpes reminiscent of Peking duck, and a perfectly balanced hazelnut sauce complete this gourmet ensemble. A generous, convivial dish, executed with impeccable technique.

To accompany it, I chose the spicy sesame noodles. The seasoning is bold, the peanut sauce smooth, and the controlled heat brings a pleasant, gradual intensity. An excellent pairing with the duck.

I also tried the hot pot, a Chinese broth served with an array of shrimp, meats, and various ingredients to dip.
The broth, intensely fragrant, reveals its aromas even before the food begins to cook.

What I loved about Oncle Lee is its ability to draw deeply from Chinese culinary traditions while allowing for a modern, thoughtful, and mature interpretation. Andersen Lee doesn’t imitate; he reinvents, with flawless mastery.

I’ll gladly return to try the reinterpretation of the beef tartare, already known as one of the most original creations on the menu.