BASIL FRIED RICE AND SEASONAL VEGETABLES 19$
Egg, chilli paste, basil, fried shallots, leeks, green onions and Thai basil.
Extra shrimp +8$
PORK FLANK FRIED RICE 22$
Egg, chilli paste, basil, fried shallots, leeks, green onions, Thai basil and vacuum-cooked pork flank.
PHO XAO 25$
Beef and ginger stir-fry
AAA beef, rice noodle rack, yu choy, onions, oyster sauce, soy, ginger and garlic.
SINGAPORE NOODLES WITH CHICKEN 24$
Noodles made from rice, yellow curry, coconut milk, lemongrass paste, beans, coriander and lime.
CHA KREUNG 23$
Lemongrass chicken stir-fry
Yellow curry, coconut milk, lemongrass paste, beans, coriander and lime, served with jasmine rice.
BUN (vietnamese bowls)
Vietnamese salad, peanut, fried onions, fish sauce and spring rolls
• Chicken ----------------------- 22$
• Beef ------------------------- 24$
• Duck --------------------------- 28$
• Tofu and Mushroom ---- 20$
• Pork --------------------------- 22$
• Shrimp --------------------- 25$
Veggie Nem 11$
Seared spring rolls
Daikons, mango, carrots, cucumber, taro, dried mushrooms, house salad, yellow beans, onions, nappa cabbage and rice vermicelli.
SHRIMP AND CRAB NEM 13$
Seared spring rolls
Daikons, mango, carrots, cucumber, taro, dried mushrooms, house salad, crab meat, shrimp, onions, nappa cabbage and rice vermicelli.
TOFU and mushroom 20$
Tofu, mushrooms and eggplants. Roasted peppers, garlic, ginger, celery, chilli flakes, served with jasmine rice.
PAD THAI WITH SHRIMP 27$
3mm rice noodles, spicy shrimp paste, shrimp powder, tamarind sauce, sprouts and roasted peanuts.
Menu
SUMMER IN THE MOUTH
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mashed mango, peanut, fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
LAAB TARTAR
Alberta AAA beef, basil leaves, mint and cilantro. Garlic paste and burnt jalapenos. Eggplant brunoise, coffee mushroom. Fennel cooked in galangal oil. Marinated mustard seeds and mushroom crumble.
TOM YUM LOBSTER
Lobster tail served on a ring of charcoal-grilled nappa cabbage. Green onion and grilled seasonal vegetables. Lobster bisque with Southeast Asian spices. Kefir lime leaf powder and lime jelly.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
Course 1 - Luang Pra Bang Salad
Mix of house salad, soft-boiled egg vinaigrette, crispy bacon bits and mint.
Service 2 - Tom Kha Gai
Variation of mushrooms in 5 ways, coconut and lemongrass broth, galangua.
Service 3 - Nem Vegetarian
Fried spring rolls, stuffed with root vegetables, cabbage and rice vermicelli, nuac mam gel and mashed mange.
Service 4 - Lobster Tom Yum style
Sous-vide lobster tail, charcoal okra, nappa cabbage, green onions, lime jelly and Southeast Asian spiced lobster bisque.
Service 5 - Laab style duck breast
Duck breast, anise glaze, cranberry-beetroot vinaigrette, roasted rice powder and charcoal-grilled vegetables.
SUMMER IN THE MOUTH
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mashed mango, peanut, fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
LAAB TARTAR
Alberta AAA beef, basil leaves, mint and cilantro. Garlic paste and burnt jalapenos. Eggplant brunoise, coffee mushroom. Fennel cooked in galangal oil. Marinated mustard seeds and mushroom crumble.
TOM YUM LOBSTER
Lobster tail served on a ring of charcoal-grilled nappa cabbage. Green onion and grilled seasonal vegetables. Lobster bisque with Southeast Asian spices. Kefir lime leaf powder and lime jelly.
DUCK BREAST WITH 5 SPICES
Vietnamese goi, cucumber, pickled daikon radish. Carrot, radish and mango marinade. Mango puree, peanuts, Caramelized duck jus with star anise. Cranberry and beet puree with galangal. Roasted rice powder and charcoal vegetables. Fried onion and mixed herbs. Lime vinaigrette and fish sauce. Cucumber granita and Thai basil.
CHEF'S DESSERT
Course 1 - Luang Pra Bang Salad
Mix of house salad, soft-boiled egg vinaigrette, crispy bacon bits and mint.
Service 2 - Tom Kha Gai
Variation of mushrooms in 5 ways, coconut and lemongrass broth, galangua.
Service 3 - Nem Vegetarian
Fried spring rolls, stuffed with root vegetables, cabbage and rice vermicelli, nuac mam gel and mashed mange.
Service 4 - Lobster Tom Yum style
Sous-vide lobster tail, charcoal okra, nappa cabbage, green onions, lime jelly and Southeast Asian spiced lobster bisque.
Service 5 - Laab style duck breast
Duck breast, anise glaze, cranberry-beetroot vinaigrette, roasted rice powder and charcoal-grilled vegetables.
Service 6 - Chef's Dessert
Meet Our Chef Phong Thach and his Associates Julien and Frédéric Phavorachith
Chef Thach Phong has been able, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, to reinvent the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Meet Our Chef Phong Thach and his Associates Julien and Frédéric Phavorachith
Contact us
OPENING HOURS
Tuesday : 11:30am to 2pm
Wednesday : 11:30am to 2pm and 5pm to 9pm
Thursday : 11:30am to 2pm and 5pm to 10pm
Friday : 11:30am to 2pm and 5pm to 10pm
Saturday : 11:30am to 2pm and 5pm to 10pm
990 CHURCH ROAD, QUEBEC, QC, G1V3V5
© 2022 Thach Restaurant all rights reserved
“Thach is family. We left our lives in Montreal to come and establish ourselves in Quebec City."
– Interview with Phong Thach, co-owner of Thach.
"Being my favorite type of cuisine, I was anything but disappointed with my visit to the Thach. The dishes were tasty, the portions perfect for a 5 course, and the mix of flavors that Asian cuisine is famous for were simply delicious!"
— Le Cahier Blog
"Phong Thach chose Quebec City to make his new nest. Attracted by a business opportunity, this Montrealer fell under the spell of the capital."
— Diane Tremblay
"Chef Thach tries to recreate the Asian street food he knew during his childhood in his dishes."
— Mélissa Gaudreault
Press
Reservation
Please note that by booking at the Thach counter you will have the chance to live the specialized chef experience which allows you to truly integrate the universe of the chef and his cuisine inspired by Southeast Asia. The seats are located around the counter to be at the front of the action.
If you cannot find a reservation for the desired date, please call us at 418-425-0203. See you soon!
Meet Our Chef Phong Thach and his Associates Julien and Frédéric Phavorachith
Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
Chef Thach Phong has, throughout a fruitful career in the shots of fine Asian cuisine institutions in Quebec, reinvented the Vietnamese street food to which his parents and grandparents introduced him.
At the famous Kaizen-Tri House restaurant in Montreal, he learned the art of Japanese sushi and quickly rose through the ranks from waiter assistant to sous-chef alongside the famous chefs Tri Du (Tri Express), Shigeru Yabuta-san (Tri Express) and Sushi man (Mikado Monkland).
He then founded Kaiji Sushi and Le Sogen sushi in La Prairie before teaming up with two other 3rd generation Vietnamese to open the famous Red Tiger (Village and TimeOut Market in Montreal), a veritable temple of street food from the dragon of Asia.
BASIL FRIED RICE AND SEASONAL VEGETABLES 19$
Egg, chilli paste, basil, fried shallots, leeks, green onions and Thai basil.
Extra shrimp +8$
PORK FLANK FRIED RICE 22$
Egg, chilli paste, basil, fried shallots, leeks, green onions, Thai basil and vacuum-cooked pork flank.
PHO XAO 25$
Beef and ginger stir-fry
AAA beef, rice noodle rack, yu choy, onions, oyster sauce, soy, ginger and garlic.
SINGAPORE NOODLES WITH CHICKEN 24$
Noodles made from rice, yellow curry, coconut milk, lemongrass paste, beans, coriander and lime.
CHA KREUNG 23$
Lemongrass chicken stir-fry
Yellow curry, coconut milk, lemongrass paste, beans, coriander and lime, served with jasmine rice.
Restaurant Experience Thach (Southeast Asia)
990 CHURCH ROAD, QUEBEC, QC, G1V3V5