Passionate about all Asian cuisines, those of streets teeming with people and smells like those of the finest palaces and pagodas, chef Phong Thach offers a journey of finesse from Cambodia to Thailand, via the Vietnam of his ancestors. or the rich Cambodian and Laotian traditions.
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 Leader Phong Thach
et ses Associés Julien et Frédéric Phavorachith
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
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Contact us
Menu Degustation 85$
Direct from the Chef
Chef Thach Experiment (Southeast Asia)
990 CHURCH ROAD, QUEBEC, QC, G1V3V5