Discovering His True Calling Through Chinese Cuisine

A bold new voice in Chinese cuisine is rising from Montreal—and it’s Andersen Lee, head chef and culinary director of Oncle Lee on Avenue Laurier Ouest and its newer sibling, Oncle Lee Kăo, in Old Montreal.

Born in Brossard to a Hong Kong father and Taiwanese mother, Lee first trained in the language of French gastronomy. After honing his craft at Montreal’s acclaimed Bouillon Bilk, he earned the coveted 50 Best BBVA Scholarship in 2019—an award that opened doors to the world’s most prestigious kitchens. He staged at Odette (one Michelin star) in Singapore, Core by Clare Smyth (three Michelin stars) in London, and Quintonil (two Michelin stars) in Mexico City, even cooking for names like Adele and David Beckham along the way.

But it was a quiet moment during a 2018 trip to San Francisco that changed everything. On one of his final days, he dined at Mister Jiu’s, the contemporary Chinese restaurant led by chef Brandon Jew. The experience sparked something deeper—a sense of cultural urgency and creative alignment that no fine-dining accolade had yet stirred. He returned home with a new mission: to tell his own story through Chinese cuisine.

Not fusion—a word far too vague and tired—but Montreal Chinese food: bold, layered, and unmistakably personal. You can taste it in his signature five-spice duck platter, a nod to the city’s smoked meat heritage, and in dim sum dishes like shrimp toast and sesame jian dui—each one impressively executed with polish and soul.

Lee leads a team of chefs with no prior Chinese kitchen experience, yet under his vision, they are shaping a distinct culinary identity with fearless clarity. We believe he’s poised to take Chinese cuisine in Montreal into its next chapter—and to a remarkable new level.

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♦ Oncle Lee 222 av. Laurier Ouest, Montréal, QC, Canada
♦ Oncle Lee Kǎo 112 Rue McGill, Montréal, QC, Canada
♦ www.restaurantonclelee.com