Montreal Chinese, with Fire and Flair

Following the success of his first venture, Oncle Lee, chef Andersen Lee expands his vision with Oncle Lee Kǎo in Old Montreal — a sibling restaurant that embraces the smoky allure of the charcoal grill while venturing into a more ambitious and festive repertoire.

Born in Brossard to a Hong Kong father and Taiwanese mother, Lee began his career in French gastronomy, cooking at Bouillon Bilk and training in Michelin-starred kitchens in Singapore, London, and Mexico City. A transformative meal at Mister Jiu’s in San Francisco rekindled his connection to Chinese cooking, inspiring the “Montreal Chinese” style that now defines his restaurants.

At Oncle Lee Kǎo, the grill takes centre stage: smoky skewers, marinated meats, and flame-kissed seafood embody its fiery spirit. Yet, the biggest surprise is how outstanding the dim sum is. Thoughtfully crafted small plates — from shrimp toast to sesame jian dui — show the same precision, creativity, and playful spirit as the restaurant’s signature grilled dishes.

Vibrant and celebratory, Oncle Lee Kǎo is more than just a sibling to Oncle Lee — it’s a bold next chapter, where Chinese flavours meet Montreal flair with fire, finesse, and imagination.