New St-Henri Eating place 9 Tail Fox Desires to Shake Up Montreal’s Korean Meals Scene

New St-Henri Eating place 9 Tail Fox Desires to Shake Up Montreal’s Korean Meals Scene

Through subsequent month, 9 Tail Fox appears to convey a brand new measurement to Montreal’s Korean meals providing with what its cooks are calling the town’s “first ever Korean tapas-style” manner. The menu combines their Korean tradition with tactics and cuisines from their tenures at lauded native eating places.

Each born and raised in Korea, cooks Jongwook Lee and WonGoo Joun at the start met as chefs at Plateau eating place Large in Japan, crossing paths intermittently as their careers advanced. Whilst Joun went directly to accrue revel in in French delicacies from addresses like Pullman, Maison Boulud, and Pastel, Lee frolicked as a cordon bleu at Cadet.

Throughout the pandemic, they reconnected at Eastern eating place Bar Otto and that’s the place plans for 9 Tail Fox started to take form, with the release of pop-up dinners to check the idea that.

“Lee and I at all times sought after to open a cafe in combination. We began with the theory to do a spot that specialised in tonkatsu, however that began to conform,” Joun says. “Throughout the pandemic, we had numerous time to plot in combination, assembly two to 4 occasions every week to proportion concepts.”

two men wearing caps in restaurant kitchen.

Sarah Cirurso/9 Tail Fox

The ones conferences ended in a seasonally moving, Korean tapas-style menu made up of plates they hope will expand Montrealers’ horizons in relation to Korean specialties, flavours, and methods. “Numerous the Korean meals in Montreal is rather conventional or conventional with dishes like bibimbap or bulgogi,” Lee explains. “It’s nice meals, however we don’t imagine it offers folks sufficient of an concept of what Korean meals can also be.”

The cooks’ dishes can also be considered in 3 classes: One options spins on conventional dishes frequently present in Montreal like galbi-gui (brief ribs) or koji-marinated tonkatsu with lemon salt; every other seeks to introduce the town to lesser-known Korean dishes akin to gyeranjjim (Korean steamed eggs served with a nori-anchovy broth) or conventional salt-cured, charcoal-grilled sea bass; the 3rd comprises Korean takes on crowd-pleasing Ecu bistro dishes.

chef pouring oil onto dish of raw protein.

Sarah Cirurso/9 Tail Fox

“We all know flavours from Korean delicacies. We grew up with them. Now we all know tactics and flavours from cuisines like Italian and French and will combine them in combination […],” Lee says.

The menu options soy-marinated capellini served with Matane shrimp and perilla, red meat tartare with seaweed crostini, and charcuterie plates of area pickles, ssamjang (a Korean dipping sauce) and pig’s head terrine and trotter torchon taking cues from Korean pyeonyuk.

All of this may increasingly be capable of be washed down with a wine record of most commonly natural Quebec reds and whites, in addition to soju and sake. At the cocktail facet, the cooks have put in combination a variety to be served on faucet and made with fruit and veggies used somewhere else within the eating place to reduce the eating place’s waste.

Taking on the distance that when housed SudWest Gyros & Co. in St-Henri, the 40-seat eating place will recreation an extra 30-seat terrasse out of doors.

9 Tail Fox is slated to open mid-August at 3401 Notre-Dame Boulevard West.