"Chefs Jongwook Lee and WonGoo Joun’s Saint-Henri restaurant breaks away from the mold many of Montreal’s Korean restaurants fall into by combining Korean cuisine with techniques and inspirations from the chefs’ tenures at local restaurants. Find curated wine lists alongside dishes like a koji-marinated tonkatsu with lemon salt, gyeranjjim (Korean steamed eggs served with a nori-anchovy broth), and traditional salt-cured, charcoal-grilled sea bass." - Holly Tousignant, Eater Staff, JP Karwacki