9 Tail Fox
Korean restaurant · Saint-Henri ·
Korean bistro with modern fusion dishes, curated wine list
Korean bistro with modern fusion dishes, curated wine list
"Chefs Jongwook Lee (ex-Cadet) and WonGoo Joun (formerly of Maison Boulud and Pastel) have joined forces to open this new Saint-Henri spot, which transports traditional Korean recipes into a modern bistro setting. The duo’s culinary experience is on full display, with an intricate menu poised to change seasonally and featuring weekly specials. Find oysters with citrusy gochujang and an “Asian mignonette,” lamb seasoned with gochugaru (Korean chili powder) paired with peach kimchi, and dumplings stuffed with porcini, parmesan, and chives." - Valerie Silva
"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
"Ring in the new year at this hotly anticipated Saint Henri newcomer for a chance to try a six-course menu of their Korean plates offered at $90 per person – which includes one glass of Laurent Perrier champagne. The first seating will be 6:00-9:00 p.m. and the second will be 9:00 p.m. until late. Call the restaurant or DM them on Instagram to make a reservation. A credit card is required to reserve." - Erinn Blicher
"As a brand-new bistro serving “modern Korean” food, 9 Tail Fox (opened September 21) finds chef-owners Jongwook Lee and WonGoo Joun marrying techniques from Montreal’s top restaurants with their Korean roots; the seasonal menu currently includes oysters with citrusy gochujang, dumplings filled with porcini, parmesan, and Asian chives, and lamb seasoned with gochugaru and served alongside peach kimchi." - Valerie Silva
"Chefs Jongwook Lee and WonGoo Joun are channeling technical skills honed at Maison Boulud, Pastel, Cadet and Otto into a bistro-like, “modern Korean” project that will both experiment with traditional dishes such as galbi-gui (barbecue short ribs) and gyeranjjim (steamed eggs) and infuse European classics with Korean flavours — for example, beef tartare with seaweed crostini." - Valerie Silva