This elegant and trendy little place is run by Chef Anderson Lee, who offers diners a window onto his well-honed take on contemporary Chinese cuisine, inflected with a typically Montreal touch. Great care goes into cooking staples such as sesame noodles and garlic fried rice; sweet and sour eggplant is finished with crunchy peanuts and bacon. Other creations show even more personality—think steamed oysters with fermented black bean sauce or beef tartare with doubanjiang. The quality of the ingredients is impeccable, and the flavors are always on point. The ingenious cocktails provide another outlet for the same creativity.