With outposts in Montreal‘s The Village and Time Out Market, Le Red Tiger is a popular Vietnamese street food concept from restaurateur Dan Pham and chef Phong Thach that has recently opened its doors in the city’s Angus district, bringing bona fide Asian flavours and aromatics to this bustling and avant-garde part of town.
Designed by Guillaume Menard and Fabrice Doutriaux of architecture studio MRDK, the new restaurant provides a pulsating and immersive culinary experience with interiors that strike the perfect balance between contemporoneity and vintage charm.
As guests enter the 2,200 square foot space, attention is drawn to the custom-made, graphic print, ceramic mosaic floor, a nod to the lively spirit and energy of the original location that opened in 2015, whilst black walnut wood and lime plaster infuse the eclectic and dynamic space with undeniable warmth. A multi-level layout adds depth and perspective, and vintage touches evoke a sense of nostalgia.
A long communal table made from BC fir, paired with industrial-style stools encourages socialising and sharing, and is a great way to make your way through a menu that enables diners to “take a trip through Vietnam with no airfare required.” From the zingy and spicy Green Papaya Salad to crunchy Spring Rolls, Wontons, Phò bò, chicken wings and more, Le Red Tiger’s food is authentic and elevated when enjoyed with others, after all, a neon sign identical to the one in the original location reads ‘càng đông càng vui’ (the more, the merrier).
With roots in Vietnamese philosophy and a reputation that extends well beyond Québec, Le Red Tiger’s new Angus location is a welcome addition to this city’s rich hospitality scene.
Le Red Tiger Angus Photography, Alex Lesage.
