Why Poulet Rouge Is Taking Over Montreal One Bowl at a Time

Glenn J. Nashen: A new Vietnamese experience at Tran Cantine

When it comes to a Vietnamese dining-out experience in Montreal look no further than the Tran Family. Following up on our recent sensational night out at the newly launched Hang Bar in Old Montreal, Judy and I, along with our friends Dana and Jeff accepted an invitation to Marilyn Tran’s diner in St. Henri, aptly named Tran Cantine.

Review of Restaurant Hang: Glenn J. Nashen: Montreal’s Top-Notch Vietnamese Cuisine

What secret treasures await when a new restaurant opens? One can only imagine, until being lucky enough to be exposed to the sights, smells and tastes of Restaurant Hang. Such was the experience on a recent Thursday night when my wife and I made reservations at what has been billed as the “first haute cuisine Vietnamese restaurant” in Montreal. Sure, our city has plenty of upscale trendy places, but nothing quite like this new concept in Asian fine dining. It tantalized all of our senses, from the moment we walked through the doors and took in the sumptuous decor. Hang arrives as the newest restaurant in the renowned hospitality group JEGantic’s portfolio. Vietnamese cuisine will be elevated from its usual humble “mom and pop” eateries to a refined haute cuisine experience that celebrates the unique flavours of the Southeast Asian country. Montrealers will be fittingly welcomed to come “hang” and indulge in a culinary journey that reflects Vietnam’s rich heritage with an innovative spin on favourite dishes. We were greeted by Joyce Phanekham, the effervescent general manager, who was helpful and attentive to her guests throughout our two-and-a-half-hour dining experience. She promptly introduced us to one of the most personable restauranteurs we have yet to meet, Marylyn Tran. Marylyn teamed up with her husband Alain and the folks from JEGantic to create an experiential and uniquely Asian venue for traditional, authentic Vietnamese cuisine in a class of its own. And who better to know how to achieve this pinnacle other than the Tran family who already own several restaurants under the Tran Cantine banner? After all, Marylyn was raised in her parent’s kitchen where she acquired her unique taste, over at their St. Denis Street Vietnamese restaurant, Pho Tay Ho. The family started this business back in 1986 and it is still going strong. Indeed, the name Hang is a nod of appreciation to Marylyn’s mom. Marylyn grew up cherishing the culinary and cultural intricacies that captivated their family, friends and clientele and eventually branched out, opening her own chain of traditional Vietnamese restos. Located between Griffintown and Old Montreal, Hang will surely attract the young in-crowd, as well as tourists seeking a memorable night out on the town. Marylyn introduced us to her right-hand man, Marco, a knowledgeable and experienced server and cook who took care of us for our date-night. He described in great detail each dish served, with ease and familiarity as though he himself was the chef. We started out with, what else, Pho Wagyu Consommé, a classic noodle soup that Hang has enhanced with its elaborate preparation: 14 hours of cooking over at Tran Cantine. It had many delicate ingredients including Wagyu beef and fresh rice noodles. The aroma of truffle alone made this a mouth-watering winning choice. Judy’s Franco-Viet Salmon Tartare tasted “like the ocean.” This dish of salmon was served with old-fashioned mustard, crispy rice, shallots, green onions and long red peppers. My Five-Spiced Buttered Scalloped – Ngo Vi Houng consisted of three pan-fried scallops each nestled in its own Asian soup spoon and bathed in secret fish sauce. They were garnished with crushed nuts and a hint of lemon making them simply perfect. Judy enjoyed her main course of Vegan Red Curry, a locally sourced seasonal vegetable medley stewed in red curry paste, coconut milk, palm sugar and julienned taro. I literally licked my fingers while eating a homemade order of Banh Mi Foie Gras. Imagine pan-seared foie gras, caramelized onions, pickled carrots and daikon, cucumber, coriander, and homemade mayo with Hang special sauce on a soft baguette, an ode to Alain’s native city of Paris. It was served on a large banana leaf, and the garnish on all their plates was a work of art. So too was the elegantly designed cutlery. Joyce describes Hang as a chill environment to linger, drink, talk and share delicious dishes among friends. All the staff were extremely personable, friendly and helpful. The decor features exotic nature elements that mimic the dense greenery of Da Nang’s jungle. The soaring ceilings, leafy chandeliers and striking wood columns add an impressive grandeur to the place. There was a great vibe throughout our evening with lots of smiling, happy young patrons. Indeed, owing to the immersive bar environment diners must be 18 or older at Hang. Finally, our dessert was served. Gateau au Pandan was quite distinct and attractive but we both decided that the Creamy Coconut Flan with Banana was the clear winner. Hang has a flair for mixology. From our opening round of shots to our cocktails, and mocktails and ending with a Vietnamese Coffee Martini, they are pros at presentation, taste and hospitality. Marylyn and her crew may be new to the high-end market but the high-end market is also new to Vietnamese cuisine. They are truly passionate about their mission and are on a winning track. Our experience was delightful and our evening was enriched by their warm and hospitable demeanour. We felt like we were hanging out (no pun intended) with friends and family around an exquisitely prepared table of outstanding cultural cuisine. Who could ask for more? Hang is poised to become Montreal’s new must-visit dining destination. It is located at 686 Notre Dame Ouest in Old Montreal, Tuesdays to Saturdays from 5:00 p.m. Visit hangbar.ca or call 514 910-2227.

Glenn J. Nashen’s Five Alarm Culinary Adventure at Sushi Taxi

Not even a major shutdown of Notre Dame Street in Little Burgundy could keep us away from a gastronomic luxury take-out of sushi and Asian fusion at Sushi Taxi. No exaggeration! The fire department literally closed down the street for an emergency. However, the conscientious staff called to say, ‘stand by’. As soon as the ‘all clear’ sounded we headed into the bistro-chique locale.

Glenn J. Nashen discovers more than a good dinner at Casa Grecque in Chomedey

I was looking for a tasty, family-friendly take-out dinner and Casa Grecque in Chomedey was my next pick. My family and I love plentiful Greek salads and tangy appetizers, particularly during long, cold Quebec winters when delicious, plump red tomatoes are not in abundance. What I found at this spacious, well-decorated restaurant in Chomedey at the corner of St. Martin Blvd. and Daniel-Johnson Blvd. was far more than I could have imagined.

Nashen does Take-Out: Bistro Amerigo still heating up on Monkland

Bistro Amerigo may be a relatively small eatery, but during the pandemic lockdown the well-known West-End restaurant is doing large scale take-out and delivery. I last reported on Amerigo some two-and-a-half years ago and have returned numerous times with friends and family since then. The local “Garde Manger Italien” (or kitchen pantry) has maintained its flair for fine authentic dishes at reasonable prices, not far from home.

Glenn J. Nashen grabs a kosher slice at PizzaPita Prime

PizzaPita has been going strong in the Snowdon area for more than 30 years. With their recent move across Decarie Boulevard to the former Pizza Hut location in front of Decarie Square, at the corner of Decarie and Vezina, they have a prime spot to garner the attention of thousands of commuters, shoppers and locals each and every day. Hence they’ve rebranded PizzaPita to PizzaPita Prime.

Tony Medeiros

Tony Medeiros is a Montreal-based blogger with over 20 years of experience covering pop culture and the culinary scene. Known for his engaging reviews and unique insights, he has built a trusted voice for readers seeking informed and entertaining perspectives on food and entertainment. @sandboxworld @tonymedeiros @goodinothers

My wife has become completely obsessed with Poulet Rouge ever since she discovered it at Fairview’s District Gourmand. Somehow, every shopping trip now mysteriously ends with a bowl in her hands. We can walk into the mall for one tiny errand and the next thing I know, we are standing in line at Poulet Rouge again. Now that a new location has opened on Pierrefonds Boulevard right beside Dollarama, I already know what is going to happen. We are apparently going to Dollarama a whole lot more often.

What is funny is how suddenly Poulet Rouge seems to be everywhere. A few years ago, bowls felt like a niche thing. Now, almost every restaurant has jumped on the trend in one way or another. Montreal’s food scene has fully embraced the bowl phenomenon because it perfectly fits modern life. People want meals that are quick, customizable, fresh-looking, and filling without feeling heavy afterward. Bowls also photograph well, which definitely does not hurt in the social media era. Instead of giant sit-down meals, diners increasingly want something fast, colorful, and flexible enough to match their tastes or diets.

That is exactly where Poulet Rouge hit the jackpot. The Quebec-born chain figured out how to combine fast-casual convenience with healthier eating while still delivering serious flavor. Instead of relying on deep-fried fast food, they built their reputation around grilled chicken bowls packed with fresh ingredients and endless customization. You pick your base, your protein, your toppings, and your sauces, almost like building a personal comfort meal from scratch. My wife swears that it is the secret to why people keep coming back. Everyone feels like they created their own perfect bowl.

Part of the chain’s explosion comes from how inclusive the menu feels. Whether somebody is into keto, gluten-free, vegetarian, halal, or just trying to eat cleaner during the workweek, there is usually an option that works. Fitness enthusiasts love it, busy professionals grab it on lunch breaks, and families can all order something different without anyone complaining. That flexibility is gold in today’s restaurant world.

Then there is the flavor factor. Fans constantly debate which combination works best, but certain favorites show up repeatedly. The Volcano chicken has almost become legendary for people who love spice, while the Sweet or Smoky Chipotle options are huge crowd-pleasers. Most regulars lean toward brown rice or bulgur, often mixed with shredded lettuce to lighten things up a bit. Sauces like Spicy Mayo, Sublime Avocado, Caesar Ranch, and Tzatziki have developed almost cult followings of their own. Add toppings like feta, cucumbers, Kalamata olives, corn, and crispy onions, and suddenly the bowl starts feeling far more indulgent than “healthy food” usually sounds.

And because this is Quebec, they wisely realized poutine could never be ignored. Their Rouge Poutine has become one of the chain’s biggest hits by combining their grilled chicken with fries, gravy, and custom toppings. It is basically the moment where healthy bowl culture collides headfirst with Quebec comfort food. Honestly, it works dangerously well.

The company itself remains privately owned under Groupe Poulet Rouge Inc., led by President and co-founder Moussa Madi alongside co-founder and VP of Business Development Bilal Jaffal. What started as a Montreal success story has now exploded across Canada with more than 100 locations, heavily concentrated throughout Quebec but expanding rapidly into Ontario and Alberta. Their strategy seems simple: plant locations in busy shopping areas, urban districts, and suburban centers where people want quick, healthier meals without sacrificing flavor.

The easiest comparison people make is to Chipotle Mexican Grill, but many fans here argue Poulet Rouge delivers juicier chicken, fresher toppings, and more balanced flavors. Around Montreal, especially, it has become one of those brands that feels woven into everyday life now. One minute, you are grabbing paper towels at Dollarama, and the next minute, you are walking out with a fully loaded Volcano chicken bowl and wondering how it happened again.

Why Poulet Rouge Is Taking Over Montreal One Bowl at a Time

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