| lundi | 6:30 (am) - 10:30, 11:30 - 22:00 |
| mardi | 6:30 (am) - 10:30, 11:30 - 22:00 |
| mercredi | 6:30 (am) - 10:30, 11:30 - 22:00 |
| jeudi | 6:30 (am) - 10:30, 11:30 - 22:00 |
| vendredi | 6:30 (am) - 10:30, 11:30 - 22:00 |
| samedi | 6:30 (am) - 22:00 |
| dimanche | 6:30 (am) - 22:00 |
Le restaurant East sert une cuisine pan-asiatique dans un décor moderne et éclectique qui rappelle, par certains détails, l’époque effervescente du vieux Shanghai.
Né d’une démarche très personnelle des restaurateurs propriétaires, le concept du East a été développé avec l’intention de faire découvrir à la clientèle des plats coups de cœur. Chaque plat au menu se distingue par sa saveur et son histoire selon son pays d’origine. Tous les amoureux de la cuisine asiatique se feront un plaisir de se les rappeler ou de simplement les découvrir pour une première fois.
Le East est aussi l’endroit idéal pour se réunir entre amis et collègues de travail après une journée bien remplie pour profiter d’une carte de cocktails qui invite au voyage. Développée par Lawrence Picard, la carte offre des classiques et des créations avec une touche « Old Shanghai ».
Étant également le restaurant de l’hôtel Renaissance Montréal, le East offre de copieux déjeuners
(traditionnels et une sélection de Dim Sum) à chaque jour de la semaine.
Nos Spécialités
Commodités, services et plus
Capacité: 140 Nous acceptons: Master Card, Visa, AMEX, InteracPlus de détails
Presse
Où manger avant un match de hockey ou un concert au Centre Bell
Fêter le Nouvel An lunaire à Montréal : une exploration culturelle et gastronomique
Restaurants ouverts pour Noël à Montréal : savourez un festin le 24 ou le 25 décembre
Les meilleurs endroits pour les partys de Noël à Montréal en 2024
Les meilleurs restaurants du centre-ville de Montréal
Les meilleurs spéciaux sur les huîtres à Montréal
Avis pour East Pan Asiatique
Les avis mentionnent souvent
Afficher toutasian(12) prix(11) chicken(11) qualite(11) oyster(9) mtl à table(8) bar(8) cocktail(8) dessert(8)
Bf ordered 2 Padthai via Uber. So far its the best Padthai we ever had here in Montreal. The portion is reasonable for the price. Heaps of Chicken, fried tofu bits, crushed peanuts, The sauce is well balanced, the sweetness, saltiness. We both agreed that it needs a kick of heat, Thai chili perhaps. Definitely recommended & worth trying. We will be going the restaurant soon to try other dish. Thumbs up to the chef!Voir plus
The service was excellent, our server was very friendly & just an enjoyable experience overall. As for the food, the entree was excellent, the main course was also great, but the dessert was very disappointing. The caramel was well overcooked & the dessert itself was tasteless. I would definitely recommend the Grilled Chicken Brochettes for the entree & any of their Pad Thais for their main course. As for the dessert I would avoid the cheesecake, as aforementioned.
The prices were quite high, while the portions were not that generous, but the quality of the food makes up for it.
Great place overall, nothing really to complain about except the Cake, as long as you're ready to pay the price.Voir plus
Pretty good considering it's a restaurant in a hotel. Wasn't authentic but good enough. The Pad Thai looked good but was the chicken was a bit questionable & tasted very peppery & off. The shredded beef was alright but not your standard shredded beef.Voir plus
This is a large restaurant inside a hotel in the heart of Downtown Montreal. My issue with it was the slow service, & the fact that it lacked any kind of authenticity. The food wasn't bad, but everything lacked a kick (catering to their white clientele). The portions are large & the proteins were actually cooked well (general tsa's chicken main, beef skewer appetizer, panko-crusted salmon & beef pad see ew) but it took over 45 mins to take our drinks order, the appetizers arrived before the drinks, they didn't give us any sharing plates or utensils & the waiters disappear before you can ask for anything so I just grabbed them myself. The desserts weren't good so you can avoid (taro cheesecake had a weird taste & the "panna cotta"... was just so unappetizing). I went for MtlàTable so the menu was decently priced at $35 but I would not return or recommend this restaurant.Voir plus
Omg it was one of the best asian ever. Chicken Ginger dumplings are a must, its sauce is incredible. Thanks to Justin who gave us the perfect recommendations for this dinner.Voir plus
Food is amazing. We tried the gyoza, fried tofu & crispy chicken for appetizers; the last 2 looked like soft tacos. These were very good, my favorite were the gyozas. For Main dishes we the Szechuan chicken & the general Taos chicken; an excellent selection; the latter was a bit sweeter but crispy with amazing crispy bok choy. The cocktails were absolutely to die for. My husband had the cherry blossom (bourbon) which he absolutely loved. They didn't have a cocktail with vodka which is my preferred alcohol but the bartender custom made the ginger/mezcal drink with it, & I couldn't have enough. It delicious!! 😍 The vibe was calm/chill when we visited & that worked for us.Voir plus
via LibroFood was excellent - we had dumplings & crispy chicken as an appetizer. The general tsao & the cornish hen - out of this world - you have to try it!!!
I went in expecting an overpriced Eurocentric take on Asian cuisine & it felt slightly short of my expectations. Atmosphere was very nice, but décor was all over the place in terms of culture & service was a little slow even though the restaurant was near-empty.
I got the braised pork bao, it was flavourful with sharp mustard greens cutting through the fatty pork belly, but the skin was a bit tough.
Peking duck was interesting; thick-cut duck with standard Peking accoutrements over a bed of salad with a side of rice. I wasn't a fan of the sauce, it was cloying, the crepes were tough & chewy. The duck was cooked well & had a slight game flavour. I don't believe the salad was Asian-inspired, but it was enjoyable.
The pad Thai was okay-tasting, but it had undertones that made it disgusting. The nest of raw bean sprouts on top lacked thought, it was not like the residual heat from the pad Thai would cook it. There's more fried tofu than chicken in the chicken pad Thai, & though I don't mind exorbitant prices, I do mind when restaurants stiff me on ingredients. Peanuts were gentle & fragrant.Voir plus
sur Google
