Le Piment Rouge propose une exploration authentique des traditions culinaires du Szechuan et de la cuisine chinoise, offrant une gamme vibrante de plats aux saveurs intenses. La cuisine emploie magistralement des techniques traditionnelles, mettant en valeur les caractéristiques signatures épicées et engourdissantes des grains de poivre du Szechuan et des piments. Les clients peuvent s'attendre à un menu dynamique comprenant des classiques préparés par des experts et des créations inventives conçues pour titiller les papilles. Chaque plat témoigne des profils audacieux et complexes qui définissent cette cuisine régionale célébrée. L'expérience culinaire est conçue pour immerger les convives dans le monde riche et aromatique des saveurs asiatiques, offrant un voyage mémorable aux palais aventureux.
Le Piment Rouge est largement reconnu comme une destination incontournable pour la cuisine chinoise authentique à Montréal, offrant une expérience gastronomique sophistiquée qui allie tradition et créativité culinaire. Les clients soulignent régulièrement la qualité exceptionnelle du service professionnel ainsi que l'accueil chaleureux d'une équipe décrite comme attentionnée et d'une grande bienveillance. Le menu propose une variété de plats savoureux et de haute qualité, incluant des spécialités comme les boules de crevettes croustillantes, les mets du Sichuan et le canard laqué, le tout servi en portions généreuses offrant un excellent rapport qualité-prix. De nombreux visiteurs apprécient l'atmosphère propre et confortable ainsi que la capacité de l'établissement à accueillir tant les repas décontractés que les grandes célébrations, ce qui en fait une adresse hautement recommandée pour quiconque recherche une expérience culinaire mémorable.
À dire vrai, c'est vraiment en dessous de ce que j'imaginais. Les plats sautés sont corrects, mais le canard laqué - réservé deux jours d'avance - était franchement décevant.
Le concombre en accompagnement, c'était juste la pelure… peut-être une « spécialité » de la maison. Les crêpes pour le canard sont faites avec une pâte échaudée & sont plus grosses que la taille normale.
Le canard lui-même avait beaucoup de viande, mais la coupe n'est pas la bonne. Le chef est probablement plus un cuisinier de wok & ne semble pas vraiment connaître le canard laqué.
Très déçu.
Me & my husband rate this restaurant 1 star we very disappointed as we ordered steamed seabas but they give different fish taste like tilapias we very familiar with the taste of sea bass & the price is very expensive not to recommend this restaurant better to eat in kung khe Chinatown the price is worth & food very good quality
We had the mango salad, wonton soup, veggie dumplings, veggie spring rolls, spicy chicken, & garlic eggplant with a single serving of rice. That was enough for all four of us to be well-fed & satisfied.
The staff were also SO nice. We had a baby with us & they were all so kind & understanding.
I came here with my friends, expecting it might be a bit of a gamble, but it turned out to be surprisingly good. The Mao Xue Wang & Kung Pao Chicken really showcase the skill of Sichuan cooking - the chicken was tender & juicy, & the shrimp chips, shrimp, & squid in the Mao Xue Wang were all fresh & flavorful.
To be honest, the eggplant with green beans was just average, but the big-eyed staff member was very attentive. Although his Chinese wasn't very fluent, he kept trying to communicate with us & patiently suggested that since we were only two ladies, we didn't need to order too many dishes & could go for smaller portions to avoid wasting food. You can tell the owner runs the place with honesty. Highly recommended - definitely worth a try!
Best chinese high end restaurant i have been to in awhile. The shrimp ball appetizers were amazing. An explosion of texture & flavor that was unmatched. We enjoyed everything we ate from the general tao chicken to the ginger noodles to the five spice fried calamari. Price wise it is on the higher end of most Chinese restaurants however in my opinion it reflects the quality of what was served as well as the portions offered. The waiter was helpful attentive & truly professional. We will definitely come back.
This restaurant is a nice twist of Chinese cuisine with innovative creation, where new ideas are unleashed to blend in harmony with typical menu.
Even the atmosphere feels different, with a warm welcome so noticeable that makes you really feel at home. Staff are very attentive without being overly intrusive. There is a high presence of hospitality where you never feel watched, only looked after. They rely on visuals & a quiet presence to ensure everything is progressing perfectly. Tea pots are swiftly being refilled. A variety of different size rectangular tables, as opposed to the typical round tables, to accommodate large groups.
Getting back to the dishes:
- We started with crispy shrimp balls with the filling being bouncy with a savoury paste made from minced shrimp. The outside is deep-fried rice sticks (?) puffed up to become incredibly airy & shatteringly crisp, creating that'nest' look.
- Meat balls enrobed with white rice, where the meat is so deliciously seasoned.
- The next dish is a Szechuan style fish soup with pickled cabbage buried at the bottom. This is a relatively thick broth with a luxurious mouthfeel & I can tell that fish head & bones were fried & simmered intensely to create this creamy white base. The soup is finished by pouring smoking hot oil over the dried chilies. So delicious, but if I had to re-order it, I would ask the chef to go easy on the salt.
- Beijing roast duck. This is quite a large plate as it looks like the entire duck was carved. This is served with pancakes, cucumber sticks & the sweet salty sauce. If you are looking for the imperial taste of B?ij?ng k?oy?, then this is not the place, but nevertheless very acceptable.
- Mince pork & beans. I occasionally cook with these ingredients, but the taste is truly unique & well worth a try.
- Sweet & sour chicken. This is the typical dish in balancing sweet & sour flavours, accompanied by large chunks of green onions & red bell peppers. The glistening, reddish-brown glaze is probably made with sweet bean sauce.
- Fried rice. Not the typical Cantonese fried rice I am used to, as the taste & even the rice is different. It is well seasoned, savoury & aromatic. But so different.
Thanks to the host family who invited us to this truly unique restaurant which is a place I would greatly recommend.
Le resto est beau, mais petite portion de nouilles Shangai, très peu de légumes, 30$ c'est cher pour ce qu'il y a dans l'assiette (un paquet de nouilles & quelques crevettes). Le service est difficile, le personnel parle peu l'anglais (avec un accent terrible) & pas du tout français. Ne demandent pas comment faire la facturation, donc tous les plats facturés à tous. Communication difficile +++.
It's a big restaurant with a lot of seats & it was a bit disheartening to see that we were one of the few tables for a Sunday night. Because of that, the service was especially attentive but they were nice & polite in general. The food itself was great. The various flavours from the sauces were complementing the dishes pretty well. I especially enjoyed the deep fried shrimp balls. The pictures looked awfully small at first but the portion ended up being much bigger than we initially thought when ordering. We ended up ordering a bit too much because of that but you won't be making that mistake since you read my warning now. The prices are reasonable for the portions but they do seem quite expensive at first glance.
