Le Piment Rouge 30th Anniversary Evening

May 5, 2011 · 2 comments

in Restaurants

A couple weeks ago I was invited to Le Piment Rouge‘s 30th anniversary event. Not only was this a celebration of a fantastic fantastic milestone, but they also revealed new renovations, and hosted a silent auction based on items from The Warrior Emperor and China’s Terracotta Army exhibition at the Montreal Museum of Fine Arts. A select few bloggers such as Mayssam Samaha of willtravelforfood.com, Nathalie Rivard from FoodiesEmporium.com, and Carrie MacPherson from Zurbaines.com were invited by Raphael Santarossa to experience this event. We were welcomed by the longtime owner, Hazel Mah (commonly referred to as Mrs. Mah), who is truly an extraordinary woman. She thanked us for joining her and explained a short history of the restaurant as well as how she brings in chefs from China to apprentice in her kitchen, sponsors them if they wish to stay in Canada. Amazing!

The restaurant itself is gorgeous. Decorated with large crystal chandeliers, a floor to ceiling glass wine cellar, a classy-comfortable carpet, and attractive-looking decals on the walls.  Quite the fine dining restaurant. After admiring the decor, we sampled delicious morsels of crispy spring rolls, thin pancakes rolled with shredded pork in the middle, and dim sum, which was my favorite. It included shrimp har gao, sticky rice puffs, beef shu mai, flaky BBQ pork buns,  and many others. The highlight of the evening, however, was when we were escorted into the kitchen by Mrs. Mah’s son.

We were introduced to the head chef and his staff, who barely speak any English, but boy can they cook. In some of the smaller Chinese food restaurants, we see the chef throw a bunch of ingredients in a scorching hot wok, and cook it in what seems to be mere moments. Until you see a professional chef (and I use that word seriously) up close, cookin 3 dishes for you in about 7 minutes, it makes you appreciate the craft, the skill, and the incredible control they possess. We had spicy chicken with crispy spinach, sauteed shrimp with vegetables in a crispy noodle basket, and finally a fish in black bean sauce served in a fish bone bowl! My favorite was the fish. It was fried for only seconds, and the texture was out of this world. I have never had fish cooked like that before, and it was amazing.

What a great evening. The food was great, the atmosphere was fun, and I was truly honored to be part of such a great event. Here are a few pictures and a couple of short clips of the head chef cooking the spicy chicken and shrimp dishes for us.










Spicy Chicken with Crispy Spinach

Sauteed Shrimp with Vegetables in a Crispy Noodle Basket

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{ 2 comments… read them below or add one }

Carrie MacPherson May 14, 2011 at 7:52 pm

Thanks for the mention and the photo credit ! 😉


Raphael Santarossa May 27, 2011 at 2:56 am

Thanks for the mention and the write up.


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