Recevez le meilleur de Montréal chaque semaine — rejoignez 10 000+ lecteurs

ouDevenir Insider

How dining out in Chinatown can change according to Dobe & Andy | The Main

Dobe & Andy Wants to Change How You Think About Dining in Chinatown

Version Anglaise

After four decades of tradition, Montreal's own Hong Kong-style diner is betting that better hospitality can help revive the neighbourhood.

ParJ.P. Karwacki

3 octobre 2025 · 10 min de lecture

Dobe & Andy wants to change how you think about dining in Chinatown

Co-owner and de facto head chef of Dobe & Andy Webster Galman woks on some 'supremium' fried rice. | Photography by Eva Blue / @evablue

The Main est soutenu par ses lecteurs. Les abonnements sont ce qui nous permet de rester indépendants. Cinq dollars par mois — les restaurants, les guides, le bulletin hebdomadaire et que faire chaque week-end. Soutenez-nous aujourd'hui. Soutenez-nous aujourd'hui.

Découvrez les lieux mentionnés dans cette histoire

Dobe & Andy Bistro Amerigo

You could say Eric Ku has a problem with the way people think about eating in Chinatown.

Not the food, mind you—the duck hanging in Dobe & Andy's window still gets the two-day char siu treatment, the same labour-intensive air-drying process that his father Andy perfected when he opened the restaurant 42 years ago.

The problem is everything that happens after you walk through the door.

"Chinatown service is not just like, hey, take your order, drop it off, and see you again," Ku says, leaning on a table of his St-Urbain diner that's been his second home since childhood. "I don't like that. I want to change that."

Eric Ku wants to change how people experience service in Chinatown, pushing beyond old-school efficiency toward something more personal.

Free account required

Pour ceux qui ont Montréal à cœur

Créez un compte gratuit pour lire cet article et accéder à 3 articles par mois, ainsi qu'à notre Bulletin hebdomadaire.

Indépendant. Local. Soutenu par ses lecteurs.

ou

Déjà membre? Se connecter

Commentaires

Welcome to The Main's comments section!

Share your thoughts and join the conversation. Please be respectful and constructive.

Aucun commentaire pour le moment. Soyez le premier !

Follow on Google

Dobe & Andy Wants to Change How You Think About Dining in Chinatown

Version Anglaise

After four decades of tradition, Montreal's own Hong Kong-style diner is betting that better hospitality can help revive the neighbourhood.

ParJ.P. Karwacki

3 octobre 2025 · 10 min de lecture

Dobe & Andy wants to change how you think about dining in Chinatown

Co-owner and de facto head chef of Dobe & Andy Webster Galman woks on some 'supremium' fried rice. | Photography by Eva Blue / @evablue

The Main est soutenu par ses lecteurs. Les abonnements sont ce qui nous permet de rester indépendants. Cinq dollars par mois — les restaurants, les guides, le bulletin hebdomadaire et que faire chaque week-end. Soutenez-nous aujourd'hui. Soutenez-nous aujourd'hui.

Découvrez les lieux mentionnés dans cette histoire

Dobe & Andy Bistro Amerigo

You could say Eric Ku has a problem with the way people think about eating in Chinatown.

Not the food, mind you—the duck hanging in Dobe & Andy's window still gets the two-day char siu treatment, the same labour-intensive air-drying process that his father Andy perfected when he opened the restaurant 42 years ago.

The problem is everything that happens after you walk through the door.

"Chinatown service is not just like, hey, take your order, drop it off, and see you again," Ku says, leaning on a table of his St-Urbain diner that's been his second home since childhood. "I don't like that. I want to change that."

Eric Ku wants to change how people experience service in Chinatown, pushing beyond old-school efficiency toward something more personal.

Free account required

Pour ceux qui ont Montréal à cœur

Créez un compte gratuit pour lire cet article et accéder à 3 articles par mois, ainsi qu'à notre Bulletin hebdomadaire.

Indépendant. Local. Soutenu par ses lecteurs.

ou

Déjà membre? Se connecter

Commentaires

Welcome to The Main's comments section!

Share your thoughts and join the conversation. Please be respectful and constructive.

Aucun commentaire pour le moment. Soyez le premier !

Follow on Google