Jiao carves out its own lane in the slick room selection of Old Montreal: a dim sum bar that operates squarely in nightlife hours, running until 3 a.m. with cocktails and classic hip hop setting the tone.

The concept comes from Tongue Bui of École Privée and food truck operator Olivier Berkhani—think post-club hunger met with actual ambition in the kitchen. Ebony tile, gauzy overhead lampshades, and bar seating dominate the room. The menu riffs on Chinese staples with a liberal hand: matcha har gow stuffed with shrimp and king crab, pho luhng bao filled with brisket and pho broth, spider bao built around soft-shell crab, a Peking duck taco served in a wonton shell.

Cocktails lean theatrical—the Godzilla pairs kiwi and kéfir leaf with gin and sake; the Dragon Boat brings Rémy Martin into conversation with St-Germain and passionfruit.