Maison JoFei is a small, carefully considered room in Hochelaga with the instincts of a neighbourhood canteen and the discipline of a professional kitchen. The project brings together two chefs who met at Bottega—she, a former chef de cuisine with Hong Kong and Hakka roots; he, a gelato maker-turned-all-around cook with Vietnamese and Cantonese heritage—and it shows in the menu’s confidence and range.

The cooking moves fluidly between cultures: Hainan chicken rice done properly, Filipino adobo softened with coconut, lomo saltado over rice, and home-style Chinese dishes rarely seen outside family kitchens. Portions are generous, prices grounded, and experimentation is welcomed—sometimes landing in dishes you won’t recognize, but will remember. The room feels vintage with secondhand charm, and a wall of British teacups nodding to Hong Kong café culture. Oh, and it's BYOB!