MISE & Agrave; DAY
Inside Montreal, journalist Louis-Philippe Messier travels mostly, his desk in his backpack, on the lookout for fascinating people and subjects. He speaks to everyone and is interested in all walks of life in this urban column.
Yes, it's true, there is always a line in front of La Banquise, rue Rachel. The culinary supremacy of poutine as a comforting late-night snack is not yet in jeopardy. But now there is a whole new exotic and decadent competition. & nbsp;
Jogging from restaurant to restaurant, I went for a dripping Korean hot dog, mici explosive romanians of juiciness and a bowl of delectable and melting Ghanaian kelewele .
Korean banner Chung Chun seems to have entrusted an areopagus of scientists on a mission to reinvent the pogo, also called kogo (for Korean pogo) or, more commonly, Korean hot dogs.
I stood dumb and speechless at the menu which features squid ink hot dogs and crunchy ramen. By instinct, I choose a kogo wrapped not in vulgar dough, but in a layer of several dozen fried chicken nuggets cemented by the breadcrumbs.
Popular at Chung Chun : the kogo with melted cheese. For dessert, there is a pogo in which the sausage has been replaced by … chocolate! & Nbsp;
Elsewhere than Montreal
Surprisingly, Korean hot dogs spread quickly. No one had heard of it before the pandemic and now, Chung Chun and a competing brand, Tok Tok, are already increasing the number of addresses outside Montreal: Tok Tok is already in Sherbrooke and Repentigny, and Chung Chun is preparing to open in Brossard. & nbsp;
Kathie Khuon, an employee of Chung Chun, was kind enough to bite for this column in an elastic melting cheese kogo.
Impossible to keep his dignity by unhooking his jaw to swallow one of these things! I swallowed mine, groaning with satisfaction in less than five minutes.
This summer opened the first Quebec restaurant to offer Romanian mici , small sausages of minced meat which, so juicy, make you think of fruit squirting in your mouth.
One of the owners of the Mici restaurant from here: my Romanian sausage, David Ponce, explains to me that he dared to offer mici when he noticed an endless line day after day in front of the Chung Chun downtown.
Mici here is camped on Mont-Royal Avenue, near Saint-Laurent, and offers truffle oil-flavored fries (delicious! ) and a sausuçon or “& nbsp; sausage hickey & nbsp;” with a coiled sausage stuck into a stick like a treat.
The grilled meat fanatic in me worships the mici !
The rare kelewele of Mokili
Open for two months only, the pan-African restaurant Mokili, near the De Castelnau metro , offers dishes from various African countries and strives to fill the gaps in the current offer.
“& nbsp; My wife and I have been touring African restaurants in Montreal and we have noted what was on offer, “explains Epepe Tukala Vuvu, the charismatic chef owner.
Epepe Tukala Vuvu shows a bowl of succulent kelewele.
Mokili cuisine is a thousand times healthier and “vegetable & nbsp;” than that of Chung Chun! Its menu features Nigerian, Egyptian, Malian and Sudanese dishes, and will constantly change, except for one item: the kelewele , marinated plantain fries (ginger, chili and peanuts), typical of Ghana. As far as he knows, Epepe is the only one to offer kelewele in Quebec.
It melts in your mouth. I would eat it every day!