A brand new Asian fusion restaurant, Thi Cam Bistro, is preparing to open in Quebec at 725 Bd Lebourgneuf.
This new eatery is set to open later this year near the Mega Centre Lebourgneuf. Thi Cam Nhung Le, owner of Thi Cam Bistrot, tells What Now Montreal that, despite her eagerness to open, delays with kitchen equipment installations have postponed the launch, though she looks forward to announcing the grand opening date soon. The concept was initially expected to open in May 2025, but now it’s more likely that a summer opening will take place. Still, no exact opening date has been announced for Thi Cam Bistro.
When it opens, customers can expect various Asian fusion dishes from the owner’s country of Vietnam. Thi Cam Bistro specializes in ready-to-eat meals with ingredients like nuoc mam sauce, maple syrup, coriander, cardamom, and red curry paste. Currently, the business operates through a hybrid model, where customers can choose between takeout boxes or meals prepared at home by a dedicated chef. The business has seen strong demand, with its signature dishes regularly selling out. When the new bistro opens, customers can expect the same delicious Asian fusion meals.
Thi Cam Bistro will feature a fusion menu that blends traditional Asian cuisines with international influences. The offerings will include elements from Japan, China, Thailand, Vietnam, Korea, and occasional Western and Mediterranean touches. The bistro will have a modern and elegant atmosphere and focus on creative dish presentation. Menu highlights will include stir-fried noodles with uncommon spices and desserts that combine contrasting textures and flavors. The restaurant aims to deliver a distinctive dining experience centered on culinary diversity and innovation.
“Cooking with love is my daily philosophy,” the owner says on the restaurant’s website. “I strive to make the vital need to nourish oneself tasty and delicious. I fell into flavors like Obelix into the potion. My Cambodian, Vietnamese, and Guatemalan roots constitute my gastronomic DNA. Two great professional prides define me: my self-taught culinary journey and my loyal gourmet clientele. Whether at the Petite boîte vietnamienne for ten wonderful years or through the restaurants where I had the privilege of cooking, many epicureans followed me and encouraged me to develop my signature dishes: beef volcano, exotic meal soups, dumplings, beef tartare, and of course, imperial and spring rolls. I make plenty of dishes that taste good. It’s up to you to order them!”
