The team behind iHalo Krunch brings Asian flavours to Queen West with vegan, vegetarian, and meat options
TORONTO, April 18, 2019 /CNW/ - Red Lucky Cat Group (creators of iHalo Krunch, [Toronto's first charcoal ice cream shop]) has announced the launch of the company's latest restaurant concept, Three Monks and a Duck, set to open Thursday, April 25, 2019. The 700-square-foot microbar located in Toronto'sQueen West neighbourhood (at 811 Queen St W) will serve an inclusive Asian-inspired menu consisting of vegan, vegetarian, and meat-based dishes.
The menu, created by Chef Mark Lee, emphasizes quality ingredients and a 70 per cent plant-based menu with vegetarian options that can also be veganized. The restobar offers a casual dine-in experience with seating for 20 people and aims to accommodate guests' dietary choices and welcomes menu modifications wherever possible.
"In this city, it shouldn't be hard to choose a restaurant to accommodate different dietary needs," said Executive Chef and Partner, Mark Lee. "It's pretty rare for everyone in a workplace, a group of friends, or even a family to eat the same way. So we created a space where guests' dietary choices and requirements are taken into consideration. We're accommodating the duck so to speak"
Three Monks and a Duck follows iHalo Krunch's mission of serving Asian-inspired ingredients in unconventional ways while giving back to the local community. Every month, the restobar will donate a portion of its profits to local not-for-profit organizations that support the needs of children and youth.
Three Monks and a Duck is open six days a week from 5 p.m. to 12 am Tuesday through Thursday, and Sunday; 5 p.m. to 2 a.m. Friday and Saturday. The microbar has plans to expand its service to include weekend brunch, lunch options, and join on-demand food delivery platforms by Q3 2019.
About Three Monks and a Duck
Three Monks and a Duck is a Toronto-based microbar located at 811 Queen St W, in Toronto'sQueen West neighborhood. The intimate 550-square-foot dining area accommodates seating for up to 20 people. Serving 70 per cent plant-based dishes, the kitchen accommodates dietary preferences, restrictions, and welcomes menu modifications wherever possible. www.threemonksandaduck.ca
SOURCE Three Monks and a Duck