Executive Chef
Mark Lee

Partners
Tuan Nguyen
Charlene D’Aoust
Mark Lee

SOMETHING FOR EVERYONE
—

Welcome to THREE MONKS AND A DUCK where Vegans, Vegetarians, and Meat-lovers can sit in harmony. The menu, created by Chef Mark Lee, emphasizes quality ingredients which include plant-based and vegetarian options that can also be veganized.

The restobar offers a casual indoor and patio (front/back) dine-in experience with seating for 24-50 people. The menu aims to accommodate guests’ dietary choices and welcomes modifications wherever possible.

“In this city, it shouldn’t be hard to choose a restaurant to accommodate different dietary needs. It’s pretty rare for everyone in a workplace, a group of friends, or even a family to eat the same way. We created a space where guests’ dietary choices and requirements are taken into consideration. We’re accommodating the duck so to speak”

- Executive Chef and Partner, Mark Lee