If you like Junior, you’ll definitely wanna meet Jun Jun.
And no, these aren’t the names of some Tita at church’s sons your mom tries to set you up with. Junior and Jun Jun happen to be two fantastic Filipino restaurants located in Griffintown, Montreal.
When Junior first opened in 2014, it was the first Filipino restaurant outside the traditional “Filipinoville” Côte-des-Neiges-Notre-Dame-de-Grâce area, home to Quebec’s largest Filipino community. Loved for its delicious brunch and dinner specials like lechon and waffles, silogs, sisigs, adobo brussels sprouts, and creatively named drinks like the “I want to pakwan,” Junior even became known for its lively hip-hop music.
Ten years later, in January 2024, the same team introduced Jun Jun, Montreal’s first modern Filipino restaurant. Located just a couple stores down from its sister restaurant Junior, Jun Jun takes its name from the Filipino love for two-syllable nicknames, often used as terms of endearment by parents for their children (I mean, we all know a Jun Jun somewhere!).
1974 Rue Notre-Dame Ouest
Montreal, Quebec
H3J 1M8
Stepping inside, you’re greeted by a modern, contemporary restaurant that has transformed the former space of the fine dining venue Chez Sophie. I loved Jun Jun’s green walls, rattan light fixtures, wooden furniture, abstract paintings, and premium sound system. The decor so beautifully blends modern elements with traditional touches.
Jun Jun is one of those spots that just scream “gastronomy” and “sosyal.” It’s the kind of spot you take your boss out for dinner when he’s in town. The kind of spot you invite the cute girl you met on Bumble out for drinks. Maybe even the kind of spot where the guy at the table next to you asks if you can record him going down on one knee to propose.
At Jun Jun, classic Filipino dishes like chicken adobo, for instance, is reinvented with duck, and your favourite turon dessert is decomposed and elevated into a mille-feuille cake.
Now, I know what some of you might be thinking: “Filipino cuisine isn’t supposed to be so fancy and refined. Filipino cuisine is supposed to be cheap. Filipino cuisine means family style meals.”
But my experience at Jun Jun only deepened my understanding that we should never stop anyone from being creative, whether it’s through a paintbrush and canvas, music, cooking, or any other form.
In fact, the chefs at Jun Jun’s goal is to combine tradition and innovation, with a focus on plating and quality ingredients. Jun Jun is about creating good food inspired by our parents, grandparents, and great-grandparents’ recipes. It’s about honouring tradition while pushing the boundaries of what Filipino food can be. And it’s about proving that Filipino cuisine can be both refined and deeply rooted in culture.
I was so privileged to have experienced my very first tasting menu ever (this is also your sign to sign up for all the Instagram giveaways). So here’s everything I ate (and drank) at Jun Jun.
Kaktel: Cocktails
Ateh Row
Sake, Noilly Prat, Chuya, Empress Gin, Seventh Heaven London Dry, aloe, plum.
As the Ateh of three siblings (and a pretty big fan of gin), I knew I had to try this drink. I loved the unique blend of flavours, and vibrant colours. The subtle notes of aloe and plum, the crisp gin, and the depth of sake, created a taste that was distinctly different from anything I had ever had before.
Kapeng Matamis
Rhum l’Assemblée, Torres 10, Barista, orange, coconut, condensed milk, espresso.
You know how much I love (am addicted to) coffee, and this cocktail is a Filipino variation on the classic espresso martini. It perfectly balances rich and creamy flavours with just a hint of citrus. If you love coffee like me, you’ll definitely enjoy this drink!
Pampagana: Appetizers
Pugita Kare Kare
Braised octopus, miso peanut butter, pickled cucumber, crispy bagoong.
When the first course was served, I immediately freaked out. Oxtail kare kare is a dish my mom makes best, and my sister and I’s absolute favourite growing up, especially as Kapampangans. I was excited to try Jun Jun’s version with grilled octopus, and man was that octopus grilled perfectly! I could crave this every day!
Bulalo Carpaccio
Beef tenderloin, bone marrow-demi mayo, grilled corn kernel salad, fermented cabbage.
Jun Jun’s bulalo offers a unique twist on the traditional Filipino bulalo, typically served as a soup. Instead, it features rolls of beef carpaccio paired with bone marrow-demi mayo, grilled corn kernel salad, and fermented cabbage. The dish is also elevated with a homemade vinaigrette and peppery microgreens.
Ulam: Entrée
Longanisa Tortellini
Chestnut mushroom, black garlic sauce, parmesan tuile, truffle oil.
As a fan of both longanisa and pasta, I couldn’t wait to try this unique combination. (Plus, it was my first time having truffle oil, adding an extra layer of excitement!). The waitress joked that she would swim in this sauce if she could, and she was right: It was that good! I’m gonna need the recipe!
Himagas: Dessert
Bibingka
Brown butter rice cake, coconut caramel, salted egg-macapuno confiture, roasted coconut.
Traditionally eaten in the Philippines during Christmastime, bibingka always reminds me of festive gatherings with my family. Jun Jun’s version has a perfect balance complemented by the coconut caramel that isn’t overly sweet, and salted egg that gives it a uniquely savoury twist!
All of Jun Jun’s dishes were beautiful, innovative, and absolutely delicious. So delicious, I practically fell into a food coma the minute I got home!
At Jun Jun, I truly ate with both my eyes and my mouth, and I’m so thrilled that Jun Jun was my first ever tasting menu experience. I have no doubt they’re on their way to earning a Michelin star!
So, why not experience it all for yourself? Whether it’s a romantic evening or a casual dinner with friends, Jun Jun is the perfect choice for your next unforgettable meal.
P.S.: Can we talk about how gorgeous Jun Jun’s green and yellow logo is?!
The Lilac Blog 
The food looks good
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