Born in Malaysia and raised in Vancouver, Alex Chen is proud to represent not just his province of British Columbia, but Canada as a whole (in 2013, he was part of the Canadian team that competed in the Bocuse d’Or international cooking competition). After the competition, he opened Boulevard Kitchen & Oyster Bar at The Sutton Place Hotel, an elegant fine diner that puts local seafood and produce front and centre. Chen is equally excited about celebrating Vancouver’s local dining scene, in particular, its wealth of Asian food options.
SEAFOOD 101
Vancouver is a beautiful city surrounded by mountains, lakes, rivers and the Pacific Ocean. Our water system is still fairly pristine, so there's an abundance of seafood: from sea urchin and geoduck clams to the famous Dungeness crabs that you find in some of the most expensive restaurants in the world. You can find halibut weighing anywhere from 10 to 500 pounds. Of course, we're also famous for salmon.
THE MOST EXCITING DINING
Published on Main is one of the most exciting restaurants in Vancouver. I really like Chef Gus Stieffenhofer's approach to food. He's a chef who's gone through the very classical French training system but has also trained at restaurants like Noma, which have given him exposure to modern cooking styles and techniques. He can cross between both worlds, which is rare. And he's able to do it while also being hyper local. Vancouver doesn't have the Michelin guide but if it did, this restaurant would easily earn a star.
GOOD VALUE OMAKASE DINING
هذه القصة مأخوذة من طبعة June 2023 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 2023 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
