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
This story is from the June 2023 edition of Gourmet Traveller.
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This story is from the June 2023 edition of Gourmet Traveller.
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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.
