Known as an international haven on Canada’s West Coast, Vancouver showcases its rich cultural fusion through its cuisine. Whether it's blending French Canadian classics with local influences or Indian specialties with a distinctly West Coast twist, in Vancouver, diners will be delighted by the way unexpected flavors blend seamlessly to create an unforgettable culinary experience.
We spoke to chefs at some of Vancouver’s top restaurants to learn about the inspiration behind some of these unique pairings. Alan Ren, executive chef at One-MICHELIN-Starred iDen & QuanJuDe Beijing Duck House, shares that “Vancouver’s culinary landscape is a rich mosaic. Our guests bring with them different backgrounds, tastes and expectations—and we welcome that.”
Vishal Kumar, head chef at MICHELIN-recognized Karma Indian Bistro, agrees, adding that “Vancouver’s multiculturalism isn’t just an influence, it’s a driving force. Our guests come with open minds and adventurous palates. That encourages us to create dishes that spark curiosity, while still offering the comfort of familiar spices and aromas.”
Below, we highlight some of the city’s best restaurants that master the art of combining distinctive cuisines while adding creative touches.
iDen & QuanJuDe Beijing Duck House
Unique Pairing: Traditional Chinese with upscale innovationWith the original restaurant in Beijing dating back to 1864, iDen & QuanJuDe’s Vancouver location doesn’t disappoint. Pairing traditional Chinese traditions with cutting-edge techniques, this restaurant offers Vancouver diners an opulent experience that’s as delicious as it is unique.
Executive chef Alan Ren shares that “At iDen & QuanJuDe, we honor the rich legacy of Chinese cuisine—not only by preserving its traditions, but by guiding it into the future. Our mission is to bring refined Chinese flavors to a global audience, with warmth, precision, and imagination. We are proud to represent this heritage here in Vancouver, and to share it with a community that truly values cultural expression through food.”
When asked what inspired his unique blend of traditional Chinese cuisine with modern touches, executive chef Alan Ren shares that, “To me, cuisine is a universal language—one that transcends borders and speaks to emotion, memory, and imagination. At iDen & QuanJuDe, we explore the creative potential of Chinese cuisine by applying diverse culinary techniques, crafting dishes that remain true to Chinese heritage while embracing global perspectives. It is this spirit of curiosity and respect that drives our fusion approach.”
While renowned for their signature Peking Duck, Ren adds that their Drunken BC Crab best represents their unique approach to food pairing. “...We marinate locally sourced Dungeness crab in traditional Chinese Shaoxing wine. Unlike the classic cold preparation, we serve it slightly warm, allowing the crab’s natural sweetness to harmonize with the wine’s elegant aroma. Another [great example] is our Spring Onion-Braised Sea Cucumber, which blends the velvety richness of northern Chinese flavors with pristine local seafood. And our Canadian Lobster with Basil and Black Pepper integrates Western herbs into a Chinese flavor base—a meeting point between refinement and comfort. These dishes reflect how East and West can enhance, rather than dilute, one another,” he shares.
Karma Indian Bistro
Unique Pairing: Indian flavors with local influencesAt Karma Indian Bistro, you can expect an elevated take on traditional Indian cuisine. With classic dishes paired with bold, punchy flavors, this elegant restaurant emphasizes innovation while remaining faithful to their cultural roots.
According to head chef Vishal Kumar, “At Karma, our inspiration comes from a deep respect for traditional Indian flavors and a passion for innovation. Vancouver’s diverse culinary landscape encouraged us to explore how Indian cuisine could interact with global ingredients and techniques while still honoring its roots.” A great example of this is their Goa fish curry. “It’s halibut with coconut and mustard curry leaves. It marries West Coast seafood with South Indian flavors. The halibut complements the richness of the coconut, while fresh curry leaves and mustard seeds lend a bold finish. It’s a balance of technique, terroir and tradition,” says Kumar.
And when it comes to pushing the boundaries of innovation, Kumar adds, “We’ve been fortunate, the Vancouver dining crowd is incredibly open-minded. While some dishes were initially met with curiosity, once people tried them, we found trust grew quickly. Now, guests often ask what’s new and exciting on the menu.”
Kissa Tanto
Unique Pairing: Italian and Japanese fusionAt Kissa Tanto, diners can enjoy a delightfully unexpected mix of flavors in a chic, upscale setting reminiscent of Japan’s jazz cafes of the 1960s. A combination of Italian and Japanese cuisine inspired by executive chef and owner Joel Watanabe’s own cultural roots, Kissa Tanto uses local ingredients to create dishes that pair seamlessly, fusing influences from both cultures in a way that feels organic, rather than forced.
Watanabe isn’t a fan of the word “fusion,” which to him implies a sense of pairing things together that don’t necessarily fit––he prefers an approach to combining cuisines that feels more natural, sharing that “At the restaurant, we are not trying to be the most inventive, we’re just trying to put great flavors together that seem to make sense. So sometimes our dishes lean more Italian, sometimes they lean more Japanese; there is no real forcing of the two things.”
He highlights the 24hr Coppa mussel dish as a prime example of this, which combines Japanese flavors from the sukiyaki glaze with Italian influences from the saffron salsa tonnato. According to Watanabe, the dish is a can’t-miss.
St. Lawrence
Unique Pairing: French‑Canadian classics with West Coast flairReflective of Chef/owner Jean-Christophe (J-C) Poirier’s personal upbringing, St. Lawrence brings classic French-Canadian culture to Vancouver. With decor that is distinctly Québécois and flavors to match, this charming bistro features upscale dishes in an elegant atmosphere.
The menu seamlessly blends traditional Québécois and French influences, while emphasizing local West Coast ingredients. While the selection changes seasonally to reflect availability of the freshest local products, diners can expect a signature sweetness to appear throughout many of the dishes––in the form of maple syrup and spices in the signature oreilles de crisse, for one.
And if you’re in the mood for a drink, guests can sip on signature cocktails that feature traditional French spirits or indulge in the French-focused wine list that perfectly complements the menu.
Hero image: Ken Huang / QuanJuDe
Thumb image: Hakan Burcuoglu / Kissa Tanto
