Wildlight Kitchen + Bar
Restaurant · University Endowment Lands ·
West Coast inspired food with seafood charcuterie & fine dining
West Coast inspired food with seafood charcuterie & fine dining
"A light-filled room with natural, organic accents masks a serious kitchen where sourcing is paramount; start with the stunning seafood-centric charcuterie board—house-made salmon pastrami, marinated Salt Spring Island mussels, pickled sea asparagus, tataki of smoked albacore tuna, and cod rillette topped with cured ikura." - Michael He
"Wildlight Kitchen + Bar is at the center of the quickly growing community of leləm̓ Village. This light-filled space is enhanced with natural and organic decorative elements, but the relaxed sophistication belies the serious nature of Chef Warren Chow's kitchen, where sourcing is paramount. Begin with a stunning charcuterie board that substitutes seafood for the ubiquitous meat to snack on everything from house-made salmon pastrami, marinated Salt Spring Island mussels, and pickled sea asparagus to tataki of smoked albacore tuna and cod rillette topped with cured ikura. A thick fillet of Gindara sablefish rests over soba noodles with baby bok choy for a main dish that is deeply satisfying. Finally, go for broke and order both the caramelized honey cheesecake with cardamom granola crust and the lemon tart." - Michelin Inspector
"This light-filled space is enhanced with natural and organic decorative elements, but the relaxed sophistication belies the serious nature of Chef Warren Chow's kitchen, where sourcing is paramount." - The MICHELIN Guide
"Congratulations to Warren Chow, chef at Wildlight Kitchen + Bar, and the 2023 MICHELIN Guide Vancouver Young Chef Award Winner! Presented in partnership with Mercedes-Benz, the Young Chef Award winner demonstrates a unique identity and culinary creations embodying the pioneering spirit of Mercedes-Benz." - MICHELIN Guide
"Warren Chow of Wildlight Kitchen + Bar was presented with the Young Chef award." - MICHELIN Guide