The dining room at this global-fusion restaurant is a stunner: downstairs, 40-foot ceilings soar above booths and tables; upstairs, diners pretend they’re sultans as they lounge on pillows around gauzy-draped tables. Luckily, chef Mark McEwan’s menu, which focuses on dishes from the Silk Route (the trade route that connected Asia, India, and the Mediterranean), is as creative as the ambience. The “tapas trio” is prepared three ways; order beef, for example, and you’ll get a helping of Indian-spiced short rib, oxtail-stuffed Italian cappelletti with black truffle, and Thai-spiced seared tenderloin, all on one plate. (Meat-lovers can also take advantage of seasonal carving stations.) Since the restaurant is set in the middle of Vancouver’s entertainment district, reservations, especially on weekends, are a good idea.
Insider Tip: Have a look at the upstairs lay-around zone, but eat at a table downstairs. Dining while lounging may seem like fun, but sitting on floor pillows makes it harder to successfully navigate forkfuls from plate to mouth.
Congratulations to Mei Lin, winner of Top Chef Season 12.