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Chef Eric Chong has set out to do what few others in the region dare to. Drawing inspiration from across Asia, he taps into his own heritage and delivers a modern tasting menu that reimagines what is possible using top-shelf ingredients sourced from Nova Scotia to British Columbia. Tables run down the length of a stylish room framed with gold-leaf finishes, and an intimate, four-seat chef’s counter offers an even closer look at the refined excellence coming out of this kitchen. The menu shifts dramatically, inspired by themes such as Lunar New Year or Aisan takeout. Past highlights include a single raw PEI oyster with rice wine vinegar foam; jellyfish complemented by a tableside pour of buttermilk horseradish sauce; and madai over house-made sauerkraut with a mala-spiced broth. Creative cocktails and personable service enhance this memorable experience.