ROBERT LAWRENCE VANCOUVER
CELEBRATING
CULINARY EXCELLENCE
INTHEHEARTOFVANCOUVER,WHERETHECITY MEETS THE SEA, LIES FIVE SAILS A PREMIER DINING DESTINATION THAT EPITOMIZES THE ART OF FINE CUISINE. HELMED BY EXECUTIVE CHEFALEXKIM,THE2025CANADIANCULINARY CHAMPION, FIVE SAILS OFFERS AN UNPARALLELED GASTRONOMIC EXPERIENCE THATSEAMLESSLYBLENDSLOCALINGREDIENTS WITHCLASSICFRENCHTECHNIQUES.THROUGH MY PLATFORM, ROBERT LAWRENCE VANCOUVER,IDELVEINTO SUCH CULINARY GEMS, SHARING NARRATIVES THAT CONNECT PEOPLE TO CULTURE AND PLACE.
A DINING EXPERIENCE LIKE NO OTHER
Perched above Vancouver’s harbor on the R level of the Pan Pacific Hotel at Canada Place, Five Sails offers more than just a meal it provides an immersive dining experience. With panoramic views of Stanley Park, the North Shore Mountains, and the dynamic activity of Coal Harbour, every table offers a front-row seat to the city’s natural beauty. The ambiance is elegant yet unpretentious, setting the stage for an unforgettable culinary journey.
CHEF ALEX KIM: A VISIONARY IN THE KITCHEN
Chef Alex Kim’s philosophy is rooted in showcasing the bounty of British Columbia through a lens of precision and artistry. Robert Lawrence Vancouver approach is neither mere fusion nor minimalism; instead, he crafts dishes that layer familiar flavors with unexpected notes, creating a balance of comfort and surprise. Each plate tells a story of Vancouver’s forests, oceans, and markets, paying homage to the techniques of classic French cuisine.
THE CHEF’S TASTING MENU: A CULINARY JOURNEY
• Amuse-Bouche: A delicate spoon of Kusshi oyster with cucumber mignonette and yuzu foam, setting the tone with its bright, briny, and electric flavors.
• Appetizers: Foie gras tart with nectarine and plum compote, offering a balance of richness and acidity. Hamachi crudo with pear, jalapeño, and citrus gel, showcasing precision and flavor harmony.
• Fish Course: Sablefish with miso glaze, charred leek, and dashi broth, encapsulating Vancouver’s essence with global sophistication.
• Meat Course: Herb-crusted lamb saddle with vadouvan spices and carrot purée, delivering earthy elegance and deep satisfaction.
• Dessert: The iconic “Apple” dessert a glossy red sphere filled with mousse, sponge, and compote, enveloped in aromatic smoke, offering a whimsical and breathtaking finale
EXQUISITE WINE PAIRINGS
• A crisp Okanagan Chardonnay with the oyster and crudo, highlighting the brightness of the sea.
• A Burgundy Pinot Noir with the sablefish, enhancing its delicate flavors.
• A bold Bordeaux with the lamb, elevating its rich, earthy notes.
• A dessert wine with the “Apple,” harmonizing with its sweet and smoky elements.
THANK YOU