The third Vancouver awards ceremony was held last night on October 3 and this time around it was held at The Commodore Ballroom. It was another exciting night for the Vancouver restaurant community as the Michelin Guide awarded 10 restaurants with one stars; awarded 16 with Bib Gourmands, and recognized 50 restaurants who are all now part of the Michelin guide. It was a wonderful event and I enjoyed attending the third Michelin Guide awards ceremony in Vancouver.
For the awards ceremony Mijune Pak was the Emcee and she announced the awards; Royce Chwin – President and CEO of Destination Vancouver welcomed everyone.
Here is the list announced by the Michelin Guide for Vancouver.
There were some additional awards handed out:
MICHELIN ONE Starred Restaurants: Sushi Masuda (NEW) and AnnaLena, Barbara, Burdock & Co., iDen & QuanJuDe Beijing Duck House, Kissa Tanto, Masayoshi, Okeya Kyujiro, Published on Main, St. Lawrence.
Bib Gourmand Restaurants: Gary’s (NEW) and Anh and Chi, Karma Indian Bistro, Little Bird Dim Sum + Craft Beer, Lunch Lady, Magari by Oca, Motonobu Udon, Phnom Penh, Say Mercy!, Seaport City Seafood, and Song (by Kin Kao)
Recommended Restaurants: Zab Bite – Thai E-Sarn Cuisine (NEW), Bravo (NEW) and Aquafarina, Archer, Ask for Luigi, Bacaro, Bacchus, Bao Bei, Bar Gobo, Bar Susu, Bonjour Vietnam Bistro, Botanist, Boulevard Kitchen & Oyster Bar, Café Medina, Carlino, ChangAn, Chef’s Choice Chinese Cuisine, Chupito, Cioppino’s, Delara, Dynasty Seafood, Elisa, Fable Kitchen, Fanny Bay Oyster Bar, Farmer’s Apprentice, Folke, Hawksworth Restaurant, Homer St. Cafe, L’Abattoir, Maenam, Miku, Moltaqa, Nammos Estiatorio, Neptune Palace Seafood Restaurant, New Mandarin Seafood Restaurant, Nightingale, Octopus Garden, Ophelia, Osteria Savio Volpe, per se Social Corner, PiDGin, Riley’s Fish & Steak, Sushi Bar Maumi, Sushi Hil, Sushi Jin, Suyo, Tetsu Sushi Bar, The Acorn, The Lobby Lounge & RawBar, The Mackenzie Room, Torafuku, Vij’s, Wildlight Kitchen + Bar, and Yuwa.
The reception featured delicious food and drink.
By: Richard Wolak