CHINATOWN LEGENDS

Chinatown is an evolving and continually growing community. Many of the new businesses that are finding their place in the neighbourhood have built relationships and look to their historic neighbours for inspiration and mutual support. 

The impact of those who grew up with Chinatown’s vibrancy and delicious foods are felt well beyond these few city blocks. Pulling together the threads of newcomers and old school business is the core of how Chinatown’s influence is felt throughout Vancouver— how our city creates community and meaning. Here we want to honour businesses and the people who have worked in them for decades. Quietly going about their businesses—resolutely dignified regardless of the challenges they have experienced.

MAXIM’S BAKERY

SMITTY HO, STAFF MEMBER 

“Oh my gosh! Maxim’s was the closest to my house, and the one we went to the most often on shopping trips I would take with my mom. A LOT of the cakes we had growing up for birthdays and special events were from Maxim’s. I remember us getting mango cakes, fresh fruit cake, and chocolate mousse cakes!”
—Andrew Han 

ANDREW HAN 

Andrew Han is one of the most innovative pastry chefs in the country. His ability to balance sweet and savoury notes in classic European and Asian pastries. His inspiration springs from memories of growing up in Chinatown, learning about food, hospitality, and ingredients from his mother. You can see Andrew on Food Network’s “Wall of Bakers” and CTV’s “Cross Country Cake Off.”

CARLEY GROCERY STORE

CINDY SO, STAFF MEMBER 

“When I opened Fat Mao Noodles, we had a lot of special restrictions. We only have a small two door fridge which means all the prep and groceries have to be done daily. Being in Chinatown was the perfect solution to our problem. We have so much fresh produce steps away. Our cooks buy from Carley Meats on a daily basis since we’ve opened. Going to Carley reminds me of my childhood, coming into Chinatown every Sunday for groceries. The staff are always so welcoming and helpful.The produce and meats are always fresh and plentiful!”
—Angus An

ANGUS AN 

Angus An is one of Vancouver’s most respected and honoured chefs. His Thai restaurant, Maenam, absolutely transformed Vancouver’s notions of how elegant and sophisticated Thai flavours and techniques could be. Maenam has accumulated accolades and awards from across the country, including landing on Canada’s Top 100 restaurant list year after year. He has built a number of businesses— including the beloved Fat Mao noodle shop in Chinatown. His resolute presence in building life into the neighbourhoods where he operates and developing young talent is second to none.

DOLLAR MEATS

JOEY WONG, OWNER 

“As far back as I can remember on our weekly visits to Chinatown, Dollar Meats was always a stop. The store was always buzzing with energy and line ups, you had to fight your way through. I remember the banter between my Mom and the butcher, Mom would always find something wrong about the meat to make sure the butcher always chose the best piece, meanwhile the butcher would fire back he was choosing the best. To this day as a chef, I always question the quality of the product I am using to make sure it’s the absolute best. I would also cross my fingers that my mom would buy what Dollar Meats is so well known for, their cured meats—‘lap yuk’ and ‘lap cheung’. The walls would be lined almost to the ceiling with dried cured meats and sausages, I would salivate just thinking of the lap yuk fan (cured pork belly rice) my mom would make. To this day I still use Chinese charcuterie products for home cooking from Dollar Meats because it’s nostalgic, comforting and delicious.”
—Roger Ma

ROGER MA 

Roger Ma is currently the Executive Chef at Boulevard Kitchen & Oyster Bar, one of the most acclaimed restaurants in Canada. Roger worked through the ranks of Daniel Boulud’s restaurant empire in New York, Toronto, and Montreal before returning to his hometown of Vancouver to be part of Boulevard Kitchen & Oyster Bar. Roger has earned a podium finish at the Bocuse d’Or national finals, BC Regional Championship at the 14th  Annual Gold Medal Plates BC, and was named National Champion at the Canadian Culinary Championships in 2020.

THE CHINESE TEA SHOP

DANIEL LUI, OWNER 

“My favourite tea shop is The Chinese Tea shop on Pender and Columbia. The selection of pu’er is second to none in Vancouver. Other shops may have more ‘prestigious’ or ‘vintage’ teas, but no other shop has the approachability and lack of pretense. I’ve been to famous tea shops throughout China and Hong Kong, but the selection at The Chinese Tea Shop holds its own against the best in Asia. The owner’s palate and passion make this a favourite for me! ”—Doug Chan

DOUG CHANG 

Doug Chang is the owner and proprietor of Ai & Om Knives—which is located in the heart of Chinatown. His well curated, hand forged blades from around the world have a huge cult following. Chefs from across the city head to his store to purchase their favourite blades and seek his well considered advice. In his previous culinary life—Doug was a very highly regarded chef whose career has spanned working in some of the world’s best fine dining restaurants in New York, Toronto, and Vancouver.

GARLOCK SEAFOOD

DANIEL LUI, OWNER 

“Having Garlock Seafood as our neighbour is an amazing advantage. We buy fresh daily, in small amounts, sometimes three times a day. Garlock always has something interesting on ice, but we especially love trying the less popular but more sustainable fish, like pacific rockfish and red roughy. It’s important to spend money with the older businesses in the community, those who have paved the way... it’s a form of respect!”
—Sean Heather 

SEAN HEATHER 

Sean has quietly built some of the most formidable and groundbreaking restaurants in Vancouver. The Irish Heather, the Shebeen Room, and Salt all challenged notions of what an Irish Pub could be and kick- started a renaissance in local cheese making and charcuterie. Beyond being an innovative business person—he has also been very concerned with driving neighbourhood building initiatives and making sure restaurant workers found community and support when they needed it. Sean is an absolute icon of Vancouver’s restaurant industry.