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Vancouver’s Best Restaurants All Under One Roof

Something for everyone to enjoy

Make your way through Parq Vancouver to discover a variety of dining options, including the bounty of British Columbia, farm-to-table cuisine at Honey Salt, the ultimate steak, sushi, and raw bar at The Victor, classic ‘comfort’ foods of BC Kitchen, the immersive MRKT EAST menu featuring Chinese, Indian, Thai, and Vietnamese dishes, or D/6 Bar & Lounge, the premier rooftop lounge perched above city.

Honey Salt

Honey Salt

Serving chef-driven, farm to table cuisine with an emphasis on locally and regionally sourced ingredients that highlight the bounty of British Columbia.

The Victor 5

The Victor

Featuring a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and sushi, and a tiered selection of specialty steaks, Victor boasts a vibrant energy that echoes and amplifies the vitality of Vancouver.

BC Kitchen

BC Kitchen

This is Vancouver’s best sports bar, offering high quality interpretations of classic bar “comfort” foods and an extensive beer list. Enjoy watching the game on one of our 15 TV’s.

MRKT EAST 5

MRKT EAST

Singapore night markets inspire an inventive and energetic alternative to the traditional restaurant. MRKT EAST features classic, traditional presentations along with modern twists and familiar favourites.

A Rendezvous with Destiny

D/6 Bar and Lounge

A hip and vibrant nightlife option perched above the city, this indoor/outdoor rooftop space makes for a coveted cocktail destination in Vancouver. Featuring dramatic views of the city, D6 is the city’s premier rooftop lounge.

Centre Bar 2

Centre Bar

A pre-game celebration. A hand-crafted cocktail following the finest event. Centre Bar is designed to create lasting memories amongst friends.

Lotus 3

Lotus Whiskey / Tea Lounge

An elegant and serene space serving a selection of the finest brewed loose leaf teas from around the world, as well as a large array of whiskey, scotch, cognac, and bourbon.

Passione Gelato Artigianale 2

Passione

This neighbourhood gelateria uses fresh organic ingredients and a rich Italian heritage to create delicious gelato flavours. They also serve a selection of vegan gelatos.

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In search of unusual flavours and new techniques, Kim Canteenwalla travelled and worked his way around the world. He honed his skills in Canada at the flagship Four Seasons Hotel in Toronto, then spent time abroad as Executive Chef with the Raffles International Hotel Group, Royal Garden Group in Thailand, Le Meridian group, Steve Wynn’s Beau Rivage Resort and the MGM Grand in Las Vegas.

Today, James Beard Award-nominated Kim Canteenwalla is the chef-owner of award-winning Honey Salt and Andiron Steak & Sea in Las Vegas. Along with wife and business partner Elizabeth Blau, Canteenwalla adds published author to his resume, as Honey Salt: A Culinary Scrapbook can now be found on bookshelves across North America.

Most recently, Canteenwalla recently returned to his Canadian roots when he conceptualized and developed multiple world-class food and beverage outlets in Vancouver’s premier dining and entertainment destination, Parq Vancouver

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Jason Labahn serves as the Culinary Director at Parq Vancouver, instrumental in the design and execution of the Honey Salt, The Victor, BC Kitchen, D6, and MRKT East menu. Chef Labahn acquired much of his experience as an Executive Chef and Executive Sous Chef in Las Vegas, Nevada. From 2003 to 2010, he successfully opened Chef Jose Andres’ critically acclaimed and internationally recognized Jaleo at The Cosmopolitan of Las Vegas, Light Group’s Brand American Steakhouse at the Monte Carlo and Stack American Steakhouse at The Mirage, Wolfgang Puck’s café at the Las Vegas Springs Preserve, Alex Restaurant at Wynn Las Vegas, and FIX American Steakhouse at The Bellagio. Reflecting on his experience, Chef Labahn credits much of his success to his desire to never stop learning about his craft and to keep his focus on customer service. These qualities serve him well in his role at Parq Vancouver, in which he executes menus of regional cuisines derived from sustainable and seasonal ingredients.

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Alex started his culinary career after graduating with honours from the Culinary Management program at Fanshawe College in London, Ont. He worked as an apprentice at a local wedding- cake bakery in London before taking on the role of Head Pastry Chef at French restaurants Decca 77 and Le Newtown in Montreal, Quebec. Eventually Alex made his way to the West Coast and sharpened his skills for three years under celebrated fourth-generation Patissier and Chocolatier, Thomas Haas. Spending more time in Vancouver, Alex gained an appreciation for the local culinary scene and took on the role of Pastry chef at Railtown Café and Catering. After helping Railtown expand from one café to four, he decided to go back to the restaurant world in a big way: he became the Executive Pastry Chef responsible for the desserts and pastries at six new restaurants at Parq Vancouver. By joining the pre-opening team, Alex was able to work with owner Chef Kim Canteenwalla to help shape the pastry program from the ground up.

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