TOUK will open at 1152 Alberni Street in Downtown Vancouver on December 19, introducing Canada’s first contemporary Cambodian restaurant from Top Chef Canada Season 11 winner Chanthy Yen. The restaurant presents Cambodian cuisine through a modern framework shaped by Yen’s Cambodian Canadian background and professional training.
The dinner menu reflects Cambodian home cooking and regional flavours interpreted through refined technique. Dishes include Babor, a rice porridge layered with snow crab, egg yolk, and Kampot pepper foam, and Twa Koh, grilled beef sausage seasoned with galangal and toasted rice. Yen’s competition winning dish appears as Pan Roasted Wild Boar Tomahawk, prepared with a Cambodian style mole. French influenced plates form part of the menu through Coquilles Mee Katang, featuring East Coast scallops with wide noodles, cream, and sea urchin butter, and Magret de Canard finished with prahok pistou.
The beverage program is led by award winning bartender Tara Davies and draws from Cambodian spices and aromatics, with each cocktail referencing flavours from different regions of the country. A wine list curated by Jayton Paul and Virginie Semery focuses on French bottles, British Columbia producers, and selections from established global regions.
TOUK will host a five course New Year’s Eve tasting menu on December 31, with multiple seatings beginning at 5 PM. Guests attending the 10 PM seating will receive passed canapés and a glass of sparkling wine at midnight. The tasting menu is priced at $149, with an optional wine pairing available for $69. Champagne selections and add ons will be offered à la carte.
Dinner service begins December 18, with the restaurant operating five days a week. Limited walk in tables will be available from December 19 to 21, followed by reservations opening for December 26 onward. Plans are in place to expand service to lunch and brunch within the year.