It's been a wild first year-and-a-half for .
The West Point Grey restaurant opened in February 2023 and quickly gained traction, netting a 麻豆传媒映画Magazine Restaurant Award for its B.C. wine list and landing a spot on the Michelin Guide's list of recommended 麻豆传媒映画places to eat. Additionally, Wildlight's chef, Warren Chow, earned the honour of being named the Guide's first-ever recipient for Vancouver.
A native of British Columbia, Chow continues to apply his deep respect for local products, global influence, and classic French training to his dishes at Wildlight.
Wildlight's menu features seasonal ingredients, dishes
My first intro to Chow and his food was at Juniper, which operated from 2015 to 2019 and was a go-to in Vancouver's Chinatown for Pacific Northwest cuisine with a great gin-focused bar. While much of the menu has remained the same since Wildlight's opening, it's evident Chow is keen to push himself to keep things fresh with seasonal infusions to the restaurant's offerings.
To that end, diners can opt to experience Wildlight uniquely this summer as the restaurant turns the open courtyard into a backyard-style BBQ, with Chow at the grill. The restaurant is hosting a series of three with dishes served family-style and a relaxed, summery celebratory vibe assured.
Those dining from the regular menu will continue to find locally-sourced ingredients in dishes that showcase Chow's interpretations of the varied cultural influences on Vancouver's food scene. Given how many people come here to live, work, and play from various points on the globe - in particular from the other side of the Pacific - it's no surprise diners will see hints of Japanese, Indian, or Chinese influence on the Wildlight menu.
What to order on the Wildlight menu
There are a few things Wildlight continues to do very well, including having dishes for a range of palates and diets. In that "very Vancouver" or laid-back West Coast way, Wildlight is at once relaxed and elegant, but works for a date night as much as a family dinner. Dishes like the tempura fried mushrooms work for plant-based diners as well as those in search of a more-ish finger food to go with drinks or to kick off a meal.
Similarly, Wildlight's parmesan truffle fries are a perpetual hit, and make a great companion to their steaks, though a bowl of them as a side to just about anything on the menu is a good call. Excellent starters include a beef carpaccio (made with Brant Lake Wagyu) and fresh-shucked B.C. oysters. Though I love the Pescatarian Charcuterie Board, I opted to try a few different things this time. Mains like the Fraser Valley Duck with spaetzle and carrot puree and the sablefish with a black pepper jam offer both beautiful visuals and big, bold flavours.
Desserts at Wildlight are fresh and fun, and offer some of the best examples of working with seasonal produce, like late spring/early summer rhubarb or strawberry. Little touches, like the sesame brittle shards that add some texture to a slice of creamy Basque-style cheesecake with a wine reduction sauce and berries, give the desserts a bit of extra oomph.
Wildlight's "something for everyone" approach applies to its cocktail (and mocktail) menu, too. The Negroni Sour (Empress Elderflower Rose gin, Gran Bassano Rosso vermouth, Italian bitter aperitif blend, Arbutus Amaro No.4, grapefruit juice, egg whites, hibiscus cane sugar, orange bitters) manages to balance many of my favourite cocktail components in a not-too-sweet and not-too-bitter beverage.
Wildlight is located at #107-5380 University Blvd in 麻豆传媒映画(UBC) and is open daily from 11 a.m. to 10 p.m. Brunch is served on weekends from 11 a.m. to 3 p.m. and reservations are available . The runs July 14 and 28 and August 11 and is $65 per person plus tax and gratuity; tickets may be purchased by calling the restaurant at 604-915-0722.
Video: Revisiting Vancouver's Michelin Guide Recommended Wildlight
Recently I revisited Wildlight Kitchen + Bar near UBC and it was my first time back since they were added to the list of Michelin Guide recommended 麻豆传媒映画restaurants. I forgot to mention how much I enjoyed the cocktails I tried, too.
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