ABOUT

Showcasing Fine Chinese Cuisine

Our journey embarked in 1987 when we opened our inaugural restaurant on Alberni Street in Downtown Vancouver. The restaurant was embraced immediately by the local public and gained a reputation for serving fine Chinese Cuisine.

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YEARS EXPERIENCE

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HONOURS & AWARDS

Today, while each of our locations in Downtown Vancouver, Richmond, and New Westminster exude their own unique character and specially curated menus, our goal at each remains the same: to provide patrons with the best Chinese dining experience possible with warm hospitality, and food made from high quality, seasonal, and local ingredients.

As we enter into our 36^th year of business, Kirin Fine Foods, our sister company, has created a new line of Kirin-quality frozen foods, which are prepared daily in their food manufacturing facility. These dishes enable patrons to not only enjoy fine Chinese cuisine in our restaurants, but also within the comfort of their homes.

Our World-Class Chefs

Allen Liu

Group Executive Chef

Charles Ngau

Deputy Group Executive Chef

Kin Ming Tam

Head Chef, Kirin Richmond

Allen Liu

Group Executive Chef

Allen’s passion and talent for the culinary arts began in his teens; and in his early twenties, he became Head Chef at the celebrated Lee Garden in Hong Kong. It was an auspicious beginning for a young chef.

Allen’s vision was a guiding force in the famed “New Era” Cantonese cuisine. Occurring in Hong Kong in the 1980’s, the New Era was a revitalizing change that emphasized innovation and creativity in food preparation. His renowned talent led to numerous offers from well-known Hong Kong establishments.

In 1989, we welcomed Allen as our Executive Chef. His love for the nuances of fine seafood forms the foundation of the Kirin menu. Thrilled to work with B.C.’s fresh and abundant local ingredients, Allen enjoys sharing his passion of Chinese cuisine with Vancouver.

Charles Ngau

Deputy Group Executive Chef

Charles has an accomplished career in the Chinese Culinary arts. A remarkably inventive chef, his talent has brought him varied assignments over the years, including renowned Hong Kong institutions such as The Green Garden, Lee Garden, Fook Garden and Hon Lung Kwok.

Fearless and experimental, Charles loves to combine elements from other traditions into the Chinese style. One of his most popular creations is his Sautéed Beef Tenderloin and Seafood with Basil, inspired by Vietnamese cuisine.

Kin Ming Tam

Head Chef, Kirin Richmond

Kin Ming is best known for his mastery with knives. Whether the occasion requires thin precise cuts, or powerful chopping with a meat cleaver, no ingredient is too difficult for Kin Ming to cut and carve through.

Kin Ming honed his skills during his tenure at Maxim’s Group in Hong Kong before joining Kirin Richmond in 1998.