Dining at Five Sails with Award Winning Chef Alex Kim

During the In Conversation with Chef Alex Kim interview it was obvious that Chef Alex Kim is a remarkable culinary rising star. Kim is incredibly talented but what struck me was how modest he is. In an era when chefs are portraited in media as either mentally and physically tortured souls, or obnoxious bruts, it was refreshing to have a conversation with someone so well grounded. Someone who lives up to his responsibilities and truly cares about the people he works with. Although Kim is always busy he takes the time to be there for his team. No small feat for someone with the responsibilities of Culinary Director for both Five Sails and Glowbal Restaurant with a total staff of 220.

Shortly after our conversation I had the opportunity to dine at Five Sails and experience the winning “Taste of Pacific Northwest,” menu from the 2025 Canadian Culinary Challenge and what an experience it was.

The tasting menu included a wine and beverage pairing. We began our evening with a glass of Tattinger Champagne, that makes anyone feel like a VIP. We followed with an amuse bouche of creamy, delicious mushroom mousse paired with a Cherise Scotch Cocktail. Along side a warm, house baked brioche. What an auspicious start to what was to follow.

A deliciously, creamy mushroom mousse was the perfect amuse bouche.

If you have never taken advantage of an occasion to experience a tasting menu, you owe it to yourself to do so at your earliest possible opportunity. Don’t even think about the quantity of the servings, that is immaterial to the exquisite dishes you will taste and savour. Uncontrolled moaning and bursts of expressive emotions are sure to follow.

CHEF’S WINNING MENU AT
CANADIAN CULINARY CHAMPIONSHIP

SIGNATURE 1

BC SIDE STRIP SHRIMP
crude, yuzu gel & vinaigrette
shrimp shell tuile, cucumber

This artistically beautiful BC Side Stripe Shrimp was light and fresh melding with flavours of crisp cucumber.

Little Engine ‘Silver’ Chardonnay 2022
Okanagan Valley BC

The Little Engine Chardonnay with a delicate touch of oak was an ideal pairing with the shrimp
and flavour​ of the cucumber.

SIGNATURE 2

“THE OYSTER”
seared west coast oyster
pemberton salsify puree
okanagan apple & green shiso
sea lettuce oyster tartlet

Have you ever eaten an oyster shell? Now you can. The artistry of this dish was exceptional and the edible and realistic hand crafted oyster shelll put this dish over the top.

Lemon Drop Martini

This was an unexpected but yummy pairin. Just a touch of tart goodness.

SIGNATURE 3

SABLEFISH & SCALLOP
haida gwaii sable fish terrine
pemberton roasted sunchokes
okanagan pear, toasted seed

It was hard to decide which tasty morsel should go first; the perfectly seared scallop or the artistically presented Sablefish terrine. In the end both were so delicious there was no contest just a tie of culinary excellence.

Unsworth Charme de I’lle

If ever a dish called for the ideal sparkler it was the Sablefish terrine and the Seared scallop. The Cowichan Valley bubbles were well suited.

MYSTERY WINE

FORTUNA
goat chèvre & squash pasts
toasted almond & pumpkin seeds
parsnip, brown butter emulsion

Fortuna, the Goddess of Luck, Abundance, and Fate. As fate would have it this dish was one of the most challenging with creamy lemon and the sweetness of the squash and tang of the goat cheese juxtaposing the overall richness of this exceptional dish.

La Stella Vivace Pinot Grigio

The wine was fresh and crisp with good acidity. Some scents of straw and hay, herbaceous with interesting minerality.

Pentage Gamay Noir

Of the two pairing wines the Pentage was my preferred pairing. Rich but not heavy, perfect,
earthy with spicy notes.

BLACK BOX

DUCK & MUSHROOM
fraser valley dry aged duck breast
chestnut mushroom tardo ragu, celeriac
parisian gnocchi

This night just seemed to get better and better. All my favourite things. Duck, rosé as it should be,
tender and just the right amount of a slight gamey flavour matched with fresh, local mushrooms.
The soft and pleasing texture and taste of the pillowy gnocchi. Heavenly.

La Stella Maestoso Merlot 2018
Okanagan Valley BC

The selection of the La Stella Maestoso Merlot was interesting. Although it possibly would have been too rich for the duck it worked wonderfully with the mushrooms.

SWEET ENDING

GOLD
golden honey crisp apple
crème anglaise

You can clearly see why Eve would have been so tempted. Have you ever seen such exquisite artistry? This dessert was not only beautiful it was absolutely delicious, rich and just devine. 

CedarCreek Ice Wine Riesling 2017 Okanagan Valley BC

The ultimate taste of BC. CedarCreek is known for it’s delicate hand when it comes to winemaking and the Ice Wine Riesling is the perfect example of what they do best.

Before going any further it has to be announced: This was one of the greatest dinners I have ever had the privilege of enjoying. The artisan craftmanship was outstanding, eclipsed only by the spectacular flavours of the superb dishes.

It was such a privilege to dine at Five Sails and experience Chef Alex Kim’s winning menu. We spent over three hours with dish after dish of the most incredible culinary expressions of locally sourced ingredients expertly prepared and presented by Chef Kim.

The team at the Five Sails are truly exemplary and the service is both friendly and professional. With heartfelt thanks to everyone at the restaurant and especially to Chef Alex Kim and 2nd Sommelier Becky Guimas. The evening was absolutely perfect in every way.

Inspired By British Columbia’s Ocean & Coastal Mountains

Five Sails offers an unparalleled dining experience. Dine on exquisitely prepared West Coast fare while you drink in the breathtaking waterfront views.

A five course tasting menu experience is currently available at Five Sails; $155. per person, $95. classic wine pairing, $195. Sommelier’s signature wine pairing, $65. non-alcoholic beverage pairing + 20% gratuity. The menu is always evolving and subject to the season. See the current tasting menu here.