RISING SUN: HOUSE OF DAWN STEAKHOUSE BRINGS THE CLASSIC STEAKHOUSE EXPERIENCE

RISING SUN: HOUSE OF DAWN STEAKHOUSE BRINGS THE CLASSIC STEAKHOUSE EXPERIENCE
TO RICHMOND’S BRIGHOUSE COMMUNITY

Precision Meets Passion and Technique Meets Tradition at New Steakhouse Showcasing the
Finest Choice Cuts, Fresh Ingredients from Farm, Field and Ocean

An elevated new dining experience that celebrates the classic and quintessential steakhouse experience has arrived in the heart of Richmond with the official opening of House of Dawn Steakhouse at 130-8171 Ackroyd Road.

Ideally situated in the Brighouse neighbourhood of one of Canada’s fastest-growing, vibrant and diverse cities, House of Dawn Steakhouse is open Sundays, Wednesdays and Thursdays from 5 to 9:30 p.m. and Fridays and Saturdays from 5 to 10 p.m. and offers an elegant and intimate space where passion meets precision and technique meets tradition.

At every turn, House of Dawn redefines the art of fine dining with all the hallmarks of an elite steakhouse experience via a curated selection of world-class, finest-cut steaks including Prime, Wagyu and exclusive in-house dry-aged selections meticulously sourced for unparalleled quality, flavour and tenderness.

The food program is perfectly complemented by an exceptional list of Old and New World wines, premium sake, and a sophisticated yet approachable list of classic and contemporary cocktails that enhance and elevate each dining experience.

The back of house is led by Executive Chef and Culinary Director James Yang, who honed his craft, sharpened his skills and confidently stepped into his career as a chef, mentor and butcher par excellence at restaurants the world over such as Copenhagen’s gastronomic powerhouse Noma, L’Atelier Joel Robuchon in Shanghai and Peter Luger Steakhouse in New York City.

It represents a homecoming of sorts for Yang, who emigrated to Vancouver with his family from Zhengzhou, China in 2008 and graduated from Richmond secondary and Le Cordon Bleu Culinary Art Institute in Ottawa prior to heading overseas to continue his culinary training. Both of his parents were stalwarts in the culinary industry in their Chinese homeland — his father a chef and mother a pastry chef — and their example and guidance inspired Yang to follow in his family’s footsteps.

“It’s an amazing experience to have been able to learn from my parents and also develop my culinary skills alongside chefs around the world and then come home to the place where all my dreams began here in Richmond,” he says. “At House of Dawn, we take great pride in showcasing a classic and quintessential steakhouse experience and aim to make every dish and dining adventure a truly unforgettable one.”

The House of Dawn menu showcases a variety of cuts and products sourced from renowned farms from Canada (Alberta‘s MacLeod’s Leap, PEI’s Blue Dot Reserve and Atlantic Prime Beef), Australia (Opal Valley Lamb, Jade Pure Wagyu, Carrara Wagyu and O’Connor Beef), Japan (Miyazaki Wagyu), France (Rougié Farm), and more.

Every House of Dawn, steak isn’t just food — it’s an art form. Every steak is French-trimmed and selected based on the highest standards of taste, tenderness and overall quality, grilled over Binchotan charcoal to infuse it with a subtle, smoky depth, and then finished in a Montague grill to achieve a signature crispy crust with a juicy, tender centre. All fresh-cut steaks are aged for a minimum of 30 days to enhance the juiciness and tenderness, and dry-aged selections are monitored under exacting conditions to ensure peak maturation and flavour development.

Among its signature approaches is a Dark Chocolate & Butter Dry Age technique — a hybrid technique where House of Dawn chefs dry age striploin for 28 days to concentrate flavour then encase it in butter or dark chocolate to mimic a wet-age environment which results in a luxuriously tender steak rich with complex notes and evenly restored moisture.

Some of the highlights on the House of Dawn Steakhouse menu include:

APPETIZERS & SALADS

House Signature Wagyu Tartare (honey balsamic glazed, creamy yogurt drizzle, Parmigiano Reggiano, pork lardons, pickled shallot, cashew crumble);
Truffle Bison Carpaccio (Rangeland bison, maple compressed cranberry, arugula, Parmigiano Reggiano, puffed amaranth, garlic crisp, burnt garlic aioli, black truffle);
Scallop (Hokkaido U12 scallops, popcorn purée, lime celtuce, yuzu cherry tomato, black garlic aioli, bacon pangrattato, finger lime, dill oil);
Caesar Salad (Romaine heart, crouton, pork lardon, Parmigiano Reggiano, house dressing);
Wedge Salad (jumbo prawn, iceberg wedge, horseradish ranch, soft boiled egg, yuzu cherry tomato, pork lardon, goat cheese crumble, Kalamata olive dust, pickled shallot, puffed amaranth);
Italian D.O.P. Burrata (heirloom tomato, grape muscat, strawberry, tomato consommé, muscat gastrique, salsa verde, smoked Maldon salt, EVOO).

RAW & CHILLED

Prawn Cocktail (jumbo black tiger prawn, bourbon cocktail sauce, salsa verde);
Kanpachi Crudo (charred Hawaiian Kanpachi, calamansi gel, serrano avocado mousse, Cara Cara orange, watermelon tomato jus, puffed amaranth, dill oil);
Tuna Tartare (Ahi tuna, Umeboshi mango aioli, house pickled cucumber, radish, dashi gelée, Togarashi kombu dust);
Half and Full Seafood Towers (PEI Lobster Tail, Alaskan King Crab, fresh shucked oysters, prawns, Kanpachi crudo, house mignonette, house fermented chili sauce, bourbon cocktail sauce, creamy horseradish).

LAND & OCEAN

Wagyu Scotch Egg (handmade spaghetti, Wagyu scotch egg, mozzarella, baby spinach, Marinara, Feta yogurt drizzle, garlic parsley oil);
Cornish Hen (half crispy rotisserie Cornish hen, confit fingerling potatoes, seasonal vegetables, cognac peppercorn sauce);
Lobster Thermidor (Asian spiced, handmade fettucine, sun-dried tomato, baby spinach, sauce Americane, dill oil);
Halibut (Haida Gwaii halibut, miso carrot purée, kiwi Granny Smith, yuzu cherry tomato, lime celtuce, lemon gel, yuzu kosho espuma, lotus crisp, lemon sphere);
Duck Magret (yam purée, chickpea cassoulet, rainbow carrot, green pea, zucchini, blueberry mostarda, raspberry gel, ground cherry agrodolce, puffed amaranth).

HOUSE CLASSICS

House of Dawn Ultimate Dry Aged Burger (28 day dry aged 7oz prime grade patty, slow roasted Wagyu brisket, double smoked cheddar, smoked bacon, pineapple salsa, iceberg lettuce, beefsteak tomato, house pickled cucumber and onion, house barbecue sauce, sesame bun, fries);
6oz PEI Filet Mignon (grass & potato fed, pommes purée, broccolini, bone marrow Bordelaise, garlic parsley oil);
8oz PEI ‘California’ Striploin (grass & potato fed, pommes purée, broccolini, cognac peppercorn sauce, garlic parsley oil);
10oz Australian Ribeye (grass fed, pommes purée, broccolini, bone marrow Bordelaise, garlic parsley oil);
6oz Alberta Tenderloin Tournedos Rossini (grass & grain fed, Rougie Farm Grade A foie gras, pommes purée, broccolini, demi glace, garlic parsley oil).
10oz Alberta Prime Beef Wellington for Two (grass & grain fed, truffle mushroom duxelles, pommes purée, broccolini, truffle bechamel sauce, demi glace, black truffle).

The steak menu also features a variety of sides (onion rings, steakhouse frites, pommes aligot, sautéed mushrooms and more), add-on enhancements including black truffle, jumbo prawns, foie gras, Hokkaido scallops and PEI lobster tail as well as gourmet sauces to accompany dishes such as Madeira demi glace, bone marrow Bordelaise, cognac green peppercorn, brown butter Bearnaise, cowboy butter and blue cheese crust.

RESERVATIONS

Reservations for House of Dawn Steakhouse can be made via OpenTable here.

For more information and to stay up to date on the latest news, go to houseofdawn.ca or follow @houseofdawnsteakhouse on Instagram and become a friend of /houseofdawnsteakhouse on Facebook.

 

ABOUT EXECUTIVE CHEF, JAMES YANG

James Yang brings a decidedly meaty resume to his role of Executive Chef and Culinary Director at Richmond’s House of Dawn Steakhouse. From early days on the line at Canadian staples The Keg and Moxie’s to stages at world-renowned gastronomic powerhouse Noma in Copenhagen and restaurants and abattoirs throughout Europe and Australia and time well spent under master chefs at L’Atelier Joel Robuchon in Shanghai and Peter Luger Steakhouse in New York City, James has consistently sharpened his skills and confidently stepped into his career as a chef, mentor and butcher par excellence.

His latest job represents a homecoming of sorts for Yang, who emigrated to Vancouver with his family from his birthplace of Zhengzhou, China in 2008 and graduated from Richmond Secondary and Le Cordon Bleu Culinary Art Institute in Ottawa prior to heading overseas to continue his culinary training.

In terms of careers, the apple didn’t fall far from the tree. Both of James’ parents were stalwarts in the culinary industry in their Chinese homeland — his father a chef and mother a pastry chef — and their example and guidance inspired James to follow in his family’s footsteps.

“It’s an amazing experience to have been able to learn from my parents and also develop my culinary skills working alongside chefs around the world and then come home to the place where all my dreams began here in Richmond,” says Yang. “At House of Dawn, we take pride in showcasing a classic and quintessential steakhouse experience and endeavour to make every dish and dining adventure an unforgettable one.”

ABOUT HOUSE OF DAWN STEAKHOUSE

House of Dawn Steakhouse redefines the art of fine dining with all the hallmarks of an elite steakhouse experience with a curated selection of world-class, finest-cut steaks including Prime, Wagyu and exclusive in-house dry-aged selections meticulously sourced for unparalleled quality, flavour and tenderness. The food program is complemented by an exceptional list of Old and New World wines, premium sake and sophisticated list of classic and contemporary cocktails that enhance and elevate each dining experience. Delivering impeccable service, refined ambiance and personalized hospitality, House of Dawn invites guests to engage in an unforgettable journey into the world of luxury dining. House of Dawn is open Sundays, Wednesdays and Thursdays from 5 to 9:30 p.m. and Fridays and Saturdays from 5 to 10 p.m.

130-8171 Ackroyd Road, Richmond, BC V6X 3J9