HOUSE OF DAWN STEAKHOUSE INTRODUCES NEW FEATURES
TO THE SUMMER MENU AT RICHMOND HOTSPOT
Executive Chef James Yang Adds Afternoon High Tea Service, Sunday Beef Masterclasses
for Die-Hard Steak Aficionados at Popular Steakhouse
House of Dawn Steakhouse Executive Chef & Culinary Director James Yang is expanding the acclaimed steakhouse’s offerings by introducing a new Afternoon High Tea Service as well as Sunday Beef Masterclasses to the menu at the dining hotspot located in Richmond’s Brighouse community at 130-8171 Ackroyd Road.
The House of Dawn High Tea Service combines premium Chinese tea culture with elegant pastry craftsmanship from House of Dawn Pastry Chef Leo Liu to create a unique luxury afternoon experience. Services will be offered Wednesdays through Sundays from 11:30 a.m. to 4 p.m. for $48 per person plus tax and gratuity and includes a choice of premium-quality Chinese Teas and three selections from a rotating menu of seasonally inspired bread, savoury, sweet or petit fours pastry creations.
More than 15 varieties of premium Chinese Tea are available, including Yunnan Red Rose (Mile City, Yunnan), Black Mulberry (Xinjiang), Wild Roselle Hibiscus (Xishuangbanna, Yunan), Spring-Picked Dragon Well Green (Hangzhou, Zhejiang), Anxi Tienguanyin Oolong (Anxi, Fujian) and more. Pastry selections include Bread (butter croissant, milk bread roll, matcha brioche, salt butter roll); Savoury (truffle egg tart, smoked salmon puff, Wagyu beef pie, crab and corn vol-au-vent); Sweet (yuzu tart, Earl Grey opera cake, strawberry choux, black sesame financier); and Petit-Fours (macarons, chocolate bonbons, fruit pâte de fruit, candied nuts).
Sundays, Yang will personally take guests on an unforgettable journey during Beef Masterclasses: an immersive culinary experience custom designed for those who are passionate about premium beef and steak culture to explore world-renowned beef programs from around the globe through education, guided tasting and comparative steak experiences.
Available exclusively on Sundays starting at 2 p.m. for a minimum of 10 guests and a maximum of 15 for $128 per person plus tax and gratuity, each Beef Masterclass includes a non-alcoholic drink station, fruit station, steak tasting sides sauces and a customized steak tasting menu.
Guests can sample Striploin and Ribeye selections such as Atlantic Prime Gradeand Brant Lake Farm Gold Grade (Canada), Creekstone All Nature Series Prime Grade and Snake River Farm Gold Plus Grade (US), Black Market Angus MB5+ and Mayura Station Signature Series MB9+ (Australia) and F1 Crossbred Wagyu BMS10+ and KOBE GYU Grade A5 BMS12 (Japan). More info here..
“Our Beef Masterclass combines culinary education, luxury dining and premium steak tasting into a one-of-a-kind experience that further showcases House of Dawn as a true destination for steak aficionados,” says Yang. “Guests will dive deep into the world of premium beef and discover the beauty and breadth of products we feature from different regions around the world and gain an understanding of marbling, terroir, feeding programs, grading systems, flavour profiles and steak craftsmanship.”
House of Dawn’s steak program showcases some of the best premium selections in the city, with Yang drawing upon his experience as a chef and butcher at Michelin-starred establishments such as Copenhagen’s Noma, Shanghai’s L’Atelier Joel Robuchon and New York’s acclaimed Peter Luger Steakhouse to import choice cuts of beef from farms across Canada, the U.S., Australia and Japan.
Opened in 2025, House of Dawn has quickly established itself as a favourite for locals and visitors to Vancouver alike thanks to Yang’s desire to conjure a quintessential and classic steakhouse experience where precision and passion meet technique and tradition, and menus showcase the finest cuts and fresh ingredients from farm, field and ocean.
At House of Dawn, steak is elevated to an art form, with every cut 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.
RESERVATIONS
Reservations for House of Dawn Steakhouse’s High Tea Service available Wednesdays through Sundays from 11:30 a.m. to 4 p.m. and Sunday Beef Masterclasses 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 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