CANADIAN CULINARY CHAMPION & TOP CHEF CANADA CONTESTANT ALEX KIM UNVEILS NEW BC-FOCUSED TASTING MENU AT FIVE SAILS
Seven-Course Feast for the Senses Takes Inspiration from
Farm-Fresh Fare Delivered Daily to Five Sails from
Pacific Northwest Farms, Fields and Fisheries
Five Sails Culinary Director, 2025 Canadian Culinary Champion and current Flavour Network Top Chef Canada contestant Chef Alex Kim is paying homage to BC farms, fields and fisheries by unveiling a new 1888 Sea to Sky Tasting Menu at the Glowbal Restaurant Group waterfront destination located in the Pan Pacific Hotel (999 Canada Place).
Available now until early March for $175 per guest plus tax and gratuity, the tasting menu gets its name from the address of Pemberton’s North Arm Farm at 1888 Sea to Sky Highway 99 and its inspiration from the farm-fresh finds that are delivered to the Five Sails kitchen daily from the farm as well as other Pacific Northwest ingredients like West Coast oysters, Dungeness crab and Yukon arctic char.
Kim first envisioned the idea for the farm-focused tasting menu last fall when he and his Five Sails culinary team travelled to an annual Cooks Camp event in Pemberton that brought together local chefs, farmers and producers for a discussion on the future of Canadian food. Kim first visited the farm in 2017 and has been incorporating their produce ever since in his fall and winter menus.
“The spark for this menu came from our early morning foraging walks, farm tours at North Arm and late-night fireside talks about sustainability and craft at CooksCamp,” says Kim. “Each dish is built around the same idea that shaped those days in Pemberton — ingredients that speak for themselves, connections that last, and food that feels honest and shows pride of place. The result is a tasting experience that captures what we love most about dining in Vancouver: the coast, community, and care behind every plate.”
The seven-course feast for the senses features highlights that include ‘Squash’ (Canadian foie gras espuma, charred onion, shoyu), ‘Leek’ (BC caviar, Dungeness crab, cauliflower, Gruyère), ‘Celeriac’ (Yukon arctic char, pear, miso, tarragon) and a dessert course of ‘Apple’ (Kasama white chocolate, Chantilly, gold strike honey), among others.
Each tasting menu experience can also be complemented with wine pairings curated by Five Sails Head Sommelier Sarah McCauley that spotlights celebrated wineries in BC’s backyard like Little Engine, Tinhorn Creek, Phantom Creek, Hillside and Mission Hill for an additional $95++ per person, with an additional Signature Sommelier Pairing option available for $195++ per person.
FIVE SAILS 1888 SEA TO SKY TASTING MENU
Nov. 1 to early March exclusively
$175 per person plus tax and gratuity
Optional wine and sake pairings $95++
Signature Sommelier pairings $195++
• COURSE ONE •
‘SQUASH’
Canadian foie gras espuma, charred onion, shoyu
Sake Pairing:
Dassai Junmai Daiginjo 45
• COURSE TWO •
‘SALSIFY’
West Coast oyster, sea lettuce shell, apple, shiso
Wine Pairing:
2019 Tinhorn Creek Blanc de Blancs Brut
• COURSE THREE •
‘LEEK’
BC caviar, Dungeness crab, cauliflower, Gruyère
Wine Pairing:
2022 Phantom Creek Viognier
• COURSE FOUR •
‘SUNCHOKE’
Pacific scallop, tajarin, consommé, truffle
Wine Pairing:
2022 Little Engine Gold Chardonnay
• COURSE FIVE •
‘CELERIAC’
Yukon arctic char, pear, miso, tarragon
Wine Pairing:
2017 Ramification ‘The Assurance’ Reserve Pinot Noir
• COURSE SIX •
‘BEETROOT’
Korean short rib, Okanagan chèvre, parsnip
Wine Pairing:
2020 Mission Hill Quatrain
• COURSE SEVEN •
‘APPLE’
Kasama white chocolate, Chantilly, gold strike honey
Wine Pairing:
Mission Hill ‘Exhilaration’ Rosé Sparkling
Kim, who was crowned the 2025 Canadian Culinary Champion earlier this February in Ottawa, is currently a contestant on the Flavour Network’s 12thseason of Top Chef Canada that premiered on Oct. 14th. The eight-episode season airs Tuesday nights with the latest episode premiering on Nov. 4th at 10 p.m. on Flavour Network and streaming exclusively on STACKTV.
RESERVATIONS
As Five Sails’ 1888 Sea to Sky Tasting Menu is available exclusively until early March and demand is expected to be high, guests are advised to book early to avoid disappointment here.
