Vancouver embraces fusion cuisine

Vancouver’s noveau world-class restaurants continue to surprise the food and beverage industry and consumers both in and outside Canada. More and more up-market restaurants are opening all over the city to replace some of the casualties. This is an indication that the economy has improved when compared to Calgary where many restaurants are closing due to the economic downturn.

The imminent changing lifestyle of urbanites and demographics means that the emerging middle-class dine-out more often and entertain outside the home. It is apparent that doing barbeque parties at the backyard is out of style.

The creativity, diversity and audacity of Vancouver as an international city today is illustrated by the variety of restaurant cuisine. Although best known for its seafood produce, local farm organic vegetables, fruits and its celebration of the Pacific Rim delicacies, all culinary influences especially fusion cuisine are now embraced by its growing, urban-oriented residents.

To be a successful restaurateur in the city’s evolving and crowded arena requires more than showing up or running a tight ship. It should have a strong image, customer engagement, inventive ingredients and plated designed to dazzle which is why fusion is popular.

Vancouver chefs are tight-knit group whose ingenuity and originality feeds Vancouver’s culinary soul. Here are two notable restaurants who had excellent dining debuts. Ancora waterfront dining and patio

ANCORA (anchor) is the first Vancouver restaurant to fuse Peruvian and Japanese cuisine, while incorporating the bounty of the West Coast. The cuisine hinges on locally-sourced sustainable seafood and global ingredients. Ancora has created