Wildlight Kitchen + Bar

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Wildlight Kitchen + Bar WEST COAST WILD
By Chef Warren Chow
MICHELIN Recommended West Coast Cuisine

09/23/2026

For Sous Chef Michelle Garcia, this wasn’t just a menu. Food is her love language, and she cooked for a room full of people who felt it too.

Filipino BBQ Night closed out this year’s Summer BBQ Series. Skewers off the open flame, a Ribeye Bistek Tagalog that stopped conversations mid-bite, cocktails from NJ Rowe and Aman Nijjar carrying the night from welcome to dessert.

Three nights, three traditions, one incredible summer. See you next year.

09/17/2026

September’s Thursday Cocktail Club goes deep into agave country, and No. 03 is three of the most interesting pours we’ve built yet.

🏜️ Oro del Desierto — La Higuera Texanum sotol, Nodo ‘Coffee’ Tequilana, Amaro dell’Etna, cardamom-saffron syrup, mango, citrus, tonic. Earthy, warm, citrus-lifted finish.

🌶️ Verde Fuego — Solmano Espadín mezcal and Derrumbes ‘Durango’ mezcal, Copperpenny ‘Just a Sec’ orange, house chili liqueur, cinnagave, grapefruit, salted mint-honeydew caviar for a cool contrast against the smoke. Upgrade to the rare Derrumbes ‘Guerrero’ mezcal for $15 more.

🫒 Raicilla Costera — La Venenosa Costa de Jalisco Raicilla, Xila Spiced Aperitivo, house dry vermouth blend, lime cordial, aromatic bitters, topped with a smoked olive brine cheese foam.

Cocktails built with spirits this rare usually run $25 to $40. This month, all three are $15.

Every Thursday in September.

09/10/2026

Aman just called this the most outlandish Thursday Cocktail Club menu yet, and the lineup backs it up.

September is an agave takeover. Wildlight has partnered with The Beverage Collective, who hold one of the most serious agave spirit collections around, and Aman built a menu spanning the full range: sotol, mezcal, tequila, raicilla. A savoury martini riff, a tropical pour, a reworked margarita. Not the usual suspects.

Thursday Cocktail Club has always been about community, ultra-premium spirits poured for the people who keep coming back, cocktails that would normally run $25 to $40, all at $15. This month pushes that further than ever.

Every Thursday. $15. See you there.

08/28/2026

Watching pasta come together in the pan hits different when it’s on video.

Karima’s making the Vegetable Medley Linguine here, and this is the toss that matters most. Brass-extruded semolina noodles, rough enough to grab the parmesan cream instead of sliding through it. Shish*to peppers, roasted corn, whatever’s peaking right now.

It’s better in motion.

08/19/2026

For Sous Chef Michelle Garcia, Filipino BBQ isn’t something she learned. It’s something she was raised inside.

September 6 brings volume three, the final night of this year’s Summer BBQ Series home. In Chef Miche’s words: food as love language, the table as family, the grill as the centre of everything she grew up around.

The menu:

🫙 Tuna Kinilaw Tarts — Filipino ceviche, bright and fresh
🍖 Chicken Skin Chicharron with chili vinegar

🔥 Grilled skewers: pork BBQ, chicken Inasal, pork intestine
🥗 Atchara, soy-vinegar, shish*tos, green chilies
🍆 Eggplant Ensalada: grilled eggplant, salted egg, green mangoes, tomatoes, cilantro

🥩 Ribeye Bistek Tagalog: marinated 10oz ribeye, soy-calamansi glaze, blistered shish*to peppers
🐚 Tinolang Halaan: Manila clams soup
🐟 Fish Escabeche: whole red snapper, sweet and sour sauce

🍮 Ube Leche Flan to finish

Beverage pairings available as an add-on. Link in bio to book!

08/13/2026

Some dishes come from technique. This one comes from somewhere more personal.⁣⁣
⁣⁣
Chef Tim Hui’s dish at this year’s Brewery and the Beast is a tribute to his late uncle Norman: a jerk chicken tostada, jerk BBQ sauce, escabeche pickles, cilantro, corn tortillas. The flavours Tim grew up around, brought to a live-fire festival in the city he now calls home.⁣⁣
⁣⁣
Brewery and the Beast brings together 60+ of Vancouver’s top chefs for an all-inclusive afternoon of live-fire cooking, craft drinks, and good company. One of the best Sundays of the summer.⁣⁣
⁣⁣
August 30, Concord Pacific Place. Tickets at breweryandthebeast.com/tickets.⁣⁣
⁣⁣

08/06/2026

Night two of the Summer BBQ Series is going to be something special.

Chef Tim Hui is joining forces with Chef Tushar Tondvalkar of Restaurant Kavita — Vancouver Magazine’s Best New Restaurant — for a one-off Dawaat Awadhi Feast. Long table, open-air atrium, family style. August 16 at 6pm.

Here’s what’s coming to the table:

🫓 Sev puri, spiced potato, tamarind & mint chutney to start
🍹 Khatti Meethi Punch — tamarind-infused pisco, Indian aniseed vodka, mango, mint-cilantro shrub

🍢 Goat kebab, lamb chop, paneer tikka, chicken malai kebab
🌿 With UBC Farm greens, tamarind dressing, mint & cilantro

🥘 Goat shank stew
🍗 Murgh Musallam half chicken
🫕 Dal Bukhara black lentil stew
🍚 BC mushroom pulao, parotta, naan, garlic naan

🍸 Chai & Chutney — Indian craft gin, Lillet Blanc, chai tea-onion chutney cordial

🍮 Mango lassi cheesecake
🥃 Gulab Jamun Sour — Indian single malt whisky, macadamia nut rum, saffron-cardamom syrup, egg whites

Beverage pairings available as an add-on: cocktail, wine, or zeroproof. All food, tax and gratuity included. Link in bio to book.



Kavita Tushar Tondvalkar

08/05/2026

The cart rolls to your table. The glass is set. The Glenfiddich 15 Yr ‘Solera’ gets stirred right in front of you.

This is how the Old-Fashioned is served at Thursday Cocktail Club. We built a dedicated cart for it: green walnut Nocino, all-spice & coriander syrup, marzipan and aromatic bitters, finished tableside the way a drink like this deserves. The 21 Yr ‘Gran Reserva’ upgrade is there if you want the rum cask depth.

The full menu, all at $15:

🍸 An(other) Martini: Hendrick’s ‘Another’ gin, Nardini Riserva grappa, crème de cacao, pineapple oleo. Rose and cucumber meets chocolate-citrus.

🍹 Summer Penny Remedy: Monkey Shoulder blended with Ledaig 10 Yr peated scotch, strawberry-ginger cordial, honey & cardamom. Smoke meets fruit.

🥃 Glenfiddich Old-Fashioned: on the cart, at your table, every Thursday.

No. 01 runs all month. Spirits that would cost you $25 to $35 anywhere else, all at $15.

07/14/2026

Introducing Thursday Cocktail Club. No. 01.

Aman has been sitting on some exceptional bottles. Spirits that, made into a cocktail, would normally run you $25 to $45. Every Thursday for the rest of July, he’s building a short menu around them and charging $15 across the board. New menu each week. Three cocktails. All in.

This week:

🍸 An(other) Martini built around Hendrick’s newest gin, a rose and cucumber base deepened with cacao, aged grappa, and a chocolate-citrus finish.

🍹 Summer Penny Remedy that layers Monkey Shoulder with Ledaig’s peated single malt, brightened by a house strawberry-ginger cordial

🥃 Glenfiddich Old-Fashioned with the 15-year Solera, green walnut Nocino, and marzipan bitters. Served tableside from a dedicated Glenfiddich cart. Add $15 to upgrade to the 21-year Gran Reserva.

Thursdays. $15 each. A new reason to come in every week through the end of July.

06/30/2026

Vino & Vibes returns July 9th. This time, Champagne.

Three of the region’s great houses in one sitting: Billecart-Salmon, Charles Heidsieck, and Bruno Paillard. Spanning the 2012, 2013, 2016, and NV vintages across all three. Each house has its own philosophy, its own style, its own way of working with the same grapes and the same chalk soils. Tasting them side by side, across years, is how you deepen your understanding of what Champagne really is.

The pairing this time is a Chicken Cordon Kiev burger. Breaded stuffed chicken breast, lemon dijon mayo, bacon, gouda, pickled onions, arugula. High and low, exactly as intended.

Sommelier Mike Cooke and a representative from each house will be guiding the evening.

July 9th, find it under “Experiences” on OpenTable, link in bio.

Address

#107-5380 University Boulevard
Vancouver, BC

Opening Hours

Monday 11am - 10pm
Tuesday 11am - 10pm
Wednesday 11am - 10pm
Thursday 11am - 10pm
Friday 11am - 10pm
Saturday 11am - 10pm
Sunday 11am - 10pm

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