Wildlight Kitchen + Bar

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

Hamachi crudo, reworked for spring.Raw yellowtail from cold Pacific waters, sliced clean. Black vinegar emulsion coats t...
04/29/2026

Hamachi crudo, reworked for spring.

Raw yellowtail from cold Pacific waters, sliced clean. Black vinegar emulsion coats the fish with deep, almost smoky acidity. Chili cucumber brings heat that builds slowly, refreshing before it burns. Koji mayo adds fermented umami, thick and savoury against the lean fish. Crispy ginger breaks sharp and warming between bites. Fresh shiso leaves finish it, aromatic and bright, cutting through everything that came before.

Japanese technique, West Coast fish. The flavours layer without crowding. Each bite shifts between rich and sharp, soft and crisp.

Pacific Vesper. A Vesper that tastes like the West Coast.The base is Arbutus Forest Dweller gin from Vancouver Island, a...
04/24/2026

Pacific Vesper. A Vesper that tastes like the West Coast.

The base is Arbutus Forest Dweller gin from Vancouver Island, an underrated distillery making exceptional spirits. Juniper and Douglas fir, botanical but not loud about it. Spruce tip-infused Lillet Blanc brings the forest in clearer, piney and almost honeyed, while Otani’s grapefruit-lychee vodka rounds it out with citrus and subtle floral notes. Esquimalt Cascadia aperitif, Nardini Riserva grappa, Scrappy’s Northwest Alpine bitters. Everything in here points west.

Classic Vesper structure, Pacific Northwest soul. Served on tap, stays cold and integrated. The forest and the citrus balance each other. Nothing fights.

Join us for our daily happy hour from 3-5 pm, when all of our tap cocktails are $12!

The carpaccio is back, lightly reworked for spring.Brant Lake Wagyu sliced thin enough to melt on your tongue. Koji mayo...
04/22/2026

The carpaccio is back, lightly reworked for spring.

Brant Lake Wagyu sliced thin enough to melt on your tongue. Koji mayo coats each piece with fermented umami, almost sweet but savoury underneath. Tempura maitake leaves break crisp against the soft beef, earthy and delicate. Pickled red onion and shimeji mushrooms bring the acid to cut through the beautiful richness.

A guest favourite from the past, back with sharper focus.

Gut Oggau Atanasius Rot 2023. Austrian natural wine from Burgenland.First, what “Rot” means: red in German. This is the ...
04/17/2026

Gut Oggau Atanasius Rot 2023. Austrian natural wine from Burgenland.

First, what “Rot” means: red in German. This is the red version.

Now, the wine. Gut Oggau names each bottle after a fictional family member, gives them a face on the label. Atanasius is one of the children. Youthful, bold, easy-going. A blend of Zweigelt and Blaufränkisch from 35-year-old vines grown on gravel and limestone. Biodynamic farming, zero added sulfur, unfined and unfiltered.

Red fruit, earthy minerality, a savory finish. The natural winemaking shows through. This isn’t polished or smoothed over. It tastes alive, a little wild, exactly what Eduard and Stephanie Tscheppe intended when they restored that 17th-century winery and started working the vines by hand.

Available by the glass.

Vegetable Medley Linguine. New for spring.The pasta is brass-extruded semolina, which gives it a slightly rougher surfac...
04/15/2026

Vegetable Medley Linguine. New for spring.

The pasta is brass-extruded semolina, which gives it a slightly rougher surface than most commercial pasta that just slides around in sauce. This kind grabs it, holds on.

This lends itself well to mantecatura, that Italian emulsifying technique where you toss everything together in the pan with starchy pasta water. Sauce and pasta become one thing instead of two separate components sitting next to each other.

Spring shines through with shish*to peppers, roasted corn still sweet. Parmesan cream, fresh herbs. The mantecatura pulls it together.

If you love seafood, add prawns and bay scallops.

Negroni Sour. Empress Elderflower Rose gin, Cocchi Americano Rosa, Esquimalt Rosso vermouth, Antica Formula, Italian bit...
04/08/2026

Negroni Sour. Empress Elderflower Rose gin, Cocchi Americano Rosa, Esquimalt Rosso vermouth, Antica Formula, Italian bitter blend, Arbutus Amaro No.4, citric grapefruit juice, egg whites, orange bitters, hibiscus salt float.

Aman created this for Negroni week in 2024. It was supposed to be a limited feature but it was such a hit, so we had to keep it.

He took the Negroni, a drink that can be intimidating in its bitterness and strength, and made it approachable. The sour format softens the edges. The egg whites give it that silky foam finish. The grapefruit brings citrus brightness that balances the amaro and vermouth.

If you’ve never been a Negroni person, this might change that. Still bitter, still complex, but easier to meet halfway.

We’ll be closed for dinner service tonight. Back to regular hours tomorrow, see you soon!
04/06/2026

We’ll be closed for dinner service tonight. Back to regular hours tomorrow, see you soon!

The afternoon shift. When the light comes through and the room opens up.We’re open straight through from lunch to dinner...
04/01/2026

The afternoon shift. When the light comes through and the room opens up.

We’re open straight through from lunch to dinner, but the hours between have a different energy. More space, easier pace. The afternoon light moves across the floor, shadows tracing patterns through the space, across tables, along walls, shifting as the day moves. The bar’s pouring, the kitchen’s cooking, happy hour runs from 3 to 5. You can settle into the dining room or take the covered heated patio, all-weather, your call.

This is when you have room to breathe. Pick your table, order what you want, stay as long as you like.

Crispy Humboldt Squid.Deep-fried squid noodles, light and crispy. Dashi emulsion for umami, greens mix for freshness, sq...
03/25/2026

Crispy Humboldt Squid.

Deep-fried squid noodles, light and crispy. Dashi emulsion for umami, greens mix for freshness, squid ink vinaigrette bringing brine and depth. Pickled radish cutting through the richness.

Warren and Tim are playing with textures here. Crispy, creamy, fresh, pickled. Japanese flavours grounding a dish that could easily go heavy but stays balanced instead.

Order it. Share it. Or don’t.

Another one from the zeroproof archives.Rumless Pomm Daiquiri. The first zeroproof cocktail Aman developed for Wildlight...
03/23/2026

Another one from the zeroproof archives.

Rumless Pomm Daiquiri. The first zeroproof cocktail Aman developed for Wildlight.

The idea was simple: take a classic and reimagine it. Start with the daiquiri’s bones, make it zeroproof, add a new flavor profile. Sobrii 0-Rum, grenadine, lime juice, all-spice and coriander syrup. That same syrup goes into the Old-Fashioned. Zesty, balanced, flavorful. Compare it to the Designated Driver and you’ll see what the 0-Rum can do.

IYKYK, it’s not on our menu but ask us for it and we’ll make it for you. We’ve been building zeroproof cocktails from day one here with thought and intention, same approach as everything else behind the bar.

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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