o you remember staring through the glass divide at your favourite childhood aquatic friend and wondered if it really was true that the goldfish had a memory span of less than three seconds (which of course justified his imminent death when he was flushed down the toiled out of boredom)?

The latest big fish to make a splash in the Vancouver dining scene hopes to retain a place in your memory that will initiate repeat visits for the shareable West Coast cuisine. After a major overhaul, Owner Bud Kanke (The Cannery, The Fish House in Stanley Park and Joe Fortes) has launched his latest endeavor, Goldfish Pacific Kitchen, in Yaletown. From its quirky name to its big budget interior, Goldfish suggests a youthful Asian diner full of energy.

Taking over the old Circolo space, Goldfish presents itself as lofty, West Coast distinctive space; high ceilings, white-washed walls and dark polymer floors. Designer Juli Hodgson worked her magic – to the tune of three million dollars - with the space, outfitting it with bamboo dining tables, booths divided off with white screens and lighting schematics that change colour throughout the evening (which acts as a passable form of entertainment if the dinner conversation is banal).

Much like the exposed environment of your treasured orange fish in the traditional round bowl, this Goldfish is about as open a room as you can get with a view of the patio from the street – there are no hidden areas. The 30-foot blue bar is crafted from Canadian marble, featuring a pale blue "wave," and matched with Mademoiselle stools. A row of shimmering mother of pearl chandeliers hangs from overhead while a 40-foot Sonja Schneider mural arrogantly commands attention to one side of the room.

Though the menu is largely West Coast, Executive Chef William Tse has stirred it up a bit by spinning out a few signatures with some Asian touches. Some of the dishes are unusual and well-executed, like the delicious wild BC salmon sashimi ($14.00) in a galangal crust with a gingery sauce.