erched on the edge of Chinatown, Wild Rice is the modern enlightenment of Vancouver’s downtown east side. A chic and sophisticated ambiance, it’s the restaurant darling to suits, young entrepreneurs, and fashion mavens alike.

Who can blame them? With it’s rare grooves, low-lit tables, and deep seat sofas, Wild Rice has been labeled as not only the best place to enjoy a post-work martini, but it also boasts the most progressive Chinese menu on the lower mainland. Chef Stuart Irving (of Bin 941 fame) creates dishes so unique and fiercely original, you’ll wish you could order every last one.

The Taste of Asia platter rings the rims of Wild Rice’s monster menu: Tapas plates are dim sum, a selection of enticing small plates that range from vegetable spring rolls with three ginger sauce and steamed, fried fig and pork buns to steamers of tea smoked tiger prawn sui mai. Indulge in the popular BC Halibut Congee, relish the wild boar tenderloin medallions with mission fig reduction, or treat your taste buds to the impressive Chinatown Sweep.

Bigger plates are more West Coast style, like the tea-smoked Fraser Valley duck breast and rare-charred, shiitake dusted beef tenderloin. Two noteworthy mentions are the tender Dungeness and Alaskan king crab hot pot tops.

A tad bit experimental? Perhaps. Co-owner Tom Poirier believes so firmly in the power of “experience dining”, the menu is modified every six months to stay au courant for the restaurant’s savvy clientele. But while Poirier and Irving are working towards the next new thing, they are keen to keep one very traditional Chinese ingredient - the fine art of sharing. Each perfectly crafted creation is portioned for parties to share and share alike.