Asian Kitchen

Community
A menu of Asian Kitchen

Students from VCC’s Asian culinary program serve up dishes from China, Korea, Japan, Thailand, Vietnamese, and more at the Downtown campus.

Menu items change weekly.

View sample menu

*Menu is subject to change without notice.

Gallery

Close-up of various prepared Asian dishes including braised meats and tempura served in black buffet warming trays.
Culinary students in black uniforms focused on chopping fresh vegetables like peppers and broccoli on white cutting boards.
Four stainless steel steamer baskets containing delicate, translucent shrimp dumplings inside a traditional bamboo steamer.
An Asian Culinary Arts instructor in a white chef's uniform demonstrates wok cooking techniques to a group of students.
A variety of stainless steel prep bowls filled with noodles, rice with peas, and colorful stir-fry ingredients in a professional kitchen.
Fresh broccoli, cauliflower, and carrots being tossed with a metal ladle in a hot, steaming wok.
A professional chef in a black uniform skillfully tossing meat and vegetables in a large wok over a high-flame burner.
A person uses a serving spoon to fill a white compostable takeout container with fried rice, beef stir-fry, and steamed vegetables.

Hours

Monday to Friday:
11:30 a.m. – 12:45 p.m.

Hours are subject to change.

Location

VCC Downtown campus
Level 3, across from VCC Cafeteria

Indigenous Territory Acknowledgment

VCC is located on the traditional territories of the xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) peoples who have been stewards of these lands since time immemorial. As a place of learning, we are grateful to be here while committing to respecting and honouring Indigenous knowledge, cultures, and communities.