Five Sails

The journey through The Altitude: BC Spring starts with an invitation into the Five Sails kitchen, where guests are welcomed with a canapé that sets the tone for the evening.

Inspired by British Columbia’s spring harvest and Chef Alex Kim’s philosophy of using every part of the ingredient with intention, Fraser Valley chicken liver is transformed into a silky pâté, paired with local strawberries in every expression; compote, purée, pickled green strawberries, crisp strawberry leaf tempura, and fresh lemon balm.

A small bite that speaks to seasonality, craftsmanship, and the stories behind every ingredient before the journey unfolds in the dining room.

Spot prawn season is one of the moments we wait for all year.

At Five Sails, Chef Alex Kim’s new seasonal features celebrate the sweetness and delicacy of BC spot prawns through a menu shaped by precision, restraint, and the flavours of the coast.

From spot prawn crudo with yuzu kosho vinaigrette to a deeply layered lobster bisque and grilled spot prawns finished with beurre blanc, fermented chilli, and caviar, each course is designed to let the ingredient speak for itself.

Now being served overlooking the waterfront at Canada Place inside the Pan Pacific Hotel in downtown Vancouver.