Boulevard Kitchen & Oyster Bar

A seafood restaurant inside the Sutton Place Hotel on Burrard Street in Vancouver, led by chef Alex Chen with a kitchen team that includes national culinary champions such as Roger Ma. The menu centres on West Coast seafood, grounded in classical technique and finished with international touches and local ingredients: a raw bar of oysters, and house made pasta tucked with Pacific white prawns, Humboldt squid, clams and mussels. Named best upscale restaurant by Vancouver Magazine, it is listed as MICHELIN Selected.