A CELEBRATION OF MOON AND WATER
Our story pays homage to Preah Mea Kongkea, goddess of the waters, who floods the rice fields with abundance and blesses the rivers with fish each season.
In Cambodia, her gifts are honoured during Bon Om Touk, when dragon boats race across the great Tonle Sap lake, drums echo through the night, and lanterns light the riverbanks under a harvest moon.
At Touk, we bring this celebration of nature’s bounty to Vancouver’s shores, carrying stories of resilience, joy, and togetherness through the flavours of Cambodian cuisine while showcasing the bounty of BC’s oceans, rivers and fields.
Just like the phases of the moon, Touk will evolve with the seasons yet always remain rooted in tradition and celebration.
BY CHEF CHANTHY YEN
Drawing on his Cambodian-Canadian roots, Chef Chanthy Yen has gone from humble beginnings cooking in his grandmother’s kitchen to becoming the winner of Top Chef Canada Season 11.
Trained under world-renowned chefs including Ferran Adrià, and Andoni Luis Aduriz, Chef Yen has opened multiple acclaimed restaurants in Montreal and Vancouver and has served as Personal Chef to the Prime Minister of Canada.
Today, he continues to champion heritage-driven, innovative cuisine with Touk, where he reimagines Cambodian flavours through a modern, deeply personal lens.
Our menu represents a bold, contemporary expression of Cambodian cuisine that is at once innovative yet grounded in the flavours, stories, and techniques that shaped Chef Yen’s roots.
At Touk, fragrant herbs, bright aromatics, and time-honoured methods meet French bistro influences, resulting in dishes that respect tradition yet feel entirely new.
Local ingredients from British Columbia form the foundation of our plates, allowing the region’s seafood, produce, and seasonal harvests to shine within a distinctly Cambodian expression.
RESERVATIONS
1125 Alberni Street, Vancouver
Tues - Sun: 5 pm - Late
For large groups of 7+ please email
