PRIVATE DINING

OUR STORY

TOUK is Canada’s first contemporary Cambodian restaurant, created by Top Chef Canada winner Chanthy Yen as a modern expression of his heritage and culinary journey.

Located at 1152 Alberni Street in downtown Vancouver, TOUK blends vibrant Cambodian flavours with refined technique, offering a menu that is both deeply rooted and forward-looking. Dishes highlight traditional ingredients—such as Kampot pepper, kroeung, and Cambodian cured meats— reinterpreted through a contemporary lens.

Complemented by a cocktail program inspired by the provinces of Cambodia and a globally minded wine list, TOUK aims to introduce Vancouver to the depth, vibrancy, and elegance of Cambodian cuisine.

TOUK’s design is elegant yet welcoming with high ceilings and warm tones accented by a colourful feature mural. The main dining room is open, with flexibility in seating arrangements and table sizes. The dining room is supplemented by two bars - a main bar on the ground level, and a second, standing bar upstairs (Loolaa Bar)

CAPACITY: 76

SEATS: 66

BAR SEATS: 6

AMENITIES: 2 BARS

BATHROOMS: 3

ACCESSIBLE: YES

PARKING: PAID PARKING AVAILABLE

SOUND SYSTEM: YES

TOUK is led by Executive Chef Chanthy Yen, 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, including the Bib Gourmand-awarded plantbased Nightshade.

His career has been a tapestry of cultural and culinary intersections - from serving as the personal chef to the Prime Minister to overseeing more than 15 acclaimed restaurants as the Culinary Director of the Kitchen Table Group.

TOUK’s Front of House is led by Maitre’D and Sommelier Dan Klintworth, whose years of experience in hospitality - from prestigious hotels to fine dining, set the standard for our personable, yet refined service.

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.

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.

Our menu is generally served family style, but individually-plated set menus are also available for full restaurant buy outs and special events.

TOUK’s cocktail program, crafted by bartender Tara Davies (Vancouver Magazine Bartender of the Year 2025), draws inspiration from the spices and aromatics essential to Southeast Asian cooking with each drink representing flavours from different regions of Cambodia.

TOUK’s feature cocktails are supplemented by a full bar for classic cocktails, thoughtfully considered non-alcoholic drink options, and a wine list curated for the flavours of the menu, featuring standout French and German selections, notable BC wines, and picks from other celebrated global regions.

EXPERIENCES

TOUK offers multiple options for buy out experiences, depending on time of day, style of service and menu.

For smaller groups, we offer a cocktail hour at our upstairs, standing bar (Loolaa Bar) which can include snacks or canapes. We also offer a semi-private auxiliary room within the main dining room that can be booked for groups of up to 20. Service in this auxiliary room will be a set menu served family-style.

For larger groups, we offer the full TOUK space, including the main dining room and Loolaa Bar. Service for larger groups can be drinks and canapes, set menus served familystyle, or set menus individually plated for each guest. For all experiences, we offer option for either an Open Bar, or Paid Bar per drink by each guest.