Touk brings contemporary Cambodian cuisine to Vancouver's Alberni Street dining scene

Six months after opening, Touk has secured its place among Vancouver's most celebrated new restaurants, earning a spot in the a reporter for Best New Restaurant — and drawing diners from across the continent.

Chef Chanthy Yen built the restaurant entirely from his own funds, eschewing outside investors to maintain creative control. The concept originated as a pop-up in Montreal during the pandemic, born from wedding savings that Yen and his partner Cameron Bourne redirected toward their culinary dream. Even after winning Top Chef Canada, Yen resisted the traditional investor route. "I didn't want to go through that traditional route," he said. "I wanted something that I could build out of my own funds. I didn't want to owe anyone anything, and I wanted this to be my brainchild."

The menu celebrates Cambodia's water festival, Bon Om Touk, opening not with a list of dishes but with a story. Offerings include a bright cucumber salad with herbs, citrus and chilli oil; borbor — a Cambodian rice porridge elevated with spot prawns, squid and Kampot pepper foam — and a Fraser Valley pork tomahawk dressed in rich Cambodian mole. Local ingredients pair with flavours rooted in Yen's heritage.

Perhaps most meaningful has been the response from the Cambodian community. "We've had Cambodian people from all around the world flying in," Yen said. "People are buying their tickets for an overnight flight just to try the food." Guests rediscover flavours from childhood, tasting dishes and ingredients rarely showcased in contemporary restaurant settings. "It's such an honour," Yen said. "They get to try food that they've tasted when they were younger."