Dining - Jade Wyrm Chronos Hotel | Where Ancient Dragons Meet Modern Comfort

Not Your Average Hotel Restaurant

Look, we get it. You've been burned by "fine dining" at hotels before. But here's the thing - our kitchen isn't just tacked on for convenience. Chef Ming and her team spent years traveling through Southeast Asia, learning from street vendors and monastery kitchens alike.

We're talking about five-spice duck that'll make you rethink everything you knew about poultry, and a miso black cod that's been marinating for three days straight. Yeah, we're a bit obsessive about it.

Book Your Table

Meet the Minds Behind the Magic

Chef Ming Liu

Executive Chef

Trained in Tokyo, inspired in Bangkok, perfected in Vancouver. Ming's journey took her through 8 countries before landing here, and honestly, we're lucky she chose us.

Chef Kenji Tanaka

Pastry Chef

Kenji's desserts are basically edible art. He's the guy who figured out how to make matcha tiramisu taste like it was always meant to exist. Pure genius.

David Chen

Master Sommelier

David's got this uncanny ability to pair wines you've never heard of with dishes you'll never forget. Trust him - seriously, just trust him.

What's Cooking This Season

We switch things up every few months because, well, that's how seasons work. Here's what's on rotation right now.

Five-Hour Steamed Ling Cod

Caught fresh from the Pacific, steamed with ginger, scallions, and a soy reduction that's been in Ming's family for generations. The fish literally melts on your tongue.

$48

Dragon's Breath Duck

Rubbed with five-spice, roasted until the skin shatters like glass, served with fermented plum sauce. We've had guests come back three nights in a row for this one.

$52

Miso-Glazed Wagyu Short Rib

Braised for 12 hours until it's fork-tender, finished with white miso and sake glaze. Served over forbidden rice. Yeah, it's as decadent as it sounds.

$68

Temple Garden Noodles

Hand-pulled noodles with shiitake, bok choy, and a broth that's been simmering since yesterday morning. Vegetarian but you won't miss the meat, promise.

$32

Three-Day Miso Black Cod

Marinated in sake and miso for 72 hours, then broiled to caramelize perfection. This is the dish that converts people who think they don't like fish.

$56

Kenji's Matcha Tiramisu

Traditional Italian dessert meets ceremonial-grade matcha. Sounds weird, tastes incredible. Kenji won't tell us his secret but we're okay with that.

$16

Chef's Tasting Menu

Can't decide? Let Ming take you on a journey. Seven courses of whatever's inspiring her that day, paired with wines David personally selected.

Fair warning - this isn't a quick meal. You're looking at about three hours of eating, drinking, and probably having your mind blown a few times. We usually do two seatings per night, max 12 people each.

$145 per person

Wine pairing +$75

Grab a Seat

We're open for dinner Tuesday through Saturday, 5pm to 10pm. Sunday brunch runs 10am to 2pm.

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Or give us a call at (604) 555-8888

Dragon's Table