Chef Chanthy Yen is Bringing Cambodian Bistro ‘Touk’ to Alberni Street This November

Deep, forest green paper is up on the windows at 1152 Alberni Street, announcing Touk, a contemporary Cambodian bistro from Chef Chanthy Yen.

For Yen, Touk (meaning “boat” in Khmer) symbolizes a journey through heritage; blending tradition, storytelling, and innovation — a fitting name for a project that started as a pandemic-era pop-up in Montreal back in 2020. “What began as a navigation of my cultural roots evolved into a place where thousands of people could experience the cuisine of my childhood. Now Touk is getting a rebirth in a standalone location where it can reach its full potential,” he says. Late last week, I toured the site and met with the team to hear more about their vision…

The Team

Yen isn’t stepping into this alone. He’s joined by Terrence Feng (Kin Kao, Kin Kao Song) and Dave Loeuy (also Kin Kao Song), with a beverage program built in collaboration with some of the city’s top talents: Tara Davies (Chupito, La Taqueria, and recently crowned Bartender of the Year by Vancouver Magazine) is currently developing cocktails that balance Cambodian flavours with sustainable techniques. On the wine side, the program will be led by Jayton Paul (Chez Céline, Published) and Virginie Semery (St. Lawrence, formerly ¿CóMO? Taperia and Bar Susu) – the latter of whom has been a part of Touk since the beginning: “We were both pandemic-unemployed with a dream of running something casual and industry-forward,” says Yen, “and she was at my side during the multiple open and closure cycles during the pandemic.”

The Space

At 2,295 square feet, the restaurant (formerly Archer) will seat 50 in the main dining room and another five at the bar, with an upstairs standing bar called ‘Loolaa’ that fits 16-20 people. “If you’re late or early, or you’ve finished your meal but don’t want the night to end, you can continue upstairs at Loolaa,” says Yen. “It’s a space that gives you permission to be relaxed; maybe even get a little loud.”

Between my walk-through of the space and a look at the renderings, it looks as though we can expect a warm, grounded aesthetic that merges earthy wood panelling with sleek details, creating a cohesive flow. Seating will be softened by woven textures and anchored by a triptych mural by Cambodian artist FONki, giving the room intimacy and a strong cultural focal point.

“Touk will be a space that offers several layers of hospitality,” Yen says. “As soon as you walk in, you’ll feel the warmth of the décor… The space will be warmly lit and airy, and guests should feel welcome, ready to explore and experience a new level of Cambodian hospitality.”

The Food

Touk’s menu will offer both à la carte and set-menu options. Lunch will feature a menu du jour, while dinner will offer prix fixe options alongside share plates. Flavours will be rooted in Cambodian traditions, but with Yen’s own spin. “I plan on respecting the foundation of Cambodian cuisine, but playing around with the fundamentals by innovating and drawing substantially on its French influences,” he says. Sticking true to the “bistro” name, that might mean riffs on French classics alongside boldly spiced Cambodian dishes, all built for sharing.

The Location

The team thinks Alberni Street is ready for a shake-up. “The space sits near the business district, and it feels like business lunches and client dinners are making a comeback,” he says. “New hotel concepts are opening nearby, and it’s exciting to show off the diversity of our city’s food scene to visitors.” Add in the West End just around the corner — a dense, lively neighbourhood overdue for a few new restaurant options — and the location makes even more sense.

The Context

After years running major projects as Culinary Director for Kitchen Table Restaurants, and following his Season 11 win on Top Chef Canada, Yen’s decided it’s time to plant roots of his own. His path has been wide-ranging — he’s even served as Private Chef to Prime Minister Justin Trudeau — but Touk is where it all comes together. “I now feel that I have the validation needed to help push Cambodian cuisine into the spotlight,” says Yen. “I feel our cuisine is under-represented, and I believe that the Vancouver market is always interested in trying new things. The flavours are fresh and bold…and wholly different, with dishes that will subvert expectations.”

The Touk team is aiming to open in November, 2025; stay tuned here and to their Instagram page (@toukyvr) for more developments and an official opening announcement.