MARKET by Jean-Georges



Open 7 Days a Week
Breakfast | 7:00 am – 11:00 am
Brunch | 11:30 am – 3:00 pm (Sat & Sun)
Lunch | 11:30 am – 2:30 pm
Dinner | 5:30 pm – 10:00 pm (Sun – Thurs) | 5:30 pm – 10:30 pm (Fri & Sat)
Market Bar | 11:30 am – 11:00 pm (Sun – Thurs) | 11:30 am – 12:00 pm (Fri & Sat)


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About MARKET by Jean-Georges

Market by Jean-Georges is the first restaurant in Canada for three-star Michelin chef Jean-Georges Vongerichten, and the signature restaurant of Shangri-La Hotel, Vancouver.

The restaurant is helmed by Executive Chef Ken Nakano, a homegrown talent with a passion for authentic farm-to-table cuisine, elevated with global flavours.

Guests dining at Market by Jean-Georges can expect to see sophisticated yet uncomplicated plates, and seasonal menus showcasing the best Canadian ingredients from coast to coast. Guests are encouraged to keep an eye on the Rooted in Nature dinner tasting menu, where chef’s passion and relationships with farm purveyors shines through.

Market is open seven days a week from breakfast through dinner, and is located on the hotel’s third floor, accessible through the hotel or by taking the glass elevator located next to Urban Fare.

Recent Press

THE VANCOUVER SUN – Mia Stainsby | It’s been too long since I’ve visited New York… So it was really nice of New York to come and visit me. Market at Shangri-La in Vancouver borrowed chef Anthony Ricco from New York’s Spice Market to bring some of his food here. Both restaurants are operated by Jean-Georges Vongerichten, whose name is spoken in reverential tones even in that jaded city.

We shared four à la carte dishes, plus a dessert. Shaved tuna with chili tapioca, Asian pear and lime ($14) was, if I may speak in rhyme, sublime: Petals of sashimi-grade tuna and a quenelle of tuna broth sorbet were served over a coconut kaffir lime broth. Vietnamese chicken curry ($22) featured half a chicken chopped into eight pieces in a beautiful coconut curry broth; fresh cut herbs
rained down upon it…

Ricco says he was impressed by the passionate, hard-working crew at Market. By his reckoning, this generation of New York chefs are getting a little too soft.

In Vancouver, Market impressed me once again, with casual but impeccable service. Case in point: a server saw us switching dishes and swooped in with the proper cutlery for each of us. The congenial professionalism is just right.