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david Wong, oru’s Executive chef, stands in front of<br />
Joseph Wu’s 50-metre long illuminated origami.<br />
Oru is a graceful Pan-Asian bistro<br />
with zen-like ambiance on the<br />
second level of Canada’s newest<br />
and hippest Fairmont hotel, the Pacific<br />
Rim. It takes its name from a Japanese<br />
derivative meaning, “to fold,” a nod to<br />
the 50-metre-long illuminated origami<br />
sculpture that soars across the ceiling and<br />
was handcrafted by Joseph Wu, a master<br />
origami artist residing in Vancouver.<br />
The dining room is sleek and bright with<br />
floor-to-ceiling windows that maximize<br />
natural light and the view overlooking<br />
the harbour and cruise ship terminal.<br />
The restaurant’s focal point is the<br />
expansive open kitchen with two chef’s<br />
tables for guests who like to leave the<br />
78 www.bcliquorstores.com<br />
ORU<br />
THougHTfuL PAN-AsiAN cuisiNE<br />
menu selections to the chef. There’s also<br />
a communal table providing an Asianstyle<br />
family dining option. Oru boasts an<br />
exotic cocktail list, the largest sake cellar<br />
in the city and a 150-label, spice-friendly<br />
wine list focusing on small, familyowned<br />
producers from mostly Pacific<br />
Northwest regions that offer aromatic<br />
whites and delicate reds.<br />
It’s hard to focus on anything but<br />
the food when you taste Executive Chef<br />
David Wong’s authentic Pan-Asian<br />
sharing menus from Japan, China,<br />
India, Korea, Indonesia, Vietnam and<br />
Thailand. He has been described as a<br />
“progressive, fundamentalist cook” and<br />
many of his dishes have become Oru<br />
signatures. Devotees of Indian food will<br />
love the naan fresh from the Tandoor<br />
oven dipped into the exotically spiced<br />
curry sauce from the tender butter<br />
chicken and soy connoisseurs will<br />
admire the smooth and luxurious texture<br />
of his house-made tofu in a shiitake<br />
mushroom sauce. Another favourite<br />
is Wong’s exquisite version of nasi<br />
goreng – the Indonesian fried rice dish<br />
topped with a sunny-side egg, popular<br />
in Southeast Asia. The desserts are<br />
elegant. A superior feather-light Japanese<br />
cheesecake and a rich chocolatey,<br />
ganache tart are highlights.<br />
Wong’s initial love of cooking<br />
began as a young boy growing up in
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