Cloudstreet — Hyatt Regency Vancouver
High summer on the Pacific coast. A card that climbs from the Salish seabed to the alpine line — landed, picked and poured at the hour of its best.
Set by the kitchen each afternoon — this strip updates from a one-line file, no redesign required. The ten-day promise, visible.
Some kitchens follow a theme. This one follows a coastline — seabed to summit, in season, at its peak.
Named for where it grows
16 of the 44 dishes on this card tell you exactly where they come from — British Columbia, the Fraser Valley, the island, the Pacific. When a coast is this generous, the source is the best sentence on the menu.
A vertical larder
Read in order, the card climbs one column of geography — offshore water, the tide line, delta farmland, interior valley, forest. Everything on your plate has an elevation, and the kitchen cooks its way up.
Four cards a year
The card turns when the coast does. Summer is one chapter of four — and it is the loudest, brightest one. It does not wait, and neither should dinner.
Six strata,
one summer card.
Drag sideways · every dish on the card is placed on this column
The season
at its peak.
“Where land & sea meet, ingredients are at their most vibrant, expressive, & alive.”
Choose a stratum — the card filters, and the postcard keeps your place on the column.
The complete Breakfast and All Day cards as published, transcribed unchanged. Elevation tags are this concept’s reading of each dish by dominant ingredient, not the kitchen’s own classification.
Summer doesn’t hold.
Neither does the card.
service to last.The room · redesigned 2026
Glass on
two aspects.
The corner of Burrard and Georgia is one of the most-walked crossings in the city — and almost nobody has ever eaten above it. Floor-to-ceiling glass, warm oak and linen, green in every sightline, and a room that moves from first coffee to last glass without changing character.
- Address655 Burrard Street
- OutlookDowntown, to the Lions
- Above644 guest rooms
- AdjacentGrain Tasting Bar
One room,
three ways to take the day.
First light
The first hot plate on Burrard, from half past six. Meetings start earlier than the city does — breakfast should too.
- Sunrise Harvest Hash$26
- Smoked Salmon Toast$27
- Cloudstreet Berry Stack$24
The middle of the day
A view, a proper plate inside fifty minutes, and the afternoon still yours. Lunch that respects the calendar.
- Seafood Chowder$11
- Farmstead Salad$23
- Halibut Fish & Chips$35
The long light
West-facing glass, a sunset that runs past nine in July, and a card built for staying put.
- Terroir Tasting Board$44
- Five-Spice Duck Breast$48
- 12 oz Prime Striploin$68
The hands
on the pass.
Craig Sung
Red Seal certified, and previously Executive Chef at Forage — the restaurant that taught this city to take local sourcing seriously. He brought that discipline four blocks east, and you can taste it in every line of the summer card.
Daniel Chiang
Leads the culinary programme for the whole house — 644 rooms, every outlet, forty thousand square feet of events. Cloudstreet is the part with its name on the door, and the standard the rest is held to.
The long table.
Some tables hold four. The best one holds fourteen, books eight weeks out, and turns a meeting into a memory. Board lunches, delegate dinners, celebrations, full buy-outs — the long table is the one worth planning for.
Vancouver, BC V6C 2R7