We love to
cook for you.

“we choose the best local ingredients – farm-fresh vegetables, ocean wise seafood, hormone-free meats – and cook them with care. our culinary roots are from grandma’s chinese cooking, but we’re crafting a style that’s all our own

Andrew Wong


The restaurant and hospitality industry is an integral part of Andrew’s heritage. His grandfather, Wong Wam-Fung, was the owner of the lotus hotel and his father was a dining room waiter at the legendary Trader Vic’s. Andrew got an early start on his restaurant career starting at the age of 15. By 20 he was working three jobs while attending the hospitality management program at Dubrulle Culinary School. Upon graduation, Andrew and a friend opened his first restaurant venture. His next project, Wild Rice was born in 2001 – ironically, next door to The Lotus Hotel founded by his grandfather.

Always a believer in using local ingredients to create Wild Rice’s unique cuisine, Andrew has gone on to strengthen his commitment to supporting local and sustainable food as a charter member of both the OceanWise and Green Table.

Kitchen Crew


This small enthusiastic group of young people work hard everyday to bring you fresh food from scratch. They come from a variety of cooking experiences and backgrounds. They’ve cooked in chain restaurants, in mom & pop diners, and most things in between.

Buying local, they create wholesome natural food for a community, bringing together family and friends.

Come on in and meet them, just give a wave from the kitchen counter.


Wild Rice is committed to serving ingredients that are local, seasonal and sustainable. The wine and beet list reflects a thoughtful selection of the best from BC. The art displayed is for sale courtesy of Van Dop Gallery. The dried goods for sale supplied by South China Seas Trading Co.
Photographer friends: Patrick King, Martin Tessler, Hamid Attie.

Cooked With Care.