The Flavours of Shaanxi on Vancouver’s Waterfront

With views across the water towards Granville Island and Burrard Bridge, Chang’An Restaurant offers a handsome setting for an evening of northern Chinese cooking. The dining room takes inspiration from China’s ancient capital, pairing traditional Chinese design details with warm lighting and a contemporary feel.

The menu draws on the food traditions of Shaanxi, shaped by Executive Chef Leo Wang (Wang Zonggui). Born in Sichuan, he spent more than a decade working in Xi’an before taking the helm at Chang’An. That experience informs his handling of seasoning, texture and heat, as well as his understanding of the hearty cooking of northwestern China.

Chef Wang gives these robust flavours the care they deserve. His cooking is precise without becoming fussy, allowing the character of each dish to come through. Cold handmade noodles, carefully prepared starters and fragrant stir-fries offer plenty to explore beyond the restaurant’s best-known dish.

The signature Peking Duck remains a highlight, with crisp skin and succulent meat that reward the work behind its preparation. Alongside the Shaanxi specialities, it makes for a generous meal best enjoyed with others, with room on the table for both familiar favourites and something new.

Attentive service and thoughtful presentation make Chang’An a fitting choice for family celebrations, business dinners or an evening with visiting friends. The waterfront setting is a pleasure, but Chef Wang’s cooking gives the restaurant its identity and diners a reason to return.