Chef Angus An's modern Thai menu brings this Asian cuisine to a new level. Although some of his dishes may sound familiar—green papaya salad, pad thai, curries—they're amped up with local ingredients, fresh herbs, and vibrant seasonings. Look for delicious innovations, too: perhaps crispy BC oysters, a duck confit salad with fried shallots and lychees, or the "eight-spice fish" that balances sweet, salty, and sour flavors. The bar sends out equally exotic cocktails, such as the Rumgari Geng (dark rum infused with coriander seed and mace, tamarind, Thai tea and Drambuie). The sleek dining room is stylish enough that you could dress up a bit, but you wouldn't be out of place in jeans.