{"id":52757,"date":"2024-12-29T20:19:12","date_gmt":"2024-12-30T03:19:12","guid":{"rendered":"https:\/\/goodlifevancouver.com\/staging\/2138\/?p=52757"},"modified":"2026-09-29T13:23:52","modified_gmt":"2026-09-29T20:23:52","slug":"elem-opens-in-mount-pleasant","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/elem-opens-in-mount-pleasant\/","title":{"rendered":"Elem Opens in Mount Pleasant"},"content":{"rendered":"

Elem Restaurant and Cocktail Lab Features Creative Flavour-Packed Dishes and Inspired Cocktails<\/h2>\n

ELEM<\/strong>, the highly anticipated new restaurant and cocktail lab by chef Vish Mayekar<\/strong> and Zarak\u2019s Hassib Sarwari<\/strong> and Winnie Sun<\/strong>, is now open.\u00a0 The restaurant features Top Chef Canada alum Mayekar\u2019s creative flavour-packed dishes with local ingredients that highlight the unique spices from cuisines around the world, alongside Sun\u2019s inventive, element-inspired, and sustainability-driven cocktails. Reservations are available online<\/a>.<\/strong><\/p>\n

The 2,946 square foot, 76-seat space was designed by Vancouver-based Simcic + Uhrich Architect<\/strong><\/a> and features three dining spaces and\u00a0an open window into the kitchen to see the chefs at work.<\/p>\n

\"vish<\/p>\n

\u201cThe team has been working incredibly hard in the past few months to make ELEM come alive, and we are excited to finally welcome guests to experience incredible cuisine by Vish and creative cocktails by Winnie,\u201d says Hassib Sarwari, owner-operator of Zarak and\u00a0ELEM.<\/strong> \u201cWhile ELEM offers a distinct experience from Zarak, what ties it to our family of restaurants is our unwavering commitment to warm, genuine hospitality. The ambience, food, and drinks at ELEM are designed to immerse our guests in a sensory exploration that reflects the elements and to challenge ourselves in doing better for the world around us through various approaches in sustainability.\u201d<\/p>\n

\"bread<\/p>\n

ELEM\u2019s menu explores flavours and spices from all corners of the world, including Bangkok, California, Spain, Mexico, Italy, and Mumbai \u2013 all inspired by Mayekar\u2019s extensive travels and South Asian heritage. There is also be a big focus on local BC-grown ingredients. Guests can dive into dishes such as\u00a0<\/span>Cone Cabbage<\/strong>\u00a0with Taleggio fondue, beef Nduja, Meyer lemon crumb,\u00a0<\/span>Barbecued Carrots<\/strong>\u00a0with mandarin kosho, smoked yogurt and bubu arare,\u00a0<\/span>BC Dungeness Crab Toast<\/strong>\u00a0on milk bread with lemongrass-ginger sauce; and\u00a0<\/span>Beets & Chicory\u00a0<\/strong>with squash chips, quinoa, sungold tomato vinaigrette.<\/span><\/p>\n

\"elem<\/p>\n

Larger plates for sharing include Squash Caramelle<\/strong> with chanterelle mushroom, miso beurre blanc, and pumpkin seeds; Whole Red Sea Bream<\/strong> with green coconut chutney, red adobo, and herb salad; Honey Mussels<\/strong> with tamarind rassam, sushi rice balls, and curry leaf oil; and Fraser Valley Loong Kong Chicken<\/strong> with maple-espresso glaze and seasonal side vegetables.<\/p>\n

\u201cThis menu is a celebration of the diverse flavours and spices we can find around the world, beautifully complemented by the fresh, local produce and ingredients sourced right here on the West Coast,\u201d adds Mayekar, who was most previously head chef at Italian destinations Caffe La Tana and Pepino\u2019s. <\/strong>\u201cAt launch, we will have 16 thoughtfully crafted dishes, each one harmonizes with the next. Guests can pick and choose to create their own dining journey, depending on what they are craving. We\u2019ll likely also add a tasting menu option soon.\u201d<\/p>\n

\"tokyo<\/p>\n

At the cocktail lab, co-owner and beverage director Sun<\/strong> has created a variety of unique drinks to go with Makeyar\u2019s signature global cuisine. Sections are headed by an accompanying element. Examples include: Chef\u2019s Negroni <\/strong>(Dark Chocolate Gin, Spent Mulberry Campari, Stoney Paradise Tomato Vine Vermouth, Applewood + Cedar Smoke), representing earth and comfort; Fried Rice <\/strong>(Duck Fat Washed Gin, Kimchi Maraschino, Rice Milk, Sweet Potato, Thyme), representing fire and passion; Tokyo <\/strong>(Matcha Vodka, Banana, Shiro Shoy u, Yuzu Mochi) representing air and lightness; and Mango Rasmalai <\/strong>(Gin, Fresh Mango, Cardamom, Vancouver Island Sea Salt, Saffron Milk Clarified, Saffron White Chocolate Paint), representing water and clarity.<\/p>\n

\"elem<\/p>\n

Sun explains<\/strong>, \u201cThe bar program at ELEM aims to celebrate life\u2019s diversity and nature\u2019s resilience against its four elements. I was inspired by the randomness of thoughts, experiences, and concepts when writing this menu. Our cocktails embody the harmony of bringing together seemingly disparate elements. It\u2019s very ingredient, sustainability-driven, and adaptable. An example of this thought process is utilizing duck fat from kitchen waste to create a cocktail that resembles Vish\u2019s duck dish. When creating this menu and future ones, we are focused on creatively doing the best we can for the environment from the inception of ELEM through upcycling leftover fruits, spent spices, kitchen waste in our house liqueurs, fermentations, infusions, and carbonated sodas.\u201d<\/p>\n

Simcic + Uhrich Architect<\/strong>\u2019s design for the space explores the dynamic interplay of the four elements \u2014 earth, air, fire, and water \u2014 transforming materials and unfolding experiences over time, from sleek stone throughout, copper accents, to textures, lighting, and acoustics. Marko Simcic, principal at Simcic + Uhrich Architect<\/strong><\/a>, notes:<\/p>\n

Upon arrival, guests enter a dark foyer that filters the light and noise from the adjacent street. As they pass through this threshold, the darkness gives way to inviting warmth and light, revealing three distinct dining areas, each with its own character. These spaces are shaped by a limited palette of overlapping materials, balanced by openness and intimacy. The kitchen and bar bookend the most prominent dining area, engaging in a dialogue through the crafts of cooking and mixology. The visually restrained back bar grounds the focus on the performance of crafting drinks, while across the room, a large copper kitchen pass frames a glimpse into the chef\u2019s domain. The arrangement of these spaces foregrounds the social interactions that unfold during the preparation and serving of menu items.<\/em><\/p>\n

Award-winning design firm\u00a0<\/span>Glasfurd & Walker created ELEM\u2019s branding<\/strong><\/a>.<\/p>\n

Hours of operation are Tuesday to Saturday, from 5 p.m. to 11 p.m. Reservations can be made online<\/a>. Walk-ins are always welcome.<\/p>\n

For more information, please visit www.elemvancouver.com<\/a>.<\/p>\n

About ELEM<\/strong>
\nLocated in Vancouver\u2019s Mount Pleasant neighbourhood, ELEM is the highly anticipated new restaurant and cocktail lab by the team behind Mount Pleasant\u2019s beloved Zarak. Guests can expect to indulge in Top Chef Canada alum Vish Mayekar\u2019s bold cooking, featuring flavour-packed dishes that highlight fragrant spices from around the world, alongside Winnie Sun\u2019s inventive, element-inspired, and sustainability-driven cocktails.<\/p>\n

2110 Main Street, Vancouver, BC V5T 3C5
\nwww.elemvancouver.com<\/a> | Instagram: @elemvancouver<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Elem Restaurant and Cocktail Lab Features Creative Flavour-Packed Dishes and Inspired Cocktails ELEM, the highly anticipated new restaurant and cocktail lab by chef Vish Mayekar and Zarak\u2019s Hassib Sarwari and Winnie Sun, is now open.\u00a0 The restaurant features Top Chef Canada alum Mayekar\u2019s creative flavour-packed dishes with local ingredients that highlight the unique spices from<\/p>\n","protected":false},"author":2,"featured_media":52769,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409],"tags":[32940,33707,33708,33709],"class_list":["post-52757","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-chef-vish-mayeker","tag-elem","tag-hassib-sarwari","tag-winnie-sun"],"acf":[],"yoast_head":"\nElem Opens in Mount Pleasant - 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Here's a quick take on the best Dine Out Vancouver restaurants and meals\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Chez-Celine-Dine-Out-Vancouver2.jpg?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Chez-Celine-Dine-Out-Vancouver2.jpg?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Chez-Celine-Dine-Out-Vancouver2.jpg?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Chez-Celine-Dine-Out-Vancouver2.jpg?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":41206,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/poquitos-cantina-opens-kingsway-news-release\/","url_meta":{"origin":52757,"position":5},"title":"Poquitos Cantina Opens On Kingsway – News Release","author":"cassandra","date":"2018\/10\/24","format":false,"excerpt":"ROSES ARE RED, SALSA IS TOO; WE WANT TO DRINK TEQUILA WITH YOU Arriba! The ever-growing Kingsway x Fraser restaurant community has just been joined by a pop-up Latin flavour infusion with the opening of Poquitos Cantina. Taking over the original location of neighbourhood mainstay, The Black Lodge (which has\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"Poquitos Cantina","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/FullSizeRender-6.jpg?fit=1200%2C1110&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/FullSizeRender-6.jpg?fit=1200%2C1110&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/FullSizeRender-6.jpg?fit=1200%2C1110&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/FullSizeRender-6.jpg?fit=1200%2C1110&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/FullSizeRender-6.jpg?fit=1200%2C1110&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/pw8VM-dIV","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/Duck-Fried-Rice-credit-Aditya-Pawar.jpg?fit=800%2C1200&ssl=1","_links":{"self":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/52757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/comments?post=52757"}],"version-history":[{"count":2,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/52757\/revisions"}],"predecessor-version":[{"id":52781,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/52757\/revisions\/52781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/media\/52769"}],"wp:attachment":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/media?parent=52757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/categories?post=52757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/tags?post=52757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}