Celebrate Vancouver Design Week with us!

Join us for a AROMA-themed tasting experience from the TEALEAVES’ #LanguageofAroma Collaboration, created by 2018 Canadian Culinary Champion Chef Alex Chen of Boulevard Kitchen & Oyster Bar. Explore how aroma affects taste and design thinking behind this tea + color + mood + aroma-inspired entreé.

Menu details: Slow cooked halibut with summer peas, snap peas, asparagus, pomme dauphine, green tea infused razor clam sauce vin blanc, and caviar

About TEALEAVES #LanguageOfAroma:
TEALEAVES is one of the very few tea blenders in the world, and we take precision very seriously. Why? Because in luxury, it’s the details that matter. TEALEAVES blends teas specifically for color, alongside aroma and taste, with understanding that “the first taste is with the eyes—but a shared understanding of aroma can add color to your world”. As part two of the TEALEAVES #PaletteForYourPalate project in collaboration with Pantone, Microsoft Design and world-class chefs and mixologists, we explore tea + color + mood + aroma through our bespoke culinary experiences.