Modern French with an Asian Twist – Missing Chopsticks elevates the fine-dining experience with indelible flavours of Chinese regional cuisine, each remastered with classic French techniques.
With an eye on sophistication, top-notch presentation, and fresh, locally sourced ingredients, we aim to innovate French-Asian fusion cuisine by reimagining the Chinese comfort dishes from our childhoods as meals that are worthy of Michelin stars.
Our immaculately prepared plates are served in a form of seasonality-inspired tasting menu; our restaurant atmosphere encourages warmth and interaction among diners and, for some, hopes to evoke fond memories of family and friends gathering around the dinner table to laugh, celebrate, reminisce, and share tidbits from their days. All that is missing are the chopsticks—and you, our adventurous and ever-curious guest.
In the Spring of 2023, Missing Chopsticks unveiled its permanent location—a 1,400-square-foot space situated in Richmond, B.C. within the Trove complex. This establishment encompasses a VIP loft private dining area, a curated wine cellar, and an open-concept kitchen and main dining area. With its industrial yet relaxed ambiance, the venue is designed to cater to guests seeking a distinctive and enjoyable dining adventure, all the while pushing the boundaries of the fine-dining scene in Vancouver.
Raised in Hong Kong and Vancouver, Chef Edward Cheng has more than 17 years of experience cooking at some of the world’s most revered restaurants.
He received his formal culinary training at the Pacific Institute of Culinary Arts before returning to his native Hong Kong, where he landed a role at the three-Michelin-starred L’Atelier de Joël Robuchon. He went on to work at the acclaimed 2-Michelin Star Spoon by Alain Ducasse, which later became Rech by Alain Ducasse, recipient of 1-Michelin Star and Four Stars from Forbes Travel Guide, at the InterContinental Hong Kong, the first international outpost for what is widely considered Paris’s most famous seafood restaurant.
Along the way, he has cultivated a deep understanding of and appreciation for Mediterranean—particularly French—cooking styles and methods. For Chef Edward, inspiration abounds beyond the kitchen at farmers markets and art galleries, resulting in inventive dishes that combine impeccable flavour profiles and techniques with a love for his Chinese heritage.
In his view, a memorable dining experience is more than a meal—it lies in the relationship between the chef and the diner, one that he strives to nurture during every service.