FEAST | Mediterranean Fusion x Oo La Cha x Versante x Richmond

Richmond—(June 1, 2022) Just a stone's throw away from YVR airport and a short walk from my apartment (true story), the swanky, year-old Versante Hotel is secretly brimming with luxurious culinary flavours and indulgent libations from the still relatively newish Mediterranean-inspired seafood fusion restaurant, Oo La Cha, found across the hall from the cavernous Cask Whisky Vault lounge—both located inside the recently established Club Versante complex attached to the hotel.

dry-aged whole fish (Mediterranean style)

Led behind the kitchen by renowned local Chef William Lew of Nootka Marine Adventures fame, the restaurant's French Riviera influence aims to deliver a selection of light and refreshing dishes framed in the soft colour palette of the Mediterranean coast.

raw bar: tuna niçoise crudo

Its ingredient-forward menu is designed for sharing with a leading emphasis on things like courgettes, lemons, artichokes, and olives as key elements in elevating their many seafood-based creations.



Oo La Cha's focused selection of fresh and dry-aged meats does its best to complement a carefully curated collection of champagnes and wines along the lines of a modernized take on a certain brand of "old-world simplicity".

raw bar: mango tea cured red seabream

How the variety of raw and cooked dishes so effectively heightens their each individual flavours and the overall freshness of the provisions only further highlights any lasting sophistication from the restaurant's detailed assembly of ingredients.

caviar oyster (spot prawn chill plate) + beef tartare

While clearly aiming for a decidedly extra-luxe, possibly Crazy Rich Asians-type crowd or clientele, Oo La La already shows a fair amount of promise and culinary excitement thanks to its impressively refined pedigree.

Louis Bouillot Perle de Vigne's Crémant de Bourgogne Grande Réserve brut sparkling wine

Make sure to savour every bite and flavour. Oo la la, indeed.

Update: Oo La Cha has rebranded to become the farm-to-table restaurant Acre Through the Seasons.


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