A Pasta Lover’s Dream Comes True
If you’re serious about pasta, there’s a new hotspot in Vancouver you simply can’t miss. Cantina di Luigi, the latest addition to the Kitchen Table group, is making waves with its honest, delicious Italian fare. Nestled at 213 East Georgia St. in the heart of Chinatown, this cozy eatery is a cousin to the legendary Ask for Luigi, and it’s already winning over diners with its warmth and flavor.
The Chef Behind the Scenes
Meet Chef Chanthy Yen, the culinary force driving Cantina di Luigi. With a boyish face but a seasoned approach, Yen is not just a chef—he’s a mentor, a champion, and a trailblazer. Recently crowned Top Chef Canada champion, Yen made history as the first Southeast Asian and queer chef to win, bringing Vancouver its first title in over a decade. His winning dish? A Cambodian creation, proving his global roots and fearless creativity.
Today, Yen is culinary director for the entire Kitchen Table family, guiding a roster of beloved Vancouver spots. But his heart is in creating kinder, more sustainable kitchens. “I want respect for one another,” he says. “I want a sustainable environment. I’m trying to influence my whole team to treat each other professionally.”
More Than Just a Restaurant
Step inside, and you’ll find Mercato di Luigi at the front—an inviting Italian market and coffee bar where you can grab a baciata flatbread sandwich or stock up on fresh pasta and sauces for home. The market is a hit for its crunchy-on-the-outside, soft-on-the-inside baciata and its selection of Italian treats. Whether you’re in for lunch or just a quick coffee, it’s a spot worth lingering.
Beyond the market, the real magic happens in Cantina di Luigi. The intimate backroom, with terracotta walls and towering wine racks, feels like a slice of Italy. The menu is refreshingly simple: four pastas, a risotto, and a selection of antipasti and small plates—all made with care and quality ingredients.
Pasta That Speaks for Itself
The pasta dishes are the stars here. The taglioni with shrimp, mussels, calamari, herbs, lemon, anchovy, and caper butter is a light, seafood-packed delight. The house-made, cultured butter adds a subtle tang that elevates every bite. For something heartier, the veal, beef, and pork rigatoni in tomato sauce with fried rosemary and shaved pecorino is a flavor bomb—the meat slow-cooked until it practically melts.
Chef Yen’s tricks? He adjusts the pasta dough for humidity and always saves a bit of pasta water to thicken the sauce. It’s these little details that make all the difference.
Starters, Sips, and Sweet Surprises
Don’t skip the starters. The “ode” to former chef J.C. Poirier—cured anchovy, jammy egg yolk, salsa verde, salmon roe, and chili aioli—is a playful, flavor-packed bite. The fonduta with ’nduja, butternut squash, and fontina cheese is a rich, comforting dip served with crostini, perfect for sharing.
For something truly special, try the beef cheek risotto with mushroom conserva and cipollini onions—luscious, slow-braised, and bright with Venetian spices. Or go for the venison pappardelle in tomato and red wine sauce, slow-cooked and tender.
Too full for dessert? No worries—the team sends you home with cookies from the bakery for a midnight snack. On the drinks side, classic Italian cocktails and a thoughtful selection of Italian wines (with approachable prices) round out the experience.
The Spirit of Luigi
So, who is Luigi? “He’s the guy with all the answers,” Yen says with a smile. And in many ways, Yen himself is becoming that figure for Vancouver’s dining scene—guiding, inspiring, and always serving up something unforgettable.
With Cantina di Luigi, Chef Chanthy Yen and the Kitchen Table group have created a place where great food, kindness, and creativity come together. For pasta lovers, it’s a must-visit.
