Toronto’s Eva Chin at Niwa

DINR Supper Club: Niwa welcomes Chef Eva Chin

For one night only, DINR Supper Club brings together two of Canada’s most exciting culinary talents as Vancouver’s Niwa welcomes Chef Eva Chin of Toronto’s Yan Dining Room for an intimate, collaborative dinner party.

Recognized by the MICHELIN Guide, Niwa joins forces with Yan Dining Room, recognized by Canada’s 100 Best Restaurants, with both restaurants earning a place in the Top 10 of Air Canada’s Best New Restaurants in 2025. Both share a thoughtful approach to cooking, shaped by heritage, seasonality and a deep respect for ingredients.

At Niwa, Chef Darren Gee draws on Japanese culinary traditions and the extraordinary bounty of the Pacific Northwest. His ingredient-driven approach celebrates simplicity, precision and the natural character of each ingredient.

Joining him from Toronto is Chef Eva Chin, the creative force behind Yan Dining Room. With Singaporean-Chinese and Hawaiian-Samoan roots, Chin brings a deeply personal perspective to her self-described neo-Chinese cuisine. Her impressive culinary pedigree includes time at acclaimed kitchens around the world, alongside leadership roles at Toronto’s Momofuku Kōjin and Vancouver’s Royal Dinette. At Yan, she reimagines the traditions of Chinese banquet dining through storytelling, bold flavours and contemporary technique.

Together, the chefs will create an exclusive, multi-course tasting menu that brings Niwa’s Japanese-influenced, ingredient-driven cooking into conversation with Chin’s expressive neo-Chinese approach. Expect a meeting of culinary traditions, unexpected flavour combinations and dishes created specifically for this collaboration.

More than a tasting menu, this is a dinner party in the spirit of DINR Supper Club: an intimate evening of exceptional food, shared stories and genuine connection, with two remarkable chefs coming together for an experience that won’t be repeated.

A Taste of the Menu

The evening unfolds over seven courses, beginning with a raw bar showcasing pristine seafood, from Salt Spring Island seaweed-crusted fish crudo to rattan pepper fish crudo and fresh oysters. An assortment of inventive small plates gives way to a tableside hot oil soba noodle experience, followed by fire-grilled seasonal vegetables, a comforting shabu-shabu of Kinki rockfish and Berkshire coppa, and a fragrant matsutake mushroom congee. To finish, playful desserts include wild apple sorbet and DIY fig leaf marshmallow s’mores.

Expect bold flavours, thoughtful contrasts and interactive moments throughout, with each course bringing the distinct culinary perspectives of both chefs to the table.