Chef Craig Sung returns to the kitchen where his career began with a newly redesigned downtown restaurant focused on Canadian ingredients and contemporary Pacific Northwest cooking.
By Robert Lawrence Vancouver
Timing matters when choosing a restaurant story, and this week there may be no more current Vancouver opening than Cloudstreet. The new restaurant inside Hyatt Regency Vancouver officially opened September 18 at 655 Burrard Street, replacing the longtime Mosaic concept with a brighter room and a renewed focus on Pacific Northwest ingredients.
For Robert Lawrence Vancouver, the most interesting part of Cloudstreet is not simply that it is new. The restaurant brings Chef de Cuisine Craig Sung back to the same hotel kitchen where his culinary career began when he was 18 years old. After years in Vancouver and Australia, and most recently serving as executive chef at the former Forage restaurant, Sung is now leading a restaurant built around seasonality, Canadian sourcing and a contemporary West Coast point of view.
A Vancouver Chef Comes Full Circle
Sung’s return gives Cloudstreet a story that feels unusually connected to its location. He began as a young apprentice at the Hyatt Regency Vancouver, spent seven years developing his craft there, later worked for several years in Australia, and eventually returned to Vancouver. His work at Forage further developed a reputation for sustainable and locally focused cooking.
At Cloudstreet, that experience is expressed through ingredients from across Canada, with particular attention to British Columbia. The restaurant describes its approach as rooted in the forests, coastline and harvests of the Pacific Northwest, working with farmers, fishers, foragers and artisan producers.
The Menu Starts With Canadian Ingredients
The fall and winter menu immediately establishes that direction. Small plates include Bison Carpaccio with sunchoke cream, tamari egg yolk, pickled shallots and focaccia crisp; a Braised Beef Croquette built around 12-hour beef cheek; and a Crab & Prawn Toast that adds another seafood-driven option to the opening menu.
Cloudstreet is not limiting the idea of local to a single province. PEI mussels arrive in a Thai curry broth with crispy shallots and lime, while the seafood chowder brings together B.C. salmon, halibut and mussels with Yukon potatoes and white wine cream. It is a Canadian pantry interpreted through a chef whose career has extended beyond Canada.
Bison Gives Cloudstreet a Distinctive Signature
Bison is one of the ingredients that gives the restaurant an immediate identity. Beyond the carpaccio, the menu includes Bison Pappardelle with San Marzano bison ragù, Pecorino Romano, parsley and rosemary-chili pangrattato. Opening-week coverage has also highlighted a slowly braised Alberta bison short rib.
That choice fits the restaurant’s broader idea. Rather than treating Pacific Northwest cooking as a narrow collection of familiar seafood dishes, Cloudstreet is using products from land and coast to build a more expansive Canadian menu.
BC Steelhead Keeps the West Coast in Focus
The Roasted BC Steelhead is perhaps the clearest expression of Cloudstreet’s West Coast positioning. The current menu pairs it with herb-crusted potato, charred bok choy, shaved fennel and apple slaw, and miso beurre blanc.
Other main plates include herb-roasted chicken breast with roasted garlic pommes purée and a Field & Garden Gnocchi with butternut squash, Pecorino Romano, brown butter crumb, crispy sage and pumpkin-seed gremolata.
Comfort Food Still Has a Place
Cloudstreet also appears determined not to make its regional focus overly formal. The menu includes a signature burger, West Coast halibut and chips, a Farmcrest chicken sandwich and seasonal salads. That range matters for a downtown hotel restaurant expected to serve business lunches, travellers, local diners and evening guests within the same day.
Dessert follows the same combination of comfort and regional detail. A wood-fired B.C. apple tart uses Ambrosia apple, yogurt ice cream, salted caramel and oat streusel. Sticky toffee pudding is finished with 40 Creek whisky toffee, vanilla bean ice cream and maple pecans, while a chocolate ganache bar brings together chocolate crunch, blood orange and crème Anglaise.
A Completely Reworked Downtown Dining Room
The change from Mosaic to Cloudstreet extends beyond the menu. The restaurant has been dramatically redesigned with floor-to-ceiling windows, natural light, warm finishes and a contemporary West Coast aesthetic overlooking the Burrard and Georgia area.
That gives the restaurant flexibility. Breakfast begins at 6:30 a.m., lunch starts at 11:30 a.m., and dinner begins at 5 p.m., positioning Cloudstreet for everything from downtown meetings to a full evening meal.
Robert Lawrence Vancouver Perspective
New restaurants often arrive with a compelling design or an ambitious menu. Cloudstreet has an additional advantage: a chef whose personal career story circles directly back to the building.
Chef Craig Sung is returning to the kitchen where he started, but with years of additional experience and a clearer culinary philosophy built around sourcing, sustainability and allowing ingredients to remain recognizable on the plate.
For Robert Lawrence Vancouver, that makes Cloudstreet a timely restaurant to watch. Its opening brings together a major downtown location, a completely renewed dining room, a chef with deep Vancouver roots and a menu that gives Canadian ingredients—from Alberta bison to B.C. steelhead and local apples—a central role.
Cloudstreet officially opened September 18, making this an especially good moment for Vancouver diners to discover what has replaced one of the city’s longstanding hotel dining rooms.
Best for: Downtown business lunches, visitors, date nights, Canadian food enthusiasts and diners interested in contemporary Pacific Northwest cuisine.
Dishes to consider: Bison Carpaccio, Crab & Prawn Toast, PEI Mussels, Bison Pappardelle, Roasted BC Steelhead and Wood-Fired BC Apple Tart.
Cloudstreet
Hyatt Regency Vancouver
655 Burrard Street
Vancouver, British Columbia V6C 2R7
Breakfast: 6:30–11 a.m.
Lunch: 11:30 a.m.–2 p.m.
Dinner: from 5 p.m.