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When Chef Bo Li of Richmond’s award-winning restaurant, The Fish Man, plans his menus, he’s spoiled for choice when it comes to selecting fresh, local, high-quality ingredients. “We’re based on seafood here and B.C. has some of the best in the world––from rockfish to black cod, from salmon to Dungeness crab, from halibut to geoduck and more,” he says.
But it’s not just the huge diversity of West Coast marine delicacies that fuels The Fish Man’s inventive, Cantonese-forward approach. “The seafood in this region has a firmer, more dense texture––a bit like aged beef. And it also has great umami qualities as well as a sweetness that comes from being in B.C.’s cold climate ocean.”
Seafood City
This unique combination of qualities explains why Richmond’s restaurant scene is a hotbed of great seafood dining, with hundreds of eateries showcasing top-table ingredients from B.C.’s aquatic larder. “Richmond is definitely one of the world’s top seafood destinations,” says Li. “In fact, our diners are always telling us they’ve come to the city just to enjoy the seafood.”
And while The Fish Man’s menu is continually evolving based on availability and seasonality––recent dishes have ranged from beach oysters to wok-fried clams to a celebrated Sichuan fish hotpot that’s a symphony of spice––there’s a huge variety of additional ways to enjoy fantastic seafood throughout the city.
Diners can find everything in Richmond from fresh seafood platters at Blue Canoe Waterfront Restaurant to crispy shrimp spring rolls at Banh Mi Tres Bon; from sockeye salmon sashimi at Ichiro Japanese Restaurant to silky seafood eggs benedict at Little Karp; and from catch-of-the-day tacos at Little Mexico Cantina to perfect cod, halibut or salmon fish and chips at Steveston Village’s floating Pajo’s.
Best Catch
But while the diversity of Richmond’s seafood dining is clear, it’s the provenance of its ingredients that inspires many local creatives. Chef Will Lew’s illustrious career has ranged from launching Metro Vancouver’s first sustainable sushi bar to serving as Executive Chef at Ocean Wise, the conservation-driven seafood organization. “There are endless Richmond options for diners who love seafood, but it’s really important to remember where all these dishes come from,” he says.
That’s where the local fishing industry comes in. The backbone of Richmond’s restaurant scene, B.C.’s hardworking fishers operate under some of the strictest sustainability practices on the planet––an approach Lew is fully committed to. “My personal mission is to help conserve the ecology and biodiversity of our local seafood. And a big part of that is to educate diners about the stories behind our ingredients.”
Gala Spotlights
Not all those stories are currently well known. But a special event coming up on September 20 aims to challenge that. Hosted on the shoreline deck of Richmond’s Radisson Blu Vancouver Airport Hotel, the first-ever Divers’ Catch Gala will showcase three delicacies––all hand-harvested by local divers––that some restaurant-goers will be unfamiliar with: geoduck, sea urchin and sea cucumber.
Organized by the BC Dive Fisheries Society, this much-anticipated event is a great opportunity for in-the-know connoisseurs as well as the culinarily curious to sample a unique array of tasting dishes created by a powerhouse gathering of star chefs––including Chef Li and Chef Lew. Both chefs are looking forward to spotlighting the qualities of these exceptional ingredients.
“Geoduck is a signature at The Fish Man,” says Chef Li. “We commonly blanch it for five seconds and serve it with green onion. We also often have a sashimi version and a Cantonese-style dish on the menu.” For the gala, though, Li is especially keen to showcase sea cucumber.
“It’s a fascinating ingredient that’s very popular in China,” he says. “It’s also very healthy––low fat and high in protein and minerals. But people here don’t really know how to cook it. For me, it’s a bit like tofu in that it doesn’t have much flavour on its own but you can add it to so many dishes––it brings in a great crunchy texture.”
Lew is also excited about the gala and the chance to meet-and-greet some of the divers who work the local waters. “I’ll be representing all three ingredients and I’ll be aiming to tell the stories behind each of them. I really want to help diners connect with these special B.C. ingredients. This is a great way to show everyone how fortunate we are to have them in our backyard.”
An event like this, he adds, shows just how deep and authentic the city’s seafood dining scene really is. “I grew up in Vancouver but I ate in Richmond every day,” says Lew. “There are so many restaurants here with so many different approaches to seafood. It’s always an adventurous place to eat out with a world of exploration for those who want to dive in.”
That’s a sentiment echoed by Li. “Richmond is in the top five percent in the world for the quality, freshness and sustainability of our seafood––we are very lucky to have so much beautiful seafood here. But for me it’s also important that diners feel like they are being transported to the ocean when they dine with us at The Fish Man—as if they are in a dream.”
IF YOU GO:
The inaugural Divers’ Catch Gala will take place at Richmond’s Radisson Blu Vancouver Airport Hotel on September 20 (from 6:00pm to 10:00pm). Tickets––which are likely to sell out fast––include all food, drinks and event programming. They are currently available here.
Last Updated on September 4, 2025 by Tourism Richmond