Itineraries

Cooperative Marketing Investment Program 2025

First launched in 2018, the Cooperative Marketing Investment Program aims to grow Richmond’s tourism revenues by increasing the capacity of our industry partners. This is achieved through investing in industry-led marketing partnerships that foster collaboration, drive return on investment and align with Tourism Richmond’s business strategy.

The funding supports partnership marketing and experience development, with added emphasis on collaboration. Collaborative projects have been some of the most successful the program has supported to date, and they often bring benefits to a wider range of stakeholders, visitors and residents when compared to single business initiatives.

To encourage collaboration, all funded projects must involve at least two Richmond tourism-based businesses working together. This requirement fosters partnerships that combine diverse strengths, leading to more innovative solutions and broader benefits for Richmond’s visitor economy.

In addition, projects must predominantly target visitors from outside the Lower Mainland. This focus ensures the program drives broader tourism growth by attracting new visitors and expanding Richmond’s reach beyond the local market.

Read about some of the great projects the Cooperative Marketing Investment Program has supported here. 

Download Guidelines and Application Documents

• Guidelines and Application Form
• Schedule A Budget Spreadsheet

Watch a pre-recorded Webinar about the Cooperative Marketing Investment Program

• Cooperative Marketing Investment Webinar Recording

Travel Trade and Media Marketplace Grant 2025

Are you attending any marketplaces this year? 

The Travel Trade and Media Marketplace Grant is available to Tourism Richmond export ready Stakeholders to assist with costs associated with attending travel trade and media marketplaces in 2025. 

There is a limited number of grants of up to $1,000 available to use towards registration fees for the following events: 

TRAVEL TRADE

• Rendez-vous Canada 
• CITAP (Canadian Inbound Tourism Association – Asia Pacific) 

MEDIA

• IMM North America (International Media Marketplace)
• TMAC (Travel Media Association of Canada)

Click here to download guidelines and application form.

Applications and queries should be sent to coopmarketing@tourismrichmond.com.  

The Outdoors Lover (1 to 8 hours)

There’s nothing like getting a little fresh air and stretching your legs between flights.

If you have only a short break, you can get a quick introduction to local plant life at Chester Johnson Park, located right outside YVR’s Main Terminal on Level 2. A cool and leafy walking path slices through a narrow, forested peninsula complete with benches, dramatic rock work and a small waterfall. There’s also a fenced animal relief area for pets or service animals who are travelling with you.

With a bit more time, you can journey farther afield to explore some of Richmond’s parks and beaches.

From YVR’s Main Terminal, take the Canada Line three stops to Bridgeport Station (6 minutes). From there, transfer to the Richmond-bound train and ride to the end of the line, Richmond–Brighouse Station (6 minutes).

Outside the station, turn left onto No. 3 Road and then right onto Granville Avenue until you encounter Minoru Park on your left (18 minutes/1.2km).

This large urban park is located on the site of a former horse-racing track and airstrip and offers green spaces, gardens, sports facilities and a cultural centre. Explore the tranquil Japanese-style garden or play some sports on the tennis courts, baseball diamonds and track.

If you still have plenty of time, board the 406 bus (departs approximately every 12 to 20 minutes) bound for Steveston on Granville Avenue. Ride 26 stops (approximately 17 minutes, depending on traffic) to Eastbound Chatham Street at 7^th Avenue. Walk back the way you came down Chatham Street until you reach Garry Point Park.

This spacious waterfront park has scenic views across the Salish Sea to Vancouver Island and the Gulf Islands, and is one of the best places in Richmond to watch the sunset. It’s also a great spot for picnics, kite flying and birdwatching. Watch for bald eagles, Great Blue Herons, cormorants, sandpipers and even snow geese. The scenic Kuno Garden commemorates the arrival of the first Japanese immigrant in 1888.

From Garry Point Park, it’s just a short walk along Moncton Street to the historic Steveston Village. Explore the shops and boardwalk and enjoy a meal of fresh local seafood—there are lots of great spots here for fish and chips!

To return to YVR for your flight, board the 406 bus at the Steveston Exchange Bay 3, two blocks inland from the waterfront, at the corner of Chatham Street and Second Avenue. Ride back to Richmond-Brighouse Station at the end of the line, then board the Canada Line. Ride 3 stops back to Bridgeport Station, then transfer to the YVR–Airport-bound train and ride to the end of the line (7 minutes).

If you don’t have time to make the journey to Steveston, get a taste of their famous fish and chips at Pajo’s, located in the pre-security food court in YVR’s International Terminal.

The Foodie (5 to 7 hours)

From YVR’s Main Terminal, take the Canada Line three stops to Bridgeport Station (6 minutes).

Exit the station, turn right on Charles Street, and just before you reach River Road, turn left to cross the railroad tracks. Proceed south on Sexsmith Road until you reach Bridgeport Road, then turn right and right again onto No. 3 Road.

Start your culinary adventure with dim sum, a traditional Chinese late morning meal, at the Jade Seafood Restaurant. Order a selection of small plates of dumplings and snacks to enjoy with tea.

Return to the Canada Line and ride two* stops on the Richmond–Brighouse-bound train (3 minutes) to Aberdeen Station. From the exit, continue south on No. 3 Road until you reach Leslie Road, then turn right.

Featured in Chef David Chang’s 2019 Netflix series Breakfast, Lunch & Dinner, HK BBQ Master is renowned for its Cantonese-style barbecue meats, including succulent roast pork, barbecued duck and soy sauce chicken.

Even if you’re filling up, you can’t miss some of the best Malaysian food around. Return to the Canada Line and take the Richmond–Brighouse-bound train two stops to its terminus station (3 minutes). From the station, continue walking south on No. 3 Road until you reach John 3:16 Malaysian Delights (8 minutes/500 metres). The roti canai and chicken satay with peanut sauce make for an unforgettable afternoon snack.

Finish your day with traditional Taiwanese desserts and tea. Take the Canada Line three stops (6 minutes) to Capstan Station*. Exit the station, turn left onto No. 3 Road, and left again onto Capstan Way. Just past Hazelbridge Way, turn right to enter Union Square Shopping Centre.

Hanlin Tea House serves freshly-made pastries and bubble tea in a cozy atmosphere. For the uninitiated, bubble tea is a Taiwanese specialty that involves a tea-based drink, often with milk, served cold with tapioca pearls. Flavour, sweetness level and amount of ice are all customizable.

Now that you’re full to bursting, return to the Canada Line and take the Waterfront-bound train one stop back to Bridgeport Station. Then, transfer to the YVR–Airport-bound train and ride to the end of the line (7 minutes). Be sure to finish your bubble tea before passing through security and enjoy your flight!

*Capstan Station opening in the coming months.

The Shopper (3 to 6 hours)

From YVR’s Main Terminal, take the Canada Line two stops to Templeton Station (4 minutes).

Exit the station, cross Templeton Station Road, turn right, and proceed to McArthurGlen Designer Outlet (8 minutes/500 metres).

Designed with a charming open-air village feel, McArthurGlen is home to a wide selection of fashion, accessories and home goods with brands like Adidas, Aritzia, L’Occitane en Provence, Nike and Polo Ralph Lauren at unbeatable prices. Regular seasonal events enhance the shopping experience.

For a snack or meal while you’re shopping, try Chachi’s sandwiches or BiBo Pizzeria. For a sweet treat, enjoy soft serve ice cream with creative mix-ins at Soft Peaks. All three are located inside the mall village.

Want to get a glimpse of local scenery and wildlife? The north end of McArthurGlen Designer Outlet is bordered by a scenic walking trail along the Fraser River. Watch for Great Blue Herons, rabbits, beavers and even coyotes.

Not finished shopping? Return to the Canada Line and take the Waterfront-bound train one stop to Bridgeport Station (3 minutes). Transfer to the Richmond–Brighouse-bound train and ride four* stops to the end of the line (6 minutes).

Right next to the station exit you’ll find CF Richmond Centre, a popular shopping mall. More than 200 retail stores offer a mix of apparel, jewellery, electronics, specialty foods and much more. Check the Offers section on their website for their latest promotions.

If you still have time and your layover falls on a Friday or Saturday evening from the end of April to mid-October, check out the Richmond Night Market (also open Sunday evenings and statutory holidays from late June to early September).

Return to the Canada Line and ride four stops to Bridgeport Station (6 minutes). From the station, walk north to River Road, turn left, and cross at No. 3 Road (6 minutes/400 metres). Watch for the rows of brightly coloured tents.

This vibrant hub for food, shopping and entertainment opens at 7 p.m. Experience cultural diversity with over 70 food stalls serving international delicacies, keep entertained with nightly live performances or shop the 100+ retail booths to find jewellery, clothing and handmade goods. Entry is free for seniors and children under seven.

Once you’ve eaten and shopped your fill, return to the Canada Line and ride the YVR–Airport-bound train three stops back to the airport (7 minutes). Bon voyage!

*Capstan Station opening in the coming months.

Winter In The Village 2024 Experience Sponsorship Funding

Tourism Richmond is pleased to announce the return of Winter In The Village this November/December in Steveston Village. To assist with the expansion of the experiences, programming, activations and events happening during this time, we will once again be providing Experience Sponsorship funding or organizers of new or existing events.

What is Winter in the Village?

Winter In The Village is a comprehensive and inclusive calendar of events and activities happening in Steveston from late November and throughout December. Activations engage the community and encourage participation from both locals and visitors. The goals of the initiative are to provide activities for the community and visitors to enjoy during the holiday season, in addition to increasing visitation to Steveston Village to support local business.

How does the Experience Sponsorship Funding work?

Funding is available to any association, society, business, or entrepreneur who is hosting a relevant event/program/activity/experience from late November to 31st December 2024. All activity must happen in Steveston and occur exclusively between late November and the end of December. Events can be on a single day, multiple days, regular days (e.g., Saturdays and Sundays), or always-on throughout the month.

Organizers can apply for funding by completing the application form linked below, which will be assessed by Tourism Richmond. If approved, a conditional offer letter will be provided, and funding will be released once the activity is complete.

The application deadline is Monday, September 30th, 2024.

To access the full guidelines, eligibility requirements and application form please see below:

• Winter In The Village Experience Funding 2024 Guidelines and Application Form
• Experience Sponsorship Funding 2024 – Schedule A

Applications and queries should be sent to coopmarketing@tourismrichmond.com.

Silkway Halal

HUI CHINESE

Silkway is a Chinese Muslim restaurant. Its owners are Hui Chinese, from the Ningxia Hui Autonomous Region in northcentral China.  The Hui, representing nearly 10 million people, is one of China’s largest and most widely distributed ethnic minorities. They are the descendants of Arab traders who entered China 1,500 years ago. The Hui have intermingled with the Han (China’s ethnic majority) and thoroughly assimilated into Chinese society. Unlike the Uighurs, the Hui do not have a distinct language and predominantly speak Mandarin.

HALAL

The food at Silkway is all halal. This means: there are no pork dishes on the menu or dishes that contain pork by-products; the meat (largely lamb and chicken) comes from animals that have been fed a natural diet and slaughtered under strict Islamic guidelines; and the food is not prepared with forbidden ingredients such as alcohol, blood, animal shortening or rennet.

NORTHERN CUISINE

Silkway is a great place to explore and discover something new. The menu includes hearty, spicy dishes from all across northwestern China, including stewed goat rib, cabbage hot pots, braised Xingiang-style chicken and cumin lamb skewers.

4 Stone Vegetarian

BEST VEGETARIAN RESTAURANT

Voted Best Vegetarian Restaurant by the 2022 Chinese Restaurant Awards, 4 Stones offers Taiwanese cuisine rooted in the Buddhist tradition. In Taiwan, Buddhism and Taoism are the two major religions.

BEFORE THE BEYOND BURGER

Buddhist faux meats have existed for centuries, making the Beyond Burger look like a baby.  These plant-based meats were originally intended for people making the transition to vegetarianism. It also gives people something to offer (in place of chicken or fish) when going to the temple for special holidays. The 4 Stones’ vegan meat alternative, used in their dumplings, is made from soy protein, gluten, tofu and bean curd.

NO ALLIUMS ALLOWED

Buddhist cuisine shuns the “five pungent vegetables” (wuhun), which includes onion, garlic, scallions, shallots, leeks and chives. They are considered harmful aphrodisiacs that could inflame the carnal passions of Buddhist monks.

Tsim Chai Noodle

CANTONESE COMFORT SOUP

Ramen, pho, matzo ball, borscht – every culinary tradition has a favourite comfort soup that warms the belly and nourishes the soul. In Cantonese cuisine, it’s wonton noodle soup. Tsim Chai is widely known for serving one of the best versions in Richmond. And its owners are related to the famous Hong Kong chain with the same name.

WONTONS TWO-WAYS

There are two types of dumplings in wonton noodle soup. The wontons at Tsim Chai are as big as golf balls. They’re tightly stuffed with shrimp and pork in a yellow wrapper made with eggs. Shui kau (sui gow) is a different type of wonton. It’s generally and longer or oblong-shaped, and filled with shrimp, pork, bamboo shoots and wood ear (black fungus) mushrooms. You usually have to choose one or the other, but you can try them both in Tsim Chai’s Noodle Soup #1.

BAMBOO POLE NOODLES

The noodles in wonton noodle soup are a long, thin, vermicelli-like noodles made with duck egg. Duck egg is an extremely dense protein that is difficult to incorporate into flour. Before the invention of food processors and electric stand mixers, the dough for these jook sing main noodles were made with bamboo poles. The cook would attach one end of the pole to a work bench, straddle the other end and bounce up and down – as if riding a see-saw. This heavy bouncing action would press the ingredients together and give the noodles a springy texture. Bamboo noodle-making is a dying art. Today, there are only a handful of restaurants in Hong Kong that use this traditional technique.

Szechuan House

CHILIS ALL DAY KEEPS THE DOCTOR AWAY

Sichuanese cuisine (often anglicized as Szechuanese) is world-renowned for being hot and spicy. The fiery diet can be attributed to Sichuan’s wet, misty climate. The landlocked province is surrounded by mountain ranges and gets a lot of rain. In traditional Chinese medicine, pungent spices like chili and cayenne are warming foods that stimulate blood circulation, drive dampness from the body and help prevent colds. Maybe this explains why spicy food is so popular in Richmond!

SICHUAN PEPPERCORNS: A GIFT FOR GLUTTONS

In Sichuan cuisine, the heat of red chilies is balanced by Sichuan peppercorns, which have a tingly, numbing quality on the lips and tongue. According to legend, Sichuan peppercorn is used liberally in Sichuan cooking because the numbing effects allow you to eat more chilies than would otherwise be humanly possible.

MALA: HOT AND NUMBING      

The Chinese word for numbing is MA (麻) and the word for hot is LA (辣). The unique hot-numbing characteristic of Sichuan cooking is called MALA (麻辣).

Jade Seafood Restaurant

A DUMPLING FOR GLOWING SKIN

The Jade, founded in 2004, is an innovative Cantonese restaurant that has won numerous Chinese Restaurant Awards. Owner David Chung, who is also a real estate developer and long-time president of the BC Asian Restaurant of Café Owners Association, recommends the new Steamed Wasabi Fish Maw and Seafood Dumpling. Fish maw is the dried swim bladder of large fishes, such as sturgeon. An expensive delicacy, it’s chock full of collagen and great for the skin.

DIM SUM: EARLY BIRD SPECIALS

Dim Sum is the ultimate brunch that can be eaten for breakfast or lunch. Most restaurants open at 10 am and offer incentives for early birds. At Jade Seafood Restaurant, diners who order before 11 am receive a 20 per cent discount.

DOUBLE CHOPSTICKS

At Jade Seafood and most Cantonese banquet restaurants in Richmond, the tables are set with two pairs of chopsticks in different colours (usually black and white). One pair is meant to be used for collecting food from shared dishes; the other pair is for eating. It doesn’t matter which colour you use, as long as you’re consistent. But it’s easier if everyone around the table agrees on the same colour code.

Empire Seafood Restaurant

CLASSIC HAR GOW: THE DIM SUM LITMUS TEST

Har gow is one of the most common – and popular – dim sum dumplings. It’s also the litmus test of a good kitchen. Ideally, the har gow skin should be thin, translucent, stretchy and slightly sticky. The dumpling should be stuffed tight with filling, not saggy. The shrimp should be plump, juicy, slightly crunchy and whole (if small) or hand-chopped (if large), but never minced.

ORDER LIKE A PRO

The dim sum rule of thumb is two baskets or dishes per person and one more for the table. Four people = nine dishes. Textural variety is important in Chinese cuisine so try to include a mix of fried, baked and steamed items. For a properly balanced lunch, pare the dim sum back to one basket per person, add stir-fried greens and a main meat or seafood dish. Still hungry? Order fried noodles or rice at the end.

DON’T SAVE DESSERT FOR LAST

There is no set order to eating dim sum. The dishes come out of the kitchen as soon as they’re ready. If you prefer to finish with something sweet, hold off on ordering all those delicious egg custard tarts and brown sugar sponge cakes.