Member of the Month – Dr. Ignatius Cheung


Tell us a bit about yourself and your professional background.

I was born in Hong Kong. At the age of 14, my father sent me to Sydney, Australia, to be a boarder at the Trinity Grammar School.After completing my secondary education; I was accepted by the Faculty of Medicine at the University of Sydney. I graduated with Honours six years later.

For the next 11 years, I worked as a physician at St. Vincent’s Hospital, Sydney, then at Queen Elizabeth Hospital, Hong Kong, and finally went into private practice in Hong Kong.

In 1983, I decided that I wanted to make a greater impact on patient care and enrolled in a two-year Master of Science degree on Health Care Planning & Administration at the University of British Columbia. After graduation, I had worked as a hospital executive at Lions Gate Hospital in North Vancouver, and the United Christian Hospital in Hong Kong.


Tell us about your family.

I am the eldest of eight children. Our father passed away in Hong Kong when I was 22 and in Medical School in Sydney. Although we were well provided for financially, I had to look after my family’s investments in Hong Kong. That was not an easy task as that was before the invention of the personal computer and email! I also had to assume the role of head of the household. My siblings and I are very close. We see one another frequently, and have shared many trips together.

My brother and sisters are all married, but I am single and still looking for the right mate! I have 14 nephews and three nieces, as well as three grandnephews and four grandnieces. Most of my relatives are in Hong Kong and Toronto. My mother used to live in Vancouver, but after suffering from a stroke about 10 years ago, she moved back to Hong Kong where there were more relatives to look after her. I visit her and my relatives in Hong Kong every year during Christmas and New Year’s.


When and why did you join TCC?

I was invited to join TCC in 1985 because I was looking for a nice private venue to entertain my relatives, friends, and colleagues. That was before the development of the current building. I like having meals in the main dining/ballroom, as it was rather grand; however, the tiny gym was poorly equipped at the time.


What motivated you to join the TCC Board of Directors?

I was invited to join the TCC Board about 15 years ago, but I was rather busy with my professional work and had to decline. I was invited to join again nine years ago; as I had retired, I was able to devote my time to serve the Club. I felt that it was a great honour to be so invited.


Tell us about your experiences on the Board.

When I joined the TCC Board nine years ago, TCC was going through a rough period. The Club had just underwent a $6 million renovation and the bank debt was doubled. It was anticipated that as a result of improved facilities, revenue would increase. Unfortunately, the US mortgage backed security crisis caused a near financial meltdown around the world. Business went down for the Club, restaurant revenue dropped, membership dropped, our defined benefit pension scheme for our staff was short-funded, and the Club was losing money managing the hotel rooms. Financially, we broke our bank covenant and was at risk of having our loans called.

For the first few years on the Board, we were fire-fighting. However, through the talents and devotion of our Board Directors, we gradually dug ourselves out of the financial hole. We decided not to manage the hotel rooms and concentrated our attention on increasing membership and to improve member services. We started to build up a capital reserve fund to pay for future capital projects and to maintain our capital assets. We switched our staff’s pension fund from defined benefit to defined contribution to avoid financial liability in future market downturns. We changed top management in order to focus on membership growth and member enjoyment.

In the last several years, our Club is back on course. Membership is growing nicely, hopefully reaching our target of 1892 shareholders that was set a few years back. We have also halved our bank debt. Such achievements are due to our hardworking staff under the leadership of GM Mr. Peter Jackman, and of course the attention and devotion of our Directors.


As President & Chair of the Board, what are your goals for your year?

I have four main goals for this year. First, is to build an entrance way to the Club. This will improve security and privacy for the Club. The planning of this project started two years ago when Mr. Grant Weaver was President. Second, is to renovate and upgrade the Members’ Lounge. The planning of this project started last year when Mr. Ron Miller was President. Third, to continue to pay down the Club’s debt in order to put the Club in a strong financial position when the next economic downturn hits. Fourth, to achieve our target of 1892 shareholders. This number will likely guarantee a healthy revenue growth for the Club.


What do you enjoy most about the Club?

My favourite place in the Club is our Health Club. You can find me at the gym at lunchtime every Monday, Wednesday, and Friday. My favourite Club event is our Gourmet Dinner Series. This takes place on the last Friday of most months. I encourage our members to give this a try in order to appreciate the depth of culinary expertise our kitchen staff has.

To book spa services, please call the Fitness Centre at 604 488 8622 or fill in the following form.

Your Name (required)

Your Email (required)

Membership Number

Reservation Date (required)

Additional Comments

Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Your Name (required)

Your Email (required)

Membership Number

Your Message

For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering

Megan Powell
Catering Sales Manager

Your Name (required)

Your Email (required)


Membership Number

Your Message

Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

To book spa services – please call the Fitness Centre at 604 488 8622

Your Name (required)

Your Email (required)

Membership Number

Select Restaurant (required)

Reservation Date (required)

Preferred Reservation Time (required)

Number of Guests (required)

Additional Comments

Please note: online reservations must be made with 24 hours advance notice. For reservations requiring an immediate response, please call 604-681-4121.

Hours of Operation

6 a.m. – 10 p.m.

8 a.m. – 8 p.m.

Statutory Holidays

If you have any questions about our various squash programs, please fill in the form below and our program directors will get back to you.

Your Name (required)

Your Email (required)

Membership Number

Your Message

Hours of Operation

6 a.m. – 10 p.m.

8 a.m. – 8 p.m.

Statutory Holidays

If you have any questions about our various swim programs, please fill in the form below and our program directors will get back to you.

Your Name (required)

Your Email (required)

Membership Number

Your Message

In order to book a tour, please fill out the following form:

Your Name (required)

Your Email (required)

Room of Interest and Event Type


Dress Code: Smart Casual

Unless otherwise specified, all areas of the Club, including the Grill Room, 1892, Cuvée Wine Bar, patios and private function rooms have a dress code of smart casual. Smart casual attire includes collared or turtle neck shirts, golf or knee length shorts, and dress pants. Similar attire is required for ladies. Denim is acceptable provided a collared shirt is worn and denim is of a solid colour with no fading, tears or patches.

All footwear is to be clean and smart. Casual thong footwear is not permitted outside of the fitness centre.

Lions Pub

The Grill

Cuvée Wine Bar


warm potato chips 9
caramelized onion dip

confit tuna conserva 14
toasted baguette, preserved lemon, Mediterranean olives

cheese and charcuterie 24
selection of 3 cured meats and 3 artisanal cheeses, pickles, mustard, crostini

seafood tower 38
crab leg, poached prawns, scallop ceviche, marinated octopus, smoked salmon, rare ahi tuna, cocktail sauce, lemon aioli, wakami gomae

mezze plate 18
beet hummus, za’atar spiced Macedonian feta, marinated tomatoes, Castletravano olives, lavash

wagyu beef carpaccio nigiri 17
bonito mayo, pickled ginger, micro salad

crispy fried chicken 14
sumac spiced honey, sugar waffle shards

blistered shishito peppers 11
Aleppo chili, lime, smoked maldon, micro cilantro

satay trio 18
2 piece each
tandoori grilled salmon belly, raita
kabayaki glazed prawn, avocado salsa
grilled flank steak, hazelnut coconut sauce

sliders 5 each
Beef, caramelized onion, house pickle, pretzel bun
Salmon, tzaziki, cabbage slaw, pretzel bun
Chicken, lettuce, tomato, harissa aioli, pretzel bun
Quinoa vegetable, beet hummus, marinated tomato, pretzel bun


north arm farm heirloom carrots 9
candied hazelnuts

charred broccolini 9
romesco sauce

potatoes mostarda 9
onion, mustard

seasonal vegetables 9
fine herb butter

hand-cut kennabec fries 8
truffle aioli, chive

caesar salad 12
romaine, olive oil fried sourdough, white anchovies, parmesan

house-made beef burger 22
CAB chuck & brisket, brioche bun, aged cheddar, double smoked bacon, tomato, caramalized onions, lettuce, house made pickles

quinoa vegetable burger 17
red pepper hummus, tzatziki, lettuce, tomato, pickle, brioche bun, signature sauce

marinated Tofu poke bowl 23
shaved spring radish, chili pickled cucumber, avocado, warm jade rice, taro chips

braised beef cheek pappardelle 24
pearl onions, ricotta salata, pine nuts

carrot & saffron risotto 23
olive crumble, carrot chips

1892 Bistro


Seafood Chowder   | 9

Salade Tatin  | 15
spring vegetables, Golden Ears Cheesecrafters Neufchatel, marcona almonds, puff pastry, 62°egg

Steak Tartare  | 15
Horseradish cream, capers, shallots, cured egg yolk

Pan Seared Scallops  | 16
squid ink aioli, kohlrabi slaw

Hamachi Crudo  | 17
kombu cured Hamachi crudo, yuzu, castelvetrano olives, puffed rice

Caesar Salad  | 13
romaine, white anchovy, parmesan cheese, crouton

White Anchovy and Burrata Toastie  | 17
rye bread, olive oil, basil tomato confit

Salad Maison  | 15
Hannah Brook Farm greens, frisse, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette

Asparagus and Prosciutto Salad  | 17
snap peas, shaved zucchini, smoked apple, pea shoots, white balsamic dressing


served with choice of soup, salad or fries

Seafood Cobb Salad  | 24
Scallop, prawn, seared ahi, candied salmon belly, salmon roe, heritage greens, avocado buttermilk dressing

Rossdown Free Range Chicken Salad  | 24
Hannah Brook Farm Heirloom Greens, Hannah Brook Farm greens, frissee, radicchio, pickled Anjou pear, spiced walnuts, Macedonian feta, basil vinaigrette

Club Bowl  | 19
mixed beans and sprouted grains, avocado, edamame hummus, tomato, hearty chips, puffed amaranth
add 62° egg 3.25

Tamari Sablefish Rice Bowl  | 29
jade rice, crunchy shaved vegetables, ginger ponzu vinaigrette

Agadashi Chick Pea Fritter  | 27
mushroom broth, enoki, baby bok choy

Sesame Crusted Rare Ahi Tuna  | 29
edamame succotash, unagi glaze, crispy leeks

1892 Panini  | 16
capicollo, provolone, ham, arugula, lemon aioli, ciabatta
Served with choice of soup, salad or fries

1892 Burger  |  22
ground bison and beef, house made aioli, pickles, smoked bacon jam, radicchio, tomato, aged cheddar, brioche bun
Served with choice of soup, salad or fries

Steak Frites  | 36
7oz Wagyu Sirloin, hand cut French fries, tomato horseradish butter, choice of petite salad, soup or heirloom vegetables

Charred Hanger Steak  | 29
whipped potato, brocollini, sauce bordelaise

Pappadelle Sauce Vierge  | 23
Heirloom tomato, basil, extra virgin olive oil, coriander
Add crab meat or braised short rib 8

Wild “Pacific Provider” Pacific Salmon  |  35
tamari wild rice, bonito aioli, crisp seaweed

Chorizo Crusted Halibut  | 42
roasted pepper emulsion, amaranth salad, mint chimicurri

Saffron & Carrot Gnocchi  | 27
brown butter carrot puree, pinenut crumble, gruyere

Request form

To book a venue, please fill out the following form:

Your Name (required)

Your Email (required)

Membership Number

Booking Details


“the rabbit patch”
celebration greens, baby spinach and arugula, butter lettuce leaves and baby kale
selection of club made salad dressings
cherry tomatoes, carrot curls, pea shoots, shaved fennel, radish coins, marinated garbanzo beans, parisienne cucumber, green onion, sliced strawberries
toasted sunflower and pumpkin seeds

hand peeled shrimp with cocktail sauce
TCC caesar salad
club potato salad
greek salad
calamari salad, mediterranean salsa

selection of sliced deli meats
pickles, olives, marinated vegetables, mustards

assorted club baked rolls, artisan breads, armenian flat bread
butter, sundried tomato spread, olive tapenade, hummus

TCC seafood chowder

roasted lemon mustard potato (DF/GF/V)
dolmades, tomato fondue (VE,DF)
salmon and prawn, olive bruschetta, lemon crème fraiche (GF)
beef souvlaki, tzatziki (GF)
thyme and olive roasted chicken thighs, lemon garlic (GF,DF)

selection of club favorites and seasonal specialties


Ham Bacon & Cabbage

Open Face Chicken Tandoori Sandwich
sourdough bread, choose soup, salad or fries

Chef Salad
chicken, roast beef, ham, cheese, bacon, hardboiled egg, cherry tomato
romaine, red & yellow peppers, cucumber, scallion, grainy mustard vinaigrette

Garlic Ginger Soy Beef Stirfry
broccolini, onion, red & yellow peppers
basmati rice

Vanilla Custard Tart
apple compote, cardamom crumble

Elderflower & Prosecco Gelee
raspberry yogurt panna cotta

Red Velvet Cake
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!

Full Name*

Phone Number *

Email *

Membership Number