Feature Member of the Month: Jennifer Chen

Between work and exploring the world, Ms. Jennifer Chen always finds time to help others. Her appreciation for life and adventure is admirable and evident in everything she says.

JenniferChen

Please tell us a bit about your professional work?
I was born and raised in Taiwan and knew at a very young age that eventually I would immigrate to a different country. I wasn’t sure where, but took my time researching options. Before I made the decision to move to Canada, I had already traveled to over 60 countries, both for work and personal reasons. My family never quite understood why out of all the places in the world I chose here, but I had promised myself that I would move to a place where I would live and continue to learn – and that’s exactly what I did! I’ve learned everything from how to start a new life in a country where I knew no one, to learning how to drive in the snow – I have still not mastered the latter.

What do you do outside of work for fun?
Travel! To date, I have traveled to more than 80 countries and plan on visiting many more to come. This summer I will be heading back to Europe and then jetting off to Russia in the fall. I have a personal goal of taking at least two trips a year. It’s healthy to get away and explore. The more you travel, the more you open your eyes and learn to appreciate.

No matter how busy I am with work or travel, I always make time to give back to our community. Last week, I received an award from the Taiwanese Economic Culture Office for my assistance in helping Canadian students apply for post-secondary education in Taiwan. I also volunteer weekly at S.U.C.C.E.S.S. providing support to new immigrants from China who are trying to make a life for themselves in Canada. I feel very lucky to have the ability to help others.

Favourite place you’ve traveled to?
That is a hard question to answer. One area does come to mind though and that is the Galápagos Islands, which are a group of islands off the coast of Ecuador. I also really enjoyed my time over Christmas in Bora Bora. It was there that I experienced traveling under water in a submarine scooter. Look it up! There are only two countries in the world that currently have them.

Do you take advantage of TCC’s affiliate club network when you travel?
Yes! I visit all of TCC’s affiliate clubs in Hong Kong regularly. Hong Kong has some incredible clubs!

Why did you become a member of Terminal City Club?
Having lived and conducted business in Taiwan, Hong Kong and other major cities in China, I am very familiar with private clubs, and have visited many in the past. When I first came to Vancouver the idea of joining a private club was on the top of my list. The connection to TCC was made through my neighbour who was also a member and offered to sponsor me. I knew I had made the right choice when I saw the fitness centre, in particular the swimming pool. I am an active user of our fitness centre.

What do you enjoy the most about the Club?
I like to live a very low key lifestyle so I love belonging to a club where I can go unwind, exercise and separate from my busy work life. Some members use the Club for business, personal reasons or both, but I prefer to use it for my social life only. I love the facilities on the third floor and appreciate the staff members who work up there. They work very hard to take care of our equipment and us members. It is the level of service and atmosphere at the Club that I love. Alex in The Grill always remembers what foods I like and customizes dishes specifically for me, without me even asking!

What would you say to someone considering joining TCC?
If you are looking for a fitness centre at your club, TCC is the place for you. Unlike some clubs, we are also very lucky to have underground parking available in our building. I always prefer to go somewhere with underground parking than without in a city that rains as much as Vancouver does!

What is one piece of advice you would like to share with your fellow members?
Enjoy your club and appreciate that you have a place where you belong.

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

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For banquet and meeting room information, please contact:
Andrea Miller
Director of Catering
604-488-8640
amiller@tcclub.com

Megan Powell
Catering Sales Manager
604-488-8605
mpowell@tcclub.com


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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

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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

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

Statutory Holidays
CLOSED

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.

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Room of Interest and Event Type

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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

TO SNACK AND SHARE

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


THE LIGHTER SIDE

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

APPETIZERS

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

MAIN

DAILY SANDWICH  | 16
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

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FRESH SHEET  ­


DAILY SOUP
Thai Curry Chicken & Vegetable | 7
contains shrimp paste

PACIFIC FISH CHOWDER
Salmon Sablefish & Clams | 8

MEMBERS’SPECIAL
Smoked Salmon Toast | 15
avocado, cherry tomato, petite salad
toasted sourdough bread
soup, salad or fries

DAILY SALAD
Baby Shrimp & Soba Noodle Salad | 18
mandarin orange, red cabbage, cherry tomato romaine, citrus dressing

FEATURED ENTRÉE
Pan Fried Arctic Char | 22
basmati rice, mixed vegetables
baby shrimp cream sauce

SWEET TREATS

Vanilla Custard Tart | 10
apple compote, cardamom crumble

Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta

Red Velvet Cake | 10
cream cheese, shaved chocolate

Wine Club

Stay tuned for next quarter's wine club!





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