Member of the Month – Brian Duong

Brian Profile photo


 

Please share a bit about yourself!
I grew up in Vancouver and studied at UBC. I likely achieved my professional peak while I was in high school; I sold cotton candy at GM Place for Grizzlies and Canucks games as well as at concerts at a commission rate of 50 cents per serving. I sold about 237 of them at the Britney Spears concert in 2000, which might be some sort of record. Since I couldn’t turn that into a career, I studied law at the University of Toronto and the University of Cambridge, and spent a few years lawyering in Boston and Paris. I moved back to town with my wife Junella and son Braden in 2016 and I now practice at Hunter Litigation Chambers, a boutique litigation law firm located not too far from the Club. Our family welcomed a second son, Benedict, in 2018.

What is your vision for success?
Getting a good result for our clients, which most of the time means resolving disputes before they ever see the inside of a courtroom. Then, coming home to spend some time with my family.

How do you spend your time when you need to relax?
I’m trying to learn French since my oldest was born in Paris and I’d like for him to learn too. My French tutor comes to my office each week, and our lessons sometimes double as therapy or venting sessions. Hitting the rubber squash ball against the wall is also a great way to relieve tension.

Why did you become a member?
Mr. Justice John Hunter, the namesake for the law firm I work at (and who is now a judge at the Court of Appeal), took me to the Grill for lunch in 2009. I remember telling myself that if I ever moved back to Vancouver, I would join this Club, and I did.

What have you enjoyed the most about the Club so far?
I spend a lot of time at the Club on the squash courts, and with the help of some members who insist on doing drills (initially Duncan Gibson, and now Stewart Marshall) as well as coach Barry Gifford, I’ve improved a fair bit. I’ve done the 45-day challenge and the 99km swim challenge; the latter I was able to complete only because Sergio Hsia allowed me to use flippers after the first 15 laps of each swim session. We take our kids swimming most weekends and we will sometimes try to get brunch at the Grill afterwards where Jean-Louis, Nick, Danny, and others make us feel at home. One time I worked all night at the office, then first thing in the morning showered and hot tubbed at the Club, pulled fresh clothes from out of my locker, took a 20-minute nap in the Business Centre (best place I found to snooze unless someone can suggest otherwise) and went to court.

Tell us about a book, show, speaker, etc. that made an impact on you.
Super Bowls XXXVI, XXXVIII, XXXIX, XLIX, LI, and LIII. I think my son Brady would agree. I also enjoyed the TV shows The Practice and Ally McBeal, which may partly explain why I ended up starting my legal career in Boston.

Do you collect anything?
I have a modest collection of wristwatches and fountain pens. I figure since telling time plays a fairly important part in my life and a good chunk of it is spent writing, these interests allow me to enjoy both a little bit more than I should. I’m a part of a small watch enthusiast group called RedBar YVR, and we get together monthly (sometimes in the Members’ Lounge) to talk watches and take group wrist shots. I can tell when my wife shakes her head at these photos that she finds this all pretty amusing. Anyway, on watches, I’d love to talk to anyone about these little mechanical marvels, fawn over patina, hear stories about how they were acquired or the milestones they marked, and what they mean to the people who own them.

Describe your proudest personal or professional accomplishment.
My wife and I, along with my sister and some friends, climbed Mount Kilimanjaro in 2013. I did it to prove that I could, since I am generally not a fan of camping or hiking. My wife did it to come along and ensure that I didn’t do something stupid that would endanger my life.

Who’s someone you really admire?
I admire my parents who both came to Canada from Vietnam, my mother Hanh Duong as a refugee and my father Tich Duong who came on a student visa before the war escalated. They set a high bar for parenting. My dad was a humble man who built a good career at BC Hydro and did some tax consulting on the side. He was a great example of the powers of routine and discipline; for example he swam every weekday morning at 6:30 a.m. at the community swimming pool near our house before work. When I first played squash at TCC, I met Amit Budhwar, who, in addition to being the captain of our Div. 5 team, remembered my dad and told me some stories about him. That alone made my entire membership worth it. My dad would have loved this Club, especially the swimming pool. My dad’s old wooden Dunlop tennis racquet is on display at the Club. I now use a Dunlop as my racquet of choice on the squash court.

What’s the best piece of advice you’ve ever received?
There is a motivational speaker named Eric Thomas whom I imagine makes a good living yelling at college athletes. He says: “To shine like a diamond you’ve got to get cut like a diamond.” I try to tell myself that to get to the gym sometimes. In all seriousness, one nice piece of advice I’ve heard and that I try to pass on comes from the sports world: “The best ability is availability.” It means that no matter how good your player is, they’re no good to the team if they are injured. I’d like to think that in life, it is also a mantra worth following; you might not be the most skilled, you might make some mistakes from time to time, but if you can be counted on to be there when it matters most, you can make yourself pretty valuable.

 

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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.

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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

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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
Coconut Squash | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod Shrimp & Clams | 8

MEMBERS’SPECIAL
Smoked Salmon Toast | 15
avocado, cucumber, hardboiled egg
mixed greens, cherry tomato, crispy wonton
dill mayo, sourdough bread
soup, salad or fries

DAILY SALAD
Chef Salad | 18
roast beef, chicken, ham, bacon
mixed cheese, hardboiled egg, cherry tomato romaine, grainy mustard vinaigrette

FEATURED ENTRÉE
Pan fried Halibut | 22
potato pancake, mixed vegetables
garlic chive 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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