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.
To book spa services – please call the Fitness Centre at 604 488 8622
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
6 a.m. – 10 p.m.
8 a.m. – 8 p.m.
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.
In order to book a tour, please fill out the following form:
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.
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
charred broccolini 9
potatoes mostarda 9
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
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
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
To book a venue, please fill out the following form:
Beef & Mushroom | 7
PACIFIC FISH CHOWDER
Salmon Ling Cod & Clams | 8
B.L.T Sandwich | 15
soup, salad or fries
Smoked Candied Salmon Salad | 18
edamame, tomato, red onion
Garlic Ginger Soy Beef Stir Fry | 22
bell pepper, broccolini, onion
Vanilla Custard Tart | 10
apple compote, cardamom crumble
Elderflower & Prosecco Gelee | 10
raspberry yogurt panna cotta
Red Velvet Cake | 10
cream cheese, shaved chocolate
Stay tuned for next quarter's wine club!