Member of the Month – Henry Soo



Please share a bit about yourself and your professional background.

I am fourth generation Chinese. My great grandfather ended up in California for the old Rush; my grandfather came here for the building of the CPR railway and ended up paying the head tax. My father worked for the Chinese version of Sysco and I, myself, was born in Vancouver. My ties to Canada are strong as my love for hockey.

I studied marketing and advertising at BCIT. I was also fascinated with China; when I was six, my father’s friend told me to start digging and I would reach China, so figuratively, I did. After graduating, I moved to China to study Wushu (martial arts) and graduated from the Beijing University of Physical Education.

When I returned to Vancouver in the 90s, I ventured into the tech space as a front end designer for Stockhouse Media. When the dotcom crash happened, I moved back to China, where I spent 15 years helping with foreign direct investment in the country. I helped the local government transform a underutilized building into a trade and investment centre by bring various government departments such taxation, commerce, and banks into the facility while building out a restaurant, entertainment centre, and a hotel to house prospective investors as guests. This provided a full turnkey solution for investors looking to break into the Chinese market to find partners for sales, distribution, or just to set up manufacturing.

Today, I am the President and CEO of Gold Ocean Capital Corp., a global advisory group that connects east to west and west to east, with a focus on China, through cross-cultural training, strategic advisory, and events. Our mission is to eliminate the friction of doing business across cultures. I am also a Director at the Canadian Club Vancouver, founder of Settlely Technology Corp., and Chapter Director of Startup Grind Vancouver.


What motivates you?

I am passionate about bringing cultures together and, in the process, developing new friendships. New business thus manifests itself. If you do the right thing consistently, things will fall into place. I’m motivated by giving

back before taking, making friends not network, and helping others before helping myself. Being honorable with integrity and cultivating virtue and class. Being able to help and share with others brings great pride, as we are so fortunate to have what we have in Canada.


What would you say is your biggest professional success to date?

My biggest professional success to date is helping bridge Canada and China. I met Canadian government delegations visiting China to establish trade relationships, and was honored to help them break through the subtleties of the culture, simplify the relationship building process, and get business done. It is with pride I can continue this work today. Recently, at the invitation of the Hero Club, I was asked to speak to 200 CEOs in New York about how to do business with China using the power of compassion. Only through tolerance does great compassion come out. We saw this with Mandela, Mother Teresa, and Gandhi. It was quite an experience when the insight provided sparked new business and an exchange of ideas.


Tell us about the Chinese New Year event you will be holding this February at TCC. What can members expect?

On Saturday, February 9, Gold Ocean Capital will be holding our Gold Ocean Lunar Fest Mingle at Terminal City Club. We bring diverse cultures together to celebrate a traditional Chinese Lunar New Year and the year of the pig. Start the night off snacking on traditional Chinese New Year food with wine in hand. Take in the tea ceremony tasting, folk paper cutting, and calligraphy while writing along with a famous calligraphy master. Hang Chinese lanterns and paper cuts and immerse yourself on a journey of Chinese traditional culture that spans 5,000 years. Enjoy an exclusive Chinese couture fashion show, pick up a lucky red packet, win prizes, gain business insights, and impress your Chinese clients with Chinese New Year greetings. In order to register, visit goldoceanlunarfest2019.


What do you do to relax?

I enjoy meditating daily as it puts life into perspective and allows me to have more gratitude for what life has to offer. Practicing and teaching Chinese martial arts is also a passion of mine, one that I have doing for over 30 years, and it keeps life in balance. Vancouver has so much to offer, whether that is hiking, snowshoeing or snowboarding. As a Canadian, hockey is in my blood and the Vancouver Canucks are my team.


Why did you join TCC?

Part of the reason I joined Terminal City Club was for the great facilities like the gym, which I use regularly. The monthly wine tastings allow me to entertain clients and some have joined as result. The TCC burger is a must-have, and the Easter and Christmas buffets leave me speechless. I also joined the Club for the intangibles, especially the great people that work here; their sincerity and authenticity shines through daily. Peter Jackman and team (too many to name) have really built something special. Everyone is so down-to-earth and humble. Club staff feel like family; this is really unique in today’s world where the personal touch is often lacking. The attention to detail is to be commended and everyone is so welcoming. In Chinese we have a saying “use your heart,” be authentic and a person of high morals. The Club definitely espouses this. I also value the camaraderie that has resulted with new friendships formed with fellow members who are great ambassadors for the Club. The culture is definitely contagious and TCC really is my home away from home.

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

Megan Powell
Catering Sales Manager

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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

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.

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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.

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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

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“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!

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