Member of the Month – Rose Wang

Rose Wang


 

If Rose Wang has a guiding light, it is the glowing awareness of her good fortune.

At every turn, her life has been brightly rich in all the ways richness might be defined. She humbly appreciates the many blessings that have unfolded before her and wants to make certain she instills this deep sense of gratitude in her two young daughters, Madison and Kiki.

“I had a smooth life growing up,” she recalls. “I got married rather young and have always enjoyed an incredibly stable family life. I remind myself often how blessed I am in this way. With my children, I want them to appreciate the fortune in their home and to take nothing for granted. I will remind them that success comes with work, that life is not just fun and games.”

Until she was 14, Rose lived in Harbin, China, a popular winter destination famous for its cold winters, outdoor sports, ice sculptures and exotic architecture. Harbin was home, but it was not her entire world. Unlike many children growing up in China in the 1980s, Rose was fortunate to experience many cultures outside China at a young age.

Rose moved to Vancouver in 1994 and attended David Thompson High School before moving on to UBC and graduating with a Bachelor of Commerce specializing in urban land economics. While at UBC, she met her husband, Marcus Xu.

Rose and Marcus co-founded an asset management firm, M.Y. Capital Management, two weeks after their second daughter Kiki was born. For Rose, at this time, her focus and attention were split between career, family, and extracurriculars like actively volunteering at the girls’ school. After M.Y. Capital’s operation went on track, Rose opened her own commercial appraisal firm along with her business partner Philip Law.

Having worked as an appraiser for 16 years, Rose knew she had a solid client base that would follow her to the new business. What she did not know was how resoundingly successful LW Property Advisors would be right from the get-go.

“We did a budget and anticipated what would be a steady flow of business. When we had the grand opening party here at 1892 in the Terminal City Club, I was overwhelmed by how many people showed up. Right from the start, the support has been amazing. Since then, the business has taken off to the point we are expanding already.”

Rose and Marcus joined Terminal City Club in 2009, though they didn’t start using the facility with great avidity until the children could avail themselves of the amenities.

“My first impression of the Club was that it was very business oriented, and, at the time, I didn’t see a lot of use for the facilities. Then, when we had Madison, the club really opened up to us. We’d spend weekends there, in the pool at first. It was quickly becoming a second home. Now, it is such a fixture in our lives. Madison takes squash lessons, Kiki is swimming,and Marcus and I utilize it for business in so many different ways.”

Her profound appreciation for the TCC has been something of a blessing for the club, as well. Rose and Marcus have been nothing short of gold-plated ambassadors when it comes to referring new members.

“There is no specific elevator pitch we use,” she says. “Rather, it’s often as simple as ‘let’s go for drinks on the patio,’ and 95 per cent of the time that closes the deal. And why wouldn’t it? It’s the best patio in the city. The friends we refer eventually come to realize what we came to realize—that the Terminal City Club strikes a perfect balance in facilitating the most significant dimensions of our lives: business, personal and family.”

On the personal side, Rose has been thinking about the pool a lot lately. “Learning to swim is my next challenge. I can float, but that’s about it.”

Rose says challenges are important to her – they keep her focused and mindful. As a child, her parents kept her from sports and had her work at more genteel skills, like piano. But that was then. Now she’s a runner and a skier and, soon, a swimmer. “When I run, it’s the time for me to process a lot of thoughts on business or other things,” she says. “It is a quiet time to get a lot of thinking done.”

A quiet time to reflect, with immense gratitude, on a beautiful life.

 

—Wayne Moriarty

 

Click here to read the September 2019 Terminal City Times

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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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Hours of Operation

Weekdays
6 a.m. – 10 p.m.

Weekends
8 a.m. – 8 p.m.

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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
Sausage & White Bean | 7

PACIFIC FISH CHOWDER
Salmon Ling Cod Basa & Clams | 8

MEMBERS’ SPECIAL
Cuban Panini | 15
roast pork loin, ham, swiss cheese
oregano chili mayo, sourdough bread
soup, salad or fries

DAILY SALAD
Chicken & Quinoa Salad | 18
blueberry, raspberry
honey roasted golden beets

FEATURED ENTRÉE
Pan Fried Ling Cod | 22
saffron risotto, mixed vegetables
baby shrimp 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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