Standing Bar is a ticket holders only seasonal snack event held at Fabrique St. George’s Buvette space.
Inspired by the slow side of standing food and drink culture in Japan and Europe, each edition features a guest chef from fine dining background serving thoughtful seasonal snacks alongside FSG’s natural wines in relaxed, low-key atmosphere.
After the event, guests are welcome to move into the seating area and continue enjoying the winery atmosphere at their own pace.
Time slots are limited. We recommend reserving your spot early.
Seating time : 5:00 / 6:15 / 7:30/ 8:45
The menu is entirely vegetarian. No dietely substitutions.
Location — Fabrique St. George, 7 East 7th Ave, Vancouver
RJ has spent many years in Vancouver’s restaurant kitchens, including Le Crocodile, L’Abattoir, and AnnaLena. His cooking is witty yet rustic, grounded in classical technique without feeling confined by it. His ideas feel instinctive—the natural result of a career built across some of the city’s most distinctive kitchens.
Standing Snack Bar offers rare opportunity to experience his cooking outside of the restaurants.
MENU : TBA
Notes
• Standing-style event
• Individual portions, not designed for sharing
• Please inform us of dietary restrictions in advance. The menu is entirely vegetarian, and a vegan option is available. Please let us know when placing your order if you would like the vegan option, as we are unable to accommodate dietary changes on the day of the event.
• All ticket sales are final
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Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
Brandon, Vancouver
Looking for private dinner experience in your space? Click here
Standing Bar is a ticket holders only seasonal snack event held at Fabrique St. George’s Buvette space.
Inspired by the slow side of standing food and drink culture in Japan and Europe, each edition features a guest chef from fine dining background serving thoughtful seasonal snacks alongside FSG’s natural wines in relaxed, low-key atmosphere.
After the event, guests are welcome to move into the seating area and continue enjoying the winery atmosphere at their own pace.
Time slots are limited. We recommend reserving your spot early.
Seating time : 5:00 / 6:15 / 7:30/ 8:45
The menu is entirely vegetarian. No dietely substitutions.
Location — Fabrique St. George, 7 East 7th Ave, Vancouver
RJ has spent many years in Vancouver’s restaurant kitchens, including Le Crocodile, L’Abattoir, and AnnaLena. His cooking is witty yet rustic, grounded in classical technique without feeling confined by it. His ideas feel instinctive—the natural result of a career built across some of the city’s most distinctive kitchens.
Standing Snack Bar offers rare opportunity to experience his cooking outside of the restaurants.
MENU : TBA
Notes
• Standing-style event
• Individual portions, not designed for sharing
• Please inform us of dietary restrictions in advance. The menu is entirely vegetarian, and a vegan option is available. Please let us know when placing your order if you would like the vegan option, as we are unable to accommodate dietary changes on the day of the event.
• All ticket sales are final
==============================================================================================
Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
Brandon, Vancouver
Looking for private dinner experience in your space? Click here
