ELEM

Introduction – All Credits go to ChatGPT

ELEM in Vancouver blends modern Indian flavors with creative plating and cocktails that push boundaries. The space feels sleek yet welcoming, with an open kitchen that highlights the craft behind every dish. While some creations lean bold — like their Hot Pot Whiskey Sour — others, such as the Mango Rasmalai and Yellowfin Tuna Bhel, remind you why ELEM has earned its local following. It’s a spot for diners who enjoy a mix of refinement, surprise, and a touch of risk in every course.

@eatswithwendy ELEM brings a modern twist to Indian-inspired cuisine in the heart of the city. We tried a bunch of dishes — some hits, some misses. The Mango Rasmalai and Yellowfin Tuna Bhel totally impressed us — bright, refreshing, and full of flavor. 🥭🐟 The Lamb Skewers are a must, while the Agnolotti was rich and cheesy (maybe a bit too much). The Hot Pot Whiskey Sour? A risky swing we wouldn’t repeat… and the Red Sea Bream didn’t quite live up to the hype. Classic finish with the Chef’s Negroni — smooth, safe, and reliable. 🍹#yvreats #yvrfoodies #yvrfoodieeats #yvrfood #yvrfoodblogger ♬ original sound – eatswithwendy

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Our Visits (Click the links below for more details)

Visit #1 – Friday, October 10, 2025 @ 8:00 PM

Menu and Review – Starred = Tried/Reviewed

Hot Pot Whiskey (Right)

We took a risky move on this and boy did we make a mistake. It tasted exactly like drinking spicy hot pot soup with added alcohol.

? / 10

Mango Rasmalai (Left)

We can tell why this has been on the menu consistently. It tasted refreshing and above all, like an actual cocktail.

8.6 / 10

Agnolotti

We were surprised by the generous portion. This pasta dish was cheesy/buttery which make the braised short ribs barely noticeable.

8.5 / 10

Yellowfin Tuna Bhel

We were surprised and super impressed by how good this tasted. The acidity gave this essentially a tuna tartare a new flavor profile. The sourness hits just right without making this a salad and the chips were super crunchy and buttery by themselves.

10 / 10

Lamb Skewers

You cannot go to ELEM and not try their lamb skewers. The white sauce puree and drizzles of lime sauce help brings down the overwhleming smell/after taste of the lamb.

10 / 10

Red Sea Bream

Growing up from a seafood capital city. Even though this was well praised by others, we cannot give a high rating due to how fishy it still smells and the sauce overpowers the smokiness which a grilled fish should have.

6.1 / 10

Chef’s Negroni

This was as good as it being safe from the creativity of the bartender. You cannot taste the tomato sauce and more of a classic negroni anywhere.

8.2 / 10

No dishes found.

Fun Facts / Things to Know

• Fact 1: The restaurant’s name stands for “Elements” and the concept is inspired by the four classical elements: earth, water, fire, and air.
• Fact 2: ELEM’s space is divided into three distinct dining rooms, each styled after one of the elements: the “Wood Room” (warm and grounding), the “Fabric Room” (airy and soft), and the “Concrete Room” (minimal and bold).
• Fact 3: In just a few months of opening, ELEM created over 90 unique dishes as part of their seasonal menu changes.