Conventional restaurant wisdom has it that a chef should never put his or her surname on the sign outside until that chef has arrived at an identifiable personal culinary style. And in 2011, chef David Hawksworth made an elegant case for getting that timing exactly right. The cooking that had originally brought him to national attention—at West—showcased BC ingredients, but stylistically still had one foot firmly planted across the pond in the great London kitchens where he honed his craft. But with Hawksworth, he fielded a new culinary style that was all his own: more multi-ethnic, more colourful, more quirky—and while still robust in flavour, far less rich. Think crispy pork belly with smoked lentil nage, grilled cabbage kimchi and black sesame. Or roast black cod in bacon-infused dashi broth. The restaurant is modern and stylish, and like the menu, has something for everyone, from the Damien Hirst “heart and butterflies” adorned leather-panelled lounge, to the chandeliered Pearl Room, the Art Room and the heritage salon. The wine list is deep, with an extensive selection of offerings by the glass.