aZian Cuisine is the creation of three partners Louis, Clarisse and Eva (long-retired). Their common passion is to enjoy the culinary adventure found in the exotic diversity of Asian tastes and cooking. At aZian, the partners’ aim is to titillate your senses – by offering you the most famous Asian recipes made more exciting through innovations in taste contrasts and combinations. At aZian, we also aim to elevate the presentation and service into an art form. Herman joined as a partner and brought with him excellent serving experience.
Herman is the heart and soul of aZian. He has 20+ years of serving experience in the restaurant industry. He brings a flare and excels in providing excellent service to the customers. He has an impeccable memory and remembers all of his regular customers. His drive to have all of his customers have a great dining experience is what sets him apart from the rest. Whether it be takeout or dine in, Herman will make you feel special and part of the aZian family.
Louis is the taste of aZian. He started his culinary career 40 years ago in Hong Kong. After accumulating considerable knowledge in Chinese cuisine, he came to Canada in the late 80’s and worked in Vancouver, Banff, Montreal and Toronto. His enthusiasm brought him to mastering Japanese cooking. In the mid-nineties, Louis traveled to Thailand, Vietnam, Singapore and Malaysia for intensive development of his culinary skills of those countries. Louis is often invited by restaurateurs to provide professional consultancy in setting up restaurants and new menus. He is currently based in Hong Kong. You will find that the subtleties of these regional cuisines have been carefully crafted into aZian’s menu.s menu.
Clarisse (May) Chan-Tossan
Clarisse is the flair of aZian. She comes from a family of restaurateurs who have established and run numerous successful restaurants. She is a gourmet and chef at home as well a veteran of the hospitality and travel industry. During the time she was working for an international airline, Clarisse traveled extensively around the world studying and savouring the best cuisines and cooking styles. Besides really knowing her food, Clarisse has also brought her touch to the restaurant’s décor, ambiance and service culture.