House of Dawn offers a premium steakhouse experience in Richmond BC that brings global cuts and refined technique together on one menu. Known for their precision-driven approach, the restaurant features only Prime grade or higher beef, including Wagyu and dry-aged selections sourced from Canada, Australia, Japan, and Spain.
Leading the kitchen is Executive Chef James Yang, whose career spans The Keg, Noma in Copenhagen, L’Atelier Joel Robuchon in Shanghai, and Peter Luger in New York.
Each steak is grilled over binchotan charcoal, then finished in a Montague grill for a crisp crust and tender centre. All fresh-cut steaks are aged for at least 30 days. Dry-aged cuts are kept under strict conditions of 2.5°C and 82.5% humidity, allowing the meat to mature while developing deeper flavour and tenderness.
Here’s what I tried at House of Dawn at a media event.
Guests can explore several dry-aged offerings such as the 28 Days Chocolate Dry Aged Striploin 16oz, which uses a dark chocolate encasing method to concentrate flavour while reintroducing moisture. The 28 Days Butter Dry Aged Striploin 16oz uses a similar process with butter. Both are made from grass and potato-fed Atlantic Prime beef from Prince Edward Island.
Other highlights include the Rib-eye 20oz from Macleod Leap Prime in Alberta and the New York Strip 16oz from PEI. Premium international options include the Wagyu Rib-eye 20oz, a grain-fed Carrara crossbred Wagyu from New South Wales, and the 30 Days Dry Aged Ruby Gallega Chuleton 35oz from Lugo, Spain.
For starters, the House Signature Wagyu Tartare features Jade Pure Wagyu topped with a sous vide egg yolk, truffle chipotle emulsion, Parmigiano Reggiano, assorted pickles, and black truffle. The richness of the Jade Pure Wagyu paired well with the slight heat of the chipotle emulsion, and the crisp potato balanced the textures.
The Truffle Bison Carpaccio brings together Rangeland bison with maple-compressed cranberry, burnt garlic aioli, and puffed amaranth.
Seafood is presented in full with the Half Seafood Tower, which includes PEI lobster tail, 1/2 pound Alaskan king crab, 1/2 dozen oysters, 1/2 dozen prawns, and kanpachi crudo served with house mignonette, creamy horseradish, and bourbon cocktail sauce.
The Caesar Salad at House of Dawn was classic and well-executed, with crisp romaine hearts, savoury pork bacon lardons, and a generous shaving of Parmigiano Reggiano.
Classic accompaniments like Pommes Purée, Sauté Mushroom, Steakhouse Frites and Broccolini were joined by indulgent sides such as Real Truffle Frites and Onion Rings.
The bread and housemade butter was also an excellent start.
The dessert selection at House of Dawn were beautifully presented along with unique flavour profiles.
The Strawberry Trio was light yet layered, combining strawberry coulis, champagne mousse, and bavarois with freeze-dried strawberries for both texture and brightness.
The Sesame Cheesecake, served Basque style, was smooth and savoury with an earthy finish from the Uji-Shi matcha gelato, balanced by a crisp feuilletine base.
The Tiramisu was rich and decadent, with Bailey’s-soaked lady fingers, Valrhona cocoa, and mascarpone cream, accented by crunchy white chocolate pearls.
The Pavlova brought a refreshing citrus contrast, featuring calamansi and yuzu gels over Earl Grey custard and segments of orange.
The Crème Brûlée had a silky texture lifted by lemon crème anglaise, lime curd, and a crisp almond biscotti.
For a lighter end to the meal, the Gelato and Sorbet options included jasmine tea and Uji-matcha or mango coconut and strawberry rhubarb, all served over a graham crumble base for added crunch.
The stylish space features dim lighting, cozy booths, dining tables and lots of private dining areas. Overall, I enjoyed my experience at House of Dawn.
House of Dawn is located at 8171 Ackroyd Rd #130, Richmond, BC.