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The University of British Columbia

FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Feed Me / Residence Dining / Open Kitchen
Open Kitchen logo

Open Kitchen

From international comfort foods to plant-forward entrées and more, Open Kitchen represents the best of Vancouver’s diverse culinary scene. Keep an eye out for house-made butter chicken, awesome grilled cheese sandwiches and our beloved vegetarian southwest bowl.

HOURS:

Fall & Winter | 7AM – 10PM | daily 

Summer | Closed

Accepted here: Residence Meal Plan, UBCcard Value Plan, Departmental Food Plan, Carryover Plan, UBC Guest Cards, cash, debit, and credit.

Closed for Summer Break
Station hours
Menus

Good for All

Our residence dining rooms are open to the public! Gather, Feast and Open Kitchen feature diverse and globally-inspired menus that incorporate fresh Ocean Wise™ seafood, certified halal beef burgers and fresh chicken, and a variety of vegan and vegetarian options. We are proud to source more than 60% of our ingredients locally from the UBC Farm and other BC producers.
Location & Hours

Open Kitchen

Orchard Commons Residence

6363 Agronomy Road, Vancouver

Monday (Summer Break)Closed
Tuesday (Summer Break)Closed
Wednesday (Summer Break)Closed
Thursday (Summer Break)Closed
Friday (Summer Break)Closed
Saturday (Summer Break)Closed
Sunday (Summer Break)Closed
First and Last Meals of the Term

Term One

First meal: August 31, 2024, dinner   |   Last meal:  December 22, 2024, breakfast.

Term Two

First meal: January 5, 2025 dinner   |    Last meal:  April 28, 2025, breakfast

 
 

What's cooking?

Two quiches on wooden board

Al Forno Kitchen

Hours

Monday11:30 AM – 10 PM
Tuesday11:30 AM – 10 PM
Wednesday11:30 AM – 10 PM
Thursday11:30 AM – 10 PM
Friday11:30 AM – 10 PM
Saturday11:30 AM – 10 PM
Sunday11:30 AM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Fried rice in a large, white bowl

Custom Kitchen

Your stir-fry awaits! Choose your protein, vegetables, sauce and noodles or rice.

Hours

Monday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Tuesday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Wednesday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Thursday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Friday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Saturday10:30 AM – 3 PM
4:30 PM – 9:30 PM
Sunday10:30 AM – 3 PM
4:30 PM – 9:30 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu

Good Noodle

Plant-based noodle bar, serving up pastas, Pho, Ramen and more! 

Hours

Monday10:30 AM – 4 PM
4:30 PM – 10 PM
Tuesday10:30 AM – 4 PM
4:30 PM – 10 PM
Wednesday10:30 AM – 4 PM
4:30 PM – 10 PM
Thursday10:30 AM – 4 PM
4:30 PM – 10 PM
Friday10:30 AM – 4 PM
4:30 PM – 10 PM
Saturday10:30 AM – 4 PM
4:30 PM – 10 PM
Sunday10:30 AM – 4 PM
4:30 PM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Three burgers on a wooden shelf

Grill Kitchen

Grill-favourites like burgers, fries and grilled cheese, plus amazing breakfasts!

Hours

Monday7 AM – 11 AM
11:30 AM – 3 PM
4 PM – 10 PM
Tuesday7 AM – 11 AM
11:30 AM – 3 PM
4 PM – 10 PM
Wednesday7 AM – 11 AM
11:30 AM – 3 PM
4 PM – 10 PM
Thursday7 AM – 11 AM
11:30 AM – 3 PM
4 PM – 10 PM
Friday7 AM – 11 AM
11:30 AM – 3 PM
4 PM – 10 PM
Saturday7 AM – 3 PM
4 PM – 10 PM
Sunday7 AM – 3 PM
4 PM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Tuna sandwich on wooden table

Sandwich Kitchen

Custom, made-to-order sandwiches. 

Hours

Monday10:30 AM – 10 PM
Tuesday10:30 AM – 10 PM
Wednesday10:30 AM – 10 PM
Thursday10:30 AM – 10 PM
Friday10:30 AM – 10 PM
Saturday10:30 AM – 10 PM
Sunday10:30 AM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Chicken ramen noodle bowl

Square Meal Kitchen

Our favourite comfort foods from around the world. Menu changes daily.

Hours

Monday10:30 AM – 2:30 PM
4 PM – 10 PM
Tuesday10:30 AM – 2:30 PM
4 PM – 10 PM
Wednesday10:30 AM – 2:30 PM
4 PM – 10 PM
Thursday10:30 AM – 2:30 PM
4 PM – 10 PM
Friday10:30 AM – 2:30 PM
4 PM – 10 PM
Saturday10:30 AM – 2:30 PM
4 PM – 10 PM
Sunday10:30 AM – 2:30 PM
4 PM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Salad bar

Soup, Salad Bar, Hot Cereal, Parfaits & Waffles

Vegetables, whole grains, soups and more – all prepared in-house.

Bakery: Everyday, 7am – 10pm

Hot Cereal: Everyday, 7am – 11am

Parfait Bar:Everyday, 7am – 10:30am

Salad Bar, Waffles: Everyday, 7am – 10pm

Soup and side bar: Everyday, 11am – 10pm

Southwest bowl

Vegetarian Kitchen

Celebrate the plant-based food with satisfying, energizing and craveable dishes.

Hours

Monday7 AM – 10:30 AM
11 AM – 10 PM
Tuesday7 AM – 10:30 AM
11 AM – 10 PM
Wednesday7 AM – 10:30 AM
11 AM – 10 PM
Thursday7 AM – 10:30 AM
11 AM – 10 PM
Friday7 AM – 10:30 AM
11 AM – 10 PM
Saturday7 AM – 10:30 AM
11 AM – 10 PM
Sunday7 AM – 10:30 AM
11 AM – 10 PM

*Please check the Nutrislice calendar for updates on station closures that may occur due to staffing shortages.

Menu
Nutritional information graphic

Nutrition Support

Have a question about dietary restrictions or allergies? Want to eat healthier but need some help? Our Registered Dietitians support all students on the Residence Meal Plan.

Learn More
Tomato graphic

Food Revolution

We provide sustainable, diverse and memorable dining experiences. We believe wholesome, healthy food is a priority because our guests, our food, and our wellbeing matters.

Learn More
Gift box graphic

Gift Ideas

Celebrating a birthday, holiday or special event? Looking for a custom cake, baked goods, or a get-well package to send to someone special?

Learn More

Your Open Kitchen Team

Photo of Darren Clay, UBC Food Services

Darren Clay

Executive Sous Chef, Residence Dining Halls

Darren’s culinary background is far-ranging and diverse. From his culinary apprenticeship with Fairmont hotels, overseas experience in South East Asia and years teaching future culinarians at Pacific Institute of Culinary Arts, he is never afraid to embark on a new challenge. After assisting with numerous events at UBC Farm, Darren was inspired by the progressive initiatives happening in UBC Food Services. He’s eager to make a difference in the future of food at UBC and beyond.

UBC Sous Chef, Pascal Morin, Open Kitchen

Pascal Morin

Sous Chef, Open Kitchen 

Pascal Morin, born in Vancouver and raised in Quebec City, returned to the West Coast in 2000 to pursue a culinary career. He honed his skills in Vancouver’s vibrant restaurant scene before venturing to remote resorts in BC’s mountains and coastal regions, combining his love for food with the great outdoors. Catering also played a significant role in his culinary journey. Today, Pascal calls UBC Open Kitchen home. 

Photo of Jane Sunwoo, UBC Food Services

Jane Sunwoo

Manager, Open Kitchen 


After studying Hotel Management at George Brown College in Toronto, Jane worked as a dining room manager and stewarding manager at major hotels like Park Hyatt Toronto, Fairmont Waterfront, Pan Pacific Vancouver and more. She hopes to recognize, empower and motivate her dining room service team to perform and deliver exceptional service and food to guests at Residence Dining Rooms.

FAQS

How do residence meal plans work?

Have questions about your Residence Meal Plan? We’ve got answers.

What's the vision behind Open Kitchen?

Open Kitchen is UBC’s newest residential dining room. It opened in August 2016 in Orchard Commons, a LEED Gold certified student residence and home to UBC’s Vantage College. Brimming with dynamic chefs, decadent aromas, and a smorgasbord of unique and delicious menu items, it redefines food-forward student-focused restaurant design with its contemporary and vibrant design. It seats 316 guests and nourishes 1047 first-year students living in Orchard Commons, as well as the campus at large. This bright, modern, and innovative establishment sets a bold new standard for North American campus dining, reflecting culinary trends and best-practices with respect to selection, food preparation, service, atmosphere, and overall customer experience. Open Kitchen is our highest volume residence dining room and, we believe, truly one of Canada’s most inspired and interesting large-scale campus restaurants! On busy days it serves more than 3,000 meals.

What makes Open Kitchen different from other university dining operations?

Our menu represents a bold departure from the institutional dining mindset. We did not adapt the typical 21-day rotational menu cycle used at most other residence dining facilities; instead, about 70% of our menu is now static with daily and weekly features. This innovative move gives the team the opportunity to focus on perfecting a range of unique and delectable signature dishes. 

Which other food & beverage locations are near Open Kitchen?

Open Kitchen is located on Lower Mall and Agronomy Road. Hero Coffee + Market is right nearby. Harvest, Mercante, The Loop, Gather and Feast Dining Room are within a few minutes walk of Orchard Commons.

Where Our Food Comes From

We are proud to source more than 60% of our ingredients from responsible local suppliers like these.

Bento Sushi logo
A Bread Affair logo
Centennial Food Service logo
Cioffi's logo
Earth's Own logo
Ethical Bean Coffee logo
Fresh Point logo
Hardbite logo
Intercity Packers logo
Milano coffee logo
UBC Farm logo
Wendel's True Foods logo
Cartoon parrot holding a pencil with a text bubble that says "Spill The Beans..." on green background
Feedback

What do you think?

If you’ve dined recently at UBC, we want to hear from you! Your feedback helps us to provide the best possible experience.

Spill The Beans
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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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