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-_ Tne Advertisers in this Section are Open
‘ for your business on Sunday.

me @

SfseEa RESTAURANT
5 A taste of the sea on Sunday

fat AFTER TEN years in business, Sea Mates has all his seafood fresh daily.

regulars cannot be pried Chiu’s personality and Sea day’s growing shopping pro

i pushed its reputation for quality seafood beyond Chiu points out that though away from their favorites: “1 Mates’ offbeat in-house — minence, Capilano Mall's re
- local perimeters . many restaurants advertise have one customer who has — entertainment. cent Sunday opening and thc
a ‘ themselves as seafood ordered nothing but garlic “Plove talking to people,’ construction of a new mal

Owner Peter Chiu says his “The captain of a

customers are just as likely to
be from Alberta, Texas, or
England as they are from
North Vancouver, West Van-
couver, or Vancauver. Hotels
such as the Westin Bayshore
and the International Plaza
regularly recommend the
Seamates to their guests.

Japanese freighter comes
here whenever his ship is in
town,"' savs Chiu.

Sea Mates is fresh seafood,
To insure this freshness and
to insure that its subsequent
quality remains the signature
of his restaurant, Chiu buys

restaurants, most offer only a
few seafood selections. Sea
Mates, on the other hand, of-
fers 30 seafood selections and

daily blackboard  speciats
that range from Dover Sole
to Boston Blue Fish,

But, despite such abundant
variety, Chiu says some

prawns for the past lO years.”

In addition to the
restaurant's seafood
specialities, reasonably pric-
ed menu (entrees range from
$8.00 to $12.95), and simple
but satisfying salad bar, Sea
Mates’ clientele is regularly
treated to the warmth of

he says, “tand | do magpie
tricks.””

Chiu's personatity is con-
tagious; his tricks are
optional.

Sea Mates has been open
on Sundays for five years and
remains a popular Sunday
seafood locale. With Sun-

NETS

adjacent to Sea Mates, Chu
says his Sunday trade is
increasing.

For both Chiu and the Ses
Mates, however, Sunday re-
mains a special day: ‘It’s a
day for families in my
restaurant; a time for
everybody to ge: together.”*