Pears Restaurant in Downtown Markham -Where High-End Dining Meets Soul (& Bone Marrow Shots)

Woman dining at Pears Restaurant Markham with a feast of bone marrow, oysters, and curry crab fried rice under a decorative tree.

If there is one thing that separates a good restaurant from a great restaurant—it's the soul.

​This weekend, I visited Pears Restaurant in Downtown Markham with my best @glamfriends.to , @janvieremukama, and it was the perfect way to kick off the weekend. Having met Chef Keith Pears about a year ago at an industry event (and already being a huge fan of his brunch menu at Glass Kitchen), I knew we were in for a culinary treat.

After reading about his background / story, and chatting with Keith - I realized I wasn't just eating dinner; I was experiencing a piece of history.

Chef Keith Pears posing with guests Janviere & and Betty Lam front of a floral installation at his Markham restaurant.

The Story: Raised in the Soup

If you feel a special warmth walking into Pears, it isn’t an accident. For Chef Keith, restaurants aren't just businesses - they are literally his nursery.

​Many know Keith as a Chopped Canada Champion or the culinary athlete who represented our country at the prestigious Bocuse d’Or in France (think of it as the Olympics for cooking. He placed in the Top 10 in the world!) [^1]. He has led kitchens at luxury spots like the W Hotel and Delta Toronto, serving high-end plates to the city's elite [^2].

But the real story? It starts way more humbly than that.

​Keith is a third-generation chef. Growing up in Vancouver, his family owned a Chinese-Western café. As he shared in a recent interview with CanvasRebel, family lore has it that when Keith was a baby, his mom -lacking a playpen while working the line, would set him down safely inside large, empty stock pots. He was quite literally raised in the soup.

He started washing dishes at 14, working his way up through the grueling ranks of Vancouver’s culinary scene before moving to Toronto to make his mark [^4].

​That is why Pears Restaurant feels different. This isn't a hotel kitchen; this is his house.

He was walking the floor the night we visited, chatting with guests and remembering regulars. At one point, he waved to a couple that were heading out - he said they were just here last week. This told me two things - he remembers his guests and this restaurant keeps people coming back for more.

​In a world of corporate restaurant groups, Keith is bringing back the soul of the family café...just with way better cocktails, bone marrow shots, and a technique that placed Top 10 in the world [^5].

​When you eat at Pears, you aren't just eating "Asian Fusion." You are eating the story of a boy who went from the dish pit to the world stage, and decided to come back to the neighborhood to cook for us.

Decorative wall featuring rows of black waving Lucky Cats (Maneki-neko) on a gold background at Pears Restaurant.

The Vibe & Decor

Located on Enterprise Blvd (and having just opened its doors in early 2025), Pears catches your eye immediately. The design is a stunning mix of retro Asian influences (vintage lamps, floral wallpapers) with modern luxury (marble, emerald booths).

When you see that stunning wall of waving Lucky Cats (Maneki-neko), it’s not just a trendy design choice for Instagram. It is a nod to Keith's heritage, to the grandparents who raised him, and to the culture that taught him that food IS a love language.

I loved the wall that said : Pearfection by Keith Pears🍐 .

Interior of Pears Restaurant Markham featuring gold Art Deco wall designs, green velvet booths, and moody ambient lighting.

The Hospitality

​What makes Pears Restaurant truly special is the hospitality. The service was impeccable—the team was attentive, guiding us through the menu with genuine enthusiasm.

​Chef Keith himself was working the floor, chatting with guests and waving to regulars. At one point, he mentioned to a couple leaving that he remembered them from the week prior. It’s rare to find a chef who is so talented in the kitchen but also so personable in the dining room.

Guest holding a signature cocktail while sitting in a green velvet booth at Pears Restaurant in Downtown Markham.

The Menu: What We Ordered

​We learned that Pears loves to keep things fresh. They are actually launching new menu items on December 8th, so we got a mix of classics and a sneak peek!

​The Cocktails

  • ​Banana Espresso Martini (Coming Soon): This was my first time having a banana cocktail, and it works incredibly well.

  • ​Plum Seika: Loved this! The presentation with the steel wool was beautiful!

  • ​Velvet Bloom - Thyme infused yuzu, lychee juice, lime, yuzu sake, lavender infused gin

  • Zavatar - Tequila, blue curaçao, Soho lychee, lemon juice, egg white, smoke bubble for garnish

Modern bar area at Pears Restaurant featuring pear-shaped pendant lights, a fresh raw bar display, and a signature gold wall filled with bla

The Dishes

• ​Bone Marrow: My absolute favorite of the night. We did the Bone Marrow Shots (using the bone as a luge), which was a fun, and delicious experience. THANK GOODNESS they came prepared with Bibs for us 😆.

​• Dozen Oysters: Served with a Thai Jaew Sauce, which Keith told us was inspired by his travels in Thailand. It added a unique, spicy-tart kick.

​• Wagyu Beef Siu Mai: Elevated dim sum with black garlic and nori.

• ​Curry Crab Egg: Served with fried rice and a rich Thai yellow curry.

• ​Char Siu Bone-In Beef Short Rib: Tender, flavorful, and perfectly cooked.

​Dessert

• ​Basque Cheesecake: Served with truffle ice cream. This was absolutely scrumptious, especially paired with the dessert ice wine Keith sent over.

Luxurious bathroom design at Pears Restaurant featuring a colorful Asian-patterned ceramic sink, gold bamboo faucet, moody floral wallpaper
Woman dining at Pears Restaurant Markham with a feast of bone marrow, oysters, and curry crab fried rice under a decorative tree

The Verdict

We had an absolute blast (so much so, that we hung out with Keith and the team till nearly 12:30 AM. The restaurant  closed at 11 PM 😆). From the business partners we befriended at the next table (who kindly sent over shots!), to the Bone Marrow luge, the evening was one to remember.

​We also heard amazing things about Pears After Dark (their late-night event with bottle service), so we will definitely be back for that.

​Address: Pears Restaurant, Downtown Markham (170 Enterprise Blvd)

Website: pearsrestaurant.com

Sources:

​[^1]: Bocuse d'Or: Keith Pears placed 10th in the World Final in Lyon, France (Jan 2025), representing Team Canada. (Source: CBC News, "Toronto chef cracks top 10 at Bocuse d'Or final")

[^2]: Hotel Background: Keith was the Executive Chef at the W Toronto and Delta Hotels by Marriott. (Source: Toronto Life, "Chefs in the Burbs")

[^3]: Stock Pot Story: Keith has shared in interviews that his mom used to put him in large soup kettles/stock pots as a baby while she worked. (Source: CanvasRebel Magazine, "Meet Keith Pears")

[^4]: Early Career: His first job was dishwashing at the Teahouse in Stanley Park at age 14. (Source: Vancouver Foodster)

[^5]: Top 10 Ranking: Refers to his 10th place finish at the 2025 Bocuse d'Or. (Source: CBC News)News)