On Monday, July 11th, head to Farmer's Apprentice for a seven-course Filipino dinner channeling the energy and tastes of the season.
Last night we paid a visit to the new wine-forward, plant-based restaurant to take in the transformed room and taste our way through the menu. You can check it out for yourself starting Thursday, June 2nd.
Stanley Chia, Program Assistant and Museum Interpreter at the Museum of Vancouver, selects an item that triggers thoughts of his own personal journey and current place in the world...
The old Super Hiro Sushi Restaurant (2585 W Broadway at Trafalgar) is on its way to becoming a new plant-based restaurant from Colin Uyeda and Pricilla Deo.
Nowruz (the Persian New Year) is coming up quickly, on Sunday March 20th. If your plan for the holiday includes keeping cozy at home, then consider trying your hand at making the recipe for this traditional rice dish.
From March 20th (the Persian new year) to April 3rd, Delara will be serving a special seasonal menu featuring dishes typically eaten in Iran over the holidays, and reminiscent of the chef and owner's own past experiences.
This edition is all about the in-flight service dining experience as well as the culinary 'destinations'. It has also already sold out once but, now that restaurants are operating at full capacity, some tickets are still up for grabs.
On Monday, March 28th, ‘Tayo‘ will be serving up six courses of real-deal flavours from the Philippines, along with a whole lot of friendly, tropical-inspired energy.
Alyssa Sy de Jesus, Program Assistant at the Museum of Vancouver, shares an historical object from the Philippines that brings up conflicting emotions...
Viviane Gosselin, Director of Collections and Exhibitions at the Museum of Vancouver, selects a historic publication that is still relevant several eras later...
Dustin Clark, Visitor Experience Lead and Digital Content Specialist at the Museum of Vancouver, highlights a piece of early American-made filmic technology...
The seasoned local Wine Director (Nicli, Origo Club, Bishop's) and current General Manager at Delara Restaurant fields our list of wine-related questions...
Chef Tojo, of Vancouver's highly lauded Japanese fine dining institution, Tojo's Restaurant, shares his most special and memorable kitchen tool...
Chef Bardia Ilbeiggi, veteran of acclaimed restaurants Farmer’s Apprentice and L’Abattoir, launches his dream this Wednesday.
The MOV's Visitor Experience Lead, Erika Saul, selects a street photo with a thread connecting to her own family history...
From 2016 to 2021, the award-winning Mak N Ming consistently met guest's high expectations with sincerity and skill.
This new installation will help us understand how different peoples have interacted with Greater Vancouver's natural environment.
The classic is a harmonious thing of grilled chicken, lettuce, chewy bacon, tomato, boiled egg, corn, blue cheese and avocado.
It's too much to ask of a biscuit to contain such a load and maintain any structural integrity, so embrace the mess.
The virtual workshop will focus on two simple at-home processes, including the 'Hapazome' technique of flower and plant pounding.
The new 60 seater from chef Bardia Ilbeiggi (formerly of Farmer's Apprentice, L'Abattoir) will focus on "humble Persian food."
The Museum of Vancouver's Jasmine Wilson explains how one particular collection connects her to her own personal history.
The Museum of Vancouver is hosting the local Chinese-Canadian artist for a truly special artist talk on May 18th.
Located on Yew Street just up from Kits Beach, the outdoor space has long been a major day and night draw for beach goers.
The Museum of Vancouver's CEO, Mauro Vescera, shares a piece that inspires some personal childhood nostalgia...
This gorgeous, bright green gimlet is full of fresh forest flavours, perfect for celebrating the advance of Spring.
The MOV Operations Manager shares a souvenir that commemorates both a historic local event and an invaluable personal memory.
The edge-of-Kits bakery and cafe is better known for its pastries, which is why the impact of this stuff feels so great.
