Our hood guides provide local perspective and insight into Vancouver's many neighbourhoods with insider details on what to eat, drink, see and do. Explore all Vancouver neighbourhoods.
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.
These are served hot and naked save for a dusting of ketchup powder that makes them glow ever so unnaturally and attractively.
Fiona Hernandez, Conservator at the Museum of Vancouver, shares an artefact that resonates with her on a personal level.
Find your copy of the cookbook at Maenam or its sister restaurants: Sen Pad Thai, Fat Mao Noodles, or Longtail Kitchen.
The new 135-seat restaurant from Jane and Fraser Young is on track to launch at 1516 Yew Street in early 2021.
A piece of Steelhead prepared 'en papillote' at Au Comptoir rekindles a debate on what should make a dish worthy of sharing.
We asked Wendy Nichols, Curator of Collections at the Museum of Vancouver, to share a museum piece that really spoke to her...
Jillian Povarchook, the Museum of Vancouver's Acting Curator, spooks herself out with a timely pick from the collection...
The Oakwood Canadian Bistro was a beloved casual eatery on West 4th that enjoyed an eight-year run from 2011 to 2019.
I'm not certain which of Maenam's 100+ recipes I'm going to try and tackle first, but I expect to be both challenged and rewarded.
A contemporary of neighbours Gastropod and Fuel, Laurent and Valerie Devin's Bistrot Bistro outlasted both.
The success of AnnaLena was unsurprisingly immediate. The characters involved and the talent assembled were just too good to really doubt.
Opened in 1985, Bishop's is synonymous with farm-to-table ingredients and food that is entirely representative of the West Coast.