Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Few rooms in the city package regional seafood with the attentive service and celebratory atmosphere of Blue Water (Gold), where chef Frank Pabst continues to coax incredible flavour from sustainable coastal species-whether they be white sturgeon with golden Chioggia beets or Qualicum Bay scallops atop a wild-rice griddle cake.
Fast on the heels of the buzzy Yaletown room is superlative Yew at the Four Seasons Hotel (Silver), where discreet servers deliver chef Ned Bell’s fine takes on local steelhead trout, octopus, Dungeness crab, and other oceanic gems. Bronze to Landmark Hot Pot: “In the highly competitive world of Chinese seafood restaurants, they are legendary for being the most fussy and ruthless buyers.”
Honourable Mentions to Tojo’s (“pristine sashimi”) and C.
