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
We put their expert palates to the test.
Every year, we celebrate the city’s most talented chefs, sommeliers, bartenders and front-of-house crews at our annual Restaurant Awards (see the full list of winners here!)—but how much do they really know about food? To test their palates, we asked Torafuku’s Chef Clement Chan to cook four incredible dishes each with two obscure secret ingredients (we’re talkin’ pop rocks and barbecued maggots) hidden inside. Watch the videos below to find out how it all went down.
Ernesto GomezFayuca
Stacey McLachlanVancouver magazine(We couldn’t let them do it alone!)
Chris MillsJoey
Shiva ReddyBoulevard Kitchen and Oyster Bar
Grant SceneyBotanist
Laura StarrChambar
Alessandro VianelloWildebeest