Vancouver’s Diverse Food Scene Celebrates a Melting Pot of Cultures

"I appreciated how this plant-led restaurant treats vegetables with the same reverence often reserved for meat, drawing on Vancouver’s farmers, foragers and sea to create hyper-seasonal, sustainable plates; the kitchen is ingredient-first and globally curious, using techniques like fermentation, pickling, preserving, bread-baking and pasta-making while centering whatever is arriving from farms and foragers that day. The harvest dish is the one not to miss: it changes with the seasons, centers on a peak vegetable and is often supported by house ferments, pickles or preserves, capturing the restaurant’s ethos of local, zero-waste, flavor-forward, proudly plant-led cooking." - Sophie Mendel