Best Restaurants in Vancouver
— Chef-Recommended

at Hawksworth

"Hawksworth's Muscovy duck breast with sour cherry gastrique is a masterclass in classical technique applied to Canadian ingredients. Dry-aged, scored, cooked correctly."

at Kissa Tanto

"Kissa Tanto's tuna crudo is the dish that put Vancouver on the international dining map. Ponzu gel, tobiko, crispy rice — the Japanese-Italian fusion works because neither culture …"

at Published on Main

"Published on Main's Dungeness crab course is the high point of the finest tasting menu in Vancouver. Live crab, smoked BC roe, cultured cream. Luxurious and local simultaneously."

at Bao Bei

"Bao Bei's mapo tofu is the best version in Vancouver and one of the best in Canada. The silken tofu holds its form; the fermented black bean sauce has proper heat without burning."

at Maenam

"Maenam's catfish larb is Angus An demonstrating that Thai cooking in Vancouver can match anything in Bangkok. Toasted rice powder, proper lime acid, fresh herb balance."

at Chef Tony Seafood

"Chef Tony's har gow are judged by skin thinness at every dim sum contest in Vancouver. Three folds minimum, translucent, whole prawn visible inside. Passes every standard."

at Savio Volpe

"Savio Volpe's wood-fired chicken is Vancouver's most comforting dish. The skin shatters, the salsa verde is properly herbal, and the chicken is from a named farm."

at AnnaLena

"AnnaLena's grandmother's gnocchi is the most emotionally resonant dish in Vancouver. Pillowy, ricotta-enriched, bathed in brown butter. Michael Robbins made this famous for a reaso…"