The culinary scene in Vancouver brings to life the city's diverse cultural heritage.

Customers literally tick the boxes - but what about the food?

New kitchen, new lasagne - is the waterfront stalwart still worth a visit?

Even the door handles smelled good.

Restore your faith in the basics (and reinvented brussels sprouts).

Best shared? Choose your dining companions wisely.

Messy? Who cares when a chorus of taco angels is singing in your heart.

"These guys are to flour as MoVida is to an anchovy."

Why be safe when you can be interesting?

The city's speediest lunch comes with cake - but not as your sweet tooth knows it.

No pork belly, no eggplant, no raw fish - and no complaints.

As cheap as pork belly chips (with matching cocktails).

Parlez-vous Francais? It'll help if you're ordering the steak.

The long lunch is back - and it's coated in caviar.

If you're eating and drinking downtown, set your sights high (literally).

Masala fries with your Waitākere sunset?

An Italian stalwart goes back to its beginnings with a shift to Mt Eden - is it any good?

You say "mille-feuille" - I say the customer is always right.

The critic's verdict on pintxos, pulpo and a paella made with pasta.

In winter, we slurp.

Even a mucilaginous centre tastes good when it's wood-fired.

"We're all friends of a friend," says Ethiopian chef Yeshi Desta

Mabel's in Wellington is an homage to Wellington's original Burmese restaurant.

Nothing less than perfection for Fale Kai cook Loisi Puleiku

Find hunks of slow-cooked lamb and saffron-infused custard at the Afghani restaurant.