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How To Foodie Tour Like a Pro

So, you’re thinking about booking a foodie tour. Kudos to you for thinking like a champion. If you take a scroll through our TripAdvisor reviews, you’ll see that we’ve received a lot of love to become the best food tour in Vancouver. Gosh! How you guys can make us blush.   Between our online reviews and what we hear […]

Gastown Hidden Gem: Shirakawa

Update: May 2017 – Shirakawa is now closed. It currently holds a thriving vegetarian restaurant called Meet! It seems that our list of things to do and things to eat in Vancouver increased exponentially this Fall. Restaurant staples like Chambar and Cafe Medina came out roaring with new digs and new menus, and another of […]

What is peanut butter without jelly?

I wanted to start off by saying a big thank you to our Vancouver food blog readers, tour guests, and foodie community for making this week such an exciting one for Vancouver Foodie Tours. Not only did we receive our 200th TripAdvisor review, but we became the highest-ranking food tour in Vancouver. It is such […]

Seriously Good Sausage: Bestie

Bestie 105 East Pender Vancouver In the spirit of Superbowl and indulgent snack food, I am reminded of a hole-in-the-wall in Chinatown that serves German-inspired street food (aka. seriously good sausage!) A few friends and I ventured there just before Christmas, (hence the guy in the Santa hat) on that one day in Vancouver where […]

Tuc Tuc, Looks Like Rain.

Tuc Craft Kitchen 60 W Cordova Street Vancouver, BC Monday – Friday: 11:30 am – 3:00 pm,  5:00 pm – late Saturday: 10:00 am – 3:00 pm, 5:00 pm – late Sundays: closed Every day, I hear people say how much they love Vancouver. Between it’s natural beauty, metropolitan lifestyle, and amazing culinary scene, we can see that it’s an easy place to love. What is […]

Phnom nom nom: Phnom Penh

Phnom Penh 244 E Georgia Street Mon-Fri: 10:00am – 9:00pm Sat-Sun: 10:00am – 10:00pm Shortly before I first ventured to this corner of Chinatown, someone had told me that the deep fried chicken wings at Phnom Penh were so good; they had to be breaded in crack. After several escapades involving large plates of said […]

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