Latest news with #BarGobo
Condé Nast Traveler
04-08-2025
- Entertainment
- Condé Nast Traveler
Bar Gobo — Bar Review
Chinatown's endearing Bar Gobo is the more casual little sister to one-Michelin-starred Burdock & Co. This 25-seater sits at the intersection of three pillars: good food, good wine, and good music. That shows up on the food side with a menu of inventive seasonal share plates, be that beets with sesame, tofu cream, and kelp, or risotto with charred scallions, pickled onions, oyster mushrooms, and Parmesan. For something sweet, the panna cotta comes with coffee jelly and honey-soaked kumquats—as fun to say as they are to eat. When it comes to wine, Bar Gobo exclusively offers low-intervention bottles, which can range from Okanagan favorites like Lightning Rock and Averill Creek to far-off ventures like Germany's Glow Glow or Georgia's Ori Marani. (Don't worry: There are also cocktails, beers, and zero-proof options, for those who want them.) Then there is the music, which Bar Gobo celebrates with Hi Fidelity vinyl decks and an always-changing selection of records. The space was even professionally retrofitted for acoustic clarity, ensuring that the vinyl can be properly heard and appreciated. A no-brainer reason to raise a glass in Vancouver if there ever was one.
The Province
08-07-2025
- Entertainment
- The Province
This Vancouver restaurant is a hot spot for audiophiles and foodies alike
At the Michelin-recommended Union Street bar/restaurant Bar Gobo, you can immerse yourself in sound while sampling Filipino cuisine courtesy of chef Ralph Cravalho Chef Ralph Cravalho is adding Filipino flavours to the Bar Gobo menu. Photo by Hakan Burcuoglu Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. At Bar Gobo, some come for the music and stay for the food. Others, vice versa. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Since installing two state-of-the-art speakers late last year, along with a DJ nook, the Michelin-recommended Union Street bar/restaurant has become a hot spot for audiophiles and foodies alike. And if they're coming, or staying, for the food, they'll have a chance to sample some Filipino cuisine courtesy of chef Ralph Cravalho. Cravalho took over kitchen duties three months ago, and one of his first orders of business was to incorporate some flavours from his birthplace. 'I just went with what I know,' said the chef, who moved here from the Philippines with his mother and siblings when he was nine. 'I'd never cooked Filipino food professionally or ate it all that much after moving here. A lot of is memory-based.' Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. As the son of a single mom working multiple jobs, he learned to feed himself — after he complained that she kept making the same things. 'She said, 'Why don't you cook then?' Every once in a while, I remind her about that and apologize.' Before his present gig, the 31-year-old chef honed his craft in kitchens at Burdock & Co. (where Bar Gobo began as a pop-up), The Mackenzie Room, and Gary's. He also spent two years cheffing in Montreal. On the current Bar Gobo menu, Cravalho brings Filipino flare to oysters, morels and stick rice. One of the featured 'snacks,' the oyster, is baked and served with a coconut laing sauce. 'The sauce is usually made with taro leaves, coconut milk and shrimp paste, and served over fried pork or shrimp and rice. But fresh taro has slimy texture and isn't for everybody.' Instead, he uses Taiwanese spinach. This advertisement has not loaded yet, but your article continues below. The oyster shell rests on a bed of salt. 'I have to tell people every time not to eat the salt. It's just to hold the oyster in place.' The Gobo Oyster with Coconut Laing Sauce. Photo by Hakan Burcuoglu One of the mains is pancit canton noodles. It's a traditional Filipino noodle dish that is typically flavoured with the citrus hybrid calamansi. 'It's something that everyone in the country, rich or poor, eats. It's nostalgic for a lot of people.' Cravalho makes his version with morels, crispy shallots, green onions and toyomansi sauce, a combination of calamansi, soy and 'lots of garlic.' One of two deserts on the menu, sticky biko pudding is sticky rice topped with coconut caramel and local cherries. 'It's something you'd have at a birthday party. It's like sticky toffee pudding but with coconut milk and sticky rice instead.' This advertisement has not loaded yet, but your article continues below. The menu is heavy on the coconut, which is also the base for the dressing on the gem lettuce salad. 'Coconut is a good alternative to cream or butter,' Cravalho said. The Gobo Sticky Biko Pudding. Photo by Hakan Burcuoglu Other places to try Filipino food in Vancouver include Haliná, which is currently in a 'soft open' phase at its Hastings-Sunrise location. On July 3, A Night of Too Many Chefs showcased the talents of over a dozen Filipino chefs. Some of the proceeds from the event went to the Vancouver Filipino Chef Meal Train, which provides culturally appropriate meals to those affected by the Lapu-Lapu Day tragedy. More foodie than music fan himself, Cravalho is learning to appreciate the sound system he finds himself immersed in five nights a week. 'I'm always hearing stuff I haven't heard before, and I'm like, 'What's this?'' Hand-crafted by Bar Gobo co-owner Kevin Bismanis and general manager Paul McCloskey, with guidance from Space Lab's Clint Moroz and ArchiveElectronic's Gawain Carey, the aural tech uses vintage and modern components. The room itself is wrapped in nine inches of acoustic insulation, giving the sound warmth and clarity. 'The people who know about hi-fi bars and the equipment, their eyes light up when they see the speakers,' Cravalho said. Read More Deals Life News News News
Vancouver Sun
08-07-2025
- Entertainment
- Vancouver Sun
This Vancouver restaurant is a hot spot for audiophiles and foodies alike
At Bar Gobo, some come for the music and stay for the food. Others, vice versa. Since installing two state-of-the-art speakers late last year, along with a DJ nook, the Michelin-recommended Union Street bar/restaurant has become a hot spot for audiophiles and foodies alike. And if they're coming, or staying, for the food, they'll have a chance to sample some Filipino cuisine courtesy of chef Ralph Cravalho. Cravalho took over kitchen duties three months ago, and one of his first orders of business was to incorporate some flavours from his birthplace. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. 'I just went with what I know,' said the chef, who moved here from the Philippines with his mother and siblings when he was nine. 'I'd never cooked Filipino food professionally or ate it all that much after moving here. A lot of is memory-based.' As the son of a single mom working multiple jobs, he learned to feed himself — after he complained that she kept making the same things. 'She said, 'Why don't you cook then?' Every once in a while, I remind her about that and apologize.' Before his present gig, the 31-year-old chef honed his craft in kitchens at Burdock & Co. (where Bar Gobo began as a pop-up), The Mackenzie Room, and Gary's. He also spent two years cheffing in Montreal. On the current Bar Gobo menu, Cravalho brings Filipino flare to oysters, morels and stick rice. One of the featured 'snacks,' the oyster, is baked and served with a coconut laing sauce. 'The sauce is usually made with taro leaves, coconut milk and shrimp paste, and served over fried pork or shrimp and rice. But fresh taro has slimy texture and isn't for everybody.' Instead, he uses Taiwanese spinach. The oyster shell rests on a bed of salt. 'I have to tell people every time not to eat the salt. It's just to hold the oyster in place.' One of the mains is pancit canton noodles. It's a traditional Filipino noodle dish that is typically flavoured with the citrus hybrid calamansi. 'It's something that everyone in the country, rich or poor, eats. It's nostalgic for a lot of people.' Cravalho makes his version with morels, crispy shallots, green onions and toyomansi sauce, a combination of calamansi, soy and 'lots of garlic.' One of two deserts on the menu, sticky biko pudding is sticky rice topped with coconut caramel and local cherries. 'It's something you'd have at a birthday party. It's like sticky toffee pudding but with coconut milk and sticky rice instead.' The menu is heavy on the coconut, which is also the base for the dressing on the gem lettuce salad. 'Coconut is a good alternative to cream or butter,' Cravalho said. Other places to try Filipino food in Vancouver include Haliná, which is currently in a 'soft open' phase at its Hastings-Sunrise location. On July 3, A Night of Too Many Chefs showcased the talents of over a dozen Filipino chefs. Some of the proceeds from the event went to the Vancouver Filipino Chef Meal Train, which provides culturally appropriate meals to those affected by the Lapu-Lapu Day tragedy . More foodie than music fan himself, Cravalho is learning to appreciate the sound system he finds himself immersed in five nights a week. 'I'm always hearing stuff I haven't heard before, and I'm like, 'What's this?'' Hand-crafted by Bar Gobo co-owner Kevin Bismanis and general manager Paul McCloskey, with guidance from Space Lab's Clint Moroz and ArchiveElectronic's Gawain Carey, the aural tech uses vintage and modern components. The room itself is wrapped in nine inches of acoustic insulation, giving the sound warmth and clarity. 'The people who know about hi-fi bars and the equipment, their eyes light up when they see the speakers,' Cravalho said.
