Latest news with #Michelin-recommended
Daily Mail
5 days ago
- Daily Mail
My Notting Hill restaurant has been targeted by brazen thieves 20 times and police do nothing about it... I'm still waiting for them to show up 24 hours after the last break-in!
A top chef has lamented the decline of London policing after thieves stole produce from his restaurant by thieves for what he believes is the 20th time. Richard Wilkins, who runs 104 Restaurant in the capital's plush Notting Hill, says police are yet to visit him more than 24 hours after a pair of brazen thieves stole soft drinks and pantry supplies from a storage area in broad daylight. The Welsh chef reckons his business has been targeted by opportunist and organised thieves 20 times in the last four years. Criminals have made off with all manner of stock - including pricey Scottish langoustines and a mincer he bought for the kitchen. One even used bolt cutters to steal his £2,000 bicycle last month. Mr Wilkins, who has worked at Gordon Ramsay 's Michelin-starred Pétrus and at the three-starred Maison Pic in France, says he has reported every theft to the Metropolitan Police - only for officers to close the case in days with no arrests. And when his bike was stolen, police effectively let the thief get away after scrambling up some scaffolding. Officers decided the criminal would be put at too much risk if they tried to chase him. 'London shouldn't feel lawless but it is lawless when it comes to petty crime like theft,' Mr Wilkins told MailOnline. 'It doesn't even matter the level of the theft - it could be this, it could be a £10,000 watch. People know they can get away with it so they do it. That's why they come along at three o'clock in the afternoon and steal bikes. 'A colleague in Soho came back from a daytime meeting and the lock on her bike had been 75 per cent cut through. 'People are just doing things in broad daylight - and nobody stops them because they're worried about being stabbed. 'London has become a low trust society. You can't leave things outside anymore because someone will steal it. I don't wear anything nice out, my Apple Watch or anything, because it's becoming a matter of life or death. 'The core values of the police have been obliterated. It's a failure of organisation.' He opened the Michelin-recommended establishment, labelled London's smallest fine dining restaurant, in March 2019. Inspired by his time working in top Continental establishments, it serves offerings like Noir de Bigorre pork pâté en croûte, French guinea fowl and Kagoshima wagyu fillet. A three-course dinner runs at £60 per person - with a tasting menu coming in at £120, or £150 with A5 wagyu, the highest standard of Japanese beef available. A sample wine menu suggests bottles of 1992 La Tache Grand Cru can be served with dinner for £4,900. And he hit the headlines not long after opening after engaging in a war of words on social media with Made In Chelsea and Buying London star Rosi Mai Walden, telling her 'I've never even heard of you' after she got in touch trying to blag a free meal. Wednesday's theft saw a crook in a t-shirt, gilet and baseball cap nonchalantly make off with a stack of Coca Cola as well as packets of butter. The stock had been left in a small wicker enclosure off of the main road, around the side of the restaurant. An hour later in the CCTV, the same man returns with a pair of sunglasses on his head, what appears to be a bright yellow carrier bag from Selfridges and an accomplice, who reaches in to grab two cases of bottled water. Thief number one then helps himself to another two cases - and checks a box labelled 'wagyu beef' to see if there were any prime Japanese cuts he could pinch before leaving. The chef glibly captioned the footage: 'Another lovely member of the public stealing our produce an hour ago. Police do nothing. So nice of them to come back and take the rest. Cheers guys.' The wicker fencing had been used to store his bike - until it was stolen. Suppliers keep dropping stock off in the enclosure despite the fact he has padlocked cupboards he asks them to put their deliveries in. Mr Wilkins is often alone as he prepares the restaurant for the day - so can't keep a constant eye out for deliveries. The delivery had been dropped in a wicker enclosure despite Mr Wilkins asking suppliers to use the padlocked cupboards next door Few suppliers do as he asks - not that it would matter. Not long ago, a thief smashed his way into the cupboards looking for stock and left empty-handed. Mr Wilkins is yet to get the door fixed. He almost doesn't see the point, since he expects it to be stoved in again anyway. The chef reported the theft shortly after it happened but is yet to be visited by a police officer more than 24 hours on. 'This happens every few weeks,' he told MailOnline as he prepared for the evening's dinner service on Thursday. 'It seems to be the new normal.' Next to him, a laptop shows a constant feed of the CCTV cameras, something he wishes he didn't have to keep a constant eye on. He continued: 'If it isn't that (someone stealing stock), it's someone ripping the cupboards off their hinges and walking off. 'It's happened 20 times in the last three or four years and no-one has ever been arrested. You report it, you give them the CCTV, and they close the case. 'There was a guy who took 20 minutes to break into the cupboards and just left two cases of water in there - and it costs us so much to get the door redone.' Mr Wilkins does not suffer financially from the thefts so long as he gets a police report to submit to his suppliers - but being deprived of stock in a business that has few tables, and discerning customers, is hardly convenient. The theft of his £2,000 bike on June 11, however, was the incident that took the cake. Mr Wilkins had heard activity outside that day while preparing for service - and it was only an hour or so later that he realised his bike was gone, the lock shorn through with bolt cutters after the thief first tried to wrench a securing bracket from the wall. By chance, he saw the thief outside an hour or so later - with no bike in sight - and confronted him. Fleeing, the crook hopped over a wall towards Ladbroke Grove and vanished. A member of the public then saw him clambering up scaffolding. Emergency services then cordoned off the street and tried to coax the crook down as he threw pieces of scaffold into the street. As the clock hit midnight and the criminal refused to leave, Mr Wilkins went home, sure that he would wake up to good news. Instead, he received an email from a police constable who told him the pursuit had been called off because of the risk that the thief might fall. What are the Peelian principles? The Peelian principles are the widely accepted standards of modern British policing drawn from the General Instructions issued to the very first Metropolitan Police officers. They are named after one-time Home Secretary Sir Robert Peel, who founded the Met with an Act of Parliament in 1829, though he is not thought to have written them down in their entirety. In summary, they are: To prevent crime and disorder That policing is done with public approval and respect That the cooperation of the public to follow the law should be secured Recognising that physical force and compulsion reduces public trust Demonstrating 'absolutely impartial' service to the law Using the minimum physical force only when needed to restore order 'The police are the public and the public are the police' Allowing the judiciary to decide who is guilty and their punishment That police efficiency is the absence of crime and disorder, not the visibility of police dealing with them 'We couldn't catch him,' the officer said. There was no apology. Mr Wilkins says his situation is endemic of the general experience of crime in the capital - where phone-snatching, 'Rolex-ripping' and bike theft is rife. He deliberately uses a £140 Samsung smartphone - because the risk of having an upmarket device stolen is simply too great. 'It's the breakdown of society if it takes a member of the public to try to solve the crime themselves,' he said. 'I don't want the world to be like Mad Max.' He claims the Peelian principles - the ideals of modern British policing developed by Sir Robert Peel when he founded the Met Police - are effectively dead, and that the force is weighed down with bureaucracy. His bike theft was first passed to an officer in Hammersmith who attended - before being sent to a 'local' officer in another area of London. In order to email in, he had to register for a 'community portal' website, and hasn't heard back. Earlier this month, the Mayor of London Sadiq Khan announced a policing blitz in 20 town centres across the capital, with more uniformed officers on the streets. Mr Wilkins, however, says he barely sees an officer at all - save for the occasional community support officer (PCSO), who don't even have the power to arrest a suspected criminal. And despite being stolen from time and again, the chef says he loves London, having aspired to move to the capital since he was a child. He wants to see the city strive for better, rather than give up altogether. 'You've won the lottery being born in the UK but that doesn't mean we shouldn't want to make things better,' he said. 'It's not even about the money or having so many officers. It's the organisation. 'Restaurants can be a money pit - you can buy £10,000 chairs, hire triple the number of staff you actually need, but does that make it better? Not necessarily. 'What makes a business a good business is running it efficiently, and I think it's the same with the police. The whole organisation is discombobulated. 'The idea is that people should be worried about being caught - and they're not. 'It makes criminals think they can do whatever they like. If they aren't scared of getting caught they're just going to be emboldened. There's no detriment.' He adds: 'I love London. Ever since I was a child, I wanted to move here. 'There is stuff here worth saving, worth fighting for.'
Daily Mirror
22-07-2025
- Daily Mirror
The stunning UK seaside town that's been voted one of the most stylish places to live
The charming seaside town is packed with beautiful buildings, breathtaking scenery and Instagram-worthy spots - and even has its own Michelin-recommended restaurant. Deal, the quaint coastal town in Kent, is officially one of Britain's most stylish spots, securing third place in a survey that featured towns from all over the UK. Furniture Box hailed the historic town as one of Kent's "most stylish" treasures and placed it among the top three UK destinations for those with a flair for design. The company praised Deal for its stunning architecture, awe-inspiring landscapes, photogenic locales, and its popularity with artists and filmmakers. Furniture Box defined 'style' as relating to aesthetics, or the visual appeal and sensation - an attractive look that conveys a sense of natural elegance. They noted that stylish places are loved by visitors and potential residents alike because they're simply so appealing: "Style' is about aesthetics, or how things look and feel; a pleasing appearance creating a sense of effortless harmony. Stylish places are the places people want to visit or to live. Filmmakers, artists, tourists and residents want to share these places because they just look so good. Nevertheless, the company highlighted that style is in the eye of the beholder, explaining: "But, as we learnt last year, 'style' is a point of personal taste. So, we created a poll to ask the people of the UK to vote for the most stylish places." CNN Traveller once hailed Deal as 'England's best-kept beach secret', remarking: "The unsung seaside town has long been a destination for those in the know." Deal, nestled in the heart of Kent, is a real treasure trove with a huge array of dining options that foodies will love. Among its jewels is the Michelin-recommended Frog and Scot, a "lively French bistro" that has won over critics with its array of small plates and bar snacks in a "fun and relaxed environment". Situated within the conservation area of Deal, moments from the seafront, Frog and Scot invites guests to enjoy its modern cocktail lounge, snug heated outdoor terrace, and stylish bar, reports Kent Live. Not to be outdone, other gastronomic hotspots in Deal include the Goose On The Green Cafe, which shines on TripAdvisor as one of Kent's top 20 restaurants, with an impeccable five-star rating from over 500 reviews. Little Harriettes of Deal Tea Rooms is applauded for its scrumptious homemade cakes, while Victuals and Co offers a casual yet contemporary dining experience, recognised with a TripAdvisor Travellers' Choice Award. For those in search of a good drink, Deal boasts popular spots like Queen Street Tap, The Plough And Harrow Tilmanstone, and The Ship Inn. And of course, no visit to Deal would be complete without soaking up the sun on its welcoming beach. The main attraction of Deal, particularly during the warm months, is without a doubt its stunning beach. This vast shingle beach is perfect for relaxed strolls or seaside picnics. Deal Pier, a relic from the 1950s, is globally recognised as a top-notch fishing spot. It also features a glass-fronted cafe, providing some of the most breathtaking views as you tuck into your lunch. And speaking of lunch, no trip to the seaside is complete without a stop at a fish and chip shop. Sea View, conveniently located a mere stone's throw from the seafront at the junction of Beach Street and King Street, fits the bill perfectly. Additionally, the beach is backed by the charming and historic town centre, offering easy access to a host of handy amenities. The beach is also easily reachable, with plenty of parking available at Beach Street Car Park for £3.60 for two hours. Rightmove data shows that over the past year, properties in the town have sold for an average price of £367,033, a figure considerably lower than the broader Kent average of £441,764 during the same timeframe. With London just an hour's journey away, Deal is an ideal spot for those commuting to the capital. It also provides convenient access to major routes such as the A2 and A256. Famed coastal spots like Dover and locations on the Isle of Thanet are easily accessible by car or public transport. The town is well-suited for families, offering five nurseries, four primary schools and two secondary schools. Warden House Primary School currently boasts an 'outstanding' Ofsted rating, while Brewood Secondary School has been deemed 'good'.
Business Insider
18-07-2025
- Business Insider
I've stayed in several 5-star hotels. Here are 6 mistakes I made in some of the most luxurious places I've booked.
Packing my own toiletries for five-star hotel stays was a waste of space. Before my high-end travel days, I packed my own toiletries for trips. I thought I'd rather squeeze my shampoo and conditioner into tiny, reusable bottles than take a chance on the soaps available wherever I'm staying. But at five-star hotels, I've found toiletry brands I can't even afford on the bathroom counters. From Le Labo and Byredo to Floris, the hair products, body washes, and lotions I've used in these top-tier establishments have felt like a treat. Nowadays, I leave my bathroom products at home when I book luxury stays. Getting my laundry done at a five-star hotel left me over budget. When I arrived at one of Salt Lake City's only five-star hotels, the Grand America Hotel, in January 2025, I was fresh off a 15-hour train ride from Denver. My clothes were sweaty, and chunks of snow were on my pants, so I took advantage of the hotel's laundry service. I stuffed my dirty clothes into a provided bag and left it outside my door. The next day, three clean shirts, two pairs of pants, a single hoodie, a blazer, and a vest arrived on hangers. My six undergarments were wrapped in tissue paper inside cardboard boxes like a gift. It was the swankiest laundry service I'd ever experienced, and the most expensive. My 14 articles cost $115 to wash — enough money for a whole new outfit. Doing laundry was my most costly mistake during my trip to Salt Lake City. I've regretted sticking exclusively to room service meals. One of my favorite parts of staying in a nice hotel is ordering room service. Answering the door in a plush robe and slippers to have a cart roll in with cloches, condiments in tiny glass bottles, and drinks in stemmed glasses makes me feel like a VIP. But I've often missed out on what could have been exceptional dining experiences had I put on clothes and walked down to the hotel's restaurants. At five-star hotels, I've found that the restaurants typically have a luxe ambiance, award-winning cuisine, and different menus from the in-room dining options. In spring 2024, when I stayed at the Phoenician, a five-star mega-resort in Scottsdale, Arizona, I didn't try any of the award-winning dining venues — Mowry & Cotton, J&G Steakhouse, and Thirsty Camel. At the Grand America Hotel, I opted for room service breakfast, so I didn't get to experience the European vibe at the bistro, Laurel Brasserie & Bar. I did the same thing when I woke up at the Versace Mansion in 2021, and I missed out on a meal on the patio next to a 24-karat gold pool. At the Fairmont Le Chateau Frontenac in Quebec City in 2022, I didn't even see the rooftop restaurant, Eléa. Most recently, when I booked one night at the Fairmont Pacific Rim in May, I ordered dinner instead of getting a table at the Michelin-recommended restaurant Botanist, which was filled with live plants. I've also regretted leaving my bathing suit at home during fall and winter trips. When I visited Salt Lake City in the winter, a swimsuit was not on my packing list. While packing my suitcase with scarves and thermals, the thought of swimming didn't even occur to me. Then I saw the indoor pool at the Grand America Hotel and instantly regretted leaving my bathing suit at home. The Mediterranean-style pool was in a cave-like room with curvy, white walls and plenty of windows leaking natural light. The room had a calming vibe and was empty when I visited, perhaps because others had made the same mistake. I should have known better. When I visited Jackson Hole in the fall of 2024, I wished I had brought my swimsuit to use the 75-square-foot heated outdoor pool at the Four Seasons. In the future, I'll pack a bathing suit — no matter the weather. Turning down turndown service was a mistake. Turndown service was a luxury I wasn't accustomed to before my five-star stays. In the early evening (usually), an attendant stops in to prepare the room for sleeping. They make the bed, adjust the shades and lighting, and sometimes leave treats. On a few occasions when I was in my room in the evening, I've said "no, thank you" to the housekeepers coming by my room, But I stopped saying no after my stay at the Bulgari Hotel and Spa in Milan in 2022. On my bedside table, I found a menu with a selection of pillows — lavender-scented, aloe vera-infused, and memory foam, to name a few. When an attendant stopped by for turndown service, I requested two and was thrilled to receive them five minutes later. I wondered if I'd missed out on this amenity at other luxury hotels. Since my stay at the Bulgari, I've noticed that pillow menus and complimentary essential oils are common offerings at five-star hotels. And they make an already lavish stay feel even more elevated. Now, I always say "yes, please" to the service. I always regret booking just one night at a five-star hotel. It's always hard saying goodbye when I check out after just one night in a five-star hotel. I've left longing for another bath in a deep soaking tub, another snooze in a king-sized bed with custom pillows, and more time to take advantage of top-tier amenities I didn't even get the chance to try — from gyms with Peloton bikes and group fitness classes to spas, pools, and pickleball courts. With a standard 4 p.m. check-in and 11 a.m. check-out, one night simply isn't enough time to enjoy all the luxuries five-star hotels offer. So, if you plan to book a stay at a five-star hotel soon, don't make the same mistake. When your friends ask you how the Mediterranean-style indoor pool was, you'll want to have something to say.
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.
