The chain’s two properties in Vancouver will go smoke-free next month

Jim Fitzgerald, with files from Bruce Constantineau
Sun

Two Vancouver hotels will be part of Westin Hotels & Resorts’ smoking ban that will see its operations go smoke-free next month in Canada, the United States and the Caribbean — and add $200 to the bill of anyone who violates the policy.

The hotel chain is banning smoking indoors and poolside at all 77 of its properties in North America, said senior vice-president Sue Brush. Smokers will have to go to a designated outdoor area, she said.

In Vancouver, the move will affect guests at the Westin Bayshore Resort & Marina and the Westin Grand Hotel.

Westin Bayshore general manager Mark Andrew said 20 per cent of his property’s 511 rooms had been set aside for smokers but as of next month, all hotel rooms will be non-smoking.

“Cutting out smoking is going to be a very positive thing because I get far more complaints from guests who were put in a smoking room than from those who were put in a non-smoking room,” he said.

The two Westin Vancouver hotels will be the first major downtown properties to initiate a total non-smoking policy next month, although the 129-room Listel Hotel on Robson Street introduced a smoking ban in January 2003.

Pan Pacific Hotel general manager Steve Halliday expects the non-smoking ban will eventually become an industry standard.

“We still have to take care of our guests that want smoking privileges but I think eventually we’ll all go that way,” he said.

American Hotel & Lodging Association representative Enica Thompson said Westin is the first major American chain to go smoke-free and predicted that “many of the other hotel chains will probably want to see how it works out for Westin” before following suit.

Eight Westin hotels were already smoke-free, and at least five per cent of the rooms at the others had been set aside for nonsmokers, Brush said. But market research found that 92 per cent of Westin’s guests were requesting nonsmoking rooms, and some of those who couldn’t get them were “quite upset,” she said.

Brush said customers will be advised about the policy at check-in. If a guest violates the rule — “when we can observe it by smelling it or whatever” — a $200 fee will be added to the bill.

“It’s really a cleaning fee,” she said. The 2,400 smoking rooms in the chain are undergoing deep cleaning and air purifying before the Jan. 1 changeover,” The smoking ban will apply to hallways, lobbies, and restaurants, except for the eight restaurants that are run by outside companies and not under Westin’s control, Brush said. “They will be invited to participate,” she added.

The policy will not extend to Westin’s overseas hotels or to other chains, such as Sheraton, that are under the same parent company, Starwood Hotels & Resorts Worldwide Inc. Westin was the brand that “had the least amount of smokers to begin with,” Brush said.

She said there might be a dip in business at the beginning of the year as smokers go elsewhere, but Westin expects to quickly replace that business with travellers favouring the new policy.

© The Vancouver Sun 2005

ESTATE PLANNING: Baby Boomers believe they are going to live forever

Jim Jamieson
Province

Know your own tastes and your family’s lifestyle, advises TV designer

Province

EDMONTON — Passionate about style and design, Sarah Richardson is an excellent source for decorating advice. She began in lifestyle television as a prop stylist and set decorator before moving on to co-create and host Room Service, her first show on HGTV, and now has a second show, Design Inc., which takes viewers through all the elements of the interior-design process.

The youngest designer to be named one of Canada’s foremost stylemakers by Canadian House & Home magazine, Richardson also runs her own successful design firm, Sarah Richardson Design. Here are her thoughts on how to transform a builder’s new home into that special sanctuary:

Q: What should people consider when they turn their attention to decorating the brand-new home that they’ve just purchased?

A: For decorating and furniture purposes, I think first and most importantly is that they should take a good look at the floor plan and evaluate what they can put into the house. Make a list of what it is that you’re going to be bringing with you. What are the pieces you have already that you like and you’re attached to that you want to be able to reuse? Make sure that those [pieces] are going to be able to fit into the spaces of the new home and then really examine the floor plan and spend some time doing your homework. Usually, they’ll offer a scaled floor plan layout and you can do furniture cut-outs, which allows you to envision the rooms.

Q: A new home essentially presents the buyer with a blank slate; what should they consider first?

A:There are decisions you have to make while the home is still being built, so those are first on your priority list such as committing to a kitchen finish and floor finishes. It is important to consider what you already have because most people don’t have the luxury of tossing out everything that’s coming with them. So as much as you may think the newest trend is to have a super dark floor, whatever the kitchen palette is, the reality of it is that you are bringing your old eat-in kitchen suite — your table and chairs — and it has to be compatible with your new kitchen. You do need to be aware of what you’re bringing with you to make sure that you’re creating a cohesive finished statement when it’s all said and done.

Q:With a new home, people are spending a lot on building the house. Is it all right to leave some rooms empty if they find that their budget is being stretched too tight?

A: What I like to see in a house, in any house, is consistency from top to bottom, front to back, that it’s all finished to the same level. That may mean that you may have to shop at flea markets and garage sales or it may mean that you’re buying the best of everything but I don’t like the idea of a new home sitting with unfurnished rooms for years to come while you wait for the budget to recover. Your home should be a place where you’re able to enjoy all of the principal spaces all of the time and I think that’s really important.

Q:Should trends be considered when it comes to decorating that new home?

A: I find one of the biggest mistakes is people just jumping headlong into a trend-based room that doesn’t suit them, that doesn’t suit their lifestyle and in the long run won’t make them happy. So I say kind of avoid the trends, know what you like, familiarize yourself with what you like and really listen to the architecture of the house. If you’ve bought a traditional arts and crafts style house, I don’t want to see a really contemporary interior. I like the vision to work all together, so everything from the trim to the lighting fixtures, the furnishings to the exterior of the house — it should be one total vision, one total package.

Q: Is there a major faux pas that you see new homeowners making?

A: One of them is that there is an assumption of ‘oh, we’ll fix that later. We really don’t like that but we’ll fix it later.’ By the time you get through the process — the process of moving is difficult and it’s exhausting — and by the time you get settled it’s highly unlikely you’ll have the energy, the time or the finances to change those things later. So, I would say try and get it right from the beginning, try and get it right from the get go and you’ll end up with something that you’ll be happier living with in the long run.

Q: Are there any other decorating gaffs that can be avoided?

A: One of the things I find most common is that people buy a new home anticipating that everything they have is going to fit and they’re going to be able to add new pieces, only to find out at the end that these spaces are actually much smaller than they anticipated. Space is always at a premium. It’s really important to familiarize yourself, if you’re buying a new home based on the model suite or the model home, to be very aware of what is standard and what is an upgrade. Know what your unit will actually look like and evaluate the price point that they’re offering it at to make sure that it’s not going to be far beyond your budget in order to be able to make it what you want it to look like.

Q: How can a buyer add some zest or zing to their brand-new house or condominium?

A: Pizzazz is great. I think one of the things that are usually under-scaled in most new homes is the trim. So crown mouldings, and trim, and baseboards — window casings, baseboards, crown mouldings, wainscoting — that’s a great use of your resources and a great way to make a big change in the overall look and the quality and the feel of the house.

© The Vancouver Province 2005

Tony Gioventu
Sun

Dear Condo Smarts: I recently leased an apartment in a downtown highrise.

I made an effort to ask all of the pertinent questions of the building manager and the landlord to ensure I would have no problems.

Today I just received notice that the strata prohibits pets and that we have to remove our dog from the building immediately.

We had no indication that pets were not allowed.

When we spoke with the manager, we had our dog

on a leash with us and discussed the walking locations nearby.

We are committed to a three-year lease.

Do pet bylaws apply to renters?

What do we do now?

— Gary, Vancouver

Dear Gary: It makes no difference whether you are an owner, tenant, landlord, visitor, house sitter, commercial investor, in an apartment building, bare land strata, townhouse or storage facility.

Properly ratified bylaws that have been filed with Land Titles are enforceable.

Tenants have no special privileges — the bylaws are applied in the same manner with any residents or visitors.

Like purchasers, tenants should also review the bylaws and rules before they sign.

When you agreed to the lease you should have been given the bylaws and the rules along with a request to sign a

Form K.

This form indicates, on the one hand, that you have received the bylaws and rules and on the other hand that your tenant information is given to the strata.

As part of the enforcement of the bylaws, the strata can ultimately obtain a court order to remove the pet.

However, if the bylaws were not properly disclosed — as it seems they weren’t — you may want to speak to a lawyer regarding the terms of your lease and negotiate with your landlord.

Tony Gioventu is the executive director of the Condominium Home Owners Association (CHOA).

Contact CHOA at 604-584-2462 or toll-free 1-877-353-2462, fax 604-515-9643 or

e-mail [email protected].

© The Vancouver Province 2005

Michael Kane
Sun

Q: My 23-year-old daughter is attending university in England for three years and is receiving #11,000 in scholarship money to cover her tuition, #480 in training support fees, and #6,500 in an annual maintenance payment. She is also being paid #19 an hour for two to three hours work per week as a teaching assistant. Her professor has suggested she become a non-resident of Canada to avoid paying Canadian income tax on this scholarship money. We would welcome any advice.

For 2005, she will also have about $200 interest income on savings in Canada, about $6,000 income from employment in Canada and $2,000 US employment income from the States. She started school in England on Oct.3.

— Diana Wladichuk, Delta

Robert Kopstein, an international tax specialist with the Vancouver office of lawyers Borden Ladner Gervais, answers:

Non-residents are only subject to Canadian taxation on their Canadian source income, whereas Canadian residents are subject to Canadian taxation on their worldwide income.

Unfortunately, a person’s status as a resident or non-resident of Canada for tax purposes is a “question of fact,” which means that each person’s circumstances must be considered on a case-by-case basis. In general, to become a non-resident for tax purposes, a person must take active steps to sever all significant ties with Canada.

In your daughter’s situation, one important factor would be whether she has a place to stay (such as a room in her parents’ residence) when she is in Canada. Other relevant factors would include whether she maintains Canadian health benefits or club memberships, keeps a Canadian bank account, driver’s licence, or credit card, how often she visits Canada, whether she works in Canada for part of the year, and whether she intends to return to Canada upon graduation. When a person ceases to be a resident of Canada for tax purposes, she is deemed to dispose of all of her property before leaving Canada, which means that capital gains or losses may be triggered.

Your daughter will be a U.K. resident for tax purposes for any taxation year that she is physically present in the U.K. for more than 183 days, or for any other year when she is ordinarily resident in the U.K. If she moved to the U.K. on Oct. 3, she will not be a U.K. resident for the 2005 tax year. If she is a Canadian resident for the 2006 tax year (because she has not severed her ties to Canada), but is also a resident of the U.K. for tax purposes (because she is present there for more than 183 days), the Canada-U.K. Tax Treaty will “break the tie” and deem your daughter to be a resident of one country and not the other for taxation purposes.

Very generally, if your daughter is able to establish that she has a permanent dwelling available to her in the U.K. and does not have such a dwelling available to her in Canada, she will be treated as a non-resident by the Canada Revenue Agency. Otherwise, it is likely she will be viewed as a Canadian resident under the treaty if her centre of vital interest is still in Canada.

In Canada, the first $3,000 of income from most scholarships is exempt from tax. If such income is fully taxable in the U.K., then there may be little or no benefit to your daughter severing her ties with Canada, since tax rates in the low- to middle-income ranges are generally a little lower in Canada than in the U.K.

© The Vancouver Sun 2005

 

Vint Cerf likens computers and the ‘Net to colour television in the 1950s

Gillian Shaw
Sun

A dramatic rise in the number of Internet devices coupled with falling prices means the Internet will truly become a worldwide web — with billions more users and a future where nobody need be left offline.

That’s how Vint Cerf, widely regarded as the father of the Internet, sees the future of life online, where the one billion users online today are joined by the billions who aren’t, driven the shrinking cost of accessing the web.

“Remember there are only one billion estimated users on the Net, we still have five-and-a-half billion users to go so there is a lot of work to do — I mean for the Internet community,” said Cerf, chair of the Internet Corporation for Assigned Names and Numbers (ICANN), the California-based non-profit corporation that oversees domain names as well as Net addresses.

“There is a lot to be done to bring it to the rest of the world,” said Cerf, who is in Vancouver this week for an ICANN meeting.

Cerf is a computer scientist who has often been dubbed the father of the Internet for his work on the original U.S. Department of Defence project in 1973 that led to today’s global network. He’s now Google’s chief Internet evangelist — and it’s a role he clearly relishes.

“I’m assuming if I get a promotion it will be to archangel,” Cerf said with a laugh referring to the titles that have been bestowed upon him.

“Google is an interesting place to be. It’s full of energy.”

Cerf said the “25-year-old kids,” as he refers to Google staffers, aren’t stopped by the worry that they can’t make something work — he said they go ahead and do it anyway.

Their work in delivering Google Earth — a mapping and satellite photo software that not only picks out locations but allows the users to zoom in and get a bird’s eye view of the location they are seeking — is among examples Cerf points to in the Internet’s trend towards a future where location-based services, combining with GPS to deliver customized information, become the norm.

Internet devices will proliferate, according to Cerf, leaving the Internet with more devices connected to it than people.

“I can see unlimited applications showing up in this environment,” he said. “Devices at the edge of the Net are typically programmable.

“It creates an endless frontier for all those things that are plugged into the Internet.”

The growth in the Internet, according to Cerf, will come in mobile devices.

“There is already a tidal wave coming in the form of mobiles which historically have not been part of the Internet,” he said. “But a large fraction of them are becoming Internet enabled.

“There is in the order of two billion of those devices in the world. In five years time, more and more will be on the Net. The current devices that are on the Net will be joined by those two billion or more mobiles and then we will see set top boxes, household appliances, automobiles, not only on the Net but participating in GPS.”

The economic divide has put the Internet beyond the reach of many people around the globe but Cerf expects that divide will shrink as the cost of both online devices and Internet service drops.

He likened computers and the Internet to colour television back in the 1950s when a colour TV set represented a substantial chunk of income.

“One of the things in technology is that technologies often start out to be very expensive and if it is a popular thing, we get a production learning curve.” he said, adding that he sees costs, “dropping dramatically,” around the Internet delivery and devices.

The launch of this week’s conference was marred by a lawsuit in the U.S. launched against ICANN in a bid to stop it from allowing VeriSign Inc. to maintain control of the “.com” domain until 2012.

The VeriSign proposal is on the agenda for this week’s discussions and Cerf said the lawsuit won’t interrupt that work.

“This is not the first time we had had a lawsuit launched against ICANN and it is also not the first time one was launched on the first day of a week of hard work,” Cerf said. “In my view it is not going to have any material effect on our ability to get our work done this week.”

Cerf said ICANN’s lawyers will be responding to the suit and the request for a restraining order.

A trade group of Internet businesses, The World of Domain Name Developers Inc., filed a lawsuit in federal court in California Monday challenging ICANN’s proposed settlement with VeriSign.

The VeriSign proposal was expected to be finalized by the end of this year. Cerf said members of the Internet community have been invited to submit their responses to the proposed agreement and meetings scheduled for this week will provide a forum for discussion of any issues and problems they raise.

“I don’t expect to resolve any issues will have been resolved in this meeting,” he said. “I do expect to come away with a very clear sense of what the problems will be.

“The next step will be to see if there are any amendments possible that will satisfy those concerns.”

© The Vancouver Sun 2005

David Carrigg
Province

A network of high-tech cameras is to be installed on the shoreline around Vancouver to boost security.

“We want to be able to track all vessels within our jurisdiction,” said Graham Kee, the Vancouver Port Authority’s director of security.

All commercial ships must have a system that electronically advises the port they are visiting what they are doing and where they have come from.

But non-commercial ships and yachts that arrive unannounced could be a security threat.

To deal with the problem, the Vancouver port will spend much of a $3.6-million federal security grant to install cameras between Deltaport and Indian Arm to monitor boat traffic.

The number of cameras required has not been determined. Installation will begin next year.

Kee said the Canada Border Services Agency will also install radiation monitors next year to determine if a container holds radioactive materials.

The Vancouver port’s $3.6-million security grant is on top of $8 million it got from Ottawa last year to upgrade the cruise ship terminal, port control room and perimeter fencing.

The money is part of a $115-million security package for Canadian ports.

Three Vancouver Island port communities have also received cash to upgrade security.

© The Vancouver Province 2005

William Boei
Sun

Growing crime outstrips security efforts, experts warn

Gillian Shaw
Sun

Identity theft is the world’s fastest-growing crime and the organized perpetrators behind it are outpacing security efforts to slow it down, security experts warn.

“The problem is not going to stop,” Timothy Mullen, special ops security at anchorIS.com, said in a presentation at the Westcoast Security Forum 2005 held in Vancouver recently.

“It is the fastest-growing crime in the world.

“Stupid people can commit the crime and get away with it. You don’t need to be a cat burglar.”

Mullen’s words were echoed by other experts who pointed out that the ease with which identity theft can be carried out and its lucrative returns have made it an attractive investment for organized criminals. They are taking over from the so-called “script kiddies”‘ and hackers who carry out attacks simply for the notoriety and ego boost it brings them.

“There are two types in tier one that really scare me,” John Hill, security evangelist with McAfee said. “No. 1 is organized crime.

“It’s the best start-up investment you could make.”

Hill said a country such as Russia has plenty of trained, out-of-work hackers who, with a $20,000 to $30,000 investment in computers and a place to work can create a business that generates huge returns.

“You can buy credit cards from them in bulk,” he said.”If they give you a card number that’s invalid because it has been cancelled, you can send the guy an e-mail and he’ll say ‘no problem,’ he’ll give you a good one.”

“It’s out there and the problem is we can’t trace this guy.”

While security specialists around the world are working overtime to mitigate the threats, the malicious hackers outnumber them.

Hill said another source of threats that is far scarier than the script kiddies is the “state-sponsored terrorist.”

Hill said in one case, a U.S. energy company had six gigabytes of data pulled off its systems and it was traced as far as a university in China where the trail disappeared. Hill said university networks are favoured points for hackers to launch attacks since by their very nature, they are fairly open and a user can disappear among the thousands of people on the system.

“The beautiful thing about a university is that you can get into a system that has tons of points to get in — you can walk into a dorm, go to the library, go into a faculty building and from there you can launch your attack.

“You are not hiding in a company with 200 employees, you are hiding in a university where there are thousands of people.”

While companies are stepping up their security measures and patching vulnerabilities in their software systems faster that every before, they are still lagging behind the bad guys.

Hill said it is expected that some time in the next two years the Internet will see a “zero day” worm — a malicious attack that is launched to exploit a vulnerability in software the same day the vulnerability is announced. So far, the shortest time has been the two days it took for the Zotob virus to emerge to exploit a Microsoft vulnerability.

Hill said fraud artists are using stolen credit card numbers to cash in with small transactions that are spaced widely enough so that they don’t trigger an alarm with the cardholder.

“It used to be someone would take a credit card and run it until it maxed out or was cancelled,” he said. “The new way is to do a $20, $30, $50 transaction and then they don’t do it again for three or four months.

“The user just thinks it’s a mistake, it gets corrected and you don’t think it’s a big issue.”

Multiply those small transactions by thousands of cards and the person using the stolen card numbers can make a hefty income.

Altering or creating an identity doesn’t necessarily require a high degree of technical sophistication. Timothy Mullen of anchorIS.com told conference delegates of how he was able to use an expired driver’s licence to fly across the U.S. and rent a car at his destination, simply by using CorelDraw to recreate a new temporary licence and switching the 2004 expiry to 2005.

Mullen, who is from the U.S., blamed lifetime social security numbers that identify people for making identity theft easy to carry out. He proposed a system that would have a mechanism for cancelling numbers in the case of security breaches.

“It’s the gift that keeps on giving,” Mullen said of the theft of social security numbers. “The guy who works in a pizza parlour now may be working in a weapons facility 10 years from now.

“The guy who steals the information is going to keep it in his database forever. This is organized now. It may not have current value but it certainly has future value.”

While use of an individual’s social security number is more widespread in the U.S. with commercial transactions than in Canada, in a later presentation, Steven Johnston, senior research and policy analyst with the Officer of the Privacy Commissioner of Canada, warned people against sharing their social insurance number with companies.

“How many people have been asked for their social insurance number for commercial activities, to rent a car, to rent a video,” he said. “The risk is the social insurance number will become the de facto global standard.”

In Canada, companies are not allowed to ask for a social insurance number as a condition of carrying out a transaction.

© The Vancouver Sun 2005

Sun

Aurora Bistro The first fine dining room on Main St. Inventive food, hip spot. 2420 Main St., 604-873-9944. $$

Bishop’s Consistently one of the city’s best. Almost 100 per cent organic foods. 2183 West Fourth Ave., 604-738-2025. $$$

Bin 941 Tapas bar in tiny eclectic space. 941 Davie St., 604-683-1246. $$/$$$

Bin 942 Creative, delectable tapas dishes. 1521 West Broadway, 604-734-9421. $$/$$$

Bridges For fine dining, head upstairs, and for casual, try the downstairs bistro. 1696 Duranleau, 604-687-4400. $$/$$$

Brix Large tapas selection, 60 wines by the glass. 1138 Homer St., 604-915-9463. $$/$$$

Chartwell Beautiful food, wonderful service. Four Seasons Hotel, 791 West Georgia St. 604-689-9333. $$$

Cru Blurs the lines of fine dining, lounge and bistro. Lovely “small plates” or a four-course prix fixe. 1459 West Broadway, 604-677-4111. $$

Diva at the Met High-end food, gorgeously presented. Metropolitan Hotel, 645 Howe St., 604-602-7788. $$$

Feenie’s Comfort food with a modern tweak and quality ingredients. 2563 West Broadway, 604-739-7115. $/$$

Fiction Young crowd, great tapas dishes. 3162 West Broadway, 604-736-7576. $$

Five Sails Big view, impeccable food, conservative atmosphere. Pan Pacific Hotel, 999 Canada Place, 604-662-8111. $$$

Glowbal Grill and Satay Bar Hip, happening destination. Creative chef. 1079 Mainland St., 604-602-0835. $$

Lift Bar and Grill Gorgeously perched over Coal Harbour. Sibling to Monk McQueen’s. 333 Menchions Mews, 604-689-5438. $$$

Lucy Mae Brown Intimate space, assertive dishes. 862 Richards St., 604-899-9199. $$

Nu A sophisticated version of casual dining. Beautiful flavours, great atmosphere. 1661 Granville St., 604-646-4668. $$

Parkside Handsome room in residential West End, richly flavoured food. Great spot. 1906 Haro, 604-683-6912. $$/$$$

Raincity Grill A Vancouver moment by English Bay. Regional food. 1193 Denman St., 604-685-7337. $$$

Show Case West Coast menu that doesn’t shy from adventure. Vancouver Marriott Pinnacle Hotel, 1128 West Hastings St., 604-639-4040. $$$

Watermark Stunning Kits Beach view, sexy architecture, casual food. 1305 Arbutus St., 604-738-5487. $$

West Vies for best restaurant in the city. 2881 Granville St., 604-738-8938. $$$

– ITALIAN

Adesso Neighbourhood Italian spot with light, elegant food. 2201 West First Ave., 604-738-6515. $$

Amarcord Food from the Bologna and Emilia Romagna area of Italy, elegantly presented. Clear, natural flavours. 1168 Hamilton St., 604-681-6500. $$

Borgo Antico Tuscan looks. Fine Italian food. 321 Water St., 604-683-8376. $$/$$$

Cin Cin Restaurant and Bar A well-coiffed crowd. Entrees, pasta and pizzas. Nice summer patio. 1154 Robson St., 604-688-7338. $$/$$$

Cioppino’s Mediterranean Grill Fine Italian cuisine with a light touch. 1133 Hamilton St., 604-688-7466. $$$

Don Francesco Ristorante Romantic, classic Italian restaurant with heart. 860 Burrard St., 604-685-7770. $$$

Il Giardino “New Italian” food, light with exotic elements. Big on game. 1382 Hornby St., 604-669-2422. $$$.

Incendio Great wood-oven pizzas, robust lineup of pastas. 103 Columbia St., 604-688-8694. $/$$

Incendio West Same as above, but in modern digs. 2118 Burrard St., 604-736-2220. $/$$

La Terrazza Knock-out looks, intelligent and friendly staff, traditional Italian food. 1088 Cambie St., 604-899-4449. $$$

Lombardo’s Pizzeria and Restaurant Serving pizza lovers for years. 1641 Commercial Dr., 604-251-2240. $

Quattro on Fourth An Italian restaurant with flair. 2611 West Fourth Ave., 604-734-4444. $$/$$$

– CHINESE

Hon’s Wun-Tun House Slurp noodles and chomp on delicious potstickers. Huge menu. 1339 Robson St., 604-685-0871. $

Imperial Seafood Fine Cantonese food, (expensive) in the lovely Marine Building. 355 Burrard St., 604-688-8191. $$$

Kirin Seafood Exquisite Cantonese food. City Square, 555 West 12th Ave., 604-879-8038. $$$

Pink Pearl It’s been around forever and is still a going concern. 1132 East Hastings St., 604-253-4316. $

Sun Sui Wah Cantonese cuisine with light, finely tuned flavours. 3888 Main St., 604-872-8822. $$

Szechuan Chongqing An institution for those who love the incendiary fare. 2808 Commercial Dr., 604-254-7434. $$

Toko Strength in the noodle dishes — Japanese, Korean and Shanghainese as well as Chinese. 223 West Seventh Ave., 604-879-0701. $

Wild Rice Modern Chinese food in a sophisticated, hip setting. 117 West Pender St., 604-642-2882. $$

Wing Wah Shanghai Szechuan Great value food. 260 East Broadway, 604-879-9168. $

– JAPANESE

Ajisai Sushi Bar Small neighbourhood spot with sushi that sings. 2081West42nd Ave., 604-266-1428. $

Bistro Sakana Exciting Japanese food with French and Italian curve balls. 1123 Mainland St., 604-633-1280. $$

Black Tuna Tapas style Japanese dishes, sushi, lovingly cooked. 202 — 1184 Denman St., 604-408-7557. $$

Chopstick Cafe/Shiru-Bay Great atmosphere, intriguing izakaya food, budget prices. 1193 Hamilton St., 604-408-9315. $$

Dan Japanese Restaurant Fish, fresh from Japan daily. Very good sushi and other dishes. 2511 West Broadway, 604-730-0306. $/$$

En Japanese Restaurant Bucks the usual conformity of Japanese restaurants. Splendid food. 2686 Granville St., 604-730-0330. $$

Gyoza King Gyozas reign supreme. Open late. 1508 Robson St., 604-669-8278. $

Hapa Izakaya Young and stylish; great izakaya-style Japanese food. 1479 Robson St., 604-689-4272. $/$$

Japone Wonderfully inventive dishes on the ‘chef’s specials’ menu. 8269 Oak St., 604-263-6708. $$

Shijo Finely tuned flavours, some imaginative dishes. 1926 West Fourth Ave., 604-732-4676. $$

Sushi Wabi Sabi Exciting contemporary Japanese food. 4422 West 10th Ave., 604-222-8188. $$

Tojo’s Restaurant The topper in this category. Japanese food at its best. 202 — 777 West Broadway, 604-872-8050. $$$

Toshi Sushi Tiny place always packed for the fresh, tasty sushi. 181 East 16th Ave., 604-847-5173. $/$$

Umami A hybrid of Japanese and Mediterranean, the food is ambitious and creative. Good value wines. 572 Davie St., 604-696-9563. $$

Yuji’s Expect the unexpected. Food takes some creative turns. 2059 West Fourth Ave., 604-734-4990. $$

– FRENCH/BELGIAN

Bacchus Restaurant Some classics, some nouveau. Expect the best. Wedgewood Hotel, 845 Hornby St., 604-689-7777. $$$

Cafe de Paris Traditional French bistro. Lots of character. 751 Denman St., 604-687-1418. $$

Cassis Bistro Low budget but mod interior. Delicious traditional French bistro fare. Good value. 420 West Pender St., 604-605-0420. $$

Chambar Modern Belgian food. Hot hipster scene. Chef has cooked in a three-star Michelin restaurant. 562 Beatty St., 604-879-7119. $$

Elixir French brasserie in Yaletown; bistro food, haute quality. 322 Davie St., 604-642-0557. $$/$$$

Le Crocodile Refined French with incredible wines to boot. 909 Burrard St., 604-669-4298. $$$

Le Gavroche French food in a charming old house. 1616 Alberni St., 604-685-3924. $$$

The Hermitage Beautifully controlled classic French cooking. Quiet atmosphere. 1025 Robson St., 604-689-3237. $$$

Lumiere Chef Rob Feenie redefines restaurants in Vancouver. Tasting menus. 2551 West Broadway, 604-739-8185. $$$

Pastis French bistro with a lightness of being. 2153 West Fourth Ave., 604-731-5020. $$/$$$

Salade de Fruits Very good value French country bistro. 1551 West Seventh, 604-714-5987. $$

The William Tell A Swiss-French restaurant. Service excels. Georgian Court Hotel, 773 Beatty St., 604-688-3504. $$$

– GREEK

Apollonia Well-prepared Greek food and very good pizzas. 1830 Fir St., 604-736-9559. $/$$

Bouzyos Greek Taverna Lively atmosphere, better than average Greek food. 1815 Commercial Dr., 604-254-2533. $$

Kalamata Greek Taverna A popular souvlaki stop dressed in the familiar white and blue. 478 West Broadway, 604-872-7050. $$

The Main Friendly, funky spot. Wonderful roast lamb. 4210 Main St., 604-709-8555. $$

Maria’s Taverna Friendly service. 2324 West Fourth Ave., 604-731-4722. $$

Simpatico Thirty-plus years old; traditional Greek restaurant with the addition of good pizzas. 2222 West Fourth Ave., 604733-6824. $/$$

Stepho’s Nightly lineups because of low prices. 1124 Davie St., 604-683-2555. $

– INDIAN

Akbar’s Own Mogul-style Indian cuisine. 1905 West Broadway, 604-736-8180. $$

Chutney Villa South Indian cuisine, with dosas, idli and vadas. 147 East Broadway, 604-872-2228. $/$$

Clove An alternative Indian restaurant, funky, cheap beyond belief. 2054 Commercial Dr., 604-255-5550. $

Clove Upscale sibling to Clove on Commercial. Modern Indian cuisine. 735 Denman St., 604-669-2421. $/$$

Maurya Fine Indian food in glam surroundings. 1643 West Broadway, 604-742-0622. $$$

Rangoli Vij’s casual and take-out next-door sidekick. Impressive. 1488 West 11th Ave., 604-736-5711. $

Sami’s Progressive Indo-American food. 986 West Broadway, 604-736-8345 $

Tamarind A hip spin-off from the traditional Rubina Tandoori restaurant with modern elements. 1626 West Broadway, 604-733-5335. $$

Vij’s Dishes are a symphony of wondrous flavours. 1480 West 11th Ave., 604-736-6664. $$

Yogi’s Hip, contemporary Indian food, perfect for The Drive. 1408 Commercial Dr., 604-251-9644. $

– SOUTHEAST ASIAN

Banana Leaf Homestyle Malaysian food. 820 West Broadway, 604-731-6333 and 1096 Denman St., 604-683-3333. $$

Chi Modern take on Malaysian and Thai cuisines. 1796 Nanaimo St., 604-215-0078. $$

Ginger and Garlic Malaysian food, deftly cooked. 2106 West 41st Ave., 604-266-3666. $$

Kedah House Halal Restaurant Malaysian food with a light, nimble touch. 5750 Fraser St., 604-325-9771. $

Monsoon An “East-West” brasserie with tropical Asian dishes, loads of atmosphere. 2526 Main St., 604-879-4001. $$

Montri Thai Restaurant Some of the best Thai food in the city. 3629 West Broadway, 604-738-9888. $$

Phnom Penh Largely Cambodian but includes Chinese and Vietnamese flavours. 244 East Georgia St., 682-5777. $

Pondok Authentic Indonesian dishes, freshly cooked. 2781 Commercial Dr., 604-872-8718. $$

Salathai Thai Dishes are freshly prepared and consistent. 3364 Cambie St., 604-875-6999. $$

Sawasdee Thai Gracious service keeps the regulars hooked. 4250 Main St., 604-876-4030. $$

Simply Thai On the A-list for Thai food. 1211 Hamilton St., 604-642-0123. $$

– SEAFOOD

Bluewater Cafe and Raw Bar Handsome spot. Impressive seafood, impressive wine list. 1095 Hamilton St., 604-688-8078. $$$

C Chef Robert Clark takes seafood to a new level. 1600 Howe St., 604-681-1164. $$$

Cannery Seafood Fine dining in rustic nautical decor on working waterfront. 2205 Commissioner St., 604-254-9606 $$$

Coast Restaurant Yaletown chic, shares kinship with Glowbal Grill and Satay. Seafood emphasis. 1157 Hamilton St., 604-685-5010. $$$

Fish Cafe Unpretentious, straight-ahead seafood at bargain prices. 2053 West 41st Ave., 604-267-3474. $

Fish House in Stanley Park Bold and imaginative seafood dishes by the creative Karen Barnaby. 8901 Stanley Park Dr., 604-681-7275. $$$

Joe Fortes Seafood and Chop House Fresh shucked oysters, cedar plank salmon, grilled chops. High energy. 777 Thurlow St., 604-669-1940. $$$

Rodney’s Oyster House Specializes in very fresh shellfish and oysters. 1228 Hamilton St., 604-609-0080. $$

– AMERICAN

Memphis Blues Barbecue House Slow-cooked, southern style BBQ. Delish. 1465 West Broadway, 604-738-6806; 1342 Commercial Dr., 604-215-2599. $

– VEGETARIAN

Bo Kong Buddhist-based menu using very fresh ingredients. Mild flavours. 3068 Main St., 604-876-3088. $

Habibi’s Lebanese food. Not the same old, same old. 1128 West Broadway, 604-732-7487. $

The Naam Wide variety of vegetarian fare. Quiet patio in summer. 2724 West Fourth Ave., 604-738-7151. $

Om Vegetarian Flavourful, fresh Buddhist-based vegetarian food. 3466 Cambie St., 604-873-6878. $

Raw Raw veggie and fruit dishes (preserves enzymes) as well as cooked. Food is 80 to 90 per cent organic. 1849 West First Ave., 604-737-0420. $

– LATIN AMERICA

Banano’s No-frills Venezuelan/Colombian cafe. Delicious arepas. 1223 Pacific Boulevard, 604-408-4228. $

Baru Casually chic South American food for discerning diners. 2535 Alma St., 604-222-9171. $$

Havana Cuban food, tweaked for Commercial Drive. 1212 Commercial Dr., 604-253-9119. $

Las Margaritas Mexican food with a light touch; good seafood. 1999 West Fourth Ave., 604-734-7117. $$

Latin Quarter Mexican and Mediterranean tapas dishes as well as music in the evenings. 1305 Commercial Dr., 604-251-1144. $$

Lolita’s South of the Border Cantina Casual Mexican food with sparkle. Lots of buzz in the room. 1326 Davie St., 604-696-9996. $$

Mexico Sabroso A slice of Mexico. Very inexpensive, authentic Mexican cafe. 440 West Hastings St., 604-688-7426. $

Mouse and Bean Fresh, homey Mexican food, in a funky space. 207 West Hastings, 604-633-1781. $

Rinconcito Salvadorean Restaurant Fresh Salvadorean cuisine. Lovely pupusas. 2062 Commercial Dr., 604-879-2600. $

Tio Pepe’s Yucatan food, nicely prepared. 1134 Commercial Dr., 604-254-8999. $

– MEDITERRANEAN

Circolo Italian, French, and a little bit of New York. Awesome wine list. 1116 Mainland, 604-687-1116. $$$

Provence Mediterranean Grill The menu is a marriage of French and Italian. Lovely flavours. 4473 West 10th Ave., 604-222-1980 and 1177 Marinaside Cres., 604-681-4144. $$

– EASTERN EUROPEAN, CENTRAL ASIAN

Accent Eastern European, French, Russian accents on a continental theme. 1967 West Broadway, 604-734-6660. $$

The Budapest Big doses of Hungarian comfort. Smouldering goulash soup. 3250 Main St. 604-877-1949. $

Rasputin Large selection of vodkas, wonderful live music and dishes such as grilled Georgian cornish game hen. 457 West Broadway, 604-879-6675.$$

– NORTH SHORE

Beach House at Dundarave Pier Spectacular setting for brunch by Dundarave Beach. West Coast cuisine. 150 25th St., West Van, 604-922-1414. $$$

Beach Side Cafe Elegant room, summer patio, fine Italian cuisine. 1362 Marine Dr., West Van, 604-925-1945. $$$

Bravo Cucina Traditional Italian, cooked with care. 1209 Lonsdale Ave., North Van, 604-985-3006. $$

Brown’s Restaurant and Bar Casually chic and bustling bistro with burgers, rice bowls, entrees. 1764 Lonsdale Ave., North Van, 604-929-5401. $/$$

Dundarave Fish Market Charming spot; fabulous seafood from the adjoining fish market. 2419 Marine Dr., West Vancouver, 604-922-1155. $

Gusto Di Quattro Cosy, warm. Italian food. 1 Lonsdale Ave., North Van, 604-924-4444 . $$/$$$

La Regalade A truly, deeply French bistro. Wonderful atmosphere. 2232 Marine Dr., West Van, 604-921-2228. $$/$$$

Mythos Whitewashed walls, azure blue trim say “sun-drenched Greece.” 1811 Lonsdale Ave., North Van, 604-984-7411. $$

Nobu Tiny, with just enough room to make the lovely sushi. 3197 Edgemont Blvd.,North Van., 604-988-4553. $

Palki An Indian restaurant with a good grip on the spices. Fresh ingredients. 116 East 15th St., North Van, 604-986-7555. $$

Saltaire Gorgeous roof patio. Good value West Coast food. 2nd floor – 235 15th St., West Van, 604-913-8439. $$

Zen Japanese Restaurant Creative kitchen, quality ingredients. Good sake list. 2232 Marine Dr., West Van, 604-925-0667. $$/$$$

– BURNABY/NEW WEST

Anton’s Gargantuan portions of pasta. No reservations. 4260 Hastings St., Burnaby, 604-299-6636. $$

Boat House Conservative seafood menu. Restaurant overlooks Fraser River. 900 Quayside, New Westminster, 604-525-3474. $$

Bombay Bhel Lovely Indian food. Menu features Mumbai-style snacks. 4266 Hastings St., 604-299-2500. $/$$

The Hart House In Tudor mansion. Exacting West Coast fare. 6664 Deer Lake Ave., Burnaby, 604-298-4278. $$$

Orange Room Casual tapas. International flavours. 620 Sixth Ave., New Westminster, 604-520-6464. $$

Pear Tree Small menu, sublime continental food. 4120 Hastings St., Burnaby, 604-299-2772. $$$

Vassili Souvlaki Greek Taverna Traditional Greek foods with no reticence when it comes to portions. 6558 Kingsway, Burnaby, 604-434-0626. $$

– COQUITLAM, POCO, PORT MOODY

Joey Tomato’s Mediterranean Grill Casual family retaurant. 550 Lougheed Hwy., Coquitlam, 604-939-3077

John B Pub Above-average pub food. 1000 Austin Ave., Coquitlam, 604-931-5115. $$

Kirin Seafood Restaurant Chinese food for the discriminating palate. 2nd floor, Henderson Place, 1163 Pinetree Way, Coquitlam, 604-944-8833. $$/$$$

Pasta Polo Organic wheat pastas, pizzas. Family restaurant. 2754 Barnet Highway, Coquitlam, 604-464-7656. $/$$

– RICHMOND

Also Lounge and Restaurant A blend of Italian/French with Asian accents and high-end presentation. 4200 No. 3 Rd., Richmond, 604-303-9906. $$

Big River Brewing Co. Pub, serving casual food. 14200 Entertainment Blvd., Richmond, 604-271-2739. $/$$

Bo Kong Restaurant Buddhist vegetarian cuisine. No alcohol. 8100 Ackroyd Rd., Richmond, 604-278-1992. $

The Flying Beaver Bar Funky bar overlooking the Fraser River. 4760 Inglis Dr., Richmond, 604-273-0278. $/$$

Globe at YVR Impressive food, sleek contemporary decor with view of U.S. arrivals terminal. Fairmont Hotel, Vancouver Airport, Richmond, 604-248-3281. $$$

Hon’s Wun-Tun House Noodles and delicious pot stickers, panfried or steamed. 4600 No. 3 Road, Richmond, 604-273-0871. $

Quilon Restaurant Southern Indian cuisine with notably delicious dosas. 6030 No. 3 Road, Richmond, 604-303-0011. $$

The Rainbow Vegetarian Restaurant Deliciously prepared vegan and vegetarian Buddhist Chinese food. 8095 Park Road, Richmond, 604-273-7311. $

Shiang Garden Part of a successful Taiwanese restaurant chain. Impressive seafood. 2200 — 4540 No. 3 Rd., Richmond, 604-273-8858. $$

Sun Sui Wah Impressive way with seafood. 4940 No. 3 Rd., Richmond, 604-273-8208. $$

Zen Fine Chinese Cuisine Multi-coursed tasting menus and personalized dinners. Excellent. 2015 — 8580 Alexandra Rd., Richmond, 604-233-0077. $$$

– SURREY, WHITE ROCK, DELTA, TSAWWASSEN

Big Ridge Brewing Co. A Mark James restaurant and brew-pub. Families welcome. 15133 Hwy. 10, Surrey, 604-574-2739. $$

Crescent Beach Bistro Rustic country spot. Straight ahead food. 12251 Beecher St., 604-531-1882. $$

Giraffe Charming place, eclectic West Coast menu. 15053 Marine Dr., White Rock, 604-538-6878. $$/$$$

Hazelmere Golf and Tennis Club West Coast cuisine. Hazelmere Golf and Tennis Club, 18150 — Eighth Ave., Surrey, 604-538-1212 $$/$$

La Belle Auberge In a heritage house in Ladner. Sublime French food. 4856 48th Ave., Ladner, 604-946-7717. $$$

Northview Golf and Country Club High-end dining, nestled amid acres of golf fairways. 6857 168th St., Surrey, 604-574-0324. $$$

Pearl on the Rock Modern Pacific Northwest cuisine with emphasis on seafood. Delicious fare. 14955 Marine Dr., White rock. 604-542-1064. $$$

Southside Grill West Coast cuisine, tasteful ambience. 1201 — 56th St., Tsawwassen, 604-948-2662. $$/$$$

Uli’s Restaurant Continental cuisine on busy restaurant strip. Water view. 15021 Marine Dr., White Rock, 604-538-9373. $$

Wolfie’s Pasta, seafood, and West Coast cuisine and does it well. 15065 Marine Dr., 604-538-1675, White Rock. $$

– FRASER VALLEY

Bacchus Bistro At Domain de Chaberton Estate Winery. Limited hours. Mediterranean food. 1064 — 216th St., Langley. 604-530-9694. $$

Bravo Bistro Swish little bistro, run by former Delilah’s restaurant veterans. 46224 Yale Rd., Chilliwack. 1-604-792-7721. $$

G.M. Restaurant Modest melodic with Indian food. 20726 Lougheed Highway, Maple Ridge, 604-463-7877. $

Paliotti’s Ristorante Italiano Cosy, old-fashioned Italian restaurant. Kids’ menu too. 12018 Edge St. (at Dewdney Trunk Rd.), Maple Ridge, 604-463-8926. $$

– SQUAMISH AND WHISTLER

Araxi Restaurant & Bar Handsome Tuscan looks, regional cuisine. Outstanding wine list. 4222 Village Square, Whistler, 604-932-4540. $$/$$$

Brew House Rustic with cedar and timbers. Casual food for the family and house brews. 4355 Blackcomb Way, Whistler, 604-905-2739. $$

Ciao Thyme Small and crowded but a budget-minded jewel. Great breakfasts. 4573 Chateau Boulevard, Whistler, 604-932-7051. $

Caramba! Mostly Italian but Spanish, Asian and regional flavours sneak in. 4314 Main St., Whistler, 604-938-1879. $/$$

Fifty Two 80 Bistro Every dish a ‘wow’. Gorgeous room. Four Seasons Hotel, 4591 Blackcomb Way, Whistler, 604-935-3400. $$$

Howe Sound Inn and Brewing Co. The brew pub serves casual fare. The Red Heather dining room offers a finer menu. 37801 Cleveland Ave., Squamish, 604-892-2603. $/$$$

Il Caminetto di Umberto Umberto Menghi’s high-end Whistler restaurant. Features include game. 4242 Village Stroll, Whistler, 604-932-4442. $$/$$$

The Roadhouse Diner at Klahanie Pasta, light meals, entrees with West Coast flavours. Shannon Falls, Highway 99, 604-892-5312. $$

La Rua Refined tastes of the Mediterranean with B.C. backups. Romantic. Le Chamois Hotel, 4557 Blackcomb Way, Whistler, 604-932-5011. $$/$$$

Quattro at Whistler Contemporary Italian cuisine. 4319 Main St., Whistler, 604-905-4844. $$/$$$

Rim Rock Cafe Chalet style restaurant consistently offers exquisite food. 2117 Whistler Rd., Whistler, 604-932-5565. $$$

Trattoria di Umberto Tucked away from the throngs but always packed. Lovely affordable Italian food. 4417 Sundial Place, 604-932-5858. $$/$$$