Serious Eats - seriouseats.com

Filipino spaghetti sauce, stuffing for chicken/beef/pork roulade, longsilog (fried rice, longanisa, egg breakfast.), empanda stuffing come to mind.

A cat named Gyoza.

Many people will say that charcoal doesn't add any flavour (wood smoke or otherwise). However, I can taste the difference between gas and charcoal). (I have done a single-blind taste test...not scientific, I know....) Could it be that gas adds a off flavour to the cooking?

In either case, I have both types - propane gas and charcoal. When I'm lazy or if it is a "weeknight" meal - I usually choose gas. If it is a "special" meal then I choose charcoal.

Count me as a hater.

I don't know if anyone has mentioned this yet upthread, but there is a Strawberry Cones in Richmond BC (just south of Vancouver):
http://strawberrycones.ca/

My "favourite"? The Teriyaki Mochi and Nori pizza. Yum!(?)

Great choices. Since I know it is tough to narrow it down to 10, I will add a few more notables:

Bao Bei - a modern Chinese "Brasserie" with unique Asian-inspired cocktails.

Keefer Bar - opens tonight(!?) - looks to be killer as Danielle Tartarin (from db Bistro Moderne) is the barternder there.

Artisinal Sake (Granville Island) - they do tasting flights of their own sake (the only sake made in Canada. They will soon make sake with rice grown here in BC...rice in BC? Who knew?)

A bit of an addendum - Blue Water also has quite an extensive Sake list.

I love kare kare. The best ones are made by fresh grinding peanuts instead of using peanut butter (which I feel adds an overly creamy mouthfeel and too much sweetness to the dish).

For something a bit different (and maybe something that might appeal to some visitors): Market at the Shangri-La serves a Chinese Breakfast prix fixe.

And of course, dim sum is considered "breakfast" in many parts of the world. There is no shortage of that here.

Great list Mel! The first without a mention of Japadog! ;-)

Like someone said upthread - fat isn't the devil. (Dietary fat isn't what makes you fat...dietary carbs are the problem). Maybe Serious Eats should do a critical examination of these so-called "healthier" substitutes since recent science on this matter is clearly not on-board.

I use rye flour (ideally organic) to jump-start a sourdough starter. Rye flour, for some reason, is like an instant sourdough eco-system - just add water and it is active in a couple of hours.

I like to sprinkle it over my DIY Neapolitan pizza to add a smokey undertone. It sort of simulates the flavour of a cooking in a real woodfired oven.

I make sure to cook it down until the meat (chicken and/or pork) fries in the rendered fat. Fry it nice and brown. The crispy bits are the best parts. To complete the meal - serve it with rice just out of the rice cooker. Heaven.