This isn’t a shot from a food magazine.

It’s from one of Ganz’s favorite spots in Vancouver.

Do Chay, a Vietnamese vegan/vegetarian gem tucked at the corner of Knight and Kingsway.

No frills. Just fire.

This dish?

𝗕𝗹𝗮𝗰𝗸 𝗚𝗮𝗿𝗹𝗶𝗰 𝗘𝗴𝗴𝗽𝗹𝗮𝗻𝘁.
Braised eggplant, tofu, and black garlic swimming in a citrus vinaigrette that tastes like someone spiked comfort food with ambition. Topped with watercress, onions, and zero apologies.

Other favorites?
Crispy Spring Rolls, wrapped with herbs, dipped in that signature ish sauce.
Black Lemonade, yes, it's real. Activated charcoal. Tart, dark, and unforgettable.

Ganz swears by this place.

Because it’s alive. Flavor-forward. Honest. Uncompromising.

Kinda like the people we train.