With an ever-changing menu of international references, Elem may sometimes seem plotless, but Vish Mayekar’s cooking rarely misses. From yellowfin tuna bhel, created in celebration of his Indian roots, to a whole grilled fish inspired by a trip to Mexico, he shows deep commitment to technique and flavour. No-waste cocktails are inventive, yet delicious, and the room, sectioned into three distinct, subtly defined aesthetics, feels unlike anywhere else in Vancouver.