Bar Gobo

10/14/2026

09/01/2026

L👀k who’s popping-up at GOBO.

While chef Ralph eats his way through Japan, - Gobo is passing on the kitchen’s reins to chef Kyumin, Sept 2 — 6!

Expect...
Good snacks [chicken liver mousse profiteroles, kangaroo tartare, shimesaba + more]
Heavy-hitting mains (sablefish + geoduck beurre blanc, braised shortribs + padróns)
Summer treats — koren mochi donuts + corn crème brûlée.
👉 And… amazing tunes. Obviously.

Come Wed, chef Kyumin will be happy to see you! Drop by!

📓 Reservations on OpenTable.

06/13/2025

🦪 💥 🇵🇭
Oysters Motoyaki, but make it Ralph.

Creamy + super umami 👉 Baked F***y Bay Oysters with pepper leaf Laing. Laing is a vibrant Filipino dish traditionally made with taro leaves, coconut milk and Shrimp Paste. Here, chef switches out the taro leaves for the fragrant + delicious [also, underrated and under-utilized] pepper leaves. Dig into that half-shell and the rest is history!

🔊 Lend us your tastebuds + ears at your local **ebarattheendoftheworld 🙅

📓 For bookings, hit us up on bargobo.com or book your table directly on Tock. Otherwise, just stop by! 👋

**ebar

06/05/2025

🔋 Power to PIL PIL 🙌

Rich + citrusy + super-moist olive oil–poached halibut on top of garlic-scented kale. The sauce though, is what makes it — Calamansi Pil Pil, a bright riff on the classic Spanish Pil Pil (traditionally made with salted cod, olive oil, and garlic), straight from the 🧠 of chef .

Preserved Meyer Lemon zest for garnish btw... ⚡️

🔊Lend us your tastebuds + ears at your local **ebarattheendoftheworld 🙅

📓 For bookings, hit us up on bargobo.com or book your table directly on Tock. Otherwise, just stop by! 👋

**ebar

05/27/2025

🇵🇭 Praise be.

Roasted tender, and torched before it flies off the pass, this is chef Ralph's pork jowl with yu choy served with a decadent and super flavourful lemongrass + cacao soubise. Pure magic.

The soubise is supercharged with Filipino Tablea (a traditional hot chocolate tablet sourced from Apayao, Philippines — not too far from Ralph's hometown) gifted by Ralphs's dear friend Vince of Granville Island's .

👋
🍫

🔊See you back on Wednesday at your local **ebarattheendoftheworld 🙅

📓 For bookings, hit us up on bargobo.com or book your table directly on Tock. Otherwise, just stop by! 👋

**ebar

05/18/2025

🫨 You MUST do the jiggle test.

Kind of like a lovechild of Japan's coffee jellies and Thailand's iced espresso + orange tonics. 🍊 Inspired by Chef Ralph's travels, this is his vanilla panna cotta with honey-poached kumquats. Buzzy, sweet and very, very wobbly. Also, how cute is that doily?! Come on now... 🥰

🔋

📓 For fun times , book on bargobo.com

05/16/2025

👋 This one says hello.

Chef Ralph makes this super-creamy charred green onion + oyster mushroom risotto with (1) lots of love, and, (2) *more Heidi cheese. Perfect for the weather, no? ☔️

🔊 Sound 🔛 tonight at your local **ebarattheendoftheworld 🙅

📓 For bookings, hit us up on bargobo.com or book your table directly on Tock. Otherwise, just stop by! 👋

**ebar

05/13/2025

🥚 👉 🟡 ✖️ ✌️

Live your life, two runny yolks at a time.

*Vintage œuf mayo, but chef makes it Gobo. Filed under snacks ⇢ Ramen-marinated eggs with yuzu, sauced with zigzags of umeboshi [pickled plum] mayo. Indulgent, yes. Fun, of course. Delicious, also yes.

**ebarattheendoftheworld
📓 For bookings, visit bargobo.com or hit us up on Tock.

05/09/2025

⚡️🦶 🍇

"Super-crushable" says Paul.

Let your senses wander barefoot with Naboso 'Zoré' — a w**e that embodies carefree simplicity and wild elegance.

Hailing from Slovakia’s Little Carpathian region, this vibrant red blends Blaufränkisch and the rare André (a hybrid of Blau and St. Laurent) resulting in a light, juicy sip that’s as untamed as the landscape it hails from. Cascading notes of strawberries, raspberries, Spring blossoms and tangy red currants on the 👃

Naboso (meaning “barefoot” in Slovak) invites to tread lightly and savour freely. This is a playful, super-crushable w**e overflowing with charm. Just perfect for us, really.

⁉️ Ask us more about our latest w**es next time you pay us a visit at the **ebarattheendoftheworld !

🎧 For bookings, hit us up on BARGOBO.COM

**esfromslovakia **ebar

05/05/2025

Crispy and chewy. Also, very bite-sized.

Inspired by the venerable Chinatown bakery sesame ball —those ones filled with red bean paste — which chef reimagines into a one-biter with chicken liver mousse. Fun texture, and each one comes supercharged with a tiny dollop of Philippine guava jam — sweet + floral.

🕺 Filed under *SNACKS*!

**ebarattheendoftheworld
📓 For bookings, visit bargobo.com or hit us up on Tock.