If each form of martial arts and self-defense was a different musical instrument, then Johnny Ahmed would be a one-man orchestra, one where every note could shatter a plywood board. For more than 15 years, Mr. Ahmed has immersed himself in the world of martial arts—he's mastered kickboxing and Muay Thai, earned a 5th degree black belt in Taekwondo and a blue belt in Brazilian Jiu-Jitsu, and has become certified in Bas Rutten MMA. In fact, Bas Rutten himself even visited Mr. Ahmed's studio, Richmond Martial Arts.
The majority of visitors to Richmond Martial Arts, however, aren't master fighters. Mr. Ahmed and his fellow instructors work with adults and children of all levels, starting with students as young as two years old. Their kid-focused programs work to build discipline, social skills, and confidence, as well as keep kids fit and active. Instructors also host specialized "Bully Proof" workshops, helping little ones avoid harassment at school. Adult and teen programs, meanwhile, split off into specific martial arts. Instructors teach disciplines such as Brazilian Jiu Jitsu, Muay Thai kickboxing, and Taekwondo: a full-body workout that instills balance, strength, and flexibility. Regardless of the chosen program, the faculty helps students stay in shape and learn practical, real world self defense.
At Delta Force Paintball, players are suited-up in combat gear to play the part of a special-forces unit defending the city’s fuel reserves or treasure hunters stalking through a zombie-infested graveyard. Sharpshooters explore the paintball battlefield in one of five realistic game zones outfitted with props and scenery décor. Each zone challenges different elements of the game, including marksmanship, teamwork, and coordination. Delta Force visitors take advantage of state-of-the-art equipment, including flexible torso protection, Tippmann FT-12 paintball markers, and googles providing all-around protection. Visiting paintballers can be confident in Delta Force Paintball—it was founded in the United Kingdom more than 25 years ago and now operates fast-firing locations in seven countries on three continents. With that record the company knows how to keep players safe, proudly detailing its safety record and protocols.
Having celebrated its 100th anniversary in 2012, Mayne Island Resort & Beach Homes has maintained a stately presence on little Mayne Island, right across the Strait of Georgia from Vancouver. Originally built as a boarding house, the property retains that old-fashioned feel with original hardwood floors. French doors open onto private balconies overlooking the Belle Chain Islets, Tubo and Lizard Islands, and the United States’ San Juan Archipelago off in the distance. Outside in Bennett Bay, visitors might spot seals, sea lions, and the occasional killer whale.
Days at the resort can be spent exploring the sea on a rented kayak, taking a dip in the indoor pool or whirlpool, or enjoying a massage in the brand new AquaFlora Spa. Birders can take a hike around the island to its explore a natural setting that’s rife with migrating birds, including bald eagles, condors, towees, and the extremely rare binocular-wearing robins that watches humans.
Proudly committed to great food—with locally sourced produce and wild, sustainable fish—Chung's Fish and Chips's chefs get started early every day, making everything from scratch. Fresh-caught halibut and salmon is skinned, deboned, and cut on the premises before getting a dip of supersecret homemade batter and making its way into the deep fryer. Halibut, sockeye salmon, and Pacific cod are joined by hand-cut fries, lemon wedges, freshly made coleslaw and tartar sauce.
In Browns Socialhouse, backed leather stools and cushy booths flank tables. On the walls, oversize illuminated signs reading EAT and Liquor shine brightly against the cozily lit dining room. Mixing social-house comfort with a contemporary edge, the decor at Browns Socialhouse mimics the style of its food. Chefs hand cut and double-cook fries to pile alongside their steak sandwich or housemade, hand-pressed burgers. They've got an eye for detail—for example, they char-grill their dry-aged pepperoni before piling it atop pizzas with pepperoncinis and asiago. The selection ranges from international favorites—such as street tacos and shrimp-and-chicken pad thai, among other—to updated pub eats, such as fish ‘n’ chips featuring pacific halibut dunked in a Sapporo beer batter. Every Saturday, Sunday, and on holidays, the chefs set their roosters to crow earlier so they can rise and mix up batches of their own hollandaise for brunches. They crack only free-range eggs for their brunch dishes, which include corned-beef hash and prosciutto eggs benedict with goat cheese.