Archive for March, 2008

Kitchen, bathroom renos bring best home-sale returns: report

Friday, March 21st, 2008

Matthew Jay
Sun

Smaller renovations, such as building a deck, provide less certainty of return than major renovations, a report suggests.

OTTAWA – As much as 100 per cent of the cost of a fully renovated kitchen or bathroom, often done with the help of a contractor, can be recovered when it comes time to sell, a report released this week suggests.

Major renovations generally provide higher certainty of return than do-it-yourself projects, said the report prepared by Toronto-based Royal LePage.

“Those still are the No. 1 return on investment,” said Diane Usher, a broker with Royal LePage.

But she cautioned that contracted jobs must be approached prudently to ensure a decent return, and spending should be relative to the value of the property.

“To put a $50,000 kitchen in a $200,000 condo isn’t going to give you as good a return on your investment,” Usher said.

Some improvements made by the homeowner, like replacing a worn carpet or updating light fixtures, are good ideas but can be less effective in terms of the rate of return when compared with other projects.

She explained many people have success finding quality paints, decorating ideas and techniques on their own, but renovations like landscaping are more challenging and returns can be lower without professional aid.

These lower returns are reflective of the relative availability and quality of materials as well as the difficulty of achieving professional results, said Usher.

Early buyers in Sophia project must pay more

Friday, March 21st, 2008

Condo building is $3.5 million in the hole, court-appointed receiver says

Derrick Penner
Sun

The Sophia, a condo project near 11th and Main, is in receivership and investors will have to make up the shortfall. Photograph by : Steve Bosch, Vancouver Sun files

Pre-sale buyers in the east Vancouver Sophia condominium project accept they will have to pay more for their units to rescue the financially troubled development, according to a receiver’s report.

“There is a $31/2-million hole, and the lenders are not going to fund that themselves,” court-appointed receive David Bowra said in an interview. “That is going to have to come out of increased revenue.”

For those who can, it will mean paying between a few thousand dollars and $60,000 more than the $364,000 to $689,000 in the pre-sale contracts they signed during the marketing phase in 2005 and 2006.

The eight-storey Sophia building is on 11th Avenue near Main Street.

Bowra said one of the project’s secured creditors, Bancorp, is going to court next Tuesday to ask for a court order allowing for completion of the project with terms that will offer pre-sale buyers the chance to claim their units, but at higher prices.

The receiver proposes that early pre-sale buyers pay 90 per cent of their units’ current market price, or if people bought the contracts from initial buyers, called assignments, a price 15-per-cent higher than the initial price.

Bowra said four or five buyers have already taken their deposits back and walked away, and expects several others will also be unable to complete their sales.

However, he met with a group representing 54 of the 79 pre-sold units this week, and a majority of those people voted in favour of his recommendation.

The alternative would see the Sophia’s secured creditors foreclose on the project and sell units at current market prices. Pre-sale buyers would still get their deposits back, but wouldn’t get the apartments at what are still attractive prices.

Bowra said the buyers recognize “the train has left the station. We either have to get on the train, or let the train leave and complain.

“Either you want to buy a unit at an amended price, or you don’t.”

Bowra added that the situation was complicated by some buyers, who paid deposits directly to the initial purchasers instead of putting the money into trust.

In his report, Bowra said a few told him they wouldn’t be able to meet the 90-per-cent-of-current-value option.

The Sophia’s developer, the Eden Group, put the project into receivership at the end of February. Company owner Bill Eden cited $4 million in unexpected increases to construction costs.

Bowra said construction delays were a factor, but project management also played a role.

“Things weren’t getting done in a timely fashion. There were issues with trades [contractors], cost overruns and so on,” Bowra added. “But when you peel it all back, it comes down to management.”

© The Vancouver Sun 2008

 

Robert Lee donates $2m to YMCA for new centre

Friday, March 21st, 2008

Province

Robert Lee

A Vancouver businessman has donated $2 million to help the YMCA with the redevelopment of its Vancouver property.

YMCA Greater Vancouver president Bill Stewart said the donation from Robert Lee will result in the new downtown premises being named the Robert Lee YMCA.

“This is a milestone for us as we look towards our goal of raising $10 million so we can welcome everyone through the doors of our brand-new YMCA,” Stewart said.

Lee is founder and chairman of the Prospero Group and well known for his business leadership and real-estate development, as well as philanthropy.

In November 2006, the Robert H. Lee Graduate School was established at the University of B.C.‘s Sauder School of Business to recognize a gift from Lee. He graduated from UBC in 1956 and has served on the UBC board of governors and was a founder of the UBC Properties Trust.

Lee has been a YMCA member for 45 years.

“You know, I can just be myself there. I’m very proud to be associated with the YMCA,” Lee said. “Children and youth need to get active and stay active in life, for themselves, their families and the health of their communities.”

The new downtown YMCA at 955 Burrard Street is currently under construction. The project is a joint venture with Concert Properties that will result in a 42-storey condo tower and a 95,000-square-foot YMCA facility.

The Robert Lee YMCA will be six storeys and geared toward people from all backgrounds, abilities and walks of life. The top two floors will be home to a 69-space child-care centre.

© The Vancouver Province 2008

 

Prepare yourself for the change of a lifetime

Thursday, March 20th, 2008

Other

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SugarSync does sweet job of keeping gadgets in harmony

Thursday, March 20th, 2008

Edward C. Baig
USA Today

With SugarSync Mobile, photos you take with your phone are automatically synced to your PC.

You use a computer at work, one at home and a third when you travel. You carry an Internet-capable smartphone, too. If only your documents, photos and other files could be synchronized across all of them (and the Web) so that when you alter a file on one, changes are reflected on the others.

That’s the promise behind a consumer-oriented “push synchronization” service called SugarSync. It launches Thursday from Silicon Valley start-up Sharpcast, whose photo-only sync service has been commercially available for a year.

SugarSync extends syncing to documents and other digital media files. It doesn’t matter if stuff resides on a Windows PC or Mac. I’ve been testing it on two Windows desktops (one running XP Pro, the other Vista Ultimate) and an iMac (OS X Leopard).

The service was buggy in my tests, and there’s room to add and improve some features. But I’m hooked on the concept.

SugarSync goes well beyond regular online backup services. You have remote access to your files, even from some mobile phones — no need to e-mail files to yourself or carry portable USB drives.

And there’s the syncing itself. SugarSync lets you work as always. You might create or change a document in Microsoft Word. SugarSync transparently handles the heavy lifting so that it is replicated on other machines, usually quite fast. Or rotate a photo in Google’s Picasa and have it refreshed elsewhere. Files reside in the same directories they always have.

PCs you are syncing need not be online (or even turned on) at the same time. If your work computer is off when you a tweak a file at home, the edits will sync automatically when the work machine reconnects online.

You can browse and send files on your computers from Web-capable phones. The mobile version of SugarSync is optimized to run on BlackBerry and Windows Mobile devices. You can take a picture from one of these smartphones and have images turn up on synced computers. You can’t yet sync documents.

I tested SugarSync from a Windows Mobile-powered Palm Treo and an iPhone. I could view pictures and documents on the Treo but only photos on the iPhone. Sharpcast is licensing its sync technology to wireless carriers, broadband operators and manufacturers.

The Mac version is glitchy. At times, changes I made to Word documents on the iMac were not immediately reflected on my PCs. Instead, I saw a “Pending Upload” message. Sharpcast says the Mac software was in its early “alpha” testing stage and only Thursday graduates to a more advanced “beta” stage. The company is shooting for a full 1.0 release later in the spring.

Here’s more on SugarSync:

Pricing. Subscriptions are tied to the amount of online storage you have, rather than the number of machines you sync. You can sync as many machines as you want, but the service isn’t cheap. A basic subscription gives you 10 gigabytes of online storage for $5 a month or $50 a year. A 30-GB plan costs $10 a month or $100 a year. The top-tier 250-GB plan costs $50 a month and $500 a year. SugarSync includes a 45-day free trial. First year prices are half off for Sharpcast Photos subscribers and SugarSync beta testers.

The kitchen sync. Upon signing up, you’ll be issued a secure personal website — username.sugarsync.com — so you can remotely view your stuff from any computer connected online.

You’ll have to download SugarSync Manager software onto each computer you actually want to sync. The software displays the folders and files you are syncing and backing up across all your machines. The initial upload can take days or even weeks.

There are a couple of ways to sync. A “full sync” ensures that changes to files and folders are replicated on all computers. While you can do a “full sync” from any folder, SugarSync includes a folder called Magic Briefcase that makes it convenient to drag in files you want to keep close tabs on.

Fully synced folders and files take up space on all the computers you are syncing. If space is cramped, you can do a “lite” sync to remotely fetch files on demand. Only when you save files will changes appear elsewhere.

SugarSync also gives you access to a Web archive to permanently store versions of files that are later deleted or modified.

Contacts. You can import contacts from Gmail, Yahoo, Hotmail and AOL into a SugarSync address book (for e-mailing photos and files to pals). It’s an address book without spice. There are no fields for phone numbers, snail-mail addresses or other data.

Sharpcast plans to add all that later in the spring when you’ll also be able to import contacts from Microsoft Outlook. Also coming: the ability to remotely stream full playlists and albums that originate on another computer from a Web browser or mobile phone.

Once such new features arrive and bugs are addressed, this imperfect but worthwhile service promises to only get sweeter.

Vegan treats made easy

Thursday, March 20th, 2008

Quaint daytime eatery puts a little welcomed spice into conscious eating

Mia Stainsby
Sun

At Vancouver’s Land of Green Ginger, Marie Booth serves up some cookies and muffins. Photograph by : Ian Smith, Vancouver Sun

When looking for a bite to eat, vegans can trip over landmines. Watch out for the eggs over there, and yikes, there’s butter in the sauce and chicken broth in the vegetable soup.

At Land of Green Ginger, there are some vegan options amongst the simple vegetarian fare. It’s a tiny little place with an old-fashioned kitchen range behind the counter. Quaint, yes, but it produces some very tasty muffins, including a good selection for vegans; they have crunchy domed tops and nice, moist interiors. Some are made with rice or spelt flour for wheat-sensitive types. The signature muffin is the ginger date with spelt; chocolate chip chai with cardamom, cinnamon and vegan chocolate was good, too.

Marie Booth and Simon Fawkes, who run the small daytime café do a great job with the baking.

There’s a limited number of savouries, mostly in the form of organic rice bowls and wraps (made with rice bowl fillings). They come in small or large ($7 or $8.50) with a side salad. Choices include Mediterranean, Mandalay curry, Mexican, Thai coconut curry, Indonesian, Jamaican jerk and Japanese temple.

Rounding out the savouries, there’s a different soup every day, a quesadilla, pakoras, samosas and a tortilla de patatas (Spanish potato omelette). Majority of offerings are organic and fair trade. Land of Green Ginger opens at 7 a.m. and you can stop for a bowl of organic whole groats that have slow-cooked overnight.

The name Land of Green Ginger was taken from the street upon which Fawkes’s great grandfather’s brokerage firm was located in Hull, England. The younger Fawkes travelled to Thailand and Burma and fell in love with the country, and apparently with Booth, whom he met in the South Pacific. In 2003, they opened a spice importing business and they still sell spices in their shop.

– – –

THE LAND OF GREEN GINGER

2967 West Broadway, 604-737-1588. www.greenginger.ca.

Restaurant visits are conducted anonymously and interviews are done by phone. [email protected]

© The Vancouver Sun 2008

 

The place to GoGo for hot-pot

Thursday, March 20th, 2008

Eating well on a budget tastes equally delicious at this cafe

Stephanie Yuen
Sun

Waitresses Qing Qing and Lily hold the sizzling beef and green tea ice cream frapp and milk tea at GoGo tea cafe in Richmond. Photograph by : Steve Bosch, Vancouver Sun

Tea cafes have long been at the heart of social gatherings in Taiwan. In Metro Vancouver, they’re adolescent hangouts. So when my friend asks to meet at GoGo Tea Café for lunch, I have no idea what to expect.

Located on the second floor of Cosmo Plaza, GoGo is easy to overlook. Once inside, however, you’ll take notice. The room is beautiful. And huge. White leather chairs, smartly designed decors and a view of the streets gives the place that futuristic feel teenagers love. The clean, spacious dining room has a comfortable, inviting layout that will appeal to couples and families.

The waitresses are young and courteous, and their smiling faces make up for minor flaws in their service. They’re outfits are a bit of a surprise — French-maid style uniforms.

The food on the offering is more conventional. The one-page lunch menu is simple; even the drink list has more choices.

I order a set lunch of minced pork on rice, a stable rice dish in any Taiwanese cafe. The pork is done right and the portion is bigger than expected. The impression GoGo has upon me so far has been a good one.

I return with my family for dinner, prepared to taste more of what GoGo’s kitchen team can whip up.

We start off sipping a few well-prepared and nicely presented beverages. The sweet and delicate Longan and Ginger tea I so enjoy is poured from a beautiful glass pot set on a stand and is heated by a tea light candle.

The Taiwanese-style beef noodle soup is good, but not exceptional. At $7.95, the grilled Black Cod with stir-fried vegetables is a bargain. But for something that is delicious and fun for everyone, try the hot-pot.

For under $10, this is the best priced you-cook hot-pot in town.

Each meal arrives in a full set: Small table-top butane-burner, a kettle of your choice of soup, a plate of raw entrée (meat, seafood or deluxe vegetables) and a bowl of rice. The hot soup is already loaded with vegetables and tofu. Each additional plate of raw food costs only $2.

We choose Szechuan style spicy soup and the pork chop soup as the bases for our meals, and the flavours are so intense they are perfect for cooking the two meats we order: Ribeye and lamb shoulder. Both are sliced paper-thin to be cooked by simply dipping them in the soup. At $2 each, we order extra plates of ribeye, assorted seafood and thick slices of taro. (I particularly like the taste of the softened taro cooked in the spicy soup.)

We pace ourselves so we can savour this hot-pot dinner while we share some great family time. At the end, we agree to concentrate on drinks and hot-pots next time we come.

– – –

GOGO TEA CAF

2170-8788 McKim Way (at Garden City)

Richmond

604-244-7336

Open daily from 11:30 to 1 a.m.

Cash only

Price range: $

© The Vancouver Sun 2008

 

Kitchen artist gets help from his friends

Thursday, March 20th, 2008

Diners swamped Zen after it was publicized that it had been named the ‘world’s greatest Chinese restaurant outside China’

Mia Stainsby
Sun

Sam Lau and Valerie Ann-Owen with the book that helped put Zen Fine Chinese Cuisine Restaurant in Richmond at the front of diners’ minds. Photograph by : Steve Bosch, Vancouver Sun

One moment, Sam Lau is watching his restaurant in a freefall. He’d let most of his staff go, leaving himself, his wife, a dishwasher and too few customers.

In the next moment, his phone line is jammed with people clamouring for reservations. CBC’s As It Happens and other media want to interview him. His life and restaurant went into a 180-degree tailspin after a story ran in the Vancouver Sun — it referred to a passage in a just-released book by Jennifer 8. Lee, a New York Times reporter, who called Zen Fine Chinese Cuisine in Richmond (his restaurant) “the world’s greatest Chinese restaurant outside of China.”

In particular, Lee, in The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, referred to a $36 seven-course tasting menu. Well, you can imagine the ensuing stampede to phones.

It had been four years since I visited Zen. I’d given it a solid two thumbs up back then and ooh-ed and ahh-ed over some of the dishes. It was time to revisit.

Zen is definitely unique for a Chinese restaurant. It offers multi-coursed tasting menus with imaginative dishes and styled individual servings. (Wild Rice is another such restaurant in Vancouver, but its uber-hip feel doesn’t translate as Chinese.)

In his Richmond kitchen, Lau has the $500 El Bulli Cookbook, the bible of molecular gastronomic cooking from what some consider is the world’s best restaurant. He’s incorporated some El Bulli cooking magic into his dishes.

When I visited — the day my story ran — the restaurant was slammed. Choices of menus included the $36 bargain menu (now called The Vancouver Sun Special) and four others, topping off at $95. As I’d reported four years earlier, there’s a tedious pre-ordering process so Lau can shop and prepare for each evening. He’ll go through the menus verbally so you can decide which your party wants to order. And then there’s the other annoyance — each table grouping has to order the same menu and that’s because Lau is the only one in the kitchen. If I were Gordon Ramsay, I’d turn apoplectic and explode into furious and frustrated pieces.

But Lau is trying to change things as fast as he can, thanks in large part, to some volunteers who arrived at Lau’s door, eager to help this struggling chef. Valerie Ann-Owen walked in the day after the story ran, offering her considerable skills as a restaurateur and she’s been playing a managerial role as well as hostess; Bud Li-Lam showed up, offering his computer and Web skills, offering to set up an absolutely necessary website. Another fellow with a background in wines wants to help with strengthening the menu and marketing. Consequently, Lau will have a website running soon (it’ll be www.zencuisine.ca) and once Lau has some help in the kitchen, the group pre-ordering system will be relaxed. “Vancouver is proud and they’re flood the lines with support,” Ann-Owen says.

On my visit, I had to forgive the slow service as Lau was overwhelmed and unprepared for the onslaught. We had pre-ordered a $49 eight-course menu. On it: stuffed whelk with curried seafood (served on a whelk shell); double-boiled coconut soup (served in a coconut bowl which infuses flavour); steamed lobster (surprisingly, a half lobster with lots of meat); foie gras over fruit topped with a sweet foam; chicken which tasted like Hainanese chicken but Lau says is “his own style”; barbecued pork cheeks “with secret ingredient — plum sauce”; geoduck with scrambled eggs (sounds iffy if not icky but I’ve never tasted better scrambled eggs); and a black sesame custard.

Lau is doing wonderful work, quite amazing considering he’s on his own in the kitchen and he is an artist (and obviously weak on the business aspect) and he’s passionate. The geoduck scrambled eggs, for instance, was almost like a warm mousse. He achieves the bouffant eggs with chopstick action and by cooking it in warm (not hot) oil. Yet, there’s no trace of oil. But I would hesitate to say Zen is the greatest Chinese restaurant outside of China. Locally, restaurants like Sun Sui Wah, Kirin restaurants, Shanghai River and Shiang Garden are putting out some amazing food, although in heap-big servings.

I exchanged e-mails with author Lee. “Ah,” she responded when asked if she really thought Zen was the ‘best’ outside China. “The subtlety is that it is the ‘greatest’ — which is different from ‘best’. There is a little more sleight of hand in the definition of ‘greatest’. And I make a semi-rigorous case of it in the book of how it is specific to Chinese restaurants. But yes, I think Zen is a unique Chinese dining experience the world over.”

She explained to Zen restaurant inquiries, too, saying that their food manages to capture both high-brow and low-brow aspects of Chinese cuisine. And, she said, the $36 tasting menu is an amazing deal — an important component in assessing Chinese restaurants.

Zen is special; the food leaps beyond boundaries of the traditional. But I wouldn’t hop a plane to Richmond to try it out, as some are doing. But if you can walk, bus, or drive there. Definitely.

– – –

ZEN FINE CHINESE CUISINE

Overall: 4

Food: 4

Ambience: 3 1/2

Service: 3 1/2

Price: $$/$$$

8580 Alexandra Rd., Richmond. 604-233-0077. Open every day except Tuesday for dinner.

Restaurant visits are conducted anonymously and interviews are done by phone. Restaurants are rated out of five stars.

© The Vancouver Sun 2008

What is a REIT anyhow?

Thursday, March 20th, 2008

Ozzie Jurock
Sun

REITs are like those books that everybody quotes but nobody has read. So, let’s just say that a Real Estate Investment Trust (REIT) is like a mutual fund that deals only in real estate investments. You put your money in a common pool with which properties are bought, sold and moved in and out by a fund manager. As an owner of shares in the REIT, you will get a proportional profit as share value appreciates.

Of course, you may have your proportional share of the losses also. However, shares of publicly traded REITs remain attractive to investors because they can offer great yields and receive favorable tax treatment. Plus, REITs are required to pay 90 per cent of their taxable income in dividends (after depreciation expense). They are RRSP and RRIF eligible investments and enjoy a level of liquidity unmatched by owning the underlying investments outright.

The history of real estate oriented mutual funds and REITS is quite checkered. In the mid-80’s, REITs experienced huge losses when business properties in certain cities went over the ‘cliff’. However since 1992 some of the trusts saw strong gains.

The essential difference between a REIT and owning the real estate outright is liquidity. REITS may invest in commercial or apartment block type properties. If x number of units are issued and traded on the stock exchange, they rise and fall with the market value of the properties in the trust. However, the REIT has no obligation to redeem the units. Just like any other stock market investment, the REIT holder sells it for whatever it will bring.

In Western Canada, REITs deep into the industrial sector may offer fine opportunity, plus those who have the capital muscle to be looking at offshore markets, like in the troubled US commercial real estate.

In 2006, when the federal government slapped a ‘Fair Tax Policy’ on Income Trusts, REITS were largely spared. As long as they met the requirement of the new trust rules: A REIT must maintain 95 per cent of its income from properties.

This has already caused some trusts that were close to the real estate market to rearrange into a pure real estate play.

Now, with another change in policy, the government has sweetened the outlook for REITS,

In December of last year, Ottawa announced “technical amendments” that removed limits on the amount of foreign property REITs can hold. The government said the changes will allow REITs to better compete internationally.

“Among the proposed amendments is the removal of the distinction between Canadian and foreign real and immovable properties in determining whether a trust is a real estate investment trust (REIT),” the government said in a release.

Formerly, a Canadian REIT had to receive 75 per cent of its income from properties in Canada. As well, 75 per cent of its physical property holdings had to be in the country. But now that regulation is history.

The definition ‘real estate investment trust’ has been amended to remove the distinction between Canadian and foreign properties, the December statement said. “The 75 per cent value and 75 per cent revenue tests . . . will continue to apply, but the geographic location of the real or immovable property will not be relevant.”

However, some Canadian REITs have or will be posting losses over the next few quarters, as they take a future tax charge to reflect Ottawa‘s income trust tax policy, which kicks in 2011. Certain REITs, particularly those with “operating” components such as senior care and hospitality REITs and some apartment REITS, may not qualify for the REIT exemption. Such trusts may need to restructure in order to meet the requirements of the exemption.

The opening of foreign ownership, however, is a major move, freeing REITs to play in the weakened U.S. market, for example.

THINGS TO REMEMBER WHEN

CONSIDERING REITS:

1. Buy for dividend yields and participation in capital gains;

2. Diversify by property type and geographic location for a reliable income stream;

3. There are many kind of REITs. Some REITs are structured to invest in apartment buildings, some in hotels, some in mini-storage units. Make sure the REIT you like to invest in has the required ‘operating income’ component (as above).

4. Look for staggered lease maturities and mortgage dates, and a stable tenant with potential for rent increases, re-development of properties, and future acquisitions;

5. Find out about the REIT’s management track record;

6. Investigate liquidity;

7. For above-average return, invest during a period of low interest and mortgage rates, with rising rents and falling vacancy rates.

THREE INHERENT REIT RISKS:

1. In a fast rising market, many REITs overpay and rely too much on future rent increases to make purchases pay off. The buildings owned by the trust may not generate enough cash flow to carry them.

Result: a drop in income.

Consequence: shares fall in value.

2. If the stock market slips, in general, REITs could slide down in tandem even if they have great assets. (That is happening in the US right now…

3. In order to control the maximum assets, REITs usually invest in highly-leveraged properties.

Result: could be…higher risk.

Consequence: the potential to lose a lot so check on debts carried by REITs

Major Point:

Remember to look closely at the portfolio of your REIT and its contents to see just what kind of things they do with the money. Look even more carefully at the management and/or the principals’ previous performance.

© The Vancouver Sun 2008

 

B.C. is a haven for multi-millionaires

Thursday, March 20th, 2008

Sun

British Columbia‘s unprecedented housing market expansion will continue into 2009, as economic fundamentals and market conditions remain conducive to high sales volumes and rising prices, according to Credit Union Central of British Columbia’s latest forecast.

“Lower mortgage rates, high income growth and rising in-migration through to 2009 are favourable trends supporting sales demand,” said Central’s Chief Economist, Helmut Pastrick. “Poor affordability for low-equity buyers due to high housing prices is the main restraint to even higher sales levels.”

Housing prices will reach new highs this year and next, but with a slowing in the rate of increase as market conditions ease. Prices will typically increase by 10 to 12 per cent this year and five to six per cent during 2009, after rising 12 to 14 per cent last year.

“The high-end market is booming across Canada as more baby boomers inherit large amounts of money, and the Canadian economy is booming right along with it,” says Ann Chiasson, an agent with Sea to Sky Premier Properties in Whistler, whose current listings include an $18 million Whistler chalet. She adds that reasonable interest rates and a desire for unique, higher-end properties are driving the market as well.

Also fueling the high-end market are foreign and second-home buyers, though not necessarily from the United States. The weak American dollar, which for the first time in decades was worth less than the Canadian dollar, has been making real estate in Canada more expensive for Americans.

However for many high-end buyers from major U.S. cities, prices here are a bargain by comparison. In New York for example, a penthouse suite at the Pierre Hotel in Manhattan goes for $70 million and a four-bedroom suite at the Waldorf Towers rents for $75,000 a month.

Since the top-flight market is so cost-prohibitive, factors such as mortgage, appraisal and vacancy rates, as well as moving expenses and market fluctuations, have little-to-no effect on high-end buyers or sellers.

For real estate agents, selling homes valued at over $10 million is a very specialized trade and most brokers in the game hold only a handful of such listings at a time. An occasional sale of a luxury property brings a larger financial boom than regular sales of median-priced properties.

A search of B.C. properties on the MLS website shows more than 500 properties priced over $2 million. Sotheby’s International alone lists 88 properties across the country in the $2 million plus price range — 49 of them are in B.C.

Topping the list is a $29 million waterfront estate on Vancouver Island (pictured left) that Sotheby’s listing agent Bob Milloy describes below:

Simply stated this is the finest oceanfront estate property in the Pacific Northwest. Strategically nestled on a magnificent 2.4-acre gated property with over 1,400 feet of ocean frontage, the dramatic 15,800 square-foot residence blends artfully into its seaside landscape. The residence is crafted in concrete and features spectacular living spaces including a dramatic grand hall and a world-class executive office.

While the B.C. market did enter the multimillion-dollar housing market slightly later than some other regions, it is indeed following all the usual high-end pricing patterns. That is, numbers are going up.

© The Vancouver Sun 2008