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Bao Bei Restaurant Review: When Tannis Ling needed a name for her restaurant, "bao bei" was a natural fit. Translated, it means precious, priceless or a treasure. It's also a term of endearment Chinese parents use for their babies. In fact, it’s what Ling grew up hearing her mother call her. Ling, born in Vancouver and the former bar manager at Chambar, teamed up with chef Joel Watanabe (of Japanese and French-Canadian parents) to open this Chinese brasserie in the old part of Vancouver’s Chinatown. The abundant menu is inspired by the cooking of Ling’s mother and influenced by her research trip to Taiwan and Vietnam. Order a Guizhou Donkey cocktail and some Sichuan cucumbers or marinated eggplant to start. Move on to king pea tips, translucent truffled pork dumplings, and pork and prawn wontons in curry XO sauce. We also recommend the squid with house-made spicy sausage with pickled leeks and corn crisps. Finish with made-in-house ice cream, which might be avocado, coconut lime or Vietnamese coffee. A nicely curated wine list sings with the diverse menu’s offerings. The dining room is filled with found treasures, and there’s a feel of French country mixed with hints of family history. Don't be surprised to find a line out the door, but be assured it's worth the wait.