Cuisine
Open
Dinner nightlyFeatures
- Romantic setting
- Full bar
- Reservations required
- Open late
- Business casual
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Bao Bei Restaurant Review: Bao Bei translates to “precious, priceless, a treasure.” It's a term of endearment Chinese parents use for their babies, and it’s what Tannis Ling’s mother called 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 Madame Chiang cocktail and the small bowl of crunchy smelts with roasted peanuts to start. Move on to noodle soups, king pea tips, translucent dumplings, and wontons in spiced black-bean broth. The ice cream, made in-house, could be avocado, coconut lime, or Vietnamese coffee. The room is filled with found treasures, and there’s a feel of French country mixed with a hint of family history. Don't be surprised to find a line out the door, but be assured it's worth the wait. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
