Hidden on the edge of Chinatown, Bao Bei may be hard to find if you aren’t looking for it. But that’s what makes this Chinese Brasserie an even greater treasure, you are rewarded for your search. If you just keep your ears open, “Bao Bei” is sure to be a recommendation from any regular Vancouver bar and lounge-goer.
Bao Bei is Mandarin for “precious,” or “darling” and is a term well-suited to the establishment that Owner Tannis Ling and Chef Joël Watanabe have created. Rich with an antique feel, walking into Bao Bei is like being welcomed into an old family home full of quirky antiques and personal touches. Tannis, lovingly called “Boss Lady” by her staff, has an inviting spirit with a beaming smile and infectious laugh. Her keen sense of style shines through in every aspect of Bao Bei’s interior. From the furnishings to the flower arrangements, Tannis has invested considerable love and care into this “precious” place.
Since its opening, Bao Bei has become one of Vancouver’s hottest restaurants, winning an impressive list of awards including multiple Best New Restaurant awards, as well as Vancouver Magazine’s Best Small Plates and Best New Design awards in 2011.
Although the décor and feel of Bao Bei is something to be experienced, Chef Joël Watanabe’s authentic Chinese dishes with modern flair are what keeps the clientele coming back. Ottawa-born chef Joël Watanabe can attribute his eclectic culinary knowledge and love for food to his French mother and Japanese father. He began working in kitchens at an early age and has an outstanding resumé of award winning establishments, including Araxi, Bin 942 and La Brasserie. Joël’s talents also once landed him a gig cooking for the Governor General at the Canadian Consulate in Rome. Joël was approached by Tannis Ling In 2009 with the idea of creating an intimate space that offered modern Chinese food. What they created was a blend of French and Japanese techniques combined with traditional Chinese flavours, creating a truly unique dining experience.
At Bao Bei they serve organic, locally sourced, hormone- and MSG- free meat, seafood and produce. Try the Shao Bing (crunchy sesame flatbread with braised pork), it’s a huge favourite of their regulars.
Joël and Tannis have been kind enough to share with us three Bao Bei dishes: Stir-Fried Sticky Rice Cake, Stir-Fried Water Spinach with Bean Curd and Steamed Mackerel. Give them a try at home or head to the heart of Chinatown for the original versions.
Bao Bei doesn’t take reservations, but their rustic bar and lounge seats 12 so visitors can enjoy a cocktail or two while waiting for a table. Ask for a “Surprise Me” drink, a delicious concoction of their own creation.
Bao Bei Chinese Brasserie
163 Keefer Street, Vancouver, BC
604-688-0876
www.bao-bei.ca
Chef Joël Watanabe shares these three Bao Bei dishes with TASTE magazine readers. Click on each to get the recipe.
Stir-Fried Sticky Rice CakePairs well with McWilliam's Hanwood Estate Chardonnay OR Gnarly Head Old Vine Zinfandel.
Steamed MackerelPairs well with Wirra Wirra Scrubby Rise White Blend OR Peter Lehmann Layers White.
Stir-Fried Water Spinach with Fermented Bean Curd
Pairs well with Whitehaven Marlborough Sauvignon Blanc OR Mirassou Pinot Grigio.
