BAO BEI MENU

🍜 Bao Bei Chinese Brasserie in Vancouver – A modern-Chinese dining experience in the heart of Chinatown, Bao Bei blends tradition with bold creativity. Guests can savor handmade dumplings, aromatic Sichuan fried chicken, braised pork belly buns, fresh seafood, and vibrant vegetable dishes, all crafted with locally sourced ingredients. Known for its intimate, stylish atmosphere and share-style plates, Bao Bei is a favorite for both casual nights out and special occasions. Perfect for adventurous food lovers seeking authentic flavors with a contemporary twist in Vancouver’s culinary scene.

Bao Bei menu in Vancouver:

🍽️ Chef’s Choice

• Chef’s Tasting Menu – A curated culinary journey crafted by the chefs, featuring a progression of seasonal specialties, signature creations, and unexpected delights designed for the whole table to share.

🥟 Schnacks

• Assorted Seasonal Chinese Pickles – A refreshing medley of garden-fresh vegetables, pickled to perfection for a crisp, tangy bite with every mouthful.

• Sichuan Smashed Cucumbers – Cool, crunchy cucumbers dressed in a vibrant mala soy vinaigrette with just the right amount of spice and fragrance.

• Salted Napa Cabbage – Delicately brined napa cabbage, tossed with nutty sesame dressing for a clean yet savory finish.

• Bean Curd Skin – Tender bean curd layered with king oyster mushrooms, enveloped in a silky chili-ginger emulsion.

• Crispy Tofu – Lightly fried to golden perfection, paired with garlic-infused sweet soy and water chestnuts for a contrast of textures.

• Omelet – Soft and fluffy eggs folded with salted turnip, finished with creamy butter for a simple yet comforting bite.

🎁 Petits Cadeaux (Handmade by Helen Li)

• Vegetarian Potstickers – Crisp on the outside, tender on the inside, bursting with a medley of seasoned vegetables.

• Steamed Prawn, Scallop & Chive Dumplings – Juicy, ocean-sweet prawns and scallops accented with fresh chives in delicate wrappers.

• Steamed Pork & Pickled Mustard Green Dumplings – Rich, savory pork brightened by the tangy punch of pickled mustard greens.

• Pork & Prawn Wontons – Luxuriously soft wontons bathed in a spicy mala chimichurri, complemented by sweet cherry tomato relish.

🍜 Petits Plats Chinois

• Beef Tartare – A bold combination of tender beef, preserved mustard root, crispy shallot, quail egg, and fragrant watercress, served with crisp taro chips. Optional smoked bone marrow takes it to the next level.

• Tomato Carpaccio – Juicy heirloom tomatoes paired with Okanagan cherries, apricot chutney, and golden sourdough croutons.

• Shan Tofu – Silky chickpea tofu layered with farm greens, almond-garlic emulsion, and a lively fermented chili-tomato sauce.

• Sichuan Fried Chicken – Crispy golden chicken tossed in garlic mala oil, gochugaru, and fresh Thai basil for a fragrant, fiery finish.

• Mantou Buns – Soft, pillowy buns stuffed with braised pork belly, fermented mustard greens, pickled carrot, and candied black sesame.

• Shao Bing – Crispy sesame flatbread filled with cumin-spiced lamb, fresh herbs, and a tangy-salty pickle medley.

🐟 Mains

• Daily Fish – Market-fresh catch enhanced with cilantro-basil pistou and a rich Pixian douban glaze.

• Pork Belly – Melt-in-your-mouth pork belly dressed with Vietnamese cilantro sauce, crisped potatoes, cucumber, mint, and pickled ginger.

• Cold Buckwheat Noodles – Light, nutty noodles layered with braised chicken, smoked sunflower seed sauce, soft-poached egg, and seasonal greens.

• Sticky Rice Cakes – Pan-seared rice cakes with succulent duck confit, preserved chili, yellow chives, and wood ear mushrooms for a deeply savory bite.

• Kick Ass House Fried Rice – A bold fried rice with miso ground pork, crisp vegetables, and smoky katsuobushi for a flavor-packed finish.

🥦 Vegetables

• King Pea Tips – Lightly sautéed with garlic and fragrant Shaoxing wine.

• Glazed Crispy Eggplant – Sweet and savory with gochugaru-spiced leek, carrot, and a touch of sesame salt.

• Broccolini – Tender-crisp broccolini paired with smoky cured pork belly.

• Dragon Tongue Beans – Vibrant beans tossed with peppers and rich preserved tofu butter.

🍚 Sides

• Steamed Rice – Fluffy, fragrant, and the perfect pairing for bold flavors.

• Sunnyside-Up Free Range Egg – Golden, rich yolk ready to melt over your favorite dish.

• Smoked Bone Marrow – Luxurious, silky, and intensely flavorful.

🍮 Desserts

• Soy Milk Pudding – Creamy pudding infused with delicate soy flavor, paired with floral roselle and tart rhubarb compote.

• Ice Creams – A rotating selection of chef-chosen flavors—ask your server for today’s indulgence.

🍸 Cocktails (2oz)

• Yuzu Vesper – Nikka Coffey gin, Nikka Coffey vodka, Tsuru Ume yuzu sake, Lillet Blanc

• Formosa Long Island – Rittenhouse rye, Ron Diplomatico, Averna, Cynar, Fernet Branca, calamansi, cola

• Banana Daiquiri – Planetary pineapple rum, Wray & Nephew, Banane du Brésil, lime, bitters

• Thai Tea Milk Punch – Remy Martin VSOP, Mt. Gay Black Barrel, Lagavulin 8 yr, Thai tea, condensed milk

• Piña Colada – “The best frozen sissy drink you’ll ever have!”

• Chino Margarita – Dried tangerine peel infused reposado, ginger, lime, egg white, chili salt & sugar rim

• Shouyang – Montelobos mezcal, Woods barrel aged amaro, suanmeitang, Japanese botanicals, bianco vermouth

• Astral Plane – St. Remy signature, Cynar, ginger of the Indies, plum wine, lemon

• Banoffee Ol’ Fashioned – Nikka Coffey malt, oloroso sherry, coffee liqueur, Banane du Brésil, chocolate bitters

🍺 Beer

• Tsingtao – Lager, China – 330ml

• Strange Fellows “Scarab” – Superdry lager, Vancouver – 473ml

• Slow Hand – “Small” Kveik farmhouse table beer, Vancouver – 473ml

• Brassneck “Raspberry Changeling” – Tart fruit beer, Vancouver – 355ml

• Brassneck “Normcore” – West coast pale ale, Vancouver – 473ml

• Superflux “Happiness” – IPA, Vancouver – 473ml

• Strange Fellows “Blackmail” – Northwest stout, Vancouver – 473ml

🥤 Non-Alcoholic Beer

• Nonny – Czech pilsner, Vancouver – 355ml

• Strange Fellows – India pale ale, Vancouver – 355ml

🍏 Cider

• Dominion Cider “First Principles” – Summerland, BC – 473ml

• Sunday Cider – Rosé, Sunshine Coast, BC – 355ml

🍶 Sake

• Senkin Modern Junmai Daiginjo – Refreshing & bright, peach & lychee notes (90ml / 300ml / 720ml)

• Mii No Kotobuki Junmai Ginjo – Rich umami, green apple, steamed rice aroma (90ml / 300ml / 720ml)

• Niida Honke Shizenshu Genshu – Bold & savoury sweetness, sharp finish (90ml / 300ml / 720ml)

• Miyakanbai Ginjo Oriagarimi – Slightly cloudy, full & fruity (90ml / 300ml / 720ml)

🥂 Zero Proof

• Mulberry Shandy – Nonny Czech pilsner, mulberry cordial, yuzu, mint

• Melon Tea – Honeydew melon, milky oolong tea, lemon

• Aperitivo – HP Juniper “gin”, Noa Italian bitters, orange, osmanthus

• HP Juniper “Gin” – Served with tonic or soda

• Dickies Ginger Beer – Classic spicy ginger soda

• Zamalek Sparkling Hibiscus Tea – Floral & refreshing

• Jia Duo Bao Herbal Iced Tea – Chinese herbal tea

🍷 Wine

✨ Sparkling

• Luis Pato Espumante NV “Espumante Bruto” – Portugal – Lemon, brioche, sea salt; crisp & bright

• Soalheiro 2020 “Nature” Alvarinho – Portugal – Salty, fresh apple & pear

• 0% NV “Salted Raspberry & Chamomile” – Australia – Raspberry with verjus, tea tannins, Murray River salt

🍇 Bai (White)

• Pascal Jolivet 2023 “Attitude” Sauvignon Blanc – France – Green apple, kiwi; long finish

• Vivezza Vineyard 2022 “Epicure” Sauvignette – BC – Salted citrus, tropical fruit; vibrant balance

• Visintini 2022 Friulano – Italy – Crunchy pear, tart lemon verbena, textured & sleek

🍒 Fen & Cheng (Rosé / Aromatic)

• Poggio al Tesoro 2021 “Cassiopea” Cabernet Franc/Merlot – Italy – Floral rose, strawberry, passionfruit

• A Sunday in August 2024 Pinot Noir – BC – Wild raspberry, creamed strawberry; light & fun

• Roche 2022 “Vig Amber” Gewurztraminer – BC – Apricot, lychee, acacia flowers; aromatic & earthy

❤️ Hong (Red)

• Emandare 2023 “Wolff Vineyard” Pinot Noir – BC – Juicy red stone fruits, wild rose; clean finish

• Thorn & Burrow 2023 Gamay – BC – Wild tart cherry, sour raspberry, sage

• Unico Zelo 2023 “Fresh A.F.” Nero D’Avola x Zibibbo – Australia – Sun-ripened plum, baked blueberries

• Frasca 2021 “La Guaragna” Barbera – Italy – Dark cherry, herbs, raspberries; soft tannins

• Márcio Lopes 2016 “Anel Reserva” – Portugal – Brambled berries, earth, leather; complex & structured

📖 See the current Bao Bei menu on their website

🍽️ Customer Favorite Menu Items

• Sichuan Smashed Cucumbers – Crisp, refreshing, and tangy with a mala soy vinaigrette.

• Mantou Buns – Braised pork belly with fermented mustard greens, pickled carrot, and candied black sesame.

• Pork & Prawn Wontons – Served with mala chimichurri and cherry tomato relish for a spicy-savory punch.

• Shan Tofu – Chickpea tofu with almond & garlic emulsion and fermented chili tomato sauce.

• Sichuan Fried Chicken – Juicy, crispy chicken with garlic mala oil, gochugaru, and Thai basil.

🏮 Dining Experience

• Warm, intimate brasserie atmosphere blending old Chinatown charm with modern, eclectic design.

• Dim lighting and communal-style seating perfect for sharing plates with friends or dates.

• Open kitchen offers a view of chefs crafting handmade dumplings and vibrant stir-fry dishes.

🚗 Parking & Accessibility

• Limited street parking available in nearby Chinatown blocks.

• Paid parking lots within a short walking distance.

• Ground-level entrance with accessible seating options upon request.

📦 Ordering Options

• Dine-in service with attentive, knowledgeable staff.

• Takeout available for select menu items.

• No delivery offered directly; may be available via third-party platforms.

💬 Customer Feedback

• Guests rave about the innovative yet comforting flavors that fuse tradition with creativity.

• Highly praised for its consistent quality and use of fresh, locally sourced ingredients.

• Many note the romantic, cozy vibe and attentive service as highlights.

This menu was last updated: 2 weeks ago.