Bao Bei Vancouver

🍽️ Chef’s Choice

A curated selection of modern Chinese-inspired dishes crafted with premium ingredients and bold flavours; guests praise the balance of comfort, creativity, and refined technique.

🥟 Schnacks

Small bites designed to awaken the palate; bright, punchy flavours and contrasting textures make these guest favourites.

Assorted Seasonal Chinese Pickles

A refreshing mix of garden vegetables, lightly pickled for a crisp, tangy snack.

Sichuan Smashed Cucumbers

Cool, crunchy cucumbers tossed in a vibrant mala soy vinaigrette for a spicy, aromatic finish.

Salted Napa Cabbage

Lightly brined napa cabbage dressed in a nutty sesame sauce for a clean, savoury bite.

Bean Curd Skin

Tender bean curd layered with king oyster mushrooms and finished with a silky chili-ginger emulsion.

Crispy Tofu

Golden tofu paired with garlic-sweet soy and crunchy water chestnuts for contrast.

Omelet

Soft eggs folded with salted turnip and creamy butter for a simple, comforting dish.

🎁 Petits Cadeaux (Handmade by Helen Li)

Beautifully crafted dumplings and wontons made by hand; each piece highlights delicate textures and deeply seasoned fillings.

Vegetarian Potstickers

Crispy bottoms and tender centres filled with seasoned vegetables.

Steamed Prawn, Scallop & Chive Dumplings

Ocean-sweet prawns and scallops enhanced with fresh chives in delicate wrappers.

Steamed Pork & Pickled Mustard Green Dumplings

Savory pork brightened by tangy pickled mustard greens.

Pork & Prawn Wontons

Soft, silky wontons in mala chimichurri with sweet tomato relish.

🍜 Petits Plats Chinois

Modern interpretations of Chinese small plates, offering vibrant flavours, creative sauces, and share-friendly portions.

Beef Tartare

Tender beef with preserved mustard root, crispy shallot, quail egg, and watercress, served with crunchy taro chips. Optional smoked bone marrow.

Tomato Carpaccio

Heirloom tomatoes with Okanagan cherries, apricot chutney, and golden sourdough croutons.

Shan Tofu

Silky chickpea tofu layered with greens, almond-garlic emulsion, and fermented chili-tomato sauce.

Sichuan Fried Chicken

Crispy fried chicken tossed in garlic mala oil, gochugaru, and Thai basil for a fragrant, fiery finish.

Mantou Buns

Soft buns stuffed with braised pork belly, mustard greens, pickled carrot, and candied black sesame.

Shao Bing

Crispy sesame flatbread filled with cumin lamb, herbs, and a tangy pickle mix.

🐟 Mains

Signature entrées showcasing bold sauces, refined techniques, and market-fresh proteins; consistently praised for depth of flavour and creativity.

Daily Fish

Market-fresh catch with cilantro-basil pistou and rich Pixian douban glaze.

Pork Belly

Melt-in-your-mouth pork belly with Vietnamese cilantro sauce, crisp potatoes, cucumber, mint, and pickled ginger.

Cold Buckwheat Noodles

Light, nutty noodles with braised chicken, smoked sunflower seed sauce, a poached egg, and seasonal greens.

Sticky Rice Cakes

Pan-seared rice cakes with duck confit, preserved chili, yellow chives, and wood ear mushrooms.

Kick Ass House Fried Rice

Bold fried rice with miso ground pork, crisp vegetables, and smoky katsuobushi.

🥦 Vegetables

Vibrant vegetable sides that balance richness with freshness; perfect complements to the menu’s bold mains.

Glazed Crispy Eggplant

Sweet-savory eggplant tossed with gochugaru-spiced leek, carrot, and sesame salt.

Broccolini

Tender-crisp broccolini enhanced with smoky cured pork belly.

Dragon Tongue Beans

Colourful beans with peppers and preserved tofu butter.

🍚 Sides

Simple, comforting additions that round out any meal.

Steamed Rice

Fluffy and fragrant—perfect with saucy dishes.

Sunnyside-Up Free Range Egg

Rich, golden yolk ready to melt into your plate.

Smoked Bone Marrow

Decadent, silky, and deeply savoury.

🍮 Desserts

Elegant, lightly sweet finishes crafted with seasonal ingredients and refined technique.

Soy Milk Pudding

Creamy soy pudding with floral roselle and tart rhubarb compote.

Ice Creams

A rotating selection of chef-chosen flavours; ask for today’s feature.

🍸 Cocktails (2oz)

Playful, sophisticated cocktails inspired by Asian flavours and classic techniques.

Yuzu Vesper

Nikka Coffey gin and vodka with yuzu sake and Lillet Blanc.

Formosa Long Island

A bold blend of rye, rum, Amari, calamansi, and cola.

Banana Daiquiri

Tropical rum blend with banana liqueur, lime, and bitters.

Thai Tea Milk Punch

A silky punch with rum, cognac, Lagavulin, Thai tea, and condensed milk.

Piña Colada

A rich, frozen tropical classic.

Chino Margarita

Tangerine peel-infused reposado with ginger, lime, and chili-sugar rim.

Shouyang

Mezcal, aged amaro, suanmeitang, botanicals, and vermouth.

Astral Plane

Cognac, Cynar, ginger, plum wine, and lemon.

Banoffee Ol’ Fashioned

Whisky with sherry, coffee liqueur, banana liqueur, and chocolate bitters.

🍺 Beer

Refreshing selections from local breweries and international icons.

Tsingtao

Classic lager from China.

Strange Fellows “Scarab”

Super-dry lager from Vancouver.

Slow Hand

Light farmhouse table beer.

Brassneck “Raspberry Changeling”

Tart fruit beer from Vancouver.

Brassneck “Normcore”

West coast pale ale.

Superflux “Happiness”

Vibrant Vancouver IPA.

Strange Fellows “Blackmail”

Rich northwest stout.

🥤 Non-Alcoholic Beer

Nonny

Crisp Czech-style pilsner.

Strange Fellows (NA IPA)

A full-flavoured non-alcoholic IPA.

🍏 Cider

Dominion Cider “First Principles”

Bright, summery BC cider.

Sunday Cider – Rosé

Refreshing, fruit-forward cider from the Sunshine Coast.

🍶 Sake

A curated list ranging from bright and fruity to bold and umami-driven.

Senkin Modern Junmai Daiginjo

Refreshing with peach and lychee notes.

Mii No Kotobuki Junmai Ginjo

Rich umami with green apple and steamed rice aroma.

Niida Honke Shizenshu Genshu

Bold sweetness with a sharp finish.

Miyakanbai Ginjo Oriagarimi

Slightly cloudy, full, and fruity.

🥂 Zero Proof

Creative alcohol-free selections with layered flavours and premium ingredients.

Mulberry Shandy

Non-alcoholic pilsner with mulberry, yuzu, and mint.

Melon Tea

Honeydew melon with milky oolong and lemon.

Aperitivo

Zero-proof bitters and botanicals with orange and osmanthus.

HP Juniper “Gin”

Served with tonic or soda.

Dickies Ginger Beer

Classic spicy ginger soda.

Zamalek Sparkling Hibiscus Tea

Floral, tart, and refreshing.

Jia Duo Bao Herbal Iced Tea

Traditional Chinese herbal tea.

🍷 Wine

A global wine list curated for versatility and food pairing.

✨ Sparkling

Luis Pato Espumante Bruto

Portugal; lemon, brioche, sea salt.

Soalheiro “Nature” Alvarinho

Portugal; salty, fresh apple and pear.

0% Salted Raspberry & Chamomile

Australia; raspberry, tea tannins, and salt.

🍇 Bai (White)

Pascal Jolivet “Attitude” Sauvignon Blanc

France; green apple and kiwi.

Vivezza Vineyard “Epicure” Sauvignette

BC; salted citrus and tropical fruit.

Visintini Friulano

Italy; pear, lemon verbena, textured.

🍒 Fen & Cheng (Rosé / Aromatic)

Poggio al Tesoro “Cassiopea”

Italy; rose, strawberry, passionfruit.

A Sunday in August Pinot Noir (Rosé Style)

BC; raspberry and creamy strawberry.

Roche “Vig Amber” Gewurztraminer

BC; apricot, lychee, acacia.

❤️ Hong (Red)

Emandare “Wolff Vineyard” Pinot Noir

BC; red fruits and wild rose.

Thorn & Burrow Gamay

BC; tart cherry and sage.

Unico Zelo “Fresh A.F.”

Australia; plum and blueberries.

Frasca “La Guaragna” Barbera

Italy; cherry, herbs, soft tannins.

Márcio Lopes “Anel Reserva”

Portugal; berries, earth, leather.