Bao Bei is a modern chinese restaurant in Chinatown, Vancouver.
Bao Bei on Keefer Street since 2010 is Tannis Ling's modern Chinese brasserie, Michelin Bib Gourmand 2022, the city's reference natural-wine Chinese.
Signature dishes: Shao bing pork belly, Mantou with chicken, Spicy peanut noodles
Must order: Shao bing pork belly bun with the spicy peanut noodles; pair with a sake highball.
Tip: No reservations; the bar walks in from 17:30. Sunday evening is the easier seat.
Address: 163 Keefer Street, Vancouver, BC V6A 1X3
Maenam on West 4th since 2009 is chef Angus An's modern Thai room, Michelin recommended 2022, the city's reference Bangkok-meets-BC kitchen.
Signature: Crispy oyster pad Thai, Spot prawn curry, Whole Fraser Valley duck
Order: The crispy oyster pad Thai with the chef's tasting; chef Angus An runs the kitchen.
Tip: Reservations on OpenTable open 30 days out; the bar walks in for pad Thai and a Tiger beer.
Tojo's on West Broadway runs chef Hidekazu Tojo's omakase since 1988, the kitchen credited with inventing the California roll and the BC roll.
Signature: Tojo's omakase, BC roll, Spot prawn nigiri
Order: The omakase at the sushi counter; chef Hidekazu Tojo invented the BC roll here in 1974.
Tip: The omakase counter books two weeks out on OpenTable; the dining room takes shorter notice.
Miku on Granville with a Coal Harbour patio has popularised flame-seared aburi sushi in Vancouver since 2008, sister to Minami room in Yaletown.
Signature: Aburi salmon oshi sushi, Aburi prime ebi oshi, Sashimi tower
Order: The Aburi salmon oshi sushi, the dish that defined Miku and aburi-style sushi in Vancouver.
Tip: Patio bookings on OpenTable need a month for summer Saturdays; lunch walks in. Try Minami in Yaletown if Miku is full.
Blue Water Cafe in Yaletown under chef Frank Pabst since 2000 is Vancouver's reference seafood room, Ocean Wise certified and an Unsung Heroes host.
Signature: Seafood tower, Wild BC salmon, Sablefish
Order: The seafood tower with raw oysters, plus the wild BC sablefish from the wood grill.
Tip: The raw bar walks in early evening; the dining room books a week out on OpenTable. February's Unsung Heroes menu is the calendar event.
L'Abattoir on Carrall Street in Gastown since 2010 has run chef Lee Cooper's French-leaning kitchen and a reference cocktail program, Michelin recommended.
Signature: Steak tartare, Smoked sablefish, Pacific oysters
Order: Steak tartare at the bar with a Sazerac and Pacific oysters from the cold table.
Tip: The bar takes walk-ins for the cocktail menu and snacks; the dining room books on OpenTable two weeks out.
Anh and Chi on Main Street is the sibling-run modern Vietnamese kitchen since 2016, Michelin Bib Gourmand 2022, Vancouver's reference banh xeo and pho.
Signature: Banh xeo crepe, Bun cha Hanoi, Pho bo dac biet
Order: Banh xeo with the family-style sharing platter; siblings Amelie and Vincent Le run the room.
Tip: No reservations; walk-in line for dinner from 17:00. Weekday lunch is the easier seat.
