Bao Bei

"Chambar alumna Tannis Ling combined forces with chef Joël Watanabe, who brings his Corsican-Japanese heritage to this popular Chinatown restaurant. It may look like a hipster take on a Chinese brasserie, but the sound of woks crashing in the kitchen speaks to its traditional techniques. Sharing plates are pleasingly well-sized and the cocktails thoughtfully crafted, and — because it’s Vancouver — all meat is local and ethically raised, hormone- and chemical-free. Don’t miss local legend Helen’s delicate hand-made potstickers and dumplings — she makes hundreds of perfect dumplings each day — and the appropriately named Kick Ass House-Fried Rice." - Nikki Bayley

"Much has been written about suburban Richmond's many Chinese destination restaurants, often heralded as among the best outside of China. But Bao Bei—a crowded, loud hipster haven in Chinatown—doesn’t even pretend to be traditional. Try the beef tartare with burnt scallion oil and taro chips, or the Shao Bing, an Asian sandwich with cumin-flavored lamb sirloin on sesame flatbread. Don't miss the dumplings, either. In all, it's good fun and good food in a great setting. The restaurant now takes reservations through OpenTable, but if you decide to come here on the fly and face a wait, check in with the host and grab a cocktail a few doors down at Keefer Bar, a local favorite." - Guy Saddy, Nicole Schnitzler

"Bao Bei may mean "precious," but there's nothing twee about this brasserie located at the edge of Vancouver's old Chinatown. Instead, Chef Joël Watanabe shows off his playful, creative cooking style, delivering food that's inventive and fun. Far from traditional, these unique takes on classic Chinese cuisine are crafted from top-notch ingredients. Take the "kick ass fried rice," their savory and a tad sweet version of the ubiquitous standard. This dish punches above its weight with an ingenious blend of prawns, bitter melon, masala-preserved mushrooms and papadam. Mantou buns filled with braised pork, hoisin, pickled ginger and miso-serrano aioli are positively irresistible, and even seemingly simple plates, like braised pea shoots with garlic, bring the flavor." - Michelin Inspector

"Give us an overview. Bao Bei Chinese Brasserie is a historic Chinatown spot that's crowded, narrow, loud, and full of hipsters and other beautiful people. In other words: What’s not to love? So why is it such a destination? The food here is no slouch, but it’s the lively atmosphere, coupled with the elbow-to-elbow seating, that has made Bao Bei, a popular staple since it opened. Your fellow diners love crowding into this hot spot. What are they drinking? Cocktails include playful, Asian-inspired spins; the Curse of Lo Pan (cardamom-infused pisco, sherry, ginger, and osmanthus flower) gives you an idea of what’s in store. The wine list, too, is smart, with a decent selection of British Columbia wines at prices that won’t drain the wallet. Try a chilled glass of the Artakama Pinot Noir, a natural BC wine. Tell us about the menu. Much has been written about suburban Richmond's many Chinese destination restaurants, which are often heralded as among the best outside of China. But Bao Bei doesn’t even pretend to be traditional. Try the beef tartare with burnt scallion oil and taro chips, or the Shao Bing, an Asian sandwich with cumin-flavored lamb sirloin on sesame flatbread. Don't miss the dumplings, either. Anything we should know before planning a visit? Like many Vancouver restaurants, Bao Bei has a no-reservations policy; you have to show up at the door and put your name on a list. This is not a problem; rather, it’s an opportunity. Give the host your cell phone number, then grab a cocktail or two at the excellent Keefer Bar a few doors down. You’ll get a call when your table is ready. So why would you recommend this place? From the moment you walk under the retro neon signage, it’s clear that this is the perfect place to gather with friends, have a few too many, tell extravagant lies, and revel in a sense of sustained joy." - Guy Saddy

"Bao Bei is run by the same people as Kissa Tanto, and like its sister restaurant, it serves very good food that you’ll have recurring dreams about, but in a more casual space. It’s one of our favorite places in town, and if you’re only in the city for a quick visit, you should go here straight away. There’s an old-school arcade game when you walk in and they serve creative takes on Chinese food, as in you can order a margarita alongside fried rice, which will come with salted egg yolk-dusted chicharrones. Don’t miss the shao bing (sesame flatbread with lamb), the bean curd skins, and the pork belly. They don’t take reservations, so go a few doors down to The Keefer Bar (more on that later) while you wait." - Shelley Mason