SAI WOO

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160 East Pender Street, Vancouver

Tel: 604-568-1117

Web: http://www.saiwoo.ca/

Twitter: @doyousaiwoo

Advice: Reservations suggested.

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With a nod to the history of its 1930’s predecessor, Sai Woo Chop Suey, occupied the same footprint, and the contemporary version is poised to become a hub of the reinvigorated neighbourhood. The restaurant is stunning in its interior design, boasting two levels: the 113-seat upper floor is home to a dining area, bar and Chef’s Table; the 75-seat lower floor features its own bar and smaller menu, inviting guests to linger long into the evening. Owned by restaurateur Salli Pateman she has created a foundation with a stellar team. The menu mixes influences from Executive Chef Douglas Chang upbringing of his Canadian, Chinese and Jamaican roots.

Kom Collins

Kom Collins

Cola Wings

Cola Wings

Beef Carpaccio Salad

Beef Carpaccio Salad

Salt Cod Fritters

Salt Cod Fritters

Bar Manager Justin Anello has created an inventive cocktail list, I enjoyed the Kom Collins ($12) with Bombay Saphire east, O5 Tea Kombucha, cucumber, lemon and mint. Sitting at the bar I then indulged trying several dishes including the unique and delicious Cola Wings ($14) marinated overnight in coca cola served on a bed of shredded lettuce. Next was the Beef Carpaccio Salad ($14), Mustard Greens, Parmigiano-Reggiano, Cress and Fried Shallots. Loved the Salt Cod Fritters ($9) with Meyer lemon cream, with great flavours.

Black Cod

Black Cod

Fried Rice

Fried Rice

Next was the outstanding Black Cod ($25) Baked Sablefish, Lotus Root, Bamboo Shoots, Radish, Burdock in a delicious Kombu Broth; followed by the outstanding Fried Rice ($12) with pearl rice, egg and preserved vegetables.

Sweet Tofu

Sweet Tofu

Steamed Molasses Rum Cake

Steamed Molasses Rum Cake

The Smoking Gun

The Smoking Gun

For dessert I had both of their offerings, the unique and sensational, Sweet Tofu ($8) almond tofu, ginger syrup, toasted almond shiso; along with the Steamed Molasses Rum Cake ($10) served with butter and preserves, baked to order in 20 minutes, an outstanding dessert. Dinner came to an end with another one of Justin’s cocktails, his signature which is a show unto itself, The Smoking Gun!

With an equally matched chef and bar manager at the helm, look for exciting cocktails and dishes as you dine their often.

Review by: Richard Wolak

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