BAO DOWN SNACK BAR

221 Carrall St, Vancouver

Tel: (604) 569-2215

Web: http://baodown.net/menu/bao-down-snackbar/

Twitter: @baodownsnackbar

Advice:Takes reservations, walk-ins welcome.

EmBAOnada

Makaluma cocktail

Sogo Sangria

With their Filipino heritage in mind, and love for their culture, owners Matt and Greg have switched things up a bit for their latest eatery. It’s traditional Filipino food with a fusion element in both the cocktails and the dishes. Known for their loud colourful graphics and hip hop music at their other eateries, this one keeps their popular style goin’ in a beautiful setting of brick walls, with their hand-made wooden tables and bar. Although it is called a snack bar, many of the dishes are larger and perfect for sharing, I did just that with my friend Lawrence. Started off with the EmBAOnada fried and filled with deliciousness, loved the Eggplant Bao, also had the Cache Creek Beef Kare Kare; and the Braised Lechon Natural Pork. These all paired off perfectly with the Makaluma cocktail that I had made with Tondena Gold Manila rum, pandan syrup, pandan leaves, angostura bitters and calamansi; along with the Sogo Sangria that my friend had made with Soho lychee, lemon and lime juices, pineapple juice, coconut rum, soda water, 7up, merlot and coconut chips.

Adobo P.F.C. Fried Chicken

Super Happy Fun Time

Bagyo Cocktail

The Killer Adobo P.F.C. Fried Chicken was tender and juicy, Filipino style! The Super Happy Fun Time, what a fun name for this Crispy Fried Yams, veggies and prawns addictive dish. This one went perfectly with the Bagyo Cocktail with Dark, White and Overproof rum, passion fruit syrup, agave syrup and fresh lemon juice.

Manilla Curry

Mount Pinatubo

A Rad Dish

The Manilla Curry was a standout for both of us, with coconut chicken, adobo style with their blended rice, delicious flavours! Mount Pinatubo a unique dish with roasted veal marrow with Adobo red prawns, garlic, shallots, calamansi, tamari and pandesal. Lastly A Rad Dish, was a slight let down for me though it is meant to be a refreshing side salad with daikon, red radish, tomato, scallion and cane vinegar.

Leche Flan

Cassava Caklet

Buko Pandan, Ube Macapuno and Halo Halo.

For dessert, we had them all and the Leche Flan made with three milk custard and caramel, is one of the best leche flans I have had in the city to date. We also enjoyed the Cassava Caklet with coconut and tres leche and the trio Ice Cream selection of Buko Pandan, Ube Macapuno and Halo Halo.

I am looking forward to visiting again to taste through their weekend brunch menu as well as more of their dishes as the menu follows the seasons.

Review by: Richard Wolak