With it’s focus on all-day dim sum, Chinese BBQ, and Vietnamese-style family food; the iconic former RBC bank turned restaurant back about 35 years ago or so when it was occupied by Chinese restaurant Tsui Hang Village.
Cold Tea Restaurant opened a couple weeks ago after waiting it out during covid as they were close to opening just as the pandemic shutdown many restaurants in the city. The interior is beautiful, although licensed for 160 seats, running at 50% capacity they will be open for inside dining soon seating 80 people. They are also about to open an outside patio on the backside of the restaurant for diners who wish to eat outside.
The inside décor has several classic Chinese elements, including Asian artwork and murals around the space. They have added big, traditional dim sum tables and some very nuce upholstered booths and chairs, along with the signature chandelier along with the original vases from Tsui Hang Village as well.
Owners have all been involved in the restaurant industry in various capacities over the years; they are Ron Cheng, Paul Rivas and Chef Thien Vuong.
Many years ago when Paul Rivas and his family owned Bodega Restaurant nearby, after service many of them would go to Tsui Hang Village to drink “cold tea” which referred to teapots full of beer; hence where the name of this restaurant originates.
Joe Cheng is running the craft cocktail and wine program which will commence as soon as the restaurant opens for inside dining which will take place within the next week or so.
I have tried several of their dishes, here are a few.
The menu is filled with a variety of different dim sum type dishes, along with banh mi and bao; salad rolls; pot stickers; wok-fried dishes, grilled skewers, noodles, and rice dishes.
Delivery is available currently via DoorDash and UberEats, while you can arrange for pick-up at the restaurant via Tock. Cold Tea will be open Tuesday through Sunday from noon to 9 p.m.
Cold Tea Restaurant is located at 1193 Granville Street in downtown Vancouver. Follow them on Instagram @coldtearestaurant
By: Richard Wolak