EAT! Vancouver Bao Bei x Edulis

A seafood menu to blow your brains.

April 29, 2015

/ Photo: Carlo Ricci

1st – “Pintxos”


Supergilda with Cider Poached Txistorra, Mussel Escabeche, and Anchovy Stuffed Olive

Fresh Nova Scotia Snow Crab a la Donostiarra

Gaspé Scallop with Smoked Scallop Roe, Macadamia, and Pickled Rhubarb

Bao Bei

Dungeness crab en gelée with ginger gel and scallion

Chawanmushi, prawn and pickled Sichuan peppercorns

Scallopy and shiso boudin with kabosu radish pearls

2nd – Salt Cod


“Salade Gourmande”

Wild Dandelion, Fresh Porcini, Salt Cod Vinaigrette

Cider Poached Foie Gras, Smoked Crab Apple Purée. Wild Onion

Bao Bei

Charred humboldt squid, allspice scented pork meatballs, soffrito

4th – Halibut


Chilled Halibut Cheek en Gelée

Bone Marrow-Bread Sauce, Salsa Verde, Red Wine Vinaigrette, and Chickweed

Bao Bei

Yuzu/douban escabeche of halibut, anise and preserved lemon gnocchi Parisienne compressed papaya

5th – Dessert

Valrhona chocolate mousse, sesame candy, banana

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