Chau Kitchen and Bar – Traditional Vietnamese with a modern twist
Food Persuasion Level : [rating=3]
Service : [rating=4]
Cuisine: Vietnamese Tapas Restaurant
Location: Downtown Vancouver, Robson St
Chau Kitchen and Bar
Chau Kitchen and Bar – Traditional Vietnamese dishes with a modern twist. If you ever have a hankering for Vietnamese food, which seems to be only a handful downtown Chau is your restaurant. The prices of the dishes are probably 10-15% more expensive than the usual traditional Vietnamese restaurants in East Vancouver. The portions are also smaller but, the plates are meant to be shared.
This is coincidentally my secret hangout for UFC fights. Their projection system is decent, picture and sound quality is passable. Of course, Chau will never have the rowdy atmosphere of a sports bar but, at least you’ll have a seat.
We started off with their paper rolls aka rice rolls in two varieties:
Black Cod & Mango with garlic-lemon sauce with nuoc cham sauce $3.50, the black cod was so small you could barely see taste it. Nem Pork & Mint with apple-lemon sauce $2.95, this was a bit too bland, either forgot to add the mint or the amount was so insignificant that my taste buds were unable to register it.
Paper Rolls - Chau
Crispy Pork & Prawn Wontons $5, were served hot and crispy.
Pork & Prawn Wontonw - Chau
Pacific Octopus – sautéed with grilled pineapple & onions $10, were slightly overdone which meant they were tougher. The pineapple added a hint of tang and a nice twist to what otherwise be a very traditional and average
Lemongrass Chicken – vermicelli noodles & herbs $6, this was my fave dish in terms of taste and value. The chicken was juicy and tender, the vermecelli was a bit too undercooked for my tastes. All in all this dish was great with a lit of hers that added layers of flavour
Lemon Grass Chicken - Chau
Crispy Chicken Spring Rolls - lettuce & fresh herbs $10, came out steaming hot and were very crispy.
Crispy Spring Rolls- Chau
Coconut Pineapple Creme Brûlée, this was delish, with pieces of pineapple that added an interesting tang to it. The coconut was the highlight ingredient bringing a different texture and an exotic flavour to the dessert.
Coconut Pineapple Creme Brulee - Chau