I stumbled upon Petite Bao, a new eatery that opened up in Kitsilano last week.
They specialize in handcrafted bao burgers featuring in-house made baos as well as use elevated, organic and locally sourced ingredients.
The chef-owner tells me that he formerly honed his skills at MICHELIN starred restaurants in Hong Kong.
Petite Bao Menu
The Bao burger menu includes Pork Belly Bao; Buttermilk Fried Chicken Bao; Tempura Battered Fish Bao; Beef Bourguignon Bao and even a vegan Impossible Bao. The bao burgers are around $15 – $18.
You’ll find some more unique ingredients incorporated into the bao burgers like Lemongrass BBQ Sauce; Shiso; Zhenjiang Vineger Glaze; Cucumber Kimchi and more.
Other items on the menu include unique salads (like Bao Caesar Salad and Sand Ginger Chicken Salad); and shareables (like Beef Bourguignon Poutine; Salt and Pepper Calamari; Shrimp Wonton and so forth).
What I Tried
I went with a bao combo and got the Wagyu Burger with a side and a drink.
To start, the branding is pretty cute.
The Wagyu Burger featured Brant Lake Wagyu patty (Alberta), Confit Tomato, Cheddar Cheese, Shiso, Scallion, Caramelized Onion, Crispy Bacon. The patty was juicy and flavourful and the burger was tasty overall. It was a bit messy but in a good way.
For my side, I had the Parmesan Cajun Fries which were a bit spicy and crispy.
I washed it down with the Motherlove Water Kefir (Kelowna-based) in Pina Colada flavour, which was pretty in pink and a refreshing fermented beverage.
The restaurant is counter service. You get a buzzer with your order and you collect your food when it vibrates.
Overall, I enjoyed the food that I tried at Petite Bao. I appreciated the thought and creative use of local and unique ingredients for their fast, casual fare. Check them out on West Broadway.
petitebao.square.site
2825 W Broadway, Vancouver, BC