Bao Down Snackbar

Where did I eat?

Bao Down Snackbar at 221 Carrall Street in Vancouver.

What do they specialize in?

Filipino inspired bar food and cocktails.

What was the vibe?

Cool, urban, fun.

What did I eat?

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Bagyo (left) and Taka (right)

  • The Bagyo is made with dark, white, and overproof rum, passionfruit syrup, agave syrup, fresh lemon juice.
  • This is the perfect sweet and fruity cocktail if you enjoy something that doesn’t taste overly boozy that has tropical elements.
  • The Taka is made with Suntory Toki japanese whiskey, taylor fladgate white port, shoju, angostura bitters.
  • I also really liked the Taka. It was the complete opposite of the other drink as it was much boozier and less sweet. It reminded me of a Manhattan with an Asian twist.

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Okoy Yam Fritter – crispy fried yams, local seasonal greens, prawns

  • This was an interesting and unique dish that I have never seen before. The fried yams are sliced super thin almost like onion straws and were addictive to snack on.
  • There were several shrimp dispersed throughout the pile of yam fritters and they tasted very good when dipped in the tangy sauce

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Empanada Bao – fried bao buns with lechon paksiw, chicharon, onions, and garlic

  • This was my first time having deep fried bao and it was my favourite dish of the night. I like regular bao, however it doesn’t offer much in the way of taste or texture. The deep fried version were the complete opposite and had a crispy golden crust on the outside while the inside was still pillowy soft. I could eat several of these.
  • I also loved the pork filling and would recommend trying it.

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Eggplant Torta – roast eggplant omelette, tamarind, charred tomato

  • The eggplant omelette had a texture like a very thin frittata and had a deep smokey flavour to it.
  • The charred tomato added some freshness and the tamarind sauce was a little tangy and sweet

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Adobo Fried Chicken – gluten free flour, buttermilk marinade, adobo glaze, and banana sauce

  • This was my other favourite dish of the night as the fried chicken was done perfectly. It was very crunchy while being tender on the inside.
  • I loved the sauces drizzled on the plate and thought it took the fried chicken to another level. There was a tangy adobo glaze which has a vinegar taste that was balanced out by the mayo and the sweet banana sauce.

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Lumpia – crispy eggrolls filled with local pork and garlic and served with sweet chili sauce and plum sauce

  • I liked the filling inside these lumpia because it wasn’t overcooked and the pork was still tender.

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Pork Belly Lechon – slow roasted crispy skin pork belly with sarsa

  • This was the most impressive looking dish of the night. The portion of pork belly is massive and requires a big knife to cut through the super crispy skin.
  • The sauce was quite sweet and I wish it was tangier and less sweet as it became overwhelming when eating a large portion.

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Charcuterie Plate – tocino, longanisa, chorizo, fried quail eggs, garlic mayo

  • This little assortment of snacks was super cute and I appreciated how it was so different from traditional charcuterie plates.
  • I loved the crispy little quail egg and the tocino, which is a sweet filipino cured bacon and the spiced longanisa sausage. The chorizo was too peppery for my taste and I’m not a fan of drier sausage.

Disclosure: I did not pay for my meal.

Final Thoughts?

Bao Down Snackbar is a cool little spot worth checking out for their cocktails, fried chicken, and empanada bao.

Bao Down Snack Bar Menu, Reviews, Photos, Location and Info - Zomato

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Tags:

Categories: Asian, Gastown, Metro Vancouver, Vancouver

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