Originally set to open in March of this year, Cold Tea Restaurant’s grand opening was put on hold unexpectedly with the onset of the pandemic.

Now with restaurants slowly re-opening as Vancouver relaxes its social distancing measures, Cold Tea Restaurant is open for dine-in, and its bold menu incorporating spices from Chinese and Vietnamese cuisine will surely intrigue your taste buds.

The name ‘Cold Tea’ pays homage to its predecessor in the same restaurant space, Tsui Hang Village Restaurant, a popular after-hours late-night dining destination that served up cold beer in tea pots, ‘Cold Tea’, after legal drinking hours. The new ownership team decided to this playful element and thus Cold Tea Restaurant was born.

*The restaurant entrance features a giant abacus and a mural by local artist Sace Forand covers the entire length of one wall*

*The 14-seat bar will feature a variety of cocktails and drinking carts once social distancing measures lift*

THE TEAM

Cold Tea Restaurant brings together veterans of the Vancouver dining scene. Owners, Ron Cheng (Former General Manager, Hapa Izakaya, The Parlour, Tap and Barrel) a nd veteran restaurateur, Paul Rivas (Owner, The Parlour & Bodega on Main) combine their Chinese and Spanish eating traditions to create a new-wave dim sum space that is accessible through a tapas sharing approach. The Chef, Thien Vuong (Former Head Chef, The Parlour, Bodega on Main, Frankie G’s) who was born in Vietnam, with over 15 years of experience, will be adding his Vietnemese spin to the menu. Partner, Joe Cheng (Former bartender Minami), plays a large part in the cocktail curation and spearheads the bar menu.

THE INTERIORS

The interiors retain decorative elements from the past, such as the large chandelier centerpiece and giant vases, and adds characteristic pieces such as the giant abacus marketing the restaurant’s entryway, a massive mural covering the length of one side of the restaurant, and punchy Asian artwork to dress up various corners of the interior.

*Asian artwork adds a whimsical touch to the space*

*High ceilings and massive windows invite an abundance of natural light into the space*

The owners wanted to create a modern, laid-back dim sum spot for a new generation of dim sum lovers. With the current high-ceiling, light-filled space and cozy dining booths, we would say that team has achieved the desired effect to create an unpretentious, inviting, modern, earthy dining space interwoven with classic Chinese elements.

*Groups can dine in these plush velvet and leather booths*

THE FOOD

The menu similarly incorporates the bold flavours of Chinese and Vietnamese cuisine, with a variety of creative dishes like Lai Fun Carbonara, a twist on the classic Italian dish using Chinese lai fun noodles instead of long pasta. Chef Thien Vuong also worked hard to ensure the menu offers gluten-friendly vegetarian options to accommodate different dietary needs. The Tofu Supreme Bao. Pork Brochette Skewer, and Lemongrass Chicken on Rice all sound like tasty alternatives, don’t they?

*A fully stacked beverage menu with tasty cocktails, sake, wine, and beer ensures there’s an option for everyone during happy hour*

If you are stopping by for a meal, we recommend you start with a drink off of their delicious cocktail menu. We had the pleasure of trying the Cuppa’ Joe and Garden Fizz, with the first tailored for those who can handle their liquor (and caffeine kick) and the latter being a refreshing option for diners who prefer a fruity, tangy, icy cold summer drink.

The drink menu also offers sake, wine, and beer. A special insider tip: If you ask your waiter for ‘Cold Tea’, you may gain access to a special off-the-menu drink!

Since there were just two of us and we wanted to try the wide range of flavours available on the menu, we opted for smaller share plates that would give us a taste of the shared plates, main dishes, and even the dessert menu.

First, we shared the Green Papaya Salad, and this was one of our top choices given the sauce is done just right without overpowering the freshness of the vegetables. The vegetables and papaya are sliced thinly to allow the flavours to converge with each bite, kickstarting your appetite with a bit of tanginess.

Next, we had the Spicy Chicken XO Wontons topped with chili oil, scallion, chili threads. Traditionally this spicy dish is made with pork, but with Cold Tea’s rendition, it is made with 100% ground chicken thighs for a different meat texture.

*Spicy Chicken XO Wontons made with 100% grounded chicken thighs*

If you still have room prior to the larger meat and noodle share plates, we recommend getting the Pork Belly Bao because of the deliciously creamy and slightly spicy sauce. We asked Chef Thien Vuong how he made the sauce so tasty, and he shared that he first braised the pork belly in coconut water (which is how it’s usually done in the Philippines) and then using the remaining coconut water as a base for the flavourful sauce. The Pork Belly Bao is served with slices of marinated cucumber, pickled red onion, sriracha mayo, and scallions.

We recommend ordering two or at least one for each person so you won’t have to fight over who gets the last bite!

Cold Tea Restaurant Vancouver by Florence Leung

The Braised Pork Belly served with a 63-degree egg and puffed rice is a heavy, indulgent, satisfying dish. It’s for those who love eating the fatty part of a steak, or just any fatty meats for that matter. To top the delicious layers of fat, you can use the egg as a dipping sauce, to balance out the heavier savoury taste of the pork belly. The puffed rice also adds a bit of texture and crunch to each bite.

*Braised Pork Belly served with 63-degree egg*

*Satisfying dishes are bound to get messy*

If you are like me and you are a dessert lover, Cold Tea serves up innovative options you likely haven’t tried elsewhere. Though all 3 options were equally intriguing, we opted for the Matcha Cheesecake served with creme anglaise and pistachio biscotti, since we wanted to see how these lighter flavours would fare in a dessert that is traditionally on the heavier side; it didn’t hurt that it came with an Oreo crust, which is hands-down our favourite guilty indulgence as a late-night snack. The texture of dessert is what makes us give added points for this dessert creation, it has the crunchy texture of the biscotti, with the chewy texture of pistachios, crispiness of the candied orange slice and the creaminess of the cheesecake; it all works together to create ‘sweets’ magic.

Though we have yet to try the other two options, we can imagine how the caffeine balances out the sweetness of the classic french dessert for the BRULEE cà phê sūra dá (Vietnamese coffee in creme brûlée), and how the crispy-on-the-outside, soft-and-chewy-on-the-inside Chocolate Dipped Chinese Doughnut would taste with Goji berry buttercream, chopped almonds and dolce con Leche.

Evidently it’s going to be tough to wait until our next visit!

*Matcha Cheesecake with creme anglaise and pistachio biscotti*

When social distancing measures are lifted, you can expect to see traditional dim sum carts delivering share plates to each table, and these carts transforming into made-to-order drink carts during evening service.

Cold Tea Restaurant is a great spot in downtown Vancouver offering a modern, laid-back atmosphere to enjoy creative dim sum and Asian-inspired share plates, whether it be Happy Hour share plates amongst co-workers and friends, or a hearty dinner with the restaurant’s buildable, shareable menu. No matter what the occasion or time of day, you will find it hard to resist their tasty share plates and delicious cocktails!