Between Two Buns: Gyoza Bar unwraps new Bao Boards for dinner

Guests can soon wrap, fill, and indulge in pockets full of flavour as Gyoza Bar (622 West Pender Street) introduces a new concept to its existing gyoza dinner menu, shareable Bao Boards paired with a selection of wines on tap, starting April 23, 2015.

“The Bao Boards have been in the works for a while,” explains Gyoza Bar’s Chef de Cuisine, Mike Acero. “The concept itself is fun and a little bit of DIY. We wanted to create a dining experience where guests get to wrap and enjoy an assorted selection of meats, seafood, and vegetables in lettuce and bao buns, plus an array of sauces. Each board has its own personality and flavour profile.”

There are five boards to choose from including: Nanban-style soy marinated chicken thigh and maple-garlic leg; 36-hour miso beef short rib and tenderloin skewer served with spicy miso pesto and pickled celery and apple; and togarashi butter poached prawn and scallop with mussels and chorizo, radish pickles, kale goma-ae. Vegetarian options are also available.

For larger parties, Family Style Bao Boards are designed for up to five people. The boards come with six bao buns and can be paired with wines on tap or by the bottle. Guests can also complement their meals with a wide selection of appetizers such as the new baby kale caesar served with shoyu tamago, chicken wing karaage served with ume aioli, or the Kabayaki glazed scallops with peas and wild boar bacon.

In addition, Gyoza Bar has added three new gyozas to its menu including a lettuce wrapped crispy pork taco with sriracha aioli (think taco-style) with pico de gallo and guacamole, and a spicy tantan soup-inspired gyoza with black garlic chili oil, cilantro and baby bok choy. By popular demand, a chicken and foie gras gyoza, featuring a truffle dashi consummé, has also placed on the menu after being a huge hit at fellow Aburi Restaurants eatery, Minami.

The Bao Boards start at $15 and Family Boards are $60.

For more information, please visit www.gyozabar.ca.

Gyoza Bar | 622 West Pender Street, Vancouver, BC | www.gyozabar.ca | 604-336-5563 | Twitter: @GyozaBarRamen | Facebook: www.facebook.com/gyozabarramen | Instagram: @AburiRestaurants

About Aburi Restaurants Canada Ltd.
“I don’t just want a business, but want to create a culture and a community.” – Seigo Nakamura

Seigo Nakamura, owner of the Tora Corporation in Japan, is the visionary behind Aburi Restaurants’ Miku, Minami, and Gyoza Bar. His unique concepts and business strategies have led to the creation of Aburi style cuisine and the Ningenmi philosophy. A trendsetter in all aspects, Seigo is never happy with settling for the norm. His unique twist on Aburi cuisine was created over a decade ago, by fusing the idea of traditional Japanese flame-searing with the decadent and creamy sauces of French cuisine. With a new cuisine in mind, he set out to introduce Ningenmi and the idea of Omotonashi service in the western world.

Literally translated ‘the human flavour,’ Ningenmi is a Japanese term used to refer a person with outstanding humanly qualities: sincere, thoughtful and passionate.