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On Saturday Night Bourbon & Tostada Feasts At Chinatown’s “Bao Bei”

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Staff Meal is a new column by Ken Tsui. The photo essays will detail the stories behind the family-style meals that some of Vancouver’s busiest restaurant crews get either before or after service. 

by Ken Tsui | After a busy service on a Saturday night at Chinatown’s award-winning Bao Bei Chinese Brasserie, executive chef Joel Watanabe cranks out one final meal. Tonight, it’s his take on tostadas, and it’s for his staff. Think crispy tortillas topped with a healthy dose of cumin seasoned black beans, tomato sauce, melted cheese, guacamole, and shredded lettuce all dressed with lime and a pico de gallo salsa. Tostadas were one of the family classics in the Watanabe household when Joel was a kid. He and his brother were hooked, both invariably asking for the treat to be a part of every birthday meal. In the spirit of sibling rivalry, they even devoured the fully loaded tostadas competitively, with Joel holding the household record of fourteen eaten in one sitting.

  • At the end of the night, the staff at Bao Bei gather for their family meal
    At the end of the night, the staff at Bao Bei gather for their family meal
  • They toast clocking out and recap the night at the back tables
    They toast clocking out and recap the night at the back tables
  • Meanwhile, in the kitchen, the mis en place is all set and ready for execution
    Meanwhile, in the kitchen, the mis en place is all set and ready for execution
  • Chef Joel Watanabe's crispy tortillas are topped with a healthy dose of cumin seasoned black beans
    Chef Joel Watanabe's crispy tortillas are topped with a healthy dose of cumin seasoned black beans
  • He's been a fan of tostadas since he was a kid
    He's been a fan of tostadas since he was a kid
  • He preps the tostadas with tomato sauce, cheese, guacamole, and shredded lettuce, just like his Mom
    He preps the tostadas with tomato sauce, cheese, guacamole, and shredded lettuce, just like his Mom
  • Plating more than enough to go around (three per bowl)
    Plating more than enough to go around (three per bowl)
  • The finished product looks and tastes fantastic
    The finished product looks and tastes fantastic
  • And the staff are happy to dig in
    And the staff are happy to dig in
  • And so is the chef
    And so is the chef

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