Chef Keev Mah Excited To Shine In 1st Dine Out Festival For Chinatown’s Sai Woo

the GOODs from Sai Woo

Vancouver, BC | Since opening its doors in March 2015, Sai Woo has been bringing locally-sourced, globally-inspired cuisine to the historic Chinatown neighbourhood and now is excited to announce their participation in Vancouver’s annual Dine Out Festival.

Organized by Tourism Vancouver, Dine Out brings together a collection of local restaurants at three fixed price points – $20, $30 and $40 – to showcase the diverse culinary expertise on offer in this vibrant city. Dine Out is Canada’s largest annual celebration of food and drink, taking over the city’s restaurant scene for 17 days. The event attracts more than 100,000 diners, locals and visitors alike. This year, there are 288 restaurants participating and Sai Woo is proud to be joining this long-standing and much-beloved culinary event.

Head Chef Keev Mah and his team have carefully created a three-course Dine Out menu with suggested VQA wine pairings for the $40 dining category. Dishes highlight Mah’s unique culinary flare that blends inspiration from his Malaysian roots and classical French training.

“This is a great way for us to share our style of cuisine with people who might not have had the chance to experience the restaurant yet,” says Chef Keev Mah. “We are really looking forward to the event!”

Diners can choose from three different dishes for each course – appetizer, entree and dessert – many of which are gluten free. Start with the fresh beet salad with house-made yogurt, followed by lemongrass chicken with pickled cucumber and finish with a mango mousse cake with purple yam jam. Sourcing items from the restaurant’s many neighbouring purveyors, Sai Woo brings new life to seasonal ingredients and delights palates with original recipes.

Visit Sai Woo during Dine Out this season to taste their creative cuisine and share the experience on social media (Twitter & Instagram) using the hashtag #DOVWoo for a chance to win $50 towards your next visit. Reservations can be made by phone at 604-568-1117 or online at http://www.saiwoo.ca/reservations/.

Dine Out Vancouver kicks off this Friday, January 15 and runs until 31.

Click here for Sai Woo’s Dine Out Vancouver Menu.

DETAILS

GALLERY

THE PEOPLE

Salli Pateman | Owner
Shilo Francis | FOH
Keev Mah | Chef
David Truscott | Bar Manager

ABOUT SAI WOO

In the heart of Chinatown an historic storefront conceals the secrets of Sai Woo. Our modern dining room serves globally-inspired cuisine created with fresh ingredients and surprising, lighthearted twists. Cocktails are crafted with precision using top-shelf liquors, fine teas, and exotic fruits. The original Sai Woo Chop Suey first opened its doors in 1925 and flourished as a local hangout for decades, preserving some of Vancouver’s oldest history. Our location is also remembered as the popular New Town Bakery but today, Sai Woo brings new life to this historical landmark with a modern and innovative menu.

We offer a 113-seat main floor dining area, bar, and Chef’s Table with a 75-seat lower lounge and bar, designed by the masterminds at Falken Reynolds along with Anna Walentowicz at Domain Creative. Restaurateur and owner Salli Pateman, formerly of Yaletown’s Section (3) of 18 years, has immeasurable industry experience with a solid team of expertise at her side. Award-winning bartender David Truscott oversees the bar, Shilo Francis and Tracey Page manage the front-of-house and Chef Keev Mah leads the kitchen.

ACCOLADES

“Today, Sai Woo is a long drink of fabulous space. The lighting by Lukas Peet (gigantic floating “buttons”) is striking. Moreover and more importantly, the food lives up to the room.” Mia Stainsby, Vancouver Sun

“Sai Woo, with its mix of old and new, plays a part in the rediscovery of the neighbourhood’s cultural charm. What was once buried has now resurfaced, resulting in a new staple in Vancouver dining.” Whitney Millar, Montecristo Magazine

“Sai Woo, a smart, softly modern Pender Street emporium that balances contemporary fare with a side of subtle nostalgia.” Tim Pawsey, Hired Belly

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