After Tannis Ling announced she was leaving her bartending post at Chambar to open her own Taiwanese Restaurant, fans of the charming cocktail genius were eager to see her bring a modern touch to Chinese Food.  Last night Bao Bei opened its doors to the public for the first time.  Word was out and supporters flowed in.  Since I am keeping early hours of late, we decided to drop in for some cocktails and snacks almost right at opening just after 5:30 pm. 

We were greeted by Paul Grunberg, also a Chambar alumni.  He was most recently at the Jean George’s Market in the Shangri-La Hotel, but was looking for a more independent project.  He’s an amazing host, catering to diners needs with just the right amount of attention.  In the kitchen Chef Joel Watanabe, last seen at La Brasserie, Bin 942 and Araxi, dished out tasty dishes in a timely fashion.

More on the restaurant as I dive deeper into the dishes and the story behind the concept, in the mean time here are some shots of opening night.

Drinks – Health Tonic (Gin, plum wine with fresh beet and pear juice), Chino Margarita (Tangerine peel infused Cazdores teequila, egg white, citrus and a chili salt/sugar rim), Madame Cinag (Gin, Fernet Brance and fresh grapefruit) and the Bloody Mary (Sichuan peppercorn infused gin, fresh horseradish, cucumger, betel nut leaf, tomato juice).

Dishes – Beef Tartare (Pemberton beef tenderloin, preserved mustard root, crispy shallot, ginger root, quail egg, watercress, burnt scaloion oil and lotus root chips), Mantou (Steamed buns with braised shortrib, hoisin, scallions, pickeld cucumber and roasted peanuts), Squid (Stir fried with pork belly, chili and baby bok choi) and Warm Eggplant (with soy garlic and ginger).