Phong Vo

Phong Vo's culinary philosophy at Laowai and Blnd Tger is a vibrant fusion of tradition and innovation, deeply inspired by the diverse regional cuisines of China and Tibet. His ethos moves beyond strict adherence to classic recipes, instead embracing creative freedom to introduce modern interpretations and unexpected twists. This adaptive approach is exemplified by his willingness to infuse traditional dishes with contemporary elements, such as single malt Scotch in xiao long bao soup, or to utilize plant-based meat alternatives for jaozi, catering to evolving palates and dietary preferences. Vo's vision is also profoundly connected to local community and sustainability. He emphasizes sourcing fresh ingredients from the immediate Vancouver neighborhood, supporting local Chinese merchants for meats, produce, and tea. While some preparations, like the signature dumplings, involve a collaborative process with a local dim sum business (Kam Wai) following Blnd Tger's distinct recipes, Vo ensures that these 'classic recipes' are executed with a unique, thoughtful flair. His work is an international yet respectful homage, aiming to translate the rich tapestry of Chinese and Tibetan flavors into 'unique foods' and 'do something cool with them,' reflecting an adventurous and contemporary spirit that perfectly synchronizes with Laowai's exotic cocktail program. Chef Phong Vo's technical style is characterized by an innovative reinterpretation of regional Chinese and Tibetan dishes, moving beyond rigid tradition to explore new flavor dimensions. He masterfully blends classic techniques with modern adaptations, focusing on bold flavors and meticulous preparation, even for seemingly simple dishes. His approach to flavor often involves unexpected infusions, like single malt Scotch to enhance the depth of xiao long bao soup, or the strategic use of specific spices and sauces to elevate humble ingredients. For instance, the Sichuan Zhong dumpling is defined by its thick chili oil and house-made soy sauce, while the Xinjiang cumin lamb dumpling is punched up with a distinct peppercorn soy sauce. Plating is designed to complement Laowai's speakeasy vibe and Alex Black's creative cocktails, ensuring that the food 'syncs' with the overall exotic and sophisticated experience. Signature dishes that exemplify his style include: * **Single Malt Scotch Infused Xiao Long Bao:** A multi-day preparation involving a master chicken and pork stock, infused with single malt Scotch for a unique flavor profile. * **Vegan Jaozi:** A traditional Chinese New Year favorite reimagined with TMRW meat alternative, showcasing his adaptability to dietary needs. * **Bison Momo:** A creative take on Tibetan yak momo, utilizing locally sourced bison packaged into a turmeric wrapper. * **Sichuan Zhong Dumpling:** Pork-filled dumplings characterized by a thick chili oil and house-made soy sauce. * **Xinjiang Cumin Lamb Dumpling:** Enhanced with a distinctive peppercorn soy sauce. * **Vegetable Shaomai:** Inner Mongolia style, featuring eggplant, shiitake, and fermented tofu bundled in spinach dough. * **Pork Belly with Bourbon Char Siu Glaze:** Deeply marinated and tender, glistening with a bourbon-infused char siu glaze. * **Smoking Tofu Noodles (Shaanxi 'Biang Biang' Noodles):** Hand-ripped wide strips with applewood smoked tofu and a tamed Sichuan peppercorn sauce. * **Baijiu Drunken Chicken:** Cold, steamed chicken marinated in Shaoxing wine and baijiu, served with pickled loganberry for flavor pops. * **Yunnan-style Crispy Eggplant:** Quickly deep-fried and then dry-fried with lemongrass to achieve crispness and a smoky finish. * **Seared Duck Breast:** Served with julienned cucumber, sweet honey hoisin, and a "numbing sauce" of Szechuan peppercorn and salt.