Folio.YVR Issue #4/5: Vietnamese Restaurant Do Chay Saigon Launches Exciting Menu

Do Chay Saigon Vegetarian a new restaurant in Vancouver that opened its doors so quietly last month that it took loud word-of-mouth to make it one of the hottest spots to experience amazing flavourful plantbased meals.

A delicious vegetarian vegan plantbased dish at Do Chay restaurant on Kingsway in Vancouver, BC, by EcoLuxLuv Communications for FolioYVR Luxury Lifestyle Magazine by Helen Siwak

Soft Coconut Rice cakes with sweet toppings and fresh herbs | Image by Helen Siwak

Located at 1392 Kingsway, Do Chay is a 32-seat, plant-based restaurant that is creating popular street food dishes in a sit-down setting. Opened by Patrick Do and Amanda Clark, the menu is almost all plant-based with many gluten-free offerings.

The spacious restaurant was designed by Tom Do and is modeled after the former tenant—a Chinese herbal medicine shop—which used to occupy the space. New is water wall treatment, large glass containers displaying unique ingredients, and a large welcoming wooden door.

“Do Chay has been two-plus years in the making,” says co-owner Patrick Do. “The building burnt down, and it was an uphill battle to get to where we are today, but everything has been worth it so far. The positive reception we’ve received has been humbling.”

Noodle dishes (L: Vegan Pho) with deep-fried tofu skin, meatless meatballs, avocado, sprouts, and greens | Image by Helen Siwak

Popular dishes at Do Chay are the fluffy Coconut Rice Cakes, finger-licking XO Potstickers, crunchy Seitan Calamari Lotus Salad, and delightfully light Vegan Pho with avocado. Vancouverites are curious and hungry for this modern take on Vietnamese and Do says “Our name means vegetarian stuff. Plant-based is not only delicious, but it can be interesting. It has been incredibly fun and fulfilling to experiment with all the vegan flavours and to see our guests embrace and enjoy our dishes thus far. I’ve always wanted to open a Vietnamese restaurant that was both approachable and yet still stays close to my family’s roots.”

Garlic eggplant with greens over fragrant rice & lemongrass tofu with crunchy green beans and greens over rice | Image by Helen Siwak

Seitan Calimari Lotus Bowl with celery, greens, and sweet dressing | Image by Helen Siwak

Crispy crunchy beans with savoury mushroom bits | Image by Helen Siwak

The Do Chay menu is broken down into three categories: street food, noodle bowls, and rice bowls, with new items already lined up for release over the course of the summer.

Young coconut milk sweet dessert with basil seeds and others over ice | Image by Helen Siwak

The Do Chay hot spot is licensed with a full beverage menu, open every day from 11:30 am until late. Reservations available at the large round table for a large group, otherwise seating is first come, first serve.

Author Profile

Helen Siwak, Luxury Lifestyle Observer: Helen Siwak is the founder of EcoLuxLuv Communications & Marketing Inc and publisher of Folio.YVR Luxury Lifestyle Magazine and PORTFOLIOY.YVR Business & Entrepreneurs Magazine. She is a prolific content creator, consultant, and marketing and media strategist within the ecoluxury and luxury lifestyle niches. Helen is the west coast correspondent to Canada’s top-read business magazine Retail-Insider, holds a vast freelance portfolio, and is an EIC for Hire. Connect with her here: [email protected].