Not that I need another reason to love Strathcona. But the transformation is nice. It’s nice to see a few more independent eateries with unique culinary flare rather than cookie cutters on conveyer belts. Now I have another reason to go to Chinatown besides Phnom Penh and Campagnolo. The Union Bar located on 219 Union Street, Vancouver is recently opened restaurant bar with a modern take on Southeast Asian dishes: Thailand, Vietnam, Malaysian, Indonesia, and Singapore.

 

 

 

 

Tiffany green industrial oversized lamps, wooden long tables and benches and open bar makes this place inviting and delicious. By the way, in the summer months, they have a patio space opened. I absolutely adore long tables and the communal vibe it represents. Service is attentive, friendly with tons are great recommendations!

 

 

 

It is Happy Hour on a Thursday and what better way to celebrate girl’s night than with some $10 (all doubles) cocktails.

 

 

 

 

 

 

Cebu Sour: toasted coconut rum, calamansi juice, egg white, pandan syrup, atomised kaffir lime rum

Think whisky sour! Slightly less bitter and sweeter (but not so much). It’s a man’s drink for a girl…

 

 

 

 

Tom Yum Collins: vodka, coconut milk, fresh lime, gomme, galangal, lemongrass, thai basil, kaffir lime leaf, cilantro, red chili pepper

This baby have you fooled. At first glance it tricks your mind into thinking it is sweet, dessert like. It is not. It is refreshing with some sourness and some punch of vodka.

 

 

 

 

Boracay Hangin: vodka, cucumber juice, pandan syrup, calamansi juice, atomised kaffir lime rum, toasted coconut

Girly green cocktail with refreshing cucumber juice and the zestiness of kaffir lime.

 

 

Before the food even arrived, I am already planning my next visit to try their Banga (cocktail made with a jar and stick) – #4 pineapple, cilantro, cardamom, cachaca, chili water

 

 

 

 

 

 

Mussels 13: sambal lime coconut broth, Thai basil.

Plump little suckers packing in flavourful broth that I don’t mind slurping and soaking my bread in.

 

 

 

 

 

Chicken Wings 12: every order comes with about 10 wings that is coated with Thai Hot Nahm Jim Glaze. Slightly crispy but moist and tender inside. And although they are slightly tiny, it rallies those at Phnom Penh. These are slightly sweet, tangy and spicy, while the ones at PP are more peppery and deep fried.

 

 

 

 

 

Crispy Pork Belly Bún Vermicelli Bowl 11: this noodle bowl is loaded with pickled carrots, daikon, cucumbers, bean sprouts, scallions and is served with nuoc cham (Vietnamese dipping fish sauce). Please pour sparingly, because although it is in a little tea cup is quite sour. We made the mistake of doing so. Crispy pork belly reminds me of Chinese roasted pork, only drier. It would be nice if the fat glistened a bit more.

 

 

 

 

I really wanted to try their desserts, particularly the Coconut Pannacotta 7: pineapple salsa & shaved ice, but alas there was no room left. Would someone please treat me?

 

 

Early Evening Features: 5-6:30pm

 

Mondays: Banh Mi & a Pint $10

 

Tuesdays: Jeepney Cocktails $6

 

Sundays: Bangas $6 all night                

 

 

 

 

 

 

 

219 Union Street  Vancouver, BC V6A 0B4

(604) 568-3230

 

 

 

 

 

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