The team behind Vancouver Chinatown’s award-winning restaurants Bao Bei Chinese Brasserie and one Michelin star Kissa Tanto are gearing up to open a new cocktail and snack bar concept later this month. Meo, located underneath Kissa Tanto at 265 E Pender Street, is the coy, playful sibling to Kissa Tanto’s sophisticated Tokyo jazz persona, where the night is always young and full of possibilities.
The space will feature 70 seats inside a dimly lit dining room, anchored by the glow of a vintage jukebox. Co-owner Tannis Ling’s imagination was sparked by a Greg Girard photograph that came from a series documenting the nightlife of Hong Kong in the 70s and 80s. From there, the design evolved into a fictional version of a “love motel” from a bygone era – combining 70s romantic pink tones and dark wood panelling with nostalgia and a feeling of the clandestine. Ste Marie Studio breathes life into the room through soft plush fabrics, drapery, and carpet.
“Meo is the second piece of the puzzle to our tri-level building, where each experience is unique and complements each other – Kissa Tanto for supper upstairs, Meo for great drinks and snacks downstairs, and a third yet-to-come,” says Ling, who operates Bao Bei, Kissa Tanto, and Meo together with chefs Joël Watanabe and Alain Chow.
Heading the cocktail program is accomplished bar manager Denis Bykov, who left his native Ukraine to start a new chapter in Vancouver. Bykov most recently worked at Dubai’s renowned Sucre, where he mixed drinks alongside one of the world’s top bartenders, Tato Giovannoni.
At launch, Meo will present a menu featuring eight reimagined classic cocktails and eight signature cocktails (with six on tap), all developed with its opening cocktail concept in mind – fruits are not vegetables. Examples include: the Golden Devine with Blue Agave Altos Tequila, summer peach, cacao nib, ginseng cordial, Cocchi Americano vermouth, and a peach cacao yoghurt crisp; and the nitro-charged Espresso Carrotini with Beefeater Blood Orange gin, carrot reduction, citrus peel infused cold brew and carrot dust.
“We want to break a stereotype that all fruits are sweet and all vegetables are savoury,” explains Bykov. “Our cocktails will demonstrate how unexpected something can taste on your palate when different approaches are applied to both sweet and savoury organics. While we utilise modern techniques to extract and enhance flavours, our menu remains approachable and fun. Equal emphasis and care will be taken towards our non-alcoholic program as well.”
In addition to cocktails, Meo will also have an eclectic 12-bottle sparkling wine list including local pét-nats, Lambrusco and Champagne, as well as cans of Gold Medal Taiwan Beer.
The food menu, developed by Watanabe with chef de cuisine Macià Bagur (previously of Bishop’s, Naramata Inn), will feature casual small plates full of diverse, punchy flavours – dishes Watanabe craves with a late night drink. While the menu is still going through its testing stage, guests can expect options such as pounded-to-order Som Tum (green papaya salad), Trinidadian doubles, and Tostadas of the day.
“Our utmost desire is for Meo to function as the neighbourhood hangout and to build a regular clientele enticed by the comfortable room and excellent food and drinks at varied price points,” adds Ling. “We hope nights at Meo will encourage the improvisation and spontaneity from pre-pandemic days, where guests can dine and drink as they please, order as the night progresses, invite friends to join, leave and come back, linger all night or pass by for a quick visit.”
Branding is by acclaimed agency Glasfurd & Walker, who also created identities for both Bao Bei and Kissa Tanto.
Meo is expected to open later this month, from Wednesday to Sunday, 4 p.m. to late. To stay up-to-date on Meo news, please visit www.meochinatown.com.
