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Located in the tranquil waterfront area of Steveston, Richmond, Baan Lao offers a bespoke menu paired with a selection of teas, wines, and cocktails to harmonize with the food. Soft lighting, warm décor, and exquisite tableware and handcrafted ceramic plates create a serene and elegant dining atmosphere.
From Thai snacks to a bite of Wagyu beef
The appetizers for dinner that day had already left a deep impression on me. The opening appetizers included Thai dumplings made with organic chicken, exquisitely crafted. The yellow curry rice cakes evoked the familiar aromas of Bangkok streets, but presented with greater refinement. The catfish with sour mango mini pie was lively and flavorful, its tangy and aromatic notes dancing in my mouth. Finally, there was a bite of Miyazaki A5 Wagyu beef, its marbling delicate and almost melting in my mouth.
Next came the sour mango sorbet with anchovy sauce, a tangy and salty flavor that both whetted the appetite and cleansed the palate, preparing it for the main course and dessert. Baan Lao's desserts reflected the chef's personal style: gentle and delicate. Smoked ice cream paired with bamboo leaf sticky rice offered a layered aroma, a familiar yet innovative combination; seasonal fruits were presented in their most natural state. Finally, the blue lotus tea served as a gentle ending, allowing the entire meal to settle into a comfortable and pleasant conclusion.
The importance of ingredients and beverages
Baan Lao insists on using high-quality ingredients that are hormone-free and antibiotic-free, including organic rice from a family farm in Thailand, buffalo meat from McClintock Farms on Vancouver Island, and organic grass-fed beef and poultry from Sumas Mountain Farms in the Fraser Valley. Vegetables, herbs, and leafy greens are mostly selected or grown by the chef himself to ensure freshness, cleanliness, and clear sourcing.
The restaurant also places great emphasis on beverage pairings. Tea master Lena Pan designs five royal kung fu teas, sommelier Pier-Alexis Soulière selects red, white and sparkling wines, and bartenders are responsible for cocktails and non-alcoholic specialties, allowing guests to choose according to their own pace and taste to find the perfect drink. 
Reigning as the best restaurant in the world
Baan Lao has achieved remarkable success in recent years. For the second consecutive year, the restaurant has been named "Best Restaurant in Canada" by the World Culinary Awards, becoming the first Canadian restaurant to receive this recognition consecutively. In the same year, it was also selected for "North America's 50 Best Restaurants 2025" and won "Best Restaurant in Western Canada." Furthermore, it was named "Canada's Best Destination Restaurant of the Year" and has repeatedly been listed in "Canada's 100 Best Restaurants" and Vancouver's "Golden Plates."
The restaurant is run by founder and head chef Nutcha Phanthoupheng. Originally a nurse and cancer researcher in Thailand, she moved to Canada hoping to continue her work on "caring for the mind and body through food" through her cuisine. Chef Nutcha's signature tasting menu is based on Thai royal cuisine, combined with local and sustainable farm ingredients, giving traditional flavors a fresh look in a new land. Nutcha is also a judge for the "Le Chaine des Rôtisseurs" chef competition, an international French culinary competition. She incorporates her international experience, her refined Thai cuisine, healthy concepts, and high standards for ingredient sourcing into the menu, allowing guests to experience her understanding and standards of "good food" during their hours of dining. Baan Lao brings Thai royal cuisine to a small Canadian town, allowing people to enjoy a delicious Thai meal in a quiet and comfortable environment without having to travel far. 
Baan Lao, located in the tranquil waterfront area of Steveston, Richmond, offers a bespoke menu paired with a selection of teas, wines, and cocktails to harmonize with the dishes. Soft lighting, warm décor, and exquisite tableware and handcrafted ceramic plates create a serene and elegant dining atmosphere. From Thai appetizers to a bite of Wagyu beef, the appetizers left a lasting impression. The opening course included Thai dumplings made with organic chicken, exquisitely presented. The yellow curry rice cakes evoked the familiar aromas of Bangkok streets, but presented with greater refinement. The catfish with sour mango mini pie was lively, its tangy flavor dancing in the mouth. Finally, a bite of Miyazaki A5 Wagyu beef, with its delicate marbling, almost melted in the mouth. This was followed by sour mango sorbet with anchovy sauce, a tangy and salty flavor that both whetted the appetite and cleansed the palate, preparing the taste buds for the main course and dessert. Baan Lao's desserts reflect the chef's personal style: gentle and delicate. Smoked ice cream paired with bamboo leaf glutinous rice offers a layered aroma, a familiar yet innovative combination; seasonal fruits are presented in their most natural state. The final cup of blue lotus tea acts as a gentle ending, allowing the entire meal to settle into a comfortable and pleasant atmosphere. The meticulous attention to ingredients and drinks at Baan……
