Baan Lao World’s First Afternoon Tea Thai Experience Richmond

Take a gastronomic cultural journey to Baan Lao for what’s being called the world’s first Thai high tea experience in Richmond’s historic waterfront village of Steveston.

Chef Nutcha Phanthoupheng sets the bar high, striving to serve the best Thai cuisine imaginable. Everything must align with great attention to detail, from the design and atmosphere of the building, the refined white-glove treatment, to the heated seats in the washrooms. Nothing has been overlooked. The service, quality and presentation are phenomenal, and diners are treated royally.

In fact, the King of Thailand’s chef is a mentor to Chef Nutcha, who regularly returns to Thailand for many weeks at a time for inspiration.

How special is Baan Lao? When I asked where their diners mostly come from, I discovered the restaurant has become a destination in itself. People from around the globe come specifically to dine here.

Find out about their outstanding 13-course tasting menu, “Celebrating the Bounty and Beauty of Thailand.” The rare and unique ingredients provide an unforgettable gastronomic adventure of the flavours of Thailand.

Chef Nutcha Phanthoupheng prepares afternoon tea at Baan Lao in Richmond. Photo: Wendy Nordvik-Carr©

The Royal Thai Afternoon Tea at Baan Lao

The elevated afternoon tea is designed to stimulate all five taste senses of sweet, bitter, savoury, salty and sour. The three courses; Arun/Dawn, Athit/Sun and Bulan/Moon are served to glide brilliantly through these flavours.

Arun/Dawn

The first of the three courses, Arun/Dawn, exhilarates the palate with a melody of sour and spicy flavours.

• Khao Kriap Pak Mo – Stir-fried organic chicken breast with steamed rice paper dumpling
• Yum Salmon Fu – Thai crispy wild sockeye salmon salad in crispy golden pastry
• Kuai Tiao Lui Suan – Rice noodle butterfly pa salad roll with Thai herbal sauce

Delightful Afternoon Tea Thai Experience offerings from Baan Lao. Bottom – Arun/Dawn. Top: (L) Yum Salmon Fu – Thai crispy wild sockeye salmon salad in a crispy golden pastry (R) Bulan/Moon, Khao Niao Ma Muang – Sweet mango with coconut milk sticky rice. Photos: Wendy Nordvik-Carr©

Athit/Sun

The savory and spicy Athit/Sun follows, allowing diners with sophisticated tastes to appreciate the melding of flavours.

• Thung Thong Nuea Kwai – Stir fried water buffalo money bag
• Khao Chi Nuea Yang – Coconut sticky rice with marinated beef tenderloin with tomato Thai chili sauce
• Thot Man Kung – Crispy mangrove prawn cake
• Tao Hu Thot – Deep fried organic soft tofu and wild seaweed caviar
• Gai Sa Tay – Homemade brioche and grilled yellow curry organic chicken breast

Savory and spicy Athit/Sun served at Baan Lao in Richmond. Photo: Wendy Nordvik-Carr©

Bulan/Moon

The last course of the afternoon tea is Bulan/Moon, ending the journey with the perfect mix of sweet and sour.

• Khao Niao Ma Muang – Sweet mango with coconut milk sticky rice
• Kai Tao Phueak Sang Kha Ya Bai Toei – Deep fried taro ball with pandan coconut custard
• Phon La Mai Kae Sa Lak – Hand carved seasonal fruit

Bulan/Moon of the three course afternoon tea at Baan Lao in Steveston village. Photo: Wendy Nordvik-Carr©

The Gong Fu Cha Tea pairings

As mentioned, everything has to align and there are few places, which can boast a TAC certified tea sommelier. Sommelier Lena Pan presents five carefully selected tea pairings at Baan Lao. The teas are specially prepared to enhance the 12, hand-crafted Thai dishes, which are so meticulously created by Chef Nutcha for the high tea.

Pairing teas with fine cuisine makes sense. Thinking back to my last afternoon tea, I gave no thought to whether my tea selection would improve or conflict with the food offerings when I chose a sugar maple tea or the lavender Earl Grey.

Tea Sommelier Lena Pan presents five carefully selected teas pairings at Baan Lao. Photo: Wendy Nordvik-Carr©

1. Lemon grass pandan elixir

The journey starts with a lemon grass pandan elixir, a cold tea designed by Chef Nutcha. Its purpose is to be a palette activator to prepare your mouth for the new flavours to come. Made from fresh lemongrass and pandan leaf, the sweet, citrusy, caffeine-free iced herbal tea was my favourite.

2. Chiran Fukamushi sench Green, Kagosima, Japan

This long-steamed Chiran Town Japanese green tea is from the South Kyushu region and is renowned for its tea production. Its rich umami sweetness and body complement the first course.

3. Yiwu 2006 Shu Pu’er (Post Fermented), Yunnan, China

Aged to perfection over time, much like a fine wine, this tea found along the Ancient Tea House Road to Tibet from Yunnan, China, uses a special post-fermentation aging process. The tea, paired with the Athit/Sun’s Salt and Savoury and Spicy, is made from 2006 Pu’er tea that has matured over almost two decades. It enhances digestion and flavour.

2006 Pu’er tea pairs with Athit/Sun’s Salt and Savoury and Spicy. Photo: Wendy Nordvik-Carr©

4. Dong Ding Oolong, Frozen Summit, Nantao, Taiwan

Dong Ding comes from a tea grown at high altitudes where greater temperature fluctuations cause the leaves to come out slower. This Oolong tea has a buttery, delicate sweetness that pairs nicely with the curated Bulan/Moon’s sweet and sour flavor.

Dong Ding Oolong tea pair perfectly with Bulan:Moon as served at Baan Lao. Photo: Wendy Nordvik-Carr©

5. Tropical Sunset, Flavoured Green and Black Tea Blend, Chiang Mai, Thailand

All good things must come to an end, and the final pairing comes from Northern Thailand’s forested mountains. The hand-picked, black and green tea is enhanced with flower petals.

Also, if you’re craving a specialty cocktail or a mocktail their selections are chosen with the same attention and detail.

The stunning interior of Baan Lao on the Steveston waterfront in Richmond. Photo: Wendy Nordvik-Carr©

When you dine at Baan Lao there is no table time limit. Chef Nutcha and her team want you to enjoy, relax and welcome the dining experience at your own pace. Look around. Numerous snake plants are located around the restaurant specifically for the plant’s amazing capacity to remove pollutants and toxins from their environment.

Chef Nutcha Phanthoupheng at Baan Lao amongst growing snake plants. Photo: Wendy Nordvik-Carr©

Suda the Elephant Paintings

The walls boast art from Suda, the talented world-famous elephant painter. Yes, that’s right, an elephant. Suda the elephant is famous for her art. Suda, an orphan, lives at Maetaeng Elephant Park and Clinic in Chiang Mai, Northern Thailand, along with more than 80 other elephants. Now, age 15, she has painted for nearly 10 years. Over time the paintings have evolved to be more detailed as she became more skilled at her craft. Suda began to add elements such as changes in the seasons and also the number of elephants depicted in the picture. When she made friends, she added other elephants.

The elephant park raises funds by selling the paintings made by its elephants. The funds are then put back into the clinic to care for the elephants, which costs about $3,000 USD a year without the cost of medical supplies.

A collection of paintings by the world-famous elephant Suda is displayed at Baan Lao in Richmond. Photo: Wendy Nordvik-Carr©

If you go:

This elegant fine dining experience should not be missed. Afternoon Tea is available Friday, Saturday and Sunday at 11 a.m. and 12:30 p.m. Baan Lao overlooks the Fraser River as it flows out to the ocean at 4100 Bayview Street in Richmond.

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