Opening in February inside the 110-year-old Mercer Building, the walk-in only restaurant (reservations may be accepted for larger groups) seemed to be a huge hit with visitors. Literally located across the street from the new Rogers Arena and well within the heart of Edmonton’s Ice District, this stylish iteration of a Chinese food joint joined the ranks of its more established neighbours, Rostizado and Mercer Tavern.
As per usual, I didn’t make it there immediately. Even though my office is only about a 10 to 15 minute stroll from Baijiu, it wasn’t until early April that I found myself dining there with a great friend that I hadn’t seen in a long while.
On an early evening after work, I headed straight over to the Mercer Building. As I approached the brick facade, I looked up to see the establishment’s name lit up in neon through the second storey window. I went through the main entrance, but I must have been a bit too early because the door to Baijiu’s unit was still locked when I got there.
After a short wait, the host appeared and let me in. Being the first patron for the night allowed me to really absorb my surroundings. The space is long and fairly narrow with tables to one side and bar seating on the other. High windows provide minimal natural lighting that put the focus on the large floral mural on the parallel wall. Bottles that lined the bar were backlit, so that they gave off a minor glow. All of the tables were set with traditional Chinese wares that felt vintage when placed in contrast to framed black and white images of hip hop artists. Old world versus new school was the vibe.
In the few minutes prior to my friend’s arrival, I decided to order the Baijiu Milk Punch. This 2 ounce cocktail (some go up to 3 ounces) consisted of a mix of Black Seal rum, Cremovo, Chinese soy milk, cream, cinnamon & vanilla syrup and pistachio. It packed enough of a punch to provide a reminder that there was alcohol in it, but it was still a smooth drink with a pleasantly nutty and spicy flavour. My friend opted for one of their Mocktails. In this instance, they created some sort of grapefruit agave concoction that was sweet with a hint of tartness and, overall, it was refreshing.
For our meal, we decided to split a few dishes between us. The quickest out of the kitchen was the Red Braised Beef Bao. The plump taco-like buns were folded to hold the slow cooked Pine Haven pork, pickled shallots, cabbage and shaved Brussels sprouts. On top of that was a thick stripe of soy mayo and sprinkles of black sesame seed. With plenty of succulent meat and a variety of texture, these were delicious, if somewhat messy. I should also note that a standard order comes with only three bao. We added a fourth for $5, to make it easier to split the dish.
Item number two was the Lion’s Head Dumplings. These were filled with Pine Haven pork, white shrimp, soy, garlic and cabbage. They were served drizzled with a ginger-soy sauce and white sesame seeds scattered atop. I thought the filling was juicy and the sauce had a good balance between the salt and spice. My only qualm was that I thought the dough wrapper was a tad too thick. Thinning that out would help to better define the taste of the pork and shrimp.
Our trio of share plates was finished with the Spicy Stir-Fried Cabbage (it was a toss-up between this and the Korean Brussels Sprouts). This did not disappoint. The combination of confit onion, ginger, egg, soy, chimichurri, dry chili, crunchy shredded cabbage and garlic chips was to die for. I especially loved the heat from the flakes of chili pepper and the crispy garlic chips that truly enhanced what could otherwise have been a pretty blasé dish. What kept it interesting was the fact that there were layers upon layers of flavour with each and every bite.
Instead of calling it a night once those items were polished off, my friend suggested we complete dinner with an order of the Fried Bao Ice Cream Sandwich for dessert. The selection changes, so we asked what was available. The choices that evening were the Cinnamon Toast Crunch or the Cap’n Crunch. Unsure of the one to pick, I asked our server to recommend. Cinnamon Toast Crunch it was.
The ice cream sandwich is a decent size; it’s perfect to split between two people. Remember the bao mentioned previously? Instead of steaming the dough, it is fried until it puffs up like a hamburger bun. Soft on the inside and a deep golden colour with a slightly brittle texture on the outside, the bao is then halved horizontally. Between the two layers was placed a thick slab of cinnamon ice cream with pieces of Cinnamon Toast Crunch cereal added in for good measure. Sort of like ice cream stuffed into a doughnut, this was a heavenly and indulgent end to the meal.
Surprisingly, Baijiu stayed pretty quiet throughout our time there. Sure, other people showed up by 7pm, but it was by no means full. My worry about it being difficult to get in on any given day without reservations was quashed and I realized that, depending on my schedule, it’ll be easy to pop in whenever I feel the need.
“Baijiu,” in Chinese, actually has a couple of meanings. The exact translation is “white alcohol,” which is quite fitting for a bar. It took me landing on their webpage and reading that Baijiu is pronounced as “Bye Joe” before I clued in to the second connotation of “celebration.” It never occurred to me that the name of the restaurant was this Chinese word I’ve known for so long and that I’ve always associated with the latter definition.
Having dined there now, I can certainly picture Baijiu as a place of gathering and merriment. The food hints at the traditional in terms of presentation, but the flavours are amped up and honed, if that makes any sense. The atmosphere is laid back and, with the venue being so open, it makes it feel very communal. I’d also say that the service we experienced was top notch; the server was incredibly attentive and knowledgeable. On the whole, the owners have done a fantastic job of bringing their vision to life and, as an Edmontonian, I’m more than happy to welcome Baijiu to the city’s burgeoning restaurant scene.