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Asian-fusion hotspot offers variety of menu favourites at feature prices, 15 per cent off regular menu.
Photo courtesy B House
Happy Days: Richmond’s B House restaurant debuts new daily $6 happy hour menu
Published 4:14 PST, Thu March 7, 2024
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Richmond's B House Restaurant is giving fans of Asian-fusion cuisine a new reason to get happy by debuting a new daily Happy Hour menu for $6 at the popular new dining destination at 1101-8328 Capstan Way.
Available from 4 to 7 p.m. daily, B House's new Happy Hour menu features some of its most-popular Far-East-meets-West-Coast fare including Tuna Cups (miso glaze, truffle aioli, sticky rice, tobiko, crispy wonton chips), Seafood Croquettes (fish and shrimp bites, chili-lime aioli), Korean Chicken Taco (chicken bites, daikon, sesame seeds, pineapple, chili-lime aioli) and Tofu Tacos (spicy agedashi tofu, cabbage, truffle aioli, pineapple) for $6 per dish per person plus tax.
In addition to the Happy Hour food features, B House Owners Chef Hung Nguyen and wife Vy Tran will also offer its popular Chicken Wings (tossed in a choice of 'B Simple', 'B Hot' or 'Garlic Soy' sauce) for $13.99 and Pork Belly Baos (beer-braised pork belly, steamed buns, spicy aioli, daikon slaw, green onion, sesame seeds) for $11.99.
Nguyen and Tran's opened their original B House location in East Vancouver at 2270 Commercial Drive in 2020 and quickly earned a reputation for their creative takes on Asian fusion cuisine and 'guest-first' focus before adding the new Richmond eatery to their portfolio last November.
The Richmond location's regular menu showcases a number of favourites from the original location like the Green Papaya Salad, Bang Bang Shrimp, Pork Belly and Dragon Noodle Bowls as well as an array of new dishes including Red Curry Mussels (West Coast mussels, pineapple, lychee, tomato, fresh herbs, Thai coconut red curry, sourdough toast), Yellowfin Tuna Tartare (citrus soy marinated red tuna, avocado, edamame salad, green onion, sesame seeds, miso glaze, tobiko, rice chips), Spicy Korean Chicken Bites (boneless fried chicken, spicy Korean sauce, pineapple, cucumber, edamame, daikon, sesame seeds), and more.
No stranger to the diverse array of inspiration and seasonal ingredients that exists in Vancouver's vibrant dining scene, Nguyen sharpened his skills at The Boathouse, Joey's and Milestones before helming the culinary team as Head Chef at Rogue Kitchen and Wetbar for five years prior to opening the original B House Restaurant.
To learn more about B House, visit bhouse.ca
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