Bovine Rice Bowls is a small, chef-owned spot in Vancouver’s Financial District serving pan-Asian comfort food with a focus on rice bowls. Open since 2019, it’s run by Chef Jeremy Lau and business partner Peter Yau who runs front of house.
Their concept was influenced by Jeremy’s time in Japan, with a focus on offering rice bowls that are casual, well-balanced, and suited to the Downtown lunch crowd.
Bovine Rice Bowls offers a compact menu built around hearty rice-based meals with a focus on beef, plant-based options, and rotating specials.
The Beef section includes two core options—Roast Beef and Steak Bowls—each featuring a 64° egg, caramelized onion and white sauce, greens, and short grain rice. XL versions are available for those wanting a larger portion.
For Vegan choices, there’s the Garden Bowl with vegetables and tofu in Japanese curry, and the Eggplant Bowl with bold flavours from fermented chili, vinegar, marinated tofu, and herbs.
They also offer a rotating feature bowl inspired by global flavours and a feature sandwich made fresh on local baked bread.
My usual order is the Roast Beef Bowl—slow-roasted ribeye that’s tender and flavourful, topped with a 64-degree sous-vide egg, caramelized onion sauce, white sauce, and sweet pea shoots over short grain rice. The mix of sauces hits both savoury and creamy notes, and the textures are satisfying without being too heavy.
Bovine Rice Bowls is located at 118 – 1050 West Pender Street, Vancouver, BC.