, a new food and drinks spot in Chinatown, was founded on friendship, a desire to build community, and the goal of creating a holistic experience for guests.
After a near-death experience a couple of years ago and the support of his close friends during his recovery, the group (who are all creative) decided to build Bleach, explains co-founder and co-owner Danny Shah.
"One thing led to another, and we started working on this space and creating something together," Shah tells V.I.A.
Bleach, located at 611 Gore Ave in Chinatown, started as Shah's design company, but evolved into something different: a space for the community to gather based on design ethos. Until 2023, the space had previously been the home of the original location of plant-based café Kokomo for six years.
Shah notes that the group is approaching the restaurant world from a different perspective than most. Food is an important pillar, but so are the sounds, look, and feel of the space.
"I'm trying to figure out a more holistic way of bringing food, community and good design together," he explains.
A group effort
Shah, his partner Mishaal Rinch, and his friends Sarah Stierli, Barbora Stodulkova, and Naveed Azad have global roots (from Kenya to the Philippines to Czechia), but all met as students in Vancouver.
"麻豆传媒映画is actually the first place that’s ever felt like home," he explains. "Come to think of it, the longing to build the kind of home I never had is also one of the reasons I wanted to create Bleach."
Bleach was developed slowly and very intentionally. It opened, in its first form, in the spring of 2024. At that time, it was more of a private event space.
"We wanted to make sure the space has its identity," Shaw explains. "Now it does, only because we took very intentional steps."
"Now we're ready to open up to everyone."
Bleach and food
Starting this month, the space is now from 5 p.m. to midnight, Thursday to Saturday.
A full menu has been developed by Stierlie and Rinch, drawing on family recipes from the Philippines and Pakistan, along with local and global inspirations.
"When we look at food we grew up with, it's very filling and it's very warm and welcoming," Shah says
The menu (changing seasonally) offers small meals, desserts, and drinks (with a focus on wines). Currently, it includes shrimp laksa, dumplings, and kofta meatballs.
Shah notes that everyone in the group is still holding full-time work outside of Bleach, but wants to keep developing the space.
"Eventually, the idea is that everything in the space—the furniture, food and music—is created by us," he says.
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