Jade Rabbit
Vegan restaurant · Buckman ·
Creative vegan dim sum, cocktails, and pan-Asian fare
Creative vegan dim sum, cocktails, and pan-Asian fare
"Chef Cyrus Ichiza’s Jade Rabbit is back in action: As of mid-January, the vegan Chinese restaurant now lives on SE Belmont Avenue. Before closing in 2021, the restaurant spent two years on Eater Portland’s 38 essential restaurants. Ichiza got shine on Food Network’s Alex vs. America, and the streaming documentary Evolving Vegan. Make a reservation to get the Taiwanese-style vegan dim sum." - Zoe Baillargeon
"Typically, dim sum is a tough style of dining for vegans — countless dishes involve pork, shrimp, or some combination of the two. However, chef Cyrus Ichiza replicates countless dim sum standards at the new location of Jade Rabbit (it was previously inside a distillery). Shu mai arrive filled with vegan pork and shiitake and topped with tapioca roe, while Ichiza’s version of lo mai gai fills lotus leaves with savory and tender vegan chicken, mushroom, and rice. Orders should include a few orders of chili oil wontons and the ultra-cute, super springy rabbit-shaped dumplings." - Seiji Nanbu
"Portland’s only fully vegan dim sum house recently moved on from Aimsir Distilling to a new dedicated space on Southeast Belmont, where Cyrus Ichiza serves a pan-Asian menu. Here diners nibble on vegan “beef” wontons in chili oil, lo mai gai dumplings stuffed with shiitake and vegan “chicken,” and bunny-shaped bawan dumplings that are almost indistinguishable from their meaty counterparts thanks to fermented soy protein. Larger dishes, like the fiery wind noodle soup, are perfect for one or two. In addition to traditional gaiwan oolong tea service, the drink menu includes cocktails such as the non-alcoholic Forked Tongue with Jasmine tea, seltzer, lime, agave, and foam. Ube creme brulee, immortal faerie soup, pandan sponge cake, and mochi brownies are available for dessert." - Anastasia Sloan
"After losing its space following the closure of Aimsir Distilling, a vegan Chinese restaurant from chef Cyrus Ichiza has reemerged. Ichiza’s fans are reportedly overwhelming the new restaurant, so be warned: Get a reservation or expect a wait." - Harry Cheadle
"In Aimsir Distilling’s elegant emerald-and-gold accented tasting room, couples cheers with jasmine tea toddies and gemstone-themed zero-proof cocktails while awaiting comforting pan-Asian fare from chef Cyrus Ichiza. The menu here is highly shareable, with vegan dim sum like garlic chive dumplings and barbecue “pork” buns, alongside big bowls of congee and vinegary adobo and rice. For dessert, crack the sugary top of an ube creme brulee with two spoons or compare notes on a flight of Aimsir spirit-infused Missionary Chocolate truffles. Reservations are a must after 5 p.m." - Katrina Yentch