Crave the Heights is Burnaby Height’s version of Dine Out. A celebration of food and drink that invites locals and visitors to the neighbourhood to support local small businesses. I live in the area, so do look forward to taking advantage of this annually.
This year I got a two day early, sneak peek of one of the participating restaurants that I have been meaning to visit. This is Triple Coconut Tree, a Vietnamese restaurant that I have ordered delivery from before, but never thought to dine in at. I take delivery orders with a grain of salt, considering the time it takes to pack and transport an order, it is no where near what the restaurant intended it to be, if served to your table. Therefore, I was most excited to visit them during this two week event to experience their cuisine, first hand, in person, in their house.
Although I was surprised and delighted to discover that they are now Laotian restaurant. The new owners took over as of September 2024 with the intention of focusing on their native Laotian cuisine. However, quickly came to realize that the restaurant had a dedicated traffic of customers coming in for the previous Vietnamese cuisine. Therefore, they have been slowly transitioning their menu for over a year now. Paring down their Vietnamese offerings; keeping classics, while simultaneously introducing Laos-style dishes.
There is overlap between Vietnamese and Lao cuisine. However, Laotian cuisine is spicier with more pungent flavours and scents, coupled with a greater use of greens and herbs. (As per the hosts) Although the recipes may be authentic, the new owners of Triple Coconut Tree have slightly tweaked their recipes so that the plates are more approachable. This is a need to do that they have already discovered and learned from owning their own food truck.
This is a family run business, employing three generations. With the mother in the kitchen cooking from her heart, to the daughter front of house greeting guests like family, to the grandson checking in on tables and how/if they are enjoying the food. This added so much more authenticity and heart to our meal. As much as we loved our dinner, we fell in love with their family first.
And if that is not good enough of a reason to have you driving down to support their business, then let it be this $45 deal. The following three-course meal, will only available for the duration of Crave the Heights. From September 11th to the 22nd, 2025 enjoy enough food for two, presented on a stunning spinning platter.
It is worth mentioning that we did make a few slight adjustments. We added an additional soup, so we could try one of each and not have to share. And instead of one being chicken, we asked for shrimp instead, seeing as we would already have chicken represented on the rest of the platter.
Admittedly, I am not very familiar with Laotian cuisine, I cannot think of any other restaurant offering anything similar. Overall, I found all the flavours familiar and everything comforting. We fully embrace all the meat and vegetables and ate it with gusto. I already know I will be back to try their noodles, and a curry that is apparently similar to Laksa.
Intended to be a 3-course Tasting Menu, the soup comes on the same platter as everything else. You have your choice of soup between the Gaeng Som Gai (Sour Tamarind Chicken Soup) or the Gaeng Som Muk Tone (Sour Tamarind Wintermelon Soup). I believe they are basically the same soup base, just the ingredients mixed into it varies. Not like Thai style Tom Yum soup, yet that is the closest thing I can relate this to.
The melon is boiled so soft that it melts like jelly. It soaks up the broth like sponges, adding a textural burst when you bite through. Whereas the mix of mushrooms, cherry tomatoes, and shrimp help to buffer some of the sour and tanginess of the broth with their own flavour. I found this one more balanced, so preferred it. However, both soups served well as a shocking palate cleanser.
Much in the same way that the Thum Muk Hong (Papaya Salad) did. Slightly sweet, slightly tart, and slightly tangy julienned strands of vegetable and fruit. A bite offered crunch and freshness in between the literal meatier bites below.
The Sien Lot (Laotian Style Beef Jerky), was not as dry as I know American jerky to be. It was a little tougher and a little chewier, but still had enough moisture to enjoy with rice and vegetables; especially given its garlicky seasoning.
Out of all the meats my favourite was the Bing Gai (Lemongrass Chicken). This was a cross between rotisserie style chicken with its crispy skin and juicy dark meat, and the light citrus herbal notes of lemongrass.
The Laotian Sausage was unexpected. It had s chewy paper/like skin of American-style sausages, but with an unfamiliar fibrous and ashy quality to it at its core. Not that I didn’t like it, I just didn’t expect anything like it. This isn’t the kind of sausage you would put between a bun, given how closely is texture resembles whole grain bread. I found it needed the firm crunch of the steamed vegetables (broccoli and cauliflower) sides to balance it out.
The Pan Fried Pork Patties had the texture of ground beef hamburger, but with the sweet candied glaze of Chinese-style barbecue pork.
Each of the above elements!had a flavour all its own, but altogether best enjoyed with the Jew Muk Len (Laotian Style Salsa). This was a lumpy paste with a nice salty and preserved, umami quality to it. It perked up bites and gave the rice some personality.
We were most impressed by the presentation of the Khao Niao (Sticky Rice). It came non-sticking to this traditional, woven bamboo container. Opening it to reveal steam rising from rice was like a present.
We ate our fill and had enough for two boxes to go, to be able to relive these flavours yet again.
And for dessert there was Pandan panna cotta. Premade, this one comes out of the kitchen fast. Pandan flavoured cream jello and coconut milk with toasted coconut flakes. This was a wonderfully light and refreshing way to end our meal: not sweet, but fragrant.
I guest declared that if they were located closer to her home or workplace in downtown Vancouver, they would see her back as early as the next day. I concurred. Not only were the staff welcoming, the food delicious, and the value great; but not having this cuisine type anywhere else definitely makes them a stand out. The only thing I would like to see is a bit more character in the setting. Considering the authenticity of the cuisine, it would be nice to have the space reflective of that. As is it is not quite Vietnamese, but also not a space they have made their own. It should speak as loudly as their food and offer wonder similar to their plating presentation. Tropical and lush with greenery, evoking freshness.
Triple Coconut Tree Restaurant
4124 Hastings St, Burnaby, BC V5C 2J3
(604) 569-2812
triplecoconuttree.square.site
