Tucked along a quiet stretch of Kitsilano, Folke is the kind of restaurant that feels like an invitation—to slow down, to share a meal, and to appreciate just how stunning vegetables can be when handled with care and curiosity. Friends Colin Uyeda and Pricilla Deo have created something rare in Vancouver: an entirely plant-based restaurant that radiates both sophistication and warmth, without ever leaning on clichés about what vegan dining “should” be.
Upon entering the 1,400-square-foot room, guests are greeted by a striking wall of local wines that sets the tone for what follows—a meal anchored in a deep reverence for regional ingredients. Deep blue walls adorned with original seaweed pressings and dried grasses lend a coastal serenity that feels at once contemporary and comforting. Whether you settle into a table or choose a seat at the bar overlooking the open kitchen, the experience at Folke feels personal and engaging.
Chef-owner Colin Uyeda brings an impressive pedigree to the stove, with experience honed at celebrated restaurants like Kissa Tanto and Pilgrimme, and a transformative stage at three-Michelin-starred RyuGin in Tokyo. There, he mastered the art of coaxing profound umami flavours from miso, koji, and fermentation—techniques that now infuse Folke’s everchanging menu with nuance and depth. Each plate feels like a love letter to the farms that supply the kitchen with seasonal produce, transformed into vibrant compositions meant to be shared.
olke’s approach to hospitality is as thoughtful as the food itself. The restaurant has adopted a hospitality-included pricing model—meaning gratuity is built into the price of each dish. This commitment to fair wages and sustainable work culture is inspired by similar models seen across leading restaurants in Europe, further reflecting the Scandinavian influence embedded in Folke’s name—a Nordic boy’s name that translates to “people’s guardian.”
The menu is intentionally brief in its descriptions, leaving plenty of room for discovery and conversation with the chefs and servers, who happily guide guests through each preparation. Highlights of a recent visit included Tagliatelle with porcini mushroom, potato, and rosemary—a dish that showcased the earthy depth of local mushrooms—and Tapioca Dumplings with mushroom xo, bok choy, and ponzu, offering an inventive play of textures and brightness. The Chickpea Tofu with squash, sesame, and kale was a particular standout, demonstrating how simple ingredients can be elevated into something extraordinary.
Guests are encouraged to choose several small plates to share or opt for the Chef’s Choice tasting menu of six to eight courses. This option blends items from the regular offerings with inspired off-menu creations and finishes with a thoughtful dessert. Those with dietary preferences will be pleased to find gluten-free options readily available, and if you have a special bottle you are eager to pour, Folke’s corkage policy is refreshingly accommodating.
The beverage program, too, celebrates the region, with unique local beers, ciders, and wines alongside housemade sodas and meticulously crafted cocktails—both spirited and zero-proof. It is the kind of place that feels as comfortable for an impromptu dinner with a friend as it does for a special occasion, always centred on community and a shared appreciation for exceptional plant-based cuisine.
At Folke, vegetables are not a side note but the main event—a reminder of just how satisfying and exciting a meal can be when every element is treated with respect and intention.