The Andrea Gail’s Cult Classics, Rewired

At The Gail, nothing hits the menu unless it delivers on experience. Their “Chicken” wonton dumplings are a standout, crispy, juicy, umami-packed and now entirely plant-based thanks to Maia Farms GROUNDS.

The Gail reimagined a comfort food classic without compromising on boldness, texture, or story. The result is a dish that’s indulgent and memorable, with an ingredient that’s as kind to the planet as it is crave-worthy on the plate. This is what the future of food tastes like: chef-driven, guest-approved, and rooted in something better.

Three restaurant partners at a local bar counter smiling proudly—creators behind plant-forward dishes using Maia Farms ingredients in community-rooted culinary spaces

Steamed dumpling filled with Maia FORM™ mushroom-based protein, served with bok choy and herbs for a plant-rich, umami-forward dish

Before Maia: The Challenge

When The Andrea Gail opened in East Vancouver, it wasn’t just another restaurant. It was a cinematic experience with late night eats, vintage horror energy, and a punk rock spirit on the plate. But even with the playful vibes, the team behind the menu took their food seriously.

The challenge? Reinvent a series of crowd pleasing dishes using plant based protein without compromising on richness, mouthfeel, or the unexpected layers of flavour that defined The Gail’s reputation. From juicy dumplings to spicy stir fries and cooling salads, every dish had to stand on its own and prove that meatless could still be unforgettable.

Enter Maia Farms: The Solution

Maia Farms stepped in with our GROUNDS, a versatile mycelium based protein grown with dramatically less land, water, and emissions than conventional meat. The Andrea Gail used Maia’s GROUNDS across three signature dishes, each showcasing the ingredient’s adaptability:

“Chicken” Wonton Dumplings: Crispy bottomed, juicy, and bold. Maia’s GROUNDS nailed the meaty bite without binders or fillers.

Thai Style “Beef” & Basil: Stir fried with chili and herbs, our protein held up to high heat and strong flavours with ease.

Cold Larb Salad: Light, zesty, and aromatic. Maia’s GROUNDS delivered clean flavour and a satisfying texture that soaked up every note of citrus, mint, and spice.

Key Results

Triple Format Integration
GROUNDS worked across dumplings, stir fries, and salads, demonstrating range and consistency under different prep styles.

Bold Flavour Without Compromise
The Gail’s team praised GROUNDS for delivering the savoury depth and meat like chew that plant based diners and meat eaters crave.

Cleaner Smarter Sourcing
Maia’s protein gave The Gail a sustainability story that aligned with their values. Vegan, low impact, and future forward.

Sold Out Staples
These dishes quickly became cult favourites, anchoring the menu and earning rave reviews for innovation and taste.

Asian-inspired rice bowl topped with sautéed vegetables and Maia Farms’ mycelium-based GROUNDS protein—delicious, plant-powered, and chef-approved

Why it matters

In a city known for pushing culinary boundaries, The Gail proves that plant-based doesn’t have to mean compromise. By reimagining traditional dishes with Maia Farms GROUNDS, they delivered on taste, texture, and storytelling, all while staying true to their values.

This collaboration shows that when chefs have the right tools, sustainability becomes an asset, not a limitation.

"We wanted a plant-based option that could go toe-to-toe with anything on our menu. Maia’s GROUNDS gave us that juicy, savoury hit we needed, without the baggage. It’s local, it’s legit, and our guests are obsessed."

Todd Graham, Owner, The Gail