Bay Leaf Vegetarian Restaurant is owned and operated by Paul and Sharon Wang, originally of Taiwan, seasoned restauranteurs here in the states for over 30 years.

The Wangs ran a Chinese restaurant in New York for many years before moving to Portland, Oregon, when they opened Hokkaido Japanese Restaurant in 1995. Dismayed by the outbreak of serious human diseases in recent years that were all related, ultimately, to people's eating of meat (for instance, SARS, and mad cow), the Wangs decided they had had enough of serving meat. Wanting to make a difference, they sold Hokkaido restaurant and started Bay Leaf in 2005. Bay Leaf offers the Portland community more choices for eating non-animal-based foods. Customers will enjoy the difference in the intricately prepared dishes that are not only healthy to eat, but also taste, smell, and look delicious!

The name "Bay Leaf" was chosen for two reasons: a bay leaf is a culinary herb often used in cooking for its distinctive flavor and fragrance, which induces good appetite. The bay leaf also has a history of auspiciousness associated with it. The leaves have been cultivated from ancient times for their goodness and auspiciousness. In the Middle Ages they were thought to ward off evil and keep lightning at "bay". In this same light, Bay Leaf Vegetarian Restaurant aims to serve good, healthy, delicious vegetarian (animal-friendly) cuisine.

Website designed by A Tea Cup Dropped, a purveyor of fine Chinese looseleaf teas and teaware.