What are the opening hours?

Monday 11am - 3pm 4pm - 9pm Tuesday 11am - 3pm 4pm - 9pm Wednesday 11am - 3pm 4pm - 9pm Thursday 11am - 3pm 4pm - 9pm Friday 11am - 3pm 4pm - 9pm Saturday 11am - 3pm 4pm - 9pm Sunday 11am - 3pm 4pm - 9pm

Chay Concept

Name: Chay Concept
Address: 10606 NE 2nd Street, Bellevue, WA, 98004, US
Telephone: +14253626181
Price range: $$

A plant-based restaurant reimagining Vietnamese tradition with fresh, local ingredients and a modern twist.

05/21/2026

We are OPEN for Memorial Day

Chay Concept will be open for service on Memorial Day on Monday, 05/25/2026. Join us to explore our seasonal offerings and newly curated summer cocktail collection in a cozy, relaxing setting.

Reservations are available through our website www.chayconceptbellevue.com/reservations.

See you soon!

05/18/2026

One ingredient. Thirty days. An entire culinary culture behind it.

Salted eggs were never a restaurant invention.
They were what grandma kept in a clay jar by the kitchen, what mothers packed when leaving home, because they lasted long, and because that taste couldn't be found anywhere else.

|The Process|

∙ 30 Days: Duck eggs slowly cure in a 20% saturated salt solution
∙ Osmotic Shift: Salt concentrates the yolk into a dense, oil-rich core
∙ Layered Umami: Star anise adds warmth, not dominance

Featured in Salted Egg Tofu & Salted Fried Rice

Some flavors take you somewhere. This one takes you home.
See you at Chay Concept!

05/11/2026

Ragu Mushroom | Now serving.
A familiar dish, a fresh start.

Ragu has always been a staple in Vietnamese kitchens. Originally French, it was reimagined over generations to be simple, hearty, and naturally flavorful.

Chay Concept carries this tradition forward. Fire-roasted mushrooms, white beans, and root vegetables are slow-cooked until tender and rich. No shortcuts—just time and care.

Simply tear a piece of warm, crusty Bánh Mì and dip it straight into the stew. It’s comfort food at its simplest, whether enjoyed alone or shared with friends.

Every simmered pot has its own journey. We look forward to sharing more of these stories with you soon.

05/07/2026

The creation of a traditional Bánh Đa Vừng

Following a non-negotiable sequence, beginning with the hand spreading of rice flour and black sesame. After steaming, the sheets are sun dried on bamboo mats for days to lock in a brittle texture. The process concludes over live charcoal, where intense heat causes the edges to blister and the sesame to release its aromatic oils.

In Vietnam, this cracker is simply broken into pieces to scoop up various nộm or gỏi. It serves as a natural spoon that adds a smoky, nutty crunch to the experience.

Discover this traditional pairing with Mango Salad at Chay Concept!

05/04/2026

Tea Cocktail Series

Behind every glass is 24 hours of preparation. Our Head Bar spends a full day infusing baby chamomile and stevia into the base Campari to extract a depth that quick mixing simply cannot achieve. By blending this with fresh pineapple juice, we’ve created a drink that feels familiar, like a refined fruit tea, but with a sophisticated, bold edge.

The highlight? The crispy lotus roots and seeds are served alongside. They add a playful, crunchy texture that makes each sip a fun experience.

A deliberate craft, designed for easy, refreshing enjoyment.

04/18/2026

14 Days to Rediscover Vegan Vietnamese Cuisine 🌿
Seattle Restaurant Week is back, and the spotlight is on Chay Concept’s exclusive Tasting Menu.

For a limited window, we are opening our doors with a specially priced menu that captures the soul of Vietnam with a modern, upscale twist. Whether it's a quick lunch or a celebratory dinner, this is your invitation to eat well and live mindfully.

📌 $35 / $50 per person
Highlighting: La Lot Platter, Chay Spaghetti, and Mango Sticky Rice.

📌 Only from Apr 19 to May 2.
Secure your spot: https://srweek.org/
_
Chay Concept
Vegetarian Restaurant & Bar

425-362-6181
10606 NE 2nd St, Bellevue, WA 98004

04/03/2026

The La Lot Platter & The Vietnamese Art of Leaf-Wrapping

La Lot Platter is based on a traditional Vietnamese preparation that relies on natural leaves. We wrap hand-minced plant-based ribs tightly in fresh betel leaves (Lá Lốt) before grilling. This leaf acts as a natural barrier, trapping heat to keep the filling tender and preserving its natural sweetness.

The secret of this dish lies in the leaf’s essential oils released by the grill, making every bite rich in herbal flavor.
Served with:
The Sides: Angel hair vermicelli (Bánh Hỏi) and shredded fresh mango.
The Sauce: Garlic-infused chili "Nước Chấm"

Our door is open, and a hot, fragrant La Lot Platter is waiting. Come and feel at home at Chay Concept.

03/31/2026

Lighting at Chay Concept is inspired by the simple tools of Vietnamese rural life. These rattan lamps, hand-woven into shapes reminiscent of fish traps (Nơm) or chicken coops (Bu), are more than just decor. They represent the ingenuity of villagers who transform humble forest vines into functional art, bringing a soul to the space that modern, mass-produced fixtures cannot.

As the golden glow filters through the intricate rattan patterns, it creates a warm, flickering texture on the walls, mimicking the peaceful sunbeams filtering through a village bamboo grove.

Vietnamese Woven Lamps
• Inspiration: Traditional Fish Traps (Nơm) and Chicken Coops (Bu).
• Material: Natural Rattan & Bamboo.
• Vibe: Rustic, Grounded, and Minimalist.

Find your favorite corner under the golden glow & look up next time you’re here.
See You at Chay Concept!

03/22/2026

TOFU has long been a humble staple in Vietnamese kitchens. Made from soybeans through a careful process, it is valued for its delicate texture and subtle flavor.

Over time, tofu has taken on many forms in Vietnamese cooking. Sometimes gently braised, sometimes fried until golden, sometimes simmered in comforting dishes. Each preparation reveals a different side of this simple ingredient.

At Chay Concept, tofu continues its story in new and thoughtful ways, where this familiar staple is explored in creative ways while honoring the spirit of Vietnamese plant-based cooking.

The table is set, the tea is warm, and we’re ready to share these stories with you.

03/18/2026

Phở, but not as you know it.
TAMARIND PHO

The craft starts with a single grain of rice. To create the perfect Bánh Phở, rice must be aged to reach the ideal starchiness before being steamed into delicate, wide sheets and hand-cut. It is a labor of patience that defines the very foundation of Vietnamese cuisine. But while the world knows Phở through its steaming broth, we’ve taken these artisanal noodles in a bolder direction.

We toss these wide, velvety strands in a tangy, house-made tamarind sauce, a nod to the vibrant street-style flavors. Paired with caramelized seitan, aromatic basil, and the crunch of roasted peanuts, it’s a dish that honors the heritage of the noodle while embracing a fresh, sour-savory soul.

Pull up a chair and discover a different side of the noodle.

Address

10606 NE 2nd Street
Bellevue, WA
98004

Opening Hours

Monday	11am - 3pm
	4pm - 9pm
Tuesday	11am - 3pm
	4pm - 9pm
Wednesday	11am - 3pm
	4pm - 9pm
Thursday	11am - 3pm
	4pm - 9pm
Friday	11am - 3pm
	4pm - 9pm
Saturday	11am - 3pm
	4pm - 9pm
Sunday	11am - 3pm
	4pm - 9pm

Telephone

+14253626181

Website

http://chayconceptbellevue.com/

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