PiDGiN
One Eyed Samurai – Watermelon infused Tequila, Sake, Lemon, Egg White, Orange Blossom, Watermelon Granite
Beef Tendon Chicharron – Gochugaru Citrus Spice
Bison Tartare – Salted Plum, Sticky Rice, Daikon, Nori
Chicken Wings – Gochujung Sauce, Tosazu-pickled Daikon
Pork Belly Rice Bowl – Asian Pear Kimchi, Bamboo, Quail Egg
Korean Rice Cake – Pork, Beef, Gochujung Bolognese, Spiced Hazelnut
Chocolate Cake – Vanilla Mousse, Yuzu Curd
Szechuan Pepper Beignet – Granulated Sugar, Salted Caramel and Miso Sauce
Now toqued by Chef Wesley Young PiDGiN looks at the melting pot that makes Vancouver tick, its Gastown location adding some grittiness to a minimalist dining room filled with a mostly young clientele served by a friendly and professional staff.
Self-described as Asian-French fusion built on a backbone of Pacific Northwest Ingredients, all of that boiling down to a globally-inspired Gastropub with good Cocktails, prices and portions make sharing a good choice and none but Vegetarians should skip addictive Beef Tendon Chicharrons dusted in Gochugaru Citrus Spice.
All dim-lighting and wood banquettes beneath soft music, a daily special of Bison Tartare with Umeboshi eaten like a Handroll alongside Tequila with Watermelon and an Egg Flip, Chicken Wings get dialed up by Gochujung that is even better utilized in “Korean Rice Cake Bolognese” that cleverly riffs on Gnocchi.
Not about to forget a Rice Bowl, Pork Belly over Foie Gras the lady’s choice, Dessert consists of Chocolate Cake with Berries and Cream plus a more inspired trio of mouth-numbing Donuts ready to be dipped in Salted Caramel fortified by Miso.
www.pidginvancouver.com