east / west / eat / drink
Who We Are
Located in historic Gastown, we are a Vancouver restaurant paying homage to the unique cultures that make up the tapestry of this great city. Seamlessly using Asian and Pacific Northwest ingredients with current techniques. Michelin 2022 and 2023 recommended and enRoute top 10 for best new restaurant in Canada in 2013, we continue to strive for excellence in everything we do.
Reflecting our namesake, we combine multiple cultures and cuisines to create a whole new language in dining. Our goal is for you to leave PiDGiN having an experience unlike anywhere else in the world.
At PiDGiN, we see no need for distinctions between casual and fine dining.
A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Our experiences travelling and working in various continents is reflected in our food, bar, and even on our walls.
/menu
Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN's food: rarely predictable but never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.
/bar
Our bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. By the glass and bottle is a tight wine and sake list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.
/design
Craig Stanghetta of Ste. Marie based Pidgin’s design around the food and approach of PiDGiN. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance--much like each dish that leaves the kitchen.
Menus
tasting menu / fall 2024 - suggested pairings
oyster shot
horseradish dashi emulsion, apple granite
pairing - heiwa shuzo / kid, sparkling, yamadanishiki, junmai daiginjo wakayama
yukhoe beef tartar
asian pear, cucumber, nori, miso cream cheese
pairing - poppyshake, sparkling red, cabernet libre, cayuga salt spring, ’23
winter salad
arugula, radicchio, fennel, delicata squash honey shallot vinaigrette, parmesan
pairing - whispering horse, les galets, l’acadie, chilliwack bc, ‘22
uni matsutake flan
fumet cream
pairing - averill creek, chardonnay, cowichan valley, bc ‘ 22
miso cured sablefish
yuzu beurre blanc, turnip, kale, lotus chip
pairing - yamagata masamune, dewa-san-san, usunigori, junmai. yamagata
charcoal grilled lamb leg
kosho madeira sauce, daikon tosazu, red wine poached gobo, sweet potato
pairing - echo bay, synoptic, cabernet franc/merlot/carmenere okanagan falls bc, ‘21
honey roasted pear
chiffon cake, vermouth sabayon, chocolate sorbet
pairing - château d’armajan, sauternes, ‘18
98 / person
75 / wine / sake pairing
horseradish kombu shot
root vegetable
pairing - heiwa shuzo / kid, sparkling, yamadanishiki, junmai daiginjo wakayama
kohlrabi
sanshozuke marinaded kohlrabi, aosa rice cracker
pairing - sychromesh, gibson-block 3, riesling, okanagan falls bc '22
winter salad
arugula, radicchio, fennel, delicata squash honey shallot vinaigrette, parmesan
pairing - whispering horse, les galets, l’acadie, chilliwack bc, ‘22
cauliflower 'custard'
fresh truffle
pairing - averill creek, chardonnay, cowichan valley, bc ‘ 22
atsuage tofu
yuzu beurre blanc, turnip, kale, lotus chip
pairing - kokuryu, cloudy dragon, junmai ginjo, nama, genshu, fukui
vegetarian korean rice cake
gochujung bolognese
pairing - kutatás, sauvignette, salt spring island, bc ‘22
honey roasted pear
chiffon cake, chocolate sorbet
pairing - château d’armajan, sauternes, ‘18
89 / person
75 / wine / sake pairing
beautiful bites / best enjoyed with great company
daily snacks 5
our rotation of pickles / banchan
beef tendon chicharron 6
gochugaru citrus spice
atsuage tofu 11
yuzu miso, chili crunch oil
seasonal mushroom tempura 12
yuzu aioli
mussels, hokkaido scallop ceviche 19
avocado, cucumber, lemon balm, pickled serrano
matsutake mushrooms, sunchokes 18
bacon cream parmesan
korean rice cake 24
omnivore, vegetarian or *vegan, gochujung bolognese, spiced hazelnut
pork belly rice bowl 27
asian pear kimchi, bamboo, quail egg
foie gras rice bowl 37
chestnuts, daikon, unagi glaze
striploin 6oz steak 55
peppercorn sauce, potato, carrot
SWEET
szechuan pepper beignet 10
sugar dusting, salted caramel and miso sauce
honey roasted pear 10
chiffon cake, vermouth sabayon, chocolate sorbet
yuzu tonka posset 10
peach, almond crumble
daily sorbet 6
yuzu mascarpone
best way to start and end
PIDGIN CREATIONS
one-eyed samurai 16
watermelon, lemon, tequila, sake, egg white, granite
pina colada milk punch 17
rum, coconut, whey, longan, lime, pineapple
aki 16
rum, pommeau de normandie, butternut squash cordial, lemon
rhuby fizz 15
sheringham rhubarb gin, lemon, ginger, sparkling wine
3 mile hemingway 17
plantation pineapple, wray & nephew, chartreuse, guava, lime, ginger cordial
gooseberry gimlet 16
tequila, ancho verde, kiwi, lime
walk in the woods 17
woods cascadian gin, oaked dry vermouth, cedar averill creek vermouth, hinoki bitters
malt fuji 20
nikka days, calvados, apple honey cordial, mt fuji bitters
foie gras vanderbilt 17
foie gras cognac, house cherry heering, muscatel, sakura
FLIGHTS
local amaro 20
woods, ampersand, odd society
japanese whiskey 35
nikka miyagikyo, yoichi, taketsuru
classics 17
negroni, old fashioned, vieux carre
CLEAR ICE
kodama cube 1
use kodama clear ice for your cocktail
a sip for every bite
301 20
toshimori, akaiwa, junmai daiginjo, okayama
kokuryu, cloudy dragon, gohyaku mangoku, junmai gingo, nama, genshu fukui jp
terada honke, daigo no shizuku, yukigesho / miyamanishiki chiba jp
201 17
yamaguchi, nightingale, junmai daiginjo, fukuoka
yamagata masamune, usunigori junmai, yamagata
miyoshino / hanatomoe, mizumoto x mizumoto, gin-no-sato futushu, nama nara
101 15
gakki masamune, shunyo x omachi, junmai, fukushima
granville island sake, fraser valley, nigori junmai nama vancouver bc
hakuin masamune, homare fuji, tokubetsu junmai, shizuoka
elegant 17
gakki masamune, shunyo x omachi, junmai, fukushima
yamaguchi, nightingale, junmai daiginjo, fukuoka
toshimori, akaiwa, junmai daiginjo, okayama
nigori 17
kokuryu, cloudy dragon, gohyaku mangoku, junmai gingo, nama, genshu fukui
yamagata masamune, usunigori junmai, yamagata
granville island sake, fraser valley, nigori junmai nama vancouver bc
funky 17
hakuin masamune, homare fuji, tokubetsu junmai, shizuoka
miyoshino / hanatomoe, mizumoto x mizumoto, gin-no-sato muroka, genshu, nama nara
hata, daijiro, ginfubuki 'junmai, nama, genshu, yamahai, shiga
SPARKLING
heiwa shuzo / kid, yamadanishiki 17 / 63
sparkling, junmai daiginjo, wakayama jp
ELEGANT
gakki masamune, shunyo x omachi, 14 /102
junmai, fukushima
yamaguchi, niwa no uguisu 14 / 102
nightingale, junmai daiginjo, fukuoka
toshimori, akaiwa 18 / 147
junmai daiginjo, okayama jp
NIGORI
granville island sake, fraser valley 12 / 68
nigori junmai nama, vancouver bc
yamagata masamune 17 / 127
usunigori junmai, yamagata
kokuryu, gohyaku mangoku 19 / 147
cloudy dragon, junmai gingo, nama, genshu, fukui jp
FUNKY
hakuin masamune, homare fuji 12 / 87
tokubetsu junmai, shizuoka jp
miyoshino / hanatomoe, gin-no-sato 14 / 105
mizumoto x mizumoto, muroka, genshu, nama, nara jp
terada honke, yukigesho / miyamanishiki 18 / 136
daigo no shizuku, chiba jp
UMESHU
yamaguchi, 13 / 99
tomari, shochu umeshu, fukuoka jp
SPARKLING
heiwa shuzo / kid, yamadanishiki 63
sparkling, junmai daiginjo, wakayama jp
ELEGANT
gakki masamune, shunyo x omachi, 102
junmai, fukushima
yamaguchi, niwa no uguisu 102
nightingale, junmai daiginjo, fukuoka
toshimori, akaiwa 147
junmai daiginjo, okayama jp
hiroki 210
junmai daiginjo, fukushima
toyobijin 212
aiyama, junmai daiginjo, yamaguchi
sharaku 263
shizukodori, junmai daiginjo, fukushima
yoshi no gawa 269
minamo s9, junmai daiginjo, niigata
DRY
yoshi no gawa, gohyaku mangoku 59
brewmaster, honjozo, niigata jp
mii no kotobuki 90
super dry +15, junmai ginjo, fukuoka jp
kamikawa taisetsu, kitashizuku 127
junmai ginjo, tokebetsu, hokkaido jp
NIGORI
granville island sake, fraser valley 68
nigori junmai nama, vancouver bc
yamagata masamune 127
usunigori junmai, yamagata
kokuryu, gohyaku mangoku 147
cloudy dragon, junmai gingo, nama, genshu, fukui jp
FUNKY
hakuin masamune, homare fuji 87
tokubetsu junmai, shizuoka jp
miyoshino / hanatomoe, gin-no-sato 105
mizumoto x mizumoto, muroka, genshu, nama, nara jp
terada honke, yukigesho / miyamanishiki 136
daigo no shizuku, chiba jp
a sip for every bite
BUBBLES
bella, chardonnay 16 / 75
king vineyard, 22, naramata bench bc
poppyshake, cabernet libre, cayuga 15 / 75
sparkling red, salt spring '23'
ROSE / ORANGE
domaine guiberteau, cabernet franc 20
saumur, fr ’22
kutatas, sauvignette 16
'22, salt spring island, bc (orange)
WHITE
whispering horse, l’acadie 15 / 70
les galets, l’acadie, chilliwack bc, ‘22
da silva, chenin blanc 15 / 74
hidden hollow vineyard, naramata bc ‘22
averill creek, chardonnay 16 / 73
cowichan valley, bc, ‘22
domaine collet, chardonnay 24 / 114
1er cru vaillons, chablis, fr ‘22
RED
unsworth, pinot noir 18 / 83
cowichan valley, bc, '22
echo bay, cabernet franc/merlot 19 / 91
synoptic, '21 okanagan falls bc
julien guillot, bourgogne rouge 28 / 132
les crays, burgundy, fr ‘20
lionel faury, syrah 28 / 135
les ribaudes, rhone, fr ‘21
NON ALCOHOLIC
roatating 12
sparkling, white, red
bella, chardonnay 75
king vineyard, 22, naramata bench bc
poppyshake, cabernet libre, cayuga 15 / 75
sparkling red, salt spring '23'
guy charlemagne, chardonnay 138
brut classic, nv, champagne, le mesnil-sur-oger fr
chavost, blanc d’assemblage brut nature 175
epernay, champagne, fr NV
guillaume sergent, le chemin des chappes blanc de noir 1er cru 190
le chemin des chappes, 20, vallée de la marne fr
cazé-thibaut, pinot noir 255
jossias rose, 'nv, champagne, vallée de la marne
jean vesselle, pinot noir/chardonnay 271
grand cru brut prestige, '14 bouzy, champagne fr
kutatas, sauvignette 75
salt spring island, bc, '22
domaine guiberteau, cabernet franc 70
saumur, fr ’22
viñátigo, gual 123
ancestral elaborations, '20, tenerife es
whispering horse, l'acadie 70
les galets, chilliwack bc, ‘22
whispering horse 70
wild epicure, chilliwack bc, ‘22
ursa major, syrah 88
last days in the desert, oliver, bc ‘22
averill creek, chardonnay 73
cowichan valley, bc, ‘22
quinta de soalheiro, alvarinho 74
granit, melgaço and monção pt '22
da silva, chenin blanc 74
hidden hollow vineyard, naramata bc ‘22
poppyshake pinot gris/cayuga 75
cowichan valley, bc ‘23
envinate, listan blanco 112
palo blanco, '20 tenerife es
domaine collet, chardonnay 114
1er cru vaillons, chablis, fr ‘22
dario prinčič, chardonnay/sauv blanc/pinot grigio nv 121
bianco, nv, friuli it
domaine dupré-goujon, chardonnay 125
le clos des muriers beaujolais village, 21, beaujolais fr
malat, riesling 128
steinbühel 1ötw, '19 kremstal, austria at
trimbach, pinot gris 160
reserve personnelle, ribeauvillé, alsace fr ’17
moritz kissinger, chardonnay 168
rheinhessen, de, ‘21
dario prinčič, ribolla gialla 174
'18 friuli it
les parcellaires de saulx, chardonnay 295
les poruzots, '17, meursault, burgundy fr
unsworth, pinot noir 83
cowichan valley, bc ‘22
echo bay, cabernet franc/merlot 91
synoptic, '21 okanagan falls bc
domaine des tourelles, carignan 105
bekka valley, lb ‘20
claus preisinger, blaufränkisch 103
kalkstein, 21, burgenland at
1006, cabernet franc 110
cobalt, saumur, loire, fr ‘22
guilia negri, langhe nebbiolo 110
pian delle mole, piedmont, it ’21
julien sunier, fleurie 115
beaujolais, fr ’22
domaine guiberteau, cabernet franc 115
les moulins, saumur, fr '22
envinate, listán+ 120
táganan, '21 tenerife, canary islands es
julien guillot, pinot noir 132
bourgogne rouge, les crays, burgundy, fr ‘20
lionel faury, syrah 135
les ribaudes, saint joseph, fr ’21
clos dominic, cabernet sauv/cariñena/Garnacha 140
clos peto, priorat, es ‘21
philippe gavignet, pinot noir 140
clos des dame huguettes, côte de nuits, fr ‘21
domaine santa duc, grenache+ 155
gigondas, 19, rhône valley fr
domaine marcel deiss, pinot noir 150
burlenberg, '15 alsace fr
lópez de heredia, tempranillo/garnacha+ 162
viña tondonia reserva, 11, rioja es
domaine faiveley, pinot noir 165
clos des myglands, 1er cru 19, mercurey, burgundy fr
terrasole, sangiovese 205
brunello di montalcino, 17, tuscany it
château de ferrand, pinot noir 188
saint-émilion grand cru classé, bordeaux, fr ’16
giacomo fenocchio,nebbiolo 288
bussia barolo, '20 monforte d’alba it
château margaux, cabernet sauvignon/merlot/petit verdot 288
'17, bordeaux fr
domaine michel mallard 325
aloxe-corton 1er cru, 14, burgundy fr
cheers
BEER
slow hand, rotating lager 9.5
bc/473ml
container, cold box, dry hopped lager 9.5
bc/473ml
superflux, rotating ipa 9.5
bc/473ml
field house, salted porter 8
bc/473ml
'getaway cider', dry cider 7
bc/355ml
nonny, czech pilsner 9.5
sub 0.5% abv, bc/473
a good selection of unicorns
FLIGHT
japanese whisk(e)y flight 40
nikka "from the barrel"
nikka coffey grain
nikka coffey malt
whisk(e)y
mars iwai 9 / 14
suntory “toki” 11 / 18
nikka “from the barrel” 14
nirasaki blended 11
nikka miyagikyo single malt 15
nikka yoichi single malt 15
nikka “coffey grain” 15
nikka “coffey malt” 15
nikka "teketsuru" pure malt 15
suntory harmony 21
yamazakura 36
yoichi 10 40
mars "komagatake" 10 75
the hakushu 10 75
chichibu on the way 100
bottled 2015
chichibu ichiro’s malt 125
the floor malted
yamazaki 2017 limited edition 200
ssäm / for proper gluttony with friends
Currently we are doing full duck(s), with our made hoi sin glaze. Always served with a leafy green like red lettuce, shiso or sesame leaves, sauces, and a generous amount of panch'an (Korean side dishes) like house made napa kimchi, kkakdugi (daikon kimchi) and more.
Given the portion we suggest for groups of 4 or more, there's limited availability so order ahead especially on weekends.
$150 2 ducks / $80 for 1
zero proof tipples
sparkling
san pellegrino 10
sparkling water, 750ml
zero proof wine
sparkling / white / red 12
rotating selection
zero proof cocktails
harvest 10
orange ‘aperitif’, butternut squash cordial, ginger, lemon, soda
bubblegum 11
berry blend tea, roseships, plum, lemon, egg
guava ‘margarita’ 10
spiced NA ‘tequila’, lime, guava, citrus gochugaru
NA espresso martini 11
two bears prepared mocktail
almost zero proof beer
nonny, czech pilsner 9.5
sub 0.5% abv, bc/473
nonny, pale ale 9.5
sub 0.5% abv, bc/473
Contact
Our Team
Gift Cards
We offer gift cards in any denomination at the restaurant or purchase one of the following options below through Paypal.
The gift card will be kept at the restaurant for the recipient to pick up unless other instructions are specified.
Historical Mural
1855-1955 #pidginmural
The Painting
The mural at 350 Carrall by Ilya Viryachev is meant to symbolize the history of Vancouver, concentrating primarily on its surroundings between 1855-1955. It is impossible to include every significant event over a century on one wall, so rather we aimed to represent various significant processes to reveal how Vancouver’s current model of tolerance and multiculturalism was forged through histories of violence, racism and inequality.
The piece starts pre-colonialism on the left of the mural. It depicts the lush green areas of Luck-Lucky, now ‘Gastown’, and references the Musqueam canoe portage route between Burrard Inlet and False Creek, as well as some traditional long houses. Moving right, the significance of the early forestry industry is expressed through the transition from dense trees to stumps.
Next we pay homage to what initially drove a great deal of settlement and the expansion of Vancouver, the Gold Rush in the interior of B.C and the completion of the Canadian Pacific Railway. The gold rush is represented by a pair of hands gold panning. It was this process that brought the first Chinese settlers to the area, initially from San Francisco in 1858 and then directly from China in 1860. The construction of the CPR greatly expanded these numbers, as an estimated 17,000 workers were brought across the Pacific from the Guangdong province of China. We have purposely placed a Chinese worker in the foreground while the stumps transform into politicians and Captains of Industry driving-in the Golden Spike in the back.
Next we have a tribute to Maple Tree Square and the role that alcohol and vice played in the development of Gastown. The tree transitions to a fire representing the great fire of 1886, where the city was destroyed just weeks after it was officially incorporated as ‘The City of Vancouver’. Next we have the 1907 Chinatown / Nihon Bachi (Japan District) riot, shown with an angry white mob attacking a storefront in Chinatown. There is reference to Wing Sang building, the oldest building still standing Chinatown, built by the influential Yip Sang in 1889.
We then fast forward to the depression where the rioters transition to a bread line and a despondent man is slumped over in the foreground. The background shows the confiscated fishing boats of Japanese-Canadian fisherman, which were taken during WWII when Japanese-Canadians were moved to internment camps in the interior. During the war Vancouver was one of the most productive ship building ports in North America, we symbolize with a large ship.
Throughout the piece, you see a train that starts at the golden spike and finishes near the end of the mural, this train represents the inter urban which used to bring passengers from all over the lower mainland to Hastings and Carrall, making this termination the centre of the city. In 1955 it was relocated from this spot and relocated to Granville Street, taking with it thousands of daily commuters and visitors and re-orientating the ‘centre’ of the city further west.
The last piece is a representation of a Musqueam woman symbolically tearing up the Indian Act in 1951. The reforms allowed the indigenous people of Canada to once again perform cultural practises such as the Potlatch, bring land claims to the government, and for women to vote in band council elections.