
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 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 2023 - suggested pairings
kombujime madai snapper, uni, ikura, brioche
miso yuzu kosho / shiso oil, cucumber, fennel, apple
pairing - kizuna, sparkling nigori, okanagan bc - 11 / 61
heirloom tomato salad
mixed greens, sesame / lemon dressing
pairing - tibaldi, biricco dele passere, arneis riserva '21 roero, piedmont it - 16 / 83
octopus carpaccio
smoked potato, confit tomato, smoked wasabi emulsion
pairing - shata, tengumai, gohyakumangoku, kimoto, junmai ishikawa jp - 13 / 90
seasonal mushroom tempura
yuzu aioli
pairing - weingut malat, crazy creatures, grüner veltliner '21 kremstal at - 14 / 70
coho salmon
clam / fennel / saffron vinaigrette
pairing - august kesseler, daily august, pinot noir '21 rheingau de - 17 / 78
duck breast
sweet potato gnocchi, grilled radicchio, sherry jus, leeks, garlic seaweed powder
*subsitute for tajima rib eye or a5 wagyu - MP
pairing - domaine rolet, arbois, trousseau '16 jura fr - 14 / 64
pavlova
meringue, chantilly, yuzu curd
pairing - kobayashi shuzo, jukusei, miyano, umeshu, tochigi jp - 11
89 / person
65 / wine / sake pairing
designed to be shared between a minimum of 2 people
vegetarian option available
beautiful bites / best enjoyed with great company
SNACKS / AMUSE
daily pickles 5
our rotation of pickles / banchan
beef tendon chicharron
6
gochugaru citrus spice
MEDIUM
chicken wings
17
gochujung sauce, tosazu pickle daikon
*stuffed fermented cabbage
20
compressed mutsu apple, enoki mushrooms, miso glaze, almonds
*agedashi tofu
16
fermented chili ponzu, gochugaru citrus spice
heirloom tomato salad 19
mixed greens, sesame / lemon dressing
LARGER
fall risotto 36
umeboshi, cashew-basil pesto risotto
*vegan also available
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
coho salmon 42
clam / fennel / saffron vinaigrette, green beans
game hen 36
shio-koji garlic marinade, shishito, farro, pickled shallot, red shiso
tajima ribeye 10 oz
110
fresh wasabi
a5 wagyu 4oz 100
fresh wasabi
SWEET
szechuan pepper beignet
10
sugar dusting, salted caramel and miso sauce
pavlova 11
meringue, chantilly, yuzu curd
best way to start and end
CLEAR ICE
kodama cube 1
use kodama clear ice for your cocktail
CLASSICS
FLIGHT/COCKTAIL/SHOT 15/15/6
negroni-gin, campari, vermouth
tochigi-pisco, bitter bianco, plum sake
kingston negroni-wray and nephew rum, campari, vermouth
PIDGIN CREATIONS
pidgin 75 17
yuzu shochu, red ginger shrub, sparkling wine
busan sunset 17
gin, cointreau, acidified mango, gochujung syrup
soothsayer 16
ginger infused toki, sake, yuzu, ardbeg
pidgin sazerac 18
sazerac rye, martell cognac
one eyed samurai 15
watermelon infused tequila, sake, lemon, egg white, orange blossom, watermelon granite
ox eye 18
ampersand gin, suze, benedictine, grand marnier, lemon
rotating duke's martini 18
served at -5 degrees, always changing
a sip for every bite
FLIGHTS
clean 25
clean, bright, fragrant, beautiful
akaiwa, taisetsu, sakehitosuji
balanced 22
diverse flavours, textures and classifications
nightingale, granville island nigori, tengumai kimoto
umeshu 25
sweet plum sake flight
jukusei, tomari, kozaemon
BY THE GLASS
kizuna 11 / 61
sparkling nigori, okanagan bc
granville island sake, nigori 12
osake, junmai nama, vancouver bc
kamikawa taisetsu 16/127
kitashizuku, junmai, tokubetsu, ishikawa jp
yamaguchi, nightingale 13 / 102
yamadanishiki, junmai daiginjo, fukuoka jp
shata, tengumai / kimoto 13 / 90
gohyakumangoku, kimoto, junmai ishikawa jp
toshimori, akaiwa 18 / 147
omachi, junmai daiginjo, okayama jp
toshimori, sakehitosuji 12 / 1.8L 155
yamadanishiki, junmai ginjo, okayama jp
kidoizumi, AFS 16
jumai, genshu chiba jp
kozaemon, muroka 16
yamahai, yumenishiki, honjozo gifu jp
BY THE BOTTLE
granville island craft sake, sparkling 86
mirai, traditional method vancouver bc
sharaku, shizukodori 263
yamadanishiki, junmai daiginjo, fukushima jp
UMESHU / PLUM
kobayashi shuzo, jukusei 12 / 175
miyano, umeshu, tochigi jp
yamaguchi, tomari 12 / 99
shochu, umeshu, fukuoka jp
nakashima, kozaemon 12 / 99
beni nankobai, junmai umeshu, gifu jp
a sip for every bite
BUBBLES
antech, chardonnay/pinot noir+ 17 / 85
rose crémant, '19, limoux fr
SKIN CONTACT
august kesseler, pinot noir - rose 16 / 78
daily august, '21, rheingau de
kutatás, petite milo 14 / 72
'21, north saanich, vancouver island bc
WHITE
weingut malat, grüner veltliner 14 / 70
crazy creatures, 21, kremstal at
synchromesh, riesling 15 / 73
storm haven dry, '22 okanagan falls bc
tibaldi, arneis riserva 17 / 83
biricco dele passere, '21, roero, piedmont it
french door, chardonnay 19 / 90
'21, oliver bc
RED
domaine anne gros & jean-paul tollot, grenache 18 / 87
côtes de brian, '20 languedoc fr
echo bay, cabernet franc/merlot/cab sav+ 19 / 91
synoptic, '20 okanagan falls bc
domaine rolet, trousseau 14 / 64
arbois , 16, jura fr
NON ALCOHOLIC
edenvale, shiraz 12
nv, new south wales, au
edenvale, chardonnay 12
nv, new south wales, au
antech, chardonnay/pinot noir+ 85
rose crémant, '19, limoux fr
vincent couche, chardonnay/pinot meunier/pinot noir 154
eclipsia brut, 'nv côte des bar, champagne bc
guy charlemagne, chardonnay 138
brut classic, 'nv, champagne, le mesnil-sur-oger fr
lelarge pugeot, pinot meunier/pinot noir/chardonnay 375ml 77
tradition extra brut, 'nv, champagne fr
cazé-thibaut, pinot noir 255
jossias rose, 'nv, champagne, vallée de la marne
eric rodez, chardonnay 239
blanc de blanc, 'nv ambonnay, champagne fr
jean vesselle, pinot noir/chardonnay 271
grand cru brut prestige, '14 bouzy, champagne fr
roses de jeanne, pinot noir 299
vv/r20, '20 côte des bar, champagne fr
kutatás, petite milo 72
'21, north saanich, vancouver island bc
august kesseler, pinot noir - rose 78
daily august, '21, rheingau de
viñátigo, gual 123
ancestral elaborations, '20, tenerife es
paras balta, xarel-lo 135
amphora brisat, '19 penedès sp
megyer, furmint 75
dry, '20 tokaj, hu
francis blanchet, sauvignon blanc 97
les debuts, '20 pouilly-fumé fr
axle, chenin blanc 86
darling vineyard, 21, swartland za
weingut malat, grüner veltliner 70
crazy creatures, '21, kremstal at
envinate, listan blanco 112
palo blanco, '20 tenerife es
beck-hartweg, riesling 102
grand cru frankstein, '20, alsace fr
malat, riesling 128
steinbühel 1ötw, '19 kremstal, austria at
tibaldi, arneis riserva 83
biricco dele passere, '21 roero, piedmont it
bodegas albamar, albariño 90
'22, rias baixas sp
montenidoli, vernaccia di san gimignano 114
fiore, '20 tuscany it
i vigneri salvo foti, carricante 124
vigna di milo, '19, sicily it
suertes del marqués, listan blanco 79
trenzado, '20, tenerife es
domaine gerard duplessis, chardonnay 115
'19 chablis fr
lionel faury, marsanne/roussanne 115
les ribaudes, '21 saint-joseph, rhône fr
french door, chardonnay 90
'21, oliver bc
les parcellaires de saulx, chardonnay 295
les poruzots, '17, meursault, burgundy fr
wasenhaus, pinot noir 121
spätburgunder, '20, baden de
giulia negri, nebbiolo 109
pian delle mole, '21, piedmont it
jean-paul et charly thévenet, gamay 111
'20 morgon, beaujolais fr
claus preisinger, blaufränkisch 103
kalkstein, '21 burgenland at
domaine anne gros & jean-paul tollot, grenache 87
côtes de brian, '20 languedoc fr
elio sandri, nebbiolo 267
barolo perno riserva, '16 piedmont it
julien guillot, pinot noir 132
les crays, '19, burgundy fr
iuli, barbera del monferrato superiore 76
umberta, '20, piedmont it
domaine faiveley, pinot noir 109
vieilles vignes, '19, mercurey fr
domaine guiberteau, cabernet franc 99
les moulins, '20, saumur, loire valley fr
4 monos viticultores, garnacha+ 99
cien lanzas, '19, sierra de gredos sp
envinate, listan prieto+ 88
benje, '20 tenerife, canary islands sp
quercia al poggio, sangiovese 137
'16, chianti classico riserva it
echo bay, cabernet franc/merlot/cab sav+ 91
synoptic, '20 okanagan falls bc
jean-louis chave selection, syrah 120
offerus, '19, saint-jospeh fr
cyril gouy, cabernet sauvignon/merlot 119
charme des confidences, '18 saint-émilion fr
lópez de heredia, tempranillo/garnacha+ 162
viña tondonia reserva, 11, rioja es
jean-luc colombo, syrah 162
la louvée, '17 cornas fr
château margaux, cabernet sauvignon/merlot/petit verdot 288
'15, bordeaux fr
cheers
BEER
container, pilsner 9.5
bc/473ml
moon underwater, hefeweizen 9.5
bc/473ml
superflux, montserrat ipa 9.5
bc/473ml
brew hall, yuzu wheat ale 9.5
bc/473ml
'getaway cider', dry cider 7
bc/355ml
red racer, street legal pilsner 6
de-alcoholized 0.5% abv, bc/500
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
mars "komagatake" 10 75
mars 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
talinity kombucha 9
raspberry, sage
zero proof wine
edenvale, shiraz 12
nv, new south wales, au
edenvale, chardonnay 12
nv, new south wales, au
zero proof cocktails
kabira 12
lime, cucumber syrup, ramune
sensible spritz 10
non alc campari, orange, ginger, soda
Contact
Latest News
Our Team

Wesley Young
Executive Chef

Jordan Pollard
Assistant GM

Brandon Grossutti
Owner / Operator
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.