
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 / spring 2023 - suggested pairings
hokkaido scallop tartare
steelhead trout roe, apple granite, apple, shallot, chives
pairing - daily cocktail
spot prawn tempura
red pepper gochugaru aioli
pairing - kutatás, petite milo, '21, north saanich, vancouver island bc - 14 / 72
hamachi crudo
mentaiko aioli, wasabi oil, onion
pairing - yamaguchi, nightingale, yamadanishiki, 'junmai daiginjo, fukuoka jp - 13 / 102
spring vegetable tart
nori-ricotta, spring vegetables
pairing - weingut malat, crazy creatures, grüner veltliner '21 kremstal at - 15 / 75
roasted halibut
brown butter-miso hollandaise, spring vegetables, fava bean puree
pairing - cume do avia, colleita 8, treixadura/albariño+ 'nv galicia es -15 / 75
bulgogi spinalis steak
chinese sausage and dried scallop sticky rice, white kimchi
*subsitute for tajima rib eye or a5 wagyu - MP
pairing - clos dominic, merlot/cabernet sauvignon+ vinyes baixesthe '17 priorat sp - 23 / 116
rhubarb mousse
yuzu-olive oil sorbet, spiced crumble
pairing - tomari umeshu, 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
hokkaido scallop tartare
9
steelhead trout roe, apple granite, apple, shallot, chives
MEDIUM
spring vegetable tart 18
nori-ricotta, spring vegetables
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
half quail 22
cauliflower, kohlrabi, orange sake vinaigrette, pickled grape
LARGER
spring risotto, morels 36
seasonal vegetables
*vegan also available
binchotan pork chop 36
polenta, mussel escabeche
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
roasted halibut 42
brown butter-miso hollandaise, fava bean puree, white asparagus
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
rhubarb mousse 11
yuzu-olive oil sorbet, spiced crumble
best way to start and end
FEATURE COCKTAIL
busan sunset 17
gin, cointreau, acidified mango, gochujung syrup
CLEAR ICE
kodama cube 1
use kodama clear ice for for your cocktail
CLASSICS
FLIGHT/COCKTAIL/SHOT 15/15/6
negroni-gin, campari, vermouth
vendetta-tequila, campari, vermouth, pernod
kingston negroni- wray and nephew rum, campari, vermouth
PIDGIN CREATIONS
kami plane 16
japanese whiskey, jagermeister, aperol, lemon
vanilla sky 16
vodka, pidgin spice blend, vanilla 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
rotating duke's martini 18
served at -5 degrees, always changing
ZERO PROOF
san pellegrino 10
sparkling water, 750ml
no eye samurai-non alc 16
watermelon, lumette, lemon, egg white, orange blossom, watermelon granite
orange sherbet cream soda 8
orange juice, vanilla, orange blossom
talinity kombucha 9
raspberry, sage
a sip for every bite
FLIGHTS
clean 25
clean, bright, fragrant, beautiful
akaiwa, taisetsu, sakehitosuji
balanced 22
diverse flavours, textures and classifications
nightingale, granvile island nigori, tengumai kimoto
wild 22
out there, umami, mushroom, sherry flavour profiles
tengumai yamahai, ganjin, afs
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 / yamahai 14 / 111
gohyakumangoku, yamahai, junmai ishikawa 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
shiokawa, ganjin 12 / 1.8L 161
koshitanrei, junmai ginjo, yamahai genshu, niigata jp
shiokawa, kodai 12
red sake, kimoto, niigata jp
kidoizumi, AFS 16
jumai, genshu chiba jp
kozaemon, muroka 16
yamahai, yumenishiki, honjozo gifu jp
BY THE BOTTLE
yamagata masamune, kurenai 299
dewa-san-san, kimoto, junmai daiginjo, yamagata jp
sohomare 194
yamadanishiki, kimoto, junmai daiginjo, tochigo jp
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
a sip for every bite
BUBBLES
antech, chardonnay/pinot noir+ 17 / 92
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 15 / 75
crazy creatures, '21, kremstal at
cume do avia, treixadura/albariño+ 15 / 75
colleita 8, 'nv, galicia es
el enemigo, chardonnay 18 / 82
'22, mendoza ar
RED
averill creek, pinot noir 14 /72
'21, cowichan valley bc
natte valleij, cinsault 16 / 78
coastal, '20, western cape za
le vieux pin, syrah 16 / 80
violette, '20, oliver bc
clos dominic, merlot/cabernet sauvignon+ 23 / 116
vinyes baixesthe '17 priorat sp
antech, chardonnay/pinot noir+ 92
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
pascal doquet, chardonnay 237
premier cru mont aimé 'coeur de terroir', '06 champagne, côte des blancs fr
eric rodez, chardonnay 239
blanc de blanc, 'nv ambonnay, champagne fr
jean vesselle, pinot noir/chardonnay 271
grand cru brut prestige, '10 bouzy, champagne fr
august kesseler, pinot noir - rose 78
daily august, '21, rheingau de
domaine de l'ecu, cabernet sauvignon - rose 88
muse, '21, loire fr
arianna occhipinti, moscato di alessandria/albanello 100
sp 68, '20 sicily it
viñátigo, gual 123
ancestral elaborations, '20, tenerife es
cume do avia, treixadura/albariño+ 75
colleita 8, 'nv galicia es
weingut malat, grüner veltliner 75
crazy creatures, '21, kremstal at
francis blanchet, sauvignon blanc 97
les debuts, '20 pouilly-fumé fr
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
marcel deiss, riesling+ 110
zelleberg, '19, alsace fr
1006, chenin blanc 79
azur, '21, loire fr
la petite etoile, muscadet sèvre et maine 70
melon de bourgogne, '19, loire fr
i vigneri salvo foti, carricante 124
vigna di milo, '19, sicily it
cume do avia, treixadura/albariño+ 75
colleita 8, 'nv, galicia es
domaine aux moines, chenin blanc 122
le berceau des fées, 'nv savennières fr
lapeyre, gros manseng 69
jurançon sec, '20, pyrenees fr
suertes del marqués, listan blanco 79
trenzado, '20, tenerife es
el enemigo, chardonnay 82
'22, mendoza ar
domaine des malandes, chardonnay 106
'18, chablis fr
les parcellaires de saulx, chardonnay 295
les poruzots, '17, meursault, burgundy fr
averill creek, pinot noir 72
'21, cowichan valley bc
natte valleij, cinsault 78
coastal, '20, western cape za
birch block, pinot noir 1.5L 185
old vines, '20, summerland bc
mac forbes, pinot noir 135
villages, '19, yarra valley au
la miraja, freisa 78
freisa d'asti, '21, piedmont it
loacker, schiava 76
morit st. magdalener, '21 alto adige it
enderle & moll, pinot noir 115
liason, '20, baden de
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
jean-marc burguad, beaujolais 94
côte du py, '20, morgon, beaujolais fr
julien guillot, pinot noir 132
les crays, '19, burgundy fr
phillippe gavignet, pinot noir 144
clos de dames hugette,'19, hautes-côtes de nuits, burgundy fr
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
le vieux pin, syrah 80
violette, '19 oliver bc
clos dominic, merlot/cabernet sauvignon+ 116
vinyes baixesthe '17 priorat sp
ciacci piccolomini d'aragona, brunello di montalcino 280
pianrosso, '13 tuscany it
quercia al poggio, sangiovese 137
'16, chianti classico riserva it
jean-louis chave selection, syrah 120
offerus, '19, saint-jospeh fr
jean-luc colombo, syrah 162
la louvée, '17 cornas fr
long shadows, merlot+ 216
pedestal, '16, walla walla, washington us
château margaux, cabernet sauvignon/merlot/petit verdot 288
'15, bordeaux fr
cheers
BEER
steel and oak, simple things pilsner 9.5
bc/473ml
superflux, airstream ipa 9.5
bc/473ml
ile sauvage, raspberry sour 9.5
bc/473ml
container, forgotten trail west coast ipa 9.5
bc/473ml
green hill, dry cider 7
bc/355ml
red racer, street legal ipa 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 “black label” pure malt 16
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
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 Process
The Dinner
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.