#pidginfood

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behind the scenes in our kitchen / our kombu risotto with confit leeks, soy braised fennel, miso butter, seaweed // #pidginfood
/ new years eve dinner plans featuring our scallop + oyster dish. call in or go online to reserve your spot now before they’re all gone. full menu release next week. // #pidginfood
it’s the perfect weather for our korean rice cakes. cooked in a flavourful gochujang bolognese with crunchy, spiced hazelnuts // #pidginfood
the beauty of vegetables | spicy miso fried cauliflower, sesame seed, basil, mint // #pidginfood
vegetarian close-up / corned beets with fermented daikon, housemade ricotta, ume vinaigrette, pistachio pumpkin seed cracker // #pidginfood
our current steak. en fuego. / beef bavette, parsnip, preserved maitake, black garlic agrodolce // #pidginfood
one of our newest small plates on the menu / chicken karaage, spicy yuzu kosho mayo & tosazu pickle daikon // #pidginfood
new dish on our menu / kombu risotto, confit leeks, soy braised fennel, miso butter, seaweed // #pidginfood
Late post but dinner two nights ago with @lindzmann at @pidginyvr was so legit!!! Huge thanks to @savagefoxx @negronibraxton Chef Wes and the incredible team! Great cocktails and food!
some of the newest dishes on our current menu as we end the month of november // #pidginfood
our current special / seared scallops, poached oysters, ikura, pickled chayote, seaweed, soy dashi, kombu foam // #pidginfood
/ so fresh, so clean. / hamachi kobujime, wasabi tobiko, ginger apple wakame, soy // #pidginfood
one of the most comforting dishes on our menu / cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // #pidginfood
/ throwback to these two beauties teaming up with chef wesley young 😍 @jdeaconevans @davidgun / cc @nemesis.coffee @thefarmersapprentice // #pidginfood
/ looking for cooks to join our team. send your resume to work@pidginyvr.com / / close up / seared duck breast with a hoisin glaze, fermented radish, radish greens, five spice jus // #pidginfood
/ saturday night eats at PiDGiN / new items, classic items, all made with love // #pidginfood
sake kasu marinated sablefish served simply with grilled gailan // #pidginfood
/ a thoughtful remembrance day to honour those who fought for us. we are open today, but we will be closed tomorrow. // / vegetarian dish / shishito peppers, aji amarillo dressing, balsamic glaze, puffed rice // #pidginfood
chef wesley young created this dish in collaboration with our new current artist in restaurant, @thehowandthenow / scallop and poached oysters, ikura, soy dashi foam, kaiso // #pidginfood
/ vegetarian dish / corned beets with fermented daikon, housemade ricotta, ume vinaigrette, pistachio pumpkin seed cracker // #pidginfood
/ sous-chef @richardsolnik , aka sauce master 3000, giving the seared duck breast some love. umami for days // #pidginfood
/ negative space / beef bavette, parsnip, preserved maitake, black garlic agrodolce // #pidginfood
/ chef wesley young doing his thing / we’re currently looking for more cooks. email alain@pidginyvr.com to apply // #pidginfood
fried and confit duck wings, citrus gochugaru, pickled jalapeños, cilantro // #pidginfood
/ new vegetarian dish / spicy miso fried cauliflower, sesame seed, basil, mint // #pidginfood
hamachi kobujime, wasabi tobiko, ginger apple wakame, soy // #pidginfood
/ tuesday feels / pan-roasted duck breast, hoisin sauce, radish, compressed cucumber // #pidginfood
/ one of our favourite cookbooks featuring some of the top local restaurants; beautiful imagery, fantastic recipes / pick up your copy from our restaurant // #pidginfood
/ the final dish of our collaboration dinner with chef stefan hartmann, as he takes us on a journey to his youth / moist, freshly baked yeast dumplings with warmed dried fruits and a velvety vanilla sauce. a perfect ending // #pidginfood
/ the final savoury course from our collaboration with chef stefan hartmann / braised wild boar shoulder served with daikon, chestnuts and a mouthwatering sauce // #pidginfood
/ the fifth course of our collaboration with stefan hartmann / veal three ways / loin, sweetbread, tripe, served with a pumpkin goulash and carrots // #pidginfood
/ course no. 4 of our collaboration dinner with stefan hartmann / an intense, yet light chicken-dash broth with sea cucumber and pine mushrooms // #pidginfood
/ the third course of our collaboration dinner with chef stefan hartmann / scallops + pork belly with black trumpet mushrooms, potato foam, crispy sauerkraut // #pidginfood
the second course of the evening for our collaboration with chef @stefancook / halibut escabeche, potato, snow peas, ikura, magrut lime // #pidginfood
a beautiful sell-out event collaboration with @stefancook / chef stefan hartmann’s german cuisine shined bright: kärntner nudel with “lots of” white truffle // #pidginfood
umami time / cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // #pidginfood
#TBT to #sakeweek when we served up a special okonomiyaki. / we still have some spots available for this sunday’s special collaboration dinner with michelin-starred chef stefan hartmann. tickets and info in the link in our bio // #pidginfood
/ a moment from our last PiDGiN collaboration with @pilgrimme_rest. / this sunday, we continue our collaboration series with michelin-starred chef stefan hartmann for a special east meets west menu. tickets + info in the link in our bio // #pidginfood
/ this sunday / michelin-starred chef stefan hartmann joins our own chef wesley young for a special east meets west collaboration. tickets, menu and info in the link in bio // #pidginfood
one of our most popular entrees / duck breast, hoisin sauce, radish, compressed cucumber // #pidginfood
/ pbr means something very different at PiDGiN // our pork belly rice bowl, served with asian pear kimchi, bamboo, quail egg // #pidginfood
/ lots of new dishes on our menu to get you excited for fall // #pidginfood
we will be closed tomorrow, back on tuesday / throwback to the @pilgrimme_rest x PiDGiN collaboration / charcoal roasted chicken thigh, malted grains, crispy skin, sesame chilli spice // #pidginfood
/ new vegetarian dish / spicy miso fried cauliflower, sesame seed, basil, mint // #pidginfood
/ new steak dish / beef bavette, parsnip, preserved maitake, black garlic agrodolce // #pidginfood
/ our chef wesley young and chef @jcmccleery of @pilgrimme_rest cooking back-to-back // #pidginfood
a dish from last week’s @pilgrimme_rest + @pidginyvr collaboration / roasted + raw daikon, plum, scallop skirt emulsion // #pidginfood
new dish / hamachi kobujime, wasabi tobiko, ginger apple wakame, soy // #pidginfood
/ #sakeweek rolls on / celebrate with 50% off our sake 101 flight till sunday / we’ll also be running this feature: okonomiyaki with braised pork belly, kewpie, bonito, scallions // #pidginfood
/ tomorrow night only / throwback to chef wesley young’s $25 otsumame menu for our first @strange.waters sake pop-up / this time, he’ll be serving up iberico + melon, vegetable kakiage, and a squid tobiko yuzu + seaweed salad // #pidginfood
/ heads up / monday’s collaboration dinner with @pilgrimme_rest is almost sold out. link in bio for tickets and info / korean rice cake, gochujang bolognese, spiced hazelnut // #pidginfood
our sous-chef @richardsolnik getting ready for service. come in to taste what our passionate kitchen team is creating tonight // #pidginfood
/ noodle bowls for all / udon vongole, manila clams, guanciale, shiso, lemon zest, furikake // #pidginfood
featured dessert / single origin guatemalan chocolate pot de crème, compressed nectarines, shortbread crumble, chocolate pearls // #pidginfood
pork belly rice bowl, aka the pbr / served with an asian pear kimchi, bamboo, quail egg // what’s your favourite PiDGiN classic? #pidginfood
update on the steak / 8 oz local blue goose bavette, black garlic agrodolce, sungolds blistered in brown butter, pickled wild arugula // #pidginfood
seared duck breast with a hoisin glaze, fermented radish, radish greens, five spice jus // #pidginfood
get out of the rain, and into the warmth / cultivated mushrooms, onion purée, yuzu brown butter, ramen egg // #pidginfood
our spiced nuts // perfect for a pre-meal snack or for happy hour from 5 - 630p + 1030p till late // #pidginfood
open tonight for #labourday service / sockeye salmon, heirloom tomatoes, tomato conserva, red onion relish // #pidginfood
kick off your long weekend right with happy hour, 5 pm to 6:30 pm, then back on at 10:30 pm. $7.5 classic cocktails / shishito peppers, miso dressing, balsamic glaze, puffed rice // #pidginfood
/ eggplant season is almost over. try one of our favourite dishes before it’s gone for good / fried okra + eggplant, shiitake dashi broth, dashi gel, radish flowers // #pidginfood
/ new and old / come check out our newest additions to our late summer cocktail menu // photo c/o @viranlly #pidginfood
we are closed tonight for a private function. back to regular hours tomorrow / throwback to our 5-year celebration dinner / squab, pomme dauphine, turnips, soy tarragon jus // photo by @viranlly // #pidginfood
chill weather calls for comfort / korean rice cake, gochujang bolognese, spiced hazelnut // #pidginfood
/ alumni 5-year anniversary dinner / duck breast, melon, endive, burnt orange // #pidginfood / photo c/o @viranlly /
/ a big thank you to everyone who came out to celebrate our 5-year anniversary. uniting our previous leaders in the kitchen was a special experience. thank you // photo c/o @viranlly #pidginfood
/ alumni 5-year celebration dinner / mizuna salad, miso anchovy dressing, lonza pork // #pidginfood
/ tomorrow, we host some incredible PiDGiN alumni for our 5-year celebration. more info on the link in our bio. we are officially sold out, thank you / / tonight, enjoy $1 corkage and $8 smoked boulevardiers, all night long // #pidginfood
fried and confit duck wings, citrus gochugaru, pickled jalapeños, cilantro // #pidginfood
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