PiDGiN

PiDGiN east / west / eat / drink
(524)

05/21/2026

this is how spring 2026 starts. beef tartare, hokkaido scallop, nori pate choux. three bites, all at once, before a single guest walks in.

/ reserve via tock.

the last course arrives cold, warm, roasted, sweet, and fermented all at once.miso ice cream mochi / amazake citrus rice...
05/08/2026

the last course arrives cold, warm, roasted, sweet, and fermented all at once.

miso ice cream mochi / amazake citrus rice

miso caramel ice cream wrapped in a mochi skin, torched to order for a slight roasted edge. set on amazake rice pudding made with koji rice and citrus, fermented low and slow for eight hours. finished with a gluten free chocolate crumble

/ spring 2026 tasting menu. reserve via tock.

magret duck from québec is one of those ingredients that does most of the talking itself.duck breast / orange jus, miso ...
05/04/2026

magret duck from québec is one of those ingredients that does most of the talking itself.

duck breast / orange jus, miso lentil, pickled pearl onion

salt cured with five spice and air dried before service to tighten the protein and concentrate the flavour. orange jus built with white wine and chicken stock, du puy lentils finished with cashew cream and miso paste, pickled pearl onions with clove and bay leaf.

the last savoury course of the night, and the one you’ll still be thinking about on the way home.

/ spring 2026 tasting menu. reserve via tock.

morel season only lasts a few weeks, so we treat it like the occasion it is.a5 wagyu & duxelle nori cappelletti / morels...
04/29/2026

morel season only lasts a few weeks, so we treat it like the occasion it is.

a5 wagyu & duxelle nori cappelletti / morels, sanshozuke butter sauce

nori in the pasta dough, ox tongue and a5 wagyu trim inside, mushroom duxelle folded through the filling. a sanshozuke butter sauce that somehow tastes like aged cheese without any in it. smoked pickled daikon on top

/ spring 2026 tasting menu. reserve via tock.

cropthorne farms is doing something special with their root vegetables right now, and this course is built around that.s...
04/24/2026

cropthorne farms is doing something special with their root vegetables right now, and this course is built around that.

seiglinde potatoes, beets, purple majesty and rutabaga, slow-cooked in oil and pressed into a mosaic. bc mussels marinated in a kombu and rice vinegar nanban zuke. warm comté mornay, puffed wild rice, served cold everywhere except where it counts

/ spring 2026 tasting menu. reserve via tock.

the first baby gem of spring just came in from cropthorne farms, and it earns its own course.baby gem lettuce salad / se...
04/22/2026

the first baby gem of spring just came in from cropthorne farms, and it earns its own course.

baby gem lettuce salad / seasonal root vegetables, lime vinaigrette, parmesan

dressed in palm sugar and lime, roasted parsley root alongside, pickled sunchokes for acidity, parmesan shaved over the top. bright, a little rich, a little sharp

/ spring 2026 tasting menu. reserve via tock.

the first course at PiDGiN arrives all at once. one to wake you up, one to ground you, one to make you wonder how choux ...
04/17/2026

the first course at PiDGiN arrives all at once. one to wake you up, one to ground you, one to make you wonder how choux pastry got this good

lime-cured hokkaido scallop sitting in a concentrated curry sofrito, finished with toasted pangrattato for crunch

shio koji beef tartare dressed with frantoia olive oil and sauce gribiche, a classic french preparation that tastes completely different when fermentation makes its mark

nori choux puffs filled with yuzu kosho mushroom duxelle and burnt onion jam, one bite and they’re gone

/ part of the spring 2026 tasting menu. reserve via tock.

every season we ask the same question: what does right now taste like when you cook it through the PiDGiN lens?spring 20...
04/15/2026

every season we ask the same question: what does right now taste like when you cook it through the PiDGiN lens?

spring 2026 answers with shio koji, morels, halibut season, and a bounty of cropthorne farms produce. nine courses where fermentation, technique, and the pacific northwest all end up on the same plate.

/ omni, veggie, and vegan. reserve via tock.

BURGER NIGHT TURNS ONE YEARS OLD AT 9PM TONIGHTare you ready to get phoooooooo-king rowdy?(pictured: the PhoX burrjér 😎😎...
03/31/2026

BURGER NIGHT TURNS ONE YEARS OLD AT 9PM TONIGHT

are you ready to get phoooooooo-king rowdy?
(pictured: the PhoX burrjér 😎😎)

BE THERE OR BE A HOTDOG (or more like a LAMEDOG ahahah amirite)

you know the drill. grab your table + get your order in as earl 9pm. burgers start hitting tables at 10. goes til late. see u soon. wear your fanciest party hat.

/ your favourite crunch -- on our happy hour menu, from 5-6pm daily // beef tendon chicharron + gochugaru citrus spice /...
03/23/2026

/ your favourite crunch -- on our happy hour menu, from 5-6pm daily /
/ beef tendon chicharron + gochugaru citrus spice /

/ ps, burgers are back! 10pm-late tonight /

Address

350 Carrall Street
Vancouver, BC
V6B2J3

Opening Hours

Monday 5pm - 12am
Tuesday 5pm - 12am
Wednesday 5pm - 12am
Thursday 5pm - 12am
Friday 5pm - 12am
Saturday 5pm - 12am
Sunday 5pm - 12am

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