Located in the heart of Vancouver’s Gastown neighbourhood, PiDGiN restaurant serves surprising dishes that are never overwrought or fussy, and are always thoughtfully composed. PiDGiN sees no need for distinctions between casual and fine dining; a restaurant can be both beautiful and comfortable, and cuisine can be once delicate as well as approachable.

Chef Makoto Ono was born and raised in Winnipeg, where his parents opened the city’s first sushi bar, Edohei. This is where he developed his passion for quality and elegance in simplisticity. At PiDGiN he uses ingredients from local farms and suppliers—including Two Rivers Specialty Meats, Hannah Brook Farm, North Arm Farm, and Pacific Coast Wasabi—to create playful dishes that blur the line between the East and West coasts, and are inspired by both his childhood and world travels.

Here are a few inventive recipes from chef Makoto Ono, his pastry chef Amanda Cheng, and barman Justin Darnes. We hope you enjoy!

Pidgin_Pimms-Cup

House-Made Pimm’s Cup

Pidgin_AlbacoreTuna

Local Albacore Tuna Crudo with Radishes and Stinging Nettle Nori Puree

Pidgin_Quail

Asian Marinated Quail

Pidgin_PannaCotta

Goat’s Milk Panna Cotta with Beer Meringue Strawberries and Rhubarb 

 

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