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PiDGiN Restaurant
east/west/eat/drink 604.620.9400
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PiDGiN Restaurant 3h
on our omnivore menu | seafood dashi, sablefish, shoyu dashi, mashed potato, wakame, enoki mushroom, braised daikon / paired with taiheizan, 59%, kimoto, yamadanishiki, jp //
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PiDGiN Restaurant Jan 23
/ on our omnivore menu / tuna tartare, pickled mustard seeds, mentaiko mayo, lotus chips / paired with park meadows, a cocktail with gin, juniper syrup, yuzu, sage //
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PiDGiN Restaurant Jan 22
/ in full swing. on our omnivore menu / magret duck breast, hoisin glaze, radish cake with chinese sausage, gailan, crispy shallots //
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PiDGiN Restaurant Jan 21
/ on our 6-course vegetarian tasting menu / vegetable oden, tofu, cabbage, squash, enoki, wakame, potato, daikon, garlic oil //
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PiDGiN Restaurant Jan 20
/ our dessert / yuzu crème brulee, sudachi pepper, candied castelvetrano olives //
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PiDGiN Restaurant Jan 19
/ we put a lot of thought and love into our pairings for . on our vegetarian + omnivore menu: cultivated mushrooms, yuzu-soy brown butter, truffle celeriac puree, ramen egg. paired with tengumai, 60%, yamahai, gohyakumangoku, jp //
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PiDGiN Restaurant Jan 18
/ our newest non-alcoholic cocktail / peach and basil smash //
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PiDGiN Restaurant Jan 17
thank you for including us in your 38 essential vancouver restaurants / on our vegetarian menu / beet tartare, pickled mustard seed, celeriac, mirepoix, lotus chips //
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PiDGiN Restaurant Jan 16
/ due to demand, we’ve opened up some more spots for . if you couldn’t make a reso before, please try again / / carnaroli risotto, sunchokes, miso butter, pecorino, spruce tip oil //
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PiDGiN Restaurant Jan 15
/ on both of our  menus: brussel sprouts and pickled turnips, miso, fennel and caraway salt, brown butter crumb //
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PiDGiN Restaurant Jan 14
/ we are closed tonight for a staff party. back to normal hours tomorrow / check yesterday’s IG post to enter our dine out vancouver contest. we will announce the winner tomorrow. //
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PiDGiN Restaurant Jan 13
/ head to IG to enter our CONTEST. 2020 / one randomly chosen winner will win a 6-course tasting menu for 4 at our chef’s table - where you can see all of the action in the kitchen, and 4 copies of the Vancouver Eats cookbook //
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PiDGiN Restaurant Jan 12
/ the main course on our 2020 omnivore menu / magret duck breast, hoisin glaze, radish cake with chinese sausage, gailan, crispy shallots //
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PiDGiN Restaurant Jan 11
our featured cocktail for | toffee coffee / miso-salted caramel espresso martini, spiced rum, vanilla, miso caramel, espresso, honeycomb brittle //
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PiDGiN Restaurant Jan 10
/ chef wesley young and sous-chef kim nguyen putting in work on the 2020 menu. we’ve got a 6-course tasting menu for vegetarians and omnivores. full menu on our website //
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PiDGiN Restaurant Jan 9
/ we made a vegetarian version of our seafood dashi, just for 2020. vegetable oden, tofu, cabbage, squash, enoki, wakame, potato, daikon, garlic oil / / visit our website for full menus and pairings //
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PiDGiN Restaurant Jan 8
/ we’ve updated one of our favourite dishes / seafood dashi now served with seared scallop, side stripe shrimp, sablefish, enoki mushrooms //
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PiDGiN Restaurant Jan 7
farro risotto, grilled brassica, cauliflower, pickled kombu, chili oil //
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PiDGiN Restaurant Jan 6
PiDGiN 101 / seared cultivated mushrooms, celeriac purée, yuzu brown butter, ramen egg //
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PiDGiN Restaurant Jan 5
/ kita kirakucho 10, yamadanishiki. round, lush and focused with beautiful acidity. part of our new premium aged sake flight //
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