First try at Pidgin

I had first tasted Chef Makoto Ono's food back in 2006 in Toronto at the Gold Medal Plates competition where he actually beat out Chef Mark McEwan in his hometown. I heard that he moved to China next and was surprised to see him resurface in Vancouver. I was eager to give his menu a try. They have a simple drinks and dinner menu and a clean chopstick & napkin combo. Side plates (rather, bowls) are provided since most of their dishes are meant for sharing. 

 

My drink on the right is the de capo negroni. It's a pretty potent blend of gin, vermouth, campari, and a large ice ball made with cold press coffee. Interesting, that's for sure. For a starter, we tried their simple Korean Gochujang Fried Chicken Wings. People raved about this so I really wanted to give them a try. True, they were good, a great crunch, not greasy at all, and juicy and tender on the inside. I recall reading that the wings are actually brined overnight, so that could be the reason why they seem juicier than your average "hot wings". I appreciated the fact that they were not drenched in sauce too. The veggie garnish didn't really do anything for me though.
For our second starter, we gave the Shrimp Toast a try. Served with a slaw of daikon on homemade brioche, this was a tasty bite, but note that it's nothing like the Shrimp Toast you normally get a dimsum restaurants...  

 

This is the Ling Cod, gently smoked and pan-roasted. It was done to a medium and the sweet smokey fish flaked off easily. The lentils were a good side this, the two textures matched well together. The clams added a playful touch to the dish. The sauce is a bacon dashi veloute, essentially a broth-based roux, but using bacon is playful. 

 

I had reviewed the menu prior to coming and was delighted to see that they had Squab on the menu. I've since noticed that it's no longer on the menu though; too bad because I thought it was a clever nod to the name of the restaurant. Served with pickled veggies and some fresh herbs, I found the dish a little sparse. However, the flavour of the squab was really good and had almost a rustic feel to it.  

 

After finishing the cocktails, I decided to get a half litre of wine to finish off the meal with. I was smitten with the cut up pop bottle presentation. I was tempted to through it into my purse, next time...I'll have to bring a larger purse! 

Take Note:

• Some appies are better deals than the mains (ie. wings versus squab)
• Prix fixe menu pricing has risen from $40 to $55/person
• Shishito peppers are highly recommended as a starter