What are the opening hours?

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

PiDGiN

east / west / eat / drink
(523)

09/02/2026

cold ice cream, warm torched mochi, eight hours of fermented rice pudding underneath. the last course of the tasting menu and it’s not messing around.

miso ice cream mochi / amazake citrus rice

/ reserve via tock.

08/27/2026

the coastal martini is bc shoreline in a glass.

sheringham seaside gin made with sustainably harvested vancouver island kelp. esquimalt dry vermouth from victoria. kelp and citrus infused fino sherry. sea asparagus brine, pickled sea asparagus to garnish. served undiluted at -15° in the dukes style. nothing in here that isn’t from this coast

/ reserve via tock.

08/21/2026

guest favourite of the season, and it’s not hard to see why.

scallop / curry sofrito, pangrattato

hokkaido scallop, lime zest cured, set in a concentrated curry sofrito of leeks, shallot, jalapeño and cilantro. pangrattato, the italian toasted breadcrumb, finishing it off with texture and a hit of confit garlic

/ available à la carte and on the tasting menu. reserve via tock.

08/18/2026

the one people are still thinking about on the way home.

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

magret duck from québec, five spice cured and air dried. orange jus, du puy lentils with cashew cream and miso, pickled pearl onion with clove and bay leaf. last savoury course of the tasting menu

/ reserve via tock.

08/10/2026

not on the menu. not yet anyway.

chef shin’s been testing something with salmon and miso that’s stopped everyone in the kitchen mid-bite. more soon.

08/03/2026

an empanada that changes with the season, the market, and whatever the kitchen is excited about that week.

rotating empanada / ask your server for today’s filling

/ reserve via tock.

07/27/2026

ox tongue isn’t something you’d normally order, this is a good place to start.

ox tongue skewers / sweet chili sambal

slow cooked until tender, skewered, finished with sweet chili sambal. gentle flavour, soft texture, riding the delicious intensity of the sambal. nothing to be nervous about. on the happy hour menu 5–6pm nightly

/ reserve via tock.

07/23/2026

haskap is a BC-grown berry with roots in the Ainu language of northern Japan, where it translates loosely to “berry of long life.” naturally, we poached a pear in it.

haskap poached pear / oat crumble, rhubarb sorbet, coconut cream

tart, deeply purple, somewhere between blueberry and black currant. paired with oat crumble, rhubarb sorbet and coconut cream

/ spring 2026 tasting menu. reserve via tock.

07/20/2026

kimchi croquettes / manchego, béchamel, gochujang aioli

kimchi and manchego folded into a béchamel, fried until crispy, gochujang aioli to dip. good at any hour. especially happy hour, 5–6pm nightly

/ à la carte and on the happy hour menu. reserve via tock.

06/16/2026

PiDGiN //

the city is electric right now and we love it. PiDGiN just happens to be the quiet option.

no TVs, no match updates, air conditioning on blast. tasting menu and à la carte, cocktails, sake, wine and beer. reserve via tock.

/ omni, veggie, and vegan.

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

Website

https://www.pidginvancouver.com/

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