Pidgin Restaurant

[pidginvancouver-blog]

from the windows... to the walls! #getlow #pidgin #gastown #yvr

[pidginvancouver-blog]

#tile #floor going down! construction is full steam ahead. only potential delay? the #endoftheworld. #pidgin #gastown #vancouver

[pidginvancouver-blog]

construction well underway! #pidgin #gastown #vancouver #restaurant

[pidginvancouver-blog]

We are honoured and excited to be the event sponsors for catering 'A Celebration of Dignity' - the 12th Anniversary celebration of the Beauty Night Society at the HiVE Vancouver.

December 15th at 7pm @ HiVE Vancouver - event details (http://t.co/jkFzeRRz)

We wholeheartedly support this great cause and want to be a part of the positive impact that the Beauty Night Society has on thousands of women in the downtown eastside.

Find out more about this local charity at http://www.beautynight.org/ 

[pidginvancouver-blog]

buffa-leaver? cleav-alo?

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we were able to #MacGyver a camera to the ceiling for time-lapse photography of the buildout

[pidginvancouver-blog]

PiDGiN 'friends & family' Pop-Up Event Photos

We have updated our Facebook page with photos from the PiDGiN 'friends & family' Pop-Up dinners last week! (http://tinyurl.com/pidginyvr)

[pidginvancouver-blog]

Pidgin In The Press

Pidgin in the Press. Thank you WEVancouver and Andrew Morrison. 

http://www.wevancouver.com/food/166287196.html  We do have a website at www.pidginvancouver.com

[pidginvancouver-blog]

Pidgin In the Press

Thank you Andrew Morrison of www.scoutmagazine.ca for our first write up.

http://scoutmagazine.ca/2012/08/11/diner-star-chef-makoto-ono-has-landed-in-vancouver-to-open-pidgin-in-gastown/

[pidginvancouver-blog]

James Chatto On Makoto Ono

We recently asked James Chatto of JamesChatto.com to help us describe Makoto Ono's unique style of food. This was James' response: "How To Describe Makoto Ono's Food A dish from Makoto Ono is a haiku – Deceptively simple but also resonant and sophisticated, startling in the precision of its technique. It is rooted in several traditions but also iconoclastic. It is always surprising. His plate presentations show a highly developed sense of design but are never fussy. He is happier working with beets than with foie gras; happier working on his own than with a brigade of 80. The communication between the kitchen and the dining room is very personal – the message conveyed by what is on the plate is intimate, repaying attention. The experiences of his life appear on his menus – Japanese and Korean components but with a contemporary Canadian aesthetic. Can we sum it up in a word or a phrase? Can we slip him into a category shared with other chefs? It would be a mistake. Like any artist, he draws on whatever the world has shown him, gathering memories from the past and inspiration from the moment, and gives us delicious originality."  James Chatto - Food Writer jameschatto.com

[pidginvancouver-blog]

Pidgin Welcomes Makoto Ono

Pidgin is pleased to introduce our Executive Chef and part owner, Makoto Ono. Makoto brings years of professional experience to Pidgin. Having recently returned from China where he opened restaurants in both Beijing and Hong Kong, Vancouver is lucky to have Makoto back in Canada.

[pidginvancouver-blog]

Progress to Date

We have been working relentlessly since March 2012 to make this restaurant a reality. We have assembled a dynamic and talented team from designers and architects to branding and real estate.