DINER: A Look Inside The Highly Anticipated Fat Dragon Chinese BBQ Joint On The DTES

April 2, 2012.

by Andrew Morrison | A weekend of dry runs with friends and family have owners Tom Doughty, Robert Belcham, and Ted Anderson all set to open their much anticipated Fat Dragon at 566 Powell St. on the DTES this week. The new restaurant will specialize in Chinese BBQ in a way that we haven’t seen before, as nearly all the items will enjoy a lick of southern spice with a proper bar lending a pairing hand with five original cocktails or 4×4 wines by the glass (plus a reserve list). I took a look yesterday afternoon and there was much to like, including a kaffir lime soft serve ice cream that’ll be making it onto their opening menu this Thursday (so good). Here’s the PR and all of our photos from yesterday afternoon:

Accomplished restaurateurs, Tom Doughty & Robert Belcham of Campagnolo and Campagnolo ROMA, are excited to partner with longtime employee and first time restaurant owner, Ted Anderson, to proudly announce the opening of Fat Dragon Bar-B-Q on Thursday April 5, 2012. Fat Dragon, where Far East Asian flavours collide with American Southern barbecue methods, is the most casual restaurant this team has so far created. Open seven days a week, from 11am – late, Fat Dragon offers both dine-in and take-out options with street parking available at 566 Powell Street. “We have always wanted to open a barbeque joint.” says Anderson, ”We want guests to be able to enjoy a few cocktails and snacks without getting fatigued on heavy barbeque, so we incorporated Asian flavours and techniques to lighten the load.”

The Fat Dragon kitchen team will be led by Chef de Cuisine Adam Johnson in serving delicious food, first seasoned with Asian spices and herbs, then slow smoked over local fruit woods. These techniques will be applied to the best local cuts of pork, beef, lamb, fresh seafood, vegetables, and tofu. “We have a great love for different types of food from all over Asia,” says Ted Anderson. “This is our homage to the many, great, late-night dinners of noodles, barbequed pork and stir fried crab that we have enjoyed in our travels.”

The team at Bricault Design has created a stripped down, open space reminiscent of a 1920’s opium den. Exposed brick and wooden beams are complemented by a silk entry way, resembling the interior of a Chinese lantern, and a dragon-skin inspired ceiling installation made of wooden scales. The focal point of the room is an 18 ft bar housing a variety of local craft brews and imported Asian beers, a small selection of wines by the glass, and an assortment of cocktails derived from classic recipes rejuvenated with smoke and Asian flavours.

BEFORE

  • The Fat Dragon | Exterior
  • The Fat Dragon | Signage
  • The Fat Dragon | Kitchen window
  • The Fat Dragon | Front flanking banquettes
  • The Fat Dragon | from the front right
  • The Fat Dragon | Ceilings (they aim to keep them this way)
  • The Fat Dragon | from the kitchen
  • The Fat Dragon | ceilings
  • The Fat Dragon | front right
  • The Fat Dragon | The Bar
  • The Fat Dragon | Front left
  • The Fat Dragon | Tables
  • The Fat Dragon | Chairs
  • The Fat Dragon | Kitchen walk in
  • The Fat Dragon | kitchen
  • The Fat Dragon | kitchen
  • The Fat Dragon | grass-clothed wrapped washrooms
  • The Fat Dragon | The bar
  • The Fat Dragon | Hoops for entrance installation
  • The Fat Dragon | Bar to back
  • The Fat Dragon | The street, looking west toward the city
—————————————————————————————————————-

AFTER

  • IMG_2773
  • Fat Dragon
  • Fat Dragon
  • IMG_2827
  • Fat Dragon
  • IMG_2650
  • Fat Dragon
  • Fat Dragon
  • Fat Dragon
  • IMG_2813
  • Fat Dragon
  • Fat Dragon
  • Fat Dragon
  • Fat Dragon
  • Fat Dragon
  • IMG_2857
  • Fat Dragon
  • Fat Dragon
  • Fat Dragon
  • IMG_2856
  • Fat Dragon
  • Fat Dragon
—————————————————————————————————————-

ALL ANTICIPATED RESTAURANTS

#ScoutThis

There are 2 comments

Your email address will not be published. Required fields are marked *

Diner Delicious restaurant intel...

DINER | Opening Menus Set At ‘Mak N Ming’ In Kitsilano — Official Launch December 10th

DINER | Opening Menus Set At ‘Mak N Ming’ In Kitsilano — Official Launch December 10th

by Andrew Morrison | As I've noted repeatedly (to some, probably ad nauseum), I'm really looking forward to Mak N Ming opening up at 1629 Yew Street in… more 

SEEN IN VANCOUVER #583 | The ‘Flavours Of Mexico City’ Dinner Preview At La Mezcaleria

SEEN IN VANCOUVER #583 | The ‘Flavours Of Mexico City’ Dinner Preview At La Mezcaleria

Does all this cold weather have you pining for warmer climes? Do the next best thing. Pretend! Score yourself a seat at one of the Flavours of Mexico City… more 

INTELLIGENCE BRIEFS | On Chinatown’s 2nd Coming & Putting That Brooklyn Look To Bed

INTELLIGENCE BRIEFS | On Chinatown’s 2nd Coming & Putting That Brooklyn Look To Bed

by Talia Kleinplatz | As Chinatown undergoes a significant transformation, residents share their hopes for the future of their neighbourhood which includes… more 

STACKED | Detailing The Deliciously Different Leberkäse Sandwich At ‘Bestie’ In Chinatown

STACKED | Detailing The Deliciously Different Leberkäse Sandwich At ‘Bestie’ In Chinatown

STACKED is a new Scout column that aims to dig down into the delicious details of Vancouver’s better sandwiches and burgers. From banh mi and beef dip to… more 

OPENING SOON | ‘The Sportsbar’ At Rogers Arena Set To Bring 600+ Seats Into The Action

OPENING SOON | ‘The Sportsbar’ At Rogers Arena Set To Bring 600+ Seats Into The Action

by Andrew Morrison | Late last week I was able to tour the massive, soon-to-open sports bar on the 4th floor of the Aquilini Centre's freshly finished West… more 

INTELLIGENCE BRIEFS | On Baking Happiness & Bad Airport Burgers Bumming Out Bourdain

INTELLIGENCE BRIEFS | On Baking Happiness & Bad Airport Burgers Bumming Out Bourdain

by Talia Kleinplatz | Ever heard of a cranberry glut? Yeah, me neither. Alas, it's a real thing, and between it and this past year's drought, it's been super… more 

DINER | Vegetarian Comfort Food Eatery ‘The Arbor’ Set For Wednesday Launch On Main St.

DINER | Vegetarian Comfort Food Eatery ‘The Arbor’ Set For Wednesday Launch On Main St.

by Andrew Morrison | The Arbor, casual sister restaurant to The Acorn, opened quietly for friends and family over the weekend. Word is they're taking today… more 

STACKED | Kitsilano’s Best Burger Is Oddly Not At All Where You Would Think It Would Be

STACKED | Kitsilano’s Best Burger Is Oddly Not At All Where You Would Think It Would Be

STACKED is a new Scout column that aims to dig down into the delicious details of Vancouver’s better sandwiches and burgers. From banh mi and beef dip to… more 

The scout Community

49th Parallel Coffee Roasters & Lucky’s Doughnuts Acorn Agrius Alibi Room Ancora Waterfront Dining & Patio AnnaLena Araxi Ask For Luigi Au Comptoir Bao Bei Chinese Brasserie Bar Oso Bauhaus Beach Bay Café & Patio Beaucoup Bakery & Cafe Bel Café Bestie Bishop’s Bistro Pastis Bistro Wagon Rouge Bittered Sling Blue Water Cafe + Raw Bar Bottleneck Bufala Burdock & Co. Cabrito Cacao Cadeaux Bakery Café Medina Caffè Artigiano Camp Lifestyle + Coffee Co. Campagnolo Campagnolo ROMA Cartems Donuterie Chambar Chefs’ Table Society of BC Chez Christophe Chocolaterie Patisserie  Chicha Chill Winston ChocolaTas Chocolate Arts Cibo Trattoria Cinara CinCin Ristorante + Bar Cioffi’s Cioppino’s Mediterranean Grill Cocktails & Canapes Catering + Events Cook Culture Culinary Capers Catering & Special Events Dirty Apron Cooking School & Delicatessen District Brasserie Dixie’s Authentic Texas BBQ Earnest Ice Cream Edible Canada Elementa Espana Exile Bistro Fable Fanny Bay Farmer’s Apprentice Fat Badger Fat Mao Fernwood Coffee Company Field & Social Forage Giovane Cafe + Eatery Gotham Steakhouse & Bar Grain Granville Island Grapes & Soda Greenhorn Espresso Bar Gyoza Bar Harkness & Co. Harvest Community Foods Hawksworth Restaurant Heirloom Heritage Asian Eatery Homer Street Cafe & Bar Hy’s Steakhouse Irish Heather Jamjar JJ Bean Joy Road Catering Juice Truck Juke Fried Chicken Juniper Keefer Bar Kin Kao Kissa Tanto Knifewear Kozakura Kuma Tofino L’Abattoir La Buca La Mezcaleria La Pentola La Quercia La Taqueria Pinche Taco Shop Latab Wine Bar Les Amis du Fromage Lions Pub, The Liquidity Bistro Little District Lobby Lounge + RawBar Longtail Kitchen Made By Pacific Maenam Mamie Taylor’s MARKET by Jean-Georges Matchstick Coffee Roasters Meat & Bread Meinhardt Fine Foods Miku Restaurant Milano Coffee Minami Miradoro Mission Mister Mogiana Coffee Mosquito Nero Belgian Waffle Bar Nicli Antica Pizzeria Nightingale Nomad Nook Nuba Oakwood Canadian Bistro OLO OPUS Bar Oru Osteria Savio Volpe Oyama Sausage Co. Pallet Coffee Roasters Pat’s Pub & BrewHouse Phoenix Perennials Pidgin Pied-à-Terre Pizzeria Farina Pointe Restaurant at the Wickaninnish Inn, The Pourhouse Railtown Cafe Railtown Catering Rain Or Shine Ice Cream Red Wagon, The Revolver Coffee Rocky Mountain Flatbread Co. Royal Dinette Sai Woo Salt Tasting Room Salty Tongue Café Savoury Chef Shaughnessy Restaurant Shebeen Whisk(e)y House Shelter Shika Provisions Siena Six Acres Sophie’s Cosmic Cafe Sorella Stable House, The Steel Toad Brewpub & Dining Hall Tableau Bar Bistro Tacofino Tavola Terra Breads Thierry Thomas Haas Chocolates & Patisserie Timber Timbertrain Coffee Roasters Torafuku Tractor Foods Truffles Fine Foods Two Rivers Specialty Meats UBC Farm Uncommon Cafe, The Urban Digs Farm Uva Wine & Cocktail Bar Vancouver Aquarium’s Ocean Wise™ Program Vij’s Restaurant Virtuous Pie West Restaurant Wildebeest Wolf In The Fog YEW seafood

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .