GOODS: By Popular Demand, Fried Chicken Graces The Menu At Fat Dragon Bar-B-Q

Fat Dragon Bar-B-Q is located at 566 Powell Street in Vancouver BC | 604-558-0880 | www.fatdragonbbq.com

The GOODS from Fat Dragon

Vancouver, BC | The number one question asked by patrons when Refuel Restaurant closed last March was, “Which one of your restaurants is going to start serving your famous fried chicken?”. After countless requests from our regular and new guests, Fat Dragon Bar-B-Q has the answer. Given that fried chicken is a staple in southern U.S. cooking and can be found on the menu at several Korean restaurants, it didn’t seem much of a stretch to find a place for fried chicken on this east meets south menu.

Executive Chef, Ted Anderson and Chef de Cuisine, Adam Johnson introduce Dragon Fried Chicken. Brined in smoked water and twice fried, this half Polderside Farm’s chicken is super crispy and served with a barbecue sauce made in house with fermented soy bean and Korean chili paste. “Not to sound cliche but… we did it our way,” says Anderson, “with a lick of smoke and some Asian flavour, this fried chicken should satisfy our guest’s cravings while keeping with the original Fat Dragon concept.”

Fat Dragon Bar-B-Q, Dragon Fried Chicken Details:

Availability: Dragon Fried Chicken is available daily while supplies last and is listed on the regular menu
Description: 1/2 a Polderside Farm’s chicken, fried and served with a Korean chili spiced barbecue sauce
Price: $28 (plus tax and gratuity).

Details

566 Powell St. Vancouver BC
Telephone: 604-558-0880
Website: www.fatdragonbbq.com | Twitter | Facebook

Gallery

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The People

Executive Chef & Proprietor: Ted Anderson
Chef de Cuisine: Adam Johnson
Restaurant Manager: Sarah Wheeler
Bar Manager: Matt Martin

About Fat Dragon Bar-B-Q

The award-winning team behind Campagnolo and Campagnolo ROMA restaurants brings you Fat Dragon, where Far East Asian flavours collide with American Southern barbecue methods. Chef de Cuisine Adam Johnson leads the kitchen team in serving unique dishes, first seasoned with Asian spices and herbs, then slow smoked over local fruit woods. The bar, manned by Matt Martin, houses a variety of local craft 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. The space is open and stripped down with exposed brick and wooden beams, complemented by a silk entry way. Dine-in or take-out. Open from 11:00 am — late, seven days a week.

  • Cellarmaster

    If everybody loved the buttermilk sous vide chicken from Re-Fuel and asked for it back – why change the recipe?

    If it ain’t broke…..

  • Irv Elephant

    And while they’re at it why don’t they change the name to re-re-fuel and put the burger on the menu.

    And people should still be allowed to smoke on the bus too.