The GOODS from Fat Dragon

Vancouver, BC | Whole hog never tasted so good. Fat Dragon Bar-B-Q is throwing a Hog of a bash on October 24 at 8:30pm. Gather around communal tables with friends and break bread over a family style feast featuring pork, smoke and spice. The menu is rounded out with salads and sides, but who’s kidding who? The anticipated platters of Sloping Hill Farm Pork is the main attraction. Parallel 49 Brewing Co. has carved out an exceptional Oktoberfest beer, ‘Schadenfreude’ to be served along side your feast. Get all the tasty details and salivate over the menu after the jump…
Tickets are $55 (includes tax, tip & a Schadenfreude beer from parallel 49 brewing!) and can be purchased at http://fatdragonhogtimes.eventbrite.com/

Hog Times Menu

Barbecued Sloping Hill Farm Pig
beansprout kimchi
iceberg lettuce
citrus
korean bar-b-q sauce
scallion sauce

Jalan Alor Chicken wings
malaysian marinade, iceberg lettuce

Papaya & Cabbage Salad
lime, green chilies, crispy shallots

Stir-fried Japanese Eggplant
sambal, sesame oil

Bar-B-Q Pit Beans
slow cooked pork

Stir-fried noodles
with smokey drippings

Steamed Jasmine Rice

Butter Lettuce & Bean Sprout Salad
smoked egg, cucumber, fresh green peppercorn

Details

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

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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.