The GOODS from Pidgin
Vancouver, BC | From June 1st to 10th PiDGiN joins leading restaurants, bars and food trucks from around the globe in raising money and awareness for the fight against AIDS in the EAT (RED). DRINK (RED). SAVE LIVES campaign. For ten days, partial proceeds from the sales of PiDGiN’s classic Boulevardier cocktail will go directly toward (RED)’s Global Fund for HIV/AIDS.
(RED) was created in 2006 to engage millions of people in the fight to end AIDS in Africa, which is home to 2/3 of the world’s estimated 35 million people with HIV/AIDS. (RED) works with the world’s most iconic brands and organizations to develop fundraising campaigns through products and services that trigger corporate giving to the Global Fund for HIV/AIDS. Funds are then invested in HIV/AIDS programs in Africa, with a focus on countries with a high incidence of mother-to-child HIV transmission.
PiDGiN joins Eater, Food & Wine Magazine, Zagat, OpenTable, Le Creuset and over 400 international locations—from Michelin-starred restaurants to food trucks—in the EAT (RED). DRINK (RED). SAVE LIVES campaign, one of the largest charitable movements in food and beverage history. To find out more, visit www.red.org/en/eat/.
Vancouver Restaurants Turning (RED)
Bestie
The Parker
Chambar
Tacofino
Save on Meats
Portside
Salt
Irish Heather
Culver City Salads
Nelson the Seagull
Let’s #86AIDS
DETAILS
350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter
GALLERY
The Team
Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Justin Darnes – Bar Manager
About PiDGiN
Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.
At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.
The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.
Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.