The GOODS from Fat Dragon

Vancouver, BC | Nothing like this has ever been seen on the table before! Witness Fat Dragon – king of the monsters – release the Kraken on November 21 at 8:30pm. This beast of an event will take place at communal tables while an array of shellfish is served family style. R&B Brewing Co. Head Brewer Todd Graham is preparing a cask-conditioned oyster stout, while the fine folks at Orchard Hill Estate Cidery will have their Red Roof cider on hand to pair with the dinner. Roll up your sleeves and dig in! Tickets are $55 plus service charges and can be purchased here. Take a look at the menu after the jump…

Tax, gratuity and a glass of either Orchard Hill “Red Roof” Cider or R&B’s Oyster Stout is included

Fat Dragon Bar-B-Q Shellfish Mania Menu

chicken fried sawmill bay oysters
anaheim peppers, okra, country gravy

dungeness crab hot and sour soup
smoky mushrooms, bamboo shoots, pepper leaf

steamed manila clams
johnson’s badass chili gear

smoked scallop and crab miso fried rice
green peas, walter’s eggs

steamed noodles
housemade XO sauce, scallions

chilled mussels
spicy citrus dressing, crushed peanuts, sawtooth coriander

hand-peeled shrimp
warm potatoes, hot links, “funyuns”

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.