Nestled near Pigeon Park, Pidgin combines Pacific Northwest ingredients with playful Asian-French fusion in a cozy, chic dining space perfect for adventurous foodies.
"Open for: Dinner Price range: $$$ Pidgin seamlessly blends the bounty of the Pacific Northwest with French techniques and Asian influences. Although the place is perfect for bar snacks — the gochujang chicken wings are the best in the city — and genuinely thrilling for creative cocktails with ingredients such as toasted rice rum and gunpowder tea gomme, go with the prix fixe, which offers exceptional value with seven inventive mini courses for 105 Canadian dollars (about $73) per person. Whisky and sake fans will love the selection, and the wine list offers global gems too. Best for: Book the chef’s table, which gives you a front row seat to all the action." - Nikki Bayley
"PiDGiN has been a pioneer in Vancouver's nonalcoholic movement since 2013, offering a mix of sparkling, zero-proof wine, nonalcoholic cocktails, and almost zero-proof beer." - Kevin Chau
"PiDGiN is a restaurant in Vancouver that combines European techniques, Japanese flavors, and local Canadian ingredients to create unique dishes. It emphasizes food, art, and empathy, acknowledging the city’s history and looking forward to the future." - Michael He
"Next to Pigeon Park, PiDGiN is named after pidgin languages, which take bits of existing languages to create new ones. In the cultural melting pot of Vancouver, the restaurant does this through food, art and empathy. Acknowledging the city’s history, PiDGiN optimistically looks forward to the future." - Michael He
"There are many reasons why Vancouver is considered a culinary destination, and PiDGin certainly has something to do with that. Inside, stirring artwork from local artists, soft industrial lighting and wood banquettes set a city-chic tone. Chef Wesley Young has been running the show here for a handful of years, and his menu is distinctive. Playful, even irreverent, he is clearly having fun surprising diners with unusual combinations that not only work, but they wow. Signature dishes, like the Korean rice cakes cooked in an umami-rich gochujang "bolognese" with crunchy, spiced hazelnuts, make a nightly appearance. Other dishes include refreshing tuna tartare with nori puree and salty ikura, accompanied by taro root crisps." - Michelin Inspector
