|Chefs Amanda Cheng and Makato Ono of Pigin restaurant in Vancouver|
|A delicate combination of raw tuna and seared veal slices|
|A good spread is duck rillette with endive salad|
Four of us visited Pidgin last night and while my brother is used to seeing shifty characters on the streets, I was a bit nervous walking by them and was glad we were in a group.
However once inside we were brought into a minimalist space made warm by the use of woods, soft glow lights and a casual ambience. All the staff seem well trained and upon looking at the menu we were encouraged to try both set menus at $40 and $55 in order to sample most of the dishes.
|Beautifully presented mushrooms and sugar snap peas|
To start the amuse bouche was a diced fresh oyster in a shot glass with pureed apple and a splash of horseradish and a bowl of "pickles", pickled fennel and kim chi brussel sprouts. So we realized we were in for a fusiony meal...
The first of the dishes was raw scallops with pomegranate red curry oil, thin slices of daikon and green apple. We liked the sound of the dish, but in reality the scallops lost their fresh seawater taste, seemingly drowned out by the chilli oil, or didn't have much taste to start with.
|Yummy crunchy and spicy deep-fried chicken wings|
Next came a nice presentation of duck rillette accompanied with endive salad and pickled raisins with grilled bread, while the following dish was a mixture of mushrooms, sugar snap peas, soft-boiled egg and soy yuzu brown butter sauce with a pea mash. We quite liked this vegetable dish and wished we had more greens in our set menu.
|The highlight was smoked ling cod with lentils and clams|
By this point we were starting to get full when we were served roasted half squab with ras el hanout on a bed of tomato cous cous and raisin tea jus. The squab was pedestrian, but we quite liked the cous cous hidden under the carrots and arugula.
|Bowl of braised pork belly with fried quail egg on rice|
Despite not finishing the last dish, we were impressed by the desserts Amanda prepared. The milk chocolate Ovaltine mousse with a dark cookie crust was delicious and accompanied with a delicate orange blossom yogurt and chunks of honeycomb.
|Scrumptious dessert of milk chocolate Ovaltine mousse cake|
Finally the meringue was not cooked all the way through so it was slightly crunchy on the top and bottom, and soft in the middle. It came with three dollops of passion fruit curd, topped with almonds and white chocolate.
Overall we liked the concept of the menu, but the execution was inconsistent at times. Nevertheless the flavours on the whole are refreshing and hopefully Pidgin will improve with time and aiming for quality each time.
350 Carrall Street
604 620 9400
604 620 9400