gochugaru citrus spice

chicken wings, charcoal gochujung sauce, tosazu pickle daikon, green scallions

pork belly rice bowl // korean rice cake// beef tendon chicharron

pork belly rice bowl // foie gras rice bowl // sunchoke tahini salad// chicken wings,// agedashi tofu

2 x foie gras rice bowl //sunchoke tahini salad // chicken wings//agedashi tofu

tajima wagyu ribeye// korean rice cake // agedashi tofu // sunchoke tahini salad// chicken wings //tendon chicharron

szechuan pepper begniet, sugar dusting, salted caramel and miso sauce

375ml Bottle of Negroni (gin, campari, vermouth)

mushroom bolognese, spiced hazelnut

gochujang bolognese, spiced hazelnut

asian pear kimchi, bamboo kimpira, quail egg

chestnuts, daikon, unagi glaze

fresh wasabi, red yuzu kosho

gochugaru citrus spice; we season out chicharron with this but its delicious on buttery popcorn or as a meat seasoning!

A collection of recipes and bios from Vancouvers top chefs including our own Wesley Young.

vegan korean rice cake, gochujung mushroom bolognese (no hondashi hazelnuts)

agedashi tofu, fermented chili ponzu, gochugaru citrus spice