gochugaru citrus spice

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

anchovy garlic sauce, parmesan cheese, pickled radishes

mushroom bolognese, spiced hazelnut

gochujang bolognese, spiced hazelnut

asian pear kimchi, bamboo kimpira, quail egg

chestnuts, daikon, unagi glaze

10 oz, black garlic butter, gailan, shaoxing

black garlic butter, fermented bok choy

bison flat iron, fava beans, tomatoes, huckleberry red wine jus, roasted broccoli

butter poached halibut, miso beurre blanc, green beans lardons, corn, zucchini

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

foie gras rice bowl // shishito peppers // chicken wings

pork belly rice bowl // foie gras rice bowl // shishito peppers// chicken wings,// agedashi tofu

2 x foie gras rice bowl // shishito peppers // chicken wings//agedashi tofu

10oz dry aged striploin// korean rice cake // agedashi tofu // shishito peppers // chicken wing//tendon chicharron

house made sodas, served in a lil cute bottle with a can of soda, mix to desired sweetness.

gochujung sauce; we use it on our chicken wings but its delicious on everything!

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.

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

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

buckwheat carrot cake, yuzu curd, hazelnut crumble, ginger candied carrot strips

valdobbiadene, italy (sparkling)

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

agedashi tofu, fermented chili ponzu, gochugaru citrus spice

cultivated mushroom rice bowl, pickled shiitakes, kimchi pears, bamboo kimpira, unagi sauce, furikake

stuffed fermented cabbage, ume daikon, enoki mushrooms, miso glaze, almonds