gochugaru citrus spice

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

mushroom bolognese, spiced hazelnut

gochujang bolognese, spiced hazelnut

asian pear kimchi, bamboo kimpira, quail egg

chestnuts, daikon, unagi glaze

fresh wasabi, red yuzu kosho

butter poached halibut, ginger cream sauce, shaved zucchini, fava beans, roasted broccoli, black tobiko

Roasted Kobocha and Red Kuri Squash, with saffron and basil

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

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

2 x foie gras rice bowl // cauliflower // chicken wings//agedashi tofu

tajima wagyu ribeye// korean rice cake // agedashi tofu // cauliflower // chicken wings //tendon chicharron

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

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

agedashi tofu, fermented chili ponzu, gochugaru citrus spice

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