Review: Why You Shouldn’t Forget About Pidgin

This Downtown Eastside room continues to impress with French-Asian flavours and modern techniques.

June 28, 2017

By Lee Man / Photo: Carlo Ricci

Chef Wesley Young continues to evolve Pidgin’s menu forward into a smart marriage of Asian flavours and modern techniques. Gochujang-jolted bolognese warmly dresses Korean rice cakes—pure comfort in any language. Chinese barbecue-scented roasted quail is served bone-in to maximize succulence, with sprouted lentils to sop up the glorious juices. A delicate salad of squash, cauliflower and greens shows a deft touch. With its gently scuffed glamour, Pidgin has settled remarkably well into the DTES neighbourhood.

Roasted quail with sprouted lentils, grains and root vegetables. (Photo: Pidgin, Facebook.)
Korean rice cake, gochujang bolognese, hondashi and hazelnut. (Photo: Pidgin, Facebook.)


350 Carrall St.


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