Issue link: http://digital.canadawide.com/i/362765
53 fall 2014 | bcliving.ca akoto ono, pidgin 350 Carrall Street, Vancouver M Since opening its doors across from Pigeon Park on the Down- town Eastside in early 2013, Pidgin has rapidly risen to the upper echelon of Vancouver dining. And it's in no small part due to the talents of chef Makoto Ono, whose East-meets-West cuisine is always adventurous (grilled octopus, spiced lamb belly) and undeniably delicious. Although the restaurant was named one of Canada's top 10 best new restaurants in enRoute magazine, the self-effacing Ono doesn't seek praise or the spotlight. "At Pidgin we don't focus on separating ourselves from other restaurants. We just do what we do best – cook great food." Favourite Vancouver Restaurant "e Pear Tree. ey have one of the best-tasting menus in town. I highly rec- ommend their spot prawn cappuccino." Favourite Takeout "I like going to Clubhouse Sushi on West 1st. It's steps away from home and it has great, inexpensive sushi." Must-have Fast Food "Church's fried chicken – it's crispy and juicy, and they're open 24 hours!" Favourite Brunch "Calabash Bistro. It's unlike any other brunch in the city. e Rise and Shine Roti, served with roasted cumin pota- toes, tomato and garlic choka and coco- nut rundown hollandaise, is delicious." The Best Greasy Spoon "Congee Noodle House on Broadway. I enjoy their traditional wonton noodle soup. ey also have a lot of delicious deep-fried items on their menu and are open late." Favourite Home-cooked Meal "I'll often make hot pot, because it's simple and healthy. A big pot of dashi broth, vegetables, Chinese cabbage and any type of seafood – I prefer fish balls – and you're all set." Favourite Restaurant in the World "Tsui Wah in Hong Kong. ey have an extensive menu, so I'm able to try something new every visit. During my last visit, I had their fish ball noodle soup – it had amazing flavour and tex- ture. ey're also open 24 hours, have friendly and efficient service, and are inexpensive." SIGNATURE dISHES Left Sautéed mushrooms drizzled in a brown butter yuzu soy sauce atop a pea purée and served with a soft-boiled ramen egg Below Pan-roasted duck with sous-vide carrot, carrot cake, orange and spices, pidginvancouver.com