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RESERVATION

Reservation for parties of 1 to 6

 

POTLUCK HAWKER EATERY TURNS ONE!

The team is celebrating this significant milestone with a sweet n’ spicy flavour-bomb sandwich collaboration with Fife Bakery.

The limited-edition Hot Chicken Pineapple Express, available August 14 and 15, 2021.

The Hot Chicken Pineapple Express combo $22

Coconut milk fried chicken brushed

with salted egg yolk sauce

Buldak chicken hot sauce and house fire roasted chili oil

 Asian herbs, and coleslaw

Fife Bakery’s artisanal pineapple “bolo bao” bun.

It is accompanied by

a small Hong Kong Milk Tea Slushee and

a side of Potluck’s signature twice-cooked crinkle cut fries, topped with pepper sauce, kewpie, hot ketchup, green onions, and chicken floss.

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ALCOHOLIC COCKTAILS

COCONUT JUSTIN - 14

Tequila, sherry, lime, galangal, young coconut juice

SPIKED THAI TEA - 8.88

House spiced rum with northern Thai spices, Thai black tea, condensed milk

L.L. MANHATTAN - 12

Bourbon, Odd Society bittersweet vermouth, housemade lime leaf & orange liquor

SINGAPORE FLING - 12

Gin, cointreau, Ribena, pineapple & lemon, topped with soda

WELCOME TO THE JUNGLE, BIRD - 12

Dark rum, campari, peppercorn, pineapple, lime, topped with soda

SUPERLIME SHANDY - 8.88

Housemade lime cordial with pilsner

WATERMELON '75 - 12

Sparkling wine, gin, cointreau, housemade watermelon cordial, peychaud's bitters

WINE

SPARKLING

Segura Viudas Reserva Cava Brut

Glass/Bottle - 10/38

BEER ON TAP

 

BRASSNECK "Stockholm Syndrome" saison - 7

STRANGE FELLOWS "Ludwig" german-style festbier - 7

STEEL & OAK "Simple Things" - 7

pilsner (5%)

BOTTLED BEVERAGES (ALCOHOLIC)

TIGER BEER (ask for ice!) - 7

UNTANGLED CIDERY - assorted seasonal varieties - 25

 

NON-ALCOHOLIC DRINKS

THAI MILK TEA 4.75

COCA COLA 2.5

SPRITE 2.5

ISLAND GINGER BEER 5

COCONUT JUICE 5

PASSION FRUIT JUICE 3.5

LYCHEE JUICE 3.5

MANGO JUICE 3.5

 

SUPER LIME 4.75 

SLUSHIES

CHECK WITH US TO DISCOVER OUR SEASONAL ROTATING FLAVOURS!

SMALL 4.5  LARGE 6.5

SNACKS & SALADS

ROTI CANAI 8

Two flaky pastry served with curry dip

CHICKEN WINGS 14

(pick a flavour)

OG shaker spice

fish sauce caramel

or salted egg yolk (+$1)

GREEN PAPAYA 13

shredded and pounded in mortar & pestle, tomato, salted duck egg, peanut, spicy dressing

YUM WOON SEN 15

thai glass noodle salad with prawns, Vietnamese ham, fresh herbs, shallot, celery, tomato, spicy sour dressing, garlic oil

 

CORN RIBS 8

BC corn, tossed in our house shaker seasoning, dressed with nam jim, green onions and pak chi

HAWKER SPECIALTIES & WEEKLY SANDOS

 

POTLUCK CRISPY PATA 25

whole braised and fried pork hock

served with Mang Tomas & sawsawan

SALTED EGG YOLK CHICKEN SANDO 15

coconut milk fried chicken, brushed with egg yolk butter, green apple slaw, cream bun

 

SANDO ADD ONS

sml Malaysian shaker fries - 3

sml spicy sole Foods green salad - 3

SEASONAL DISHES

please click "ORDER ONLINE" to see other specials and most current offerings

NASI LEMAK

RICE BOWLS

Includes coconut rice, house sambal, cucumber, peanuts, ikan bilis & kerupuk

SAMBAL EGGPLANT 16

FRIED CHICKEN & CURRY 17

HAIDA GWAII LINGCOD 19

RICE & NOODLE DISHES

MAMA CHEUNG'S LAKSA 18

two types of noodle with sustainable prawn, fish cake, boiled egg, in housemade lemongrass shellfish curry coconut broth

CHAR KWAY TEOW 17

fresh tapioca and rice sheet stirfried with prawn, fish cake, Chinese sausage, bean sprout & chives

PAD THAI 16

Stirfried fresh rice noodles, shallot, preserved radish, tofu, egg and finished with our housemade tamarind sauce, garnished with bean sprouts, chives, chili powder, lime and crushed peanuts

ADD PRAWNS - 2.5

ADD COCO FRIED CHICKEN - 3.5

VEGGIE PANSIT CANTON 16

stir fried Filipino noodle with tofu & seasonal vegetables

CHINESE SAUSAGE FRIED RICE 16

stir fried jasmine rice, lap cheong, gai lan

topped with a sunny side egg

SIDES

MALAYSIAN SHAKER FRIES 5.5

crinkle cut potatoes double fried with our house seasoning & curry leaves

TORN FIFE BAKERY MILKBREAD 5

fried and seasoned with our shaker spice

POTLUCK COCONUT RICE 3

steamed with pandan leaves

HOUSE SAMBAL 2

caramelized with shallots & dried shrimp, great condiment with anything

 

SWEETS

House prepared desserts to end your meal

"KAYA TOAST" 8

torn milkbread with house-made coconut pandan jam served on the side

MILO ROTI 8

Two flaky pastries served with condensed milk & malted chocolate powder 

 
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justin cheung

chef & co-owner

Born and raised in YVR, Chef Justin Cheung graduated from the culinary arts program at VCC in 2003. He spent the next few years cooking abroad with Hyatt Hotels and completing his red seal certification. 

 

Upon his return, Justin worked closely alongside long-time chef and mentor Alex Tung. Cheung moved on to explore his understanding of Pan-Asian cuisine. His passion to cook the food of his childhood led him to a stage at award-winning Thai restaurant Maenam in 2012. Under the guidance of Chef Angus An, Justin honed the skill of using a wok and making fresh curry paste daily. Adapting and developing new and traditional techniques, he oversaw New Westminster’s Longtail Kitchen in 2013 and Freebird Chicken Shack in 2015, which were both recognized for “Best Pan-Asian” in Vancouver Magazine’s awards over the past few years.

 

Chef Cheung’s vision for Potluck Hawker Eatery is to serve both classic and innovative dishes that respect the true nature of hawker markets throughout South East Asia. The eatery also pays tribute to Cheung’s mother’s home cooking and recently-retired uncle’s char kuay teow hawker stall in Penang.

dominic sai

operational manager & co-owner

Born in Myanmar and raised in Singapore, Dominic always had a huge appetite for food from various ethnicities. He came to Canada as an international student to pursue his university degree. Dominic spent the following six years post graduate working in management retail and construction before returning to his native country to start his career as an entrepreneur.

 

Since a young age, Dominic witnessed and engaged in bold flavours and traditional techniques passed on by his grandfather and his mother. Learning to cook quickly became a pastime that translated to joy and happiness. During his early student years in Canada, creating meals for roommates and friends gave him confidence which led him to his passion in hospitality. 

 

In 2016, Sai landed a job at Longtail Kitchen where he met his future business partner, Chef Justin Cheung. He spent the next couple of years training and learning from Cheung, where he grew fondly of his focused, yet simple cooking philosophy and his nurturing personality. Dominic continued to grow with the company, being entrusted with many of the day-to-day operations and eventual hands-on experience running sister restaurant Freebird Chicken. Excited by the food and culture in which they cooked together, Dominic and Justin formed a unique friendship that would embark them on a journey to bring Vancouver the best South-East Asian street food.

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what is a

HAWKER MARKET?

Traditional hawker markets are outdoor food centres populated by food stalls, i.e., hawkers that provide both variety and affordability. Hawker markets are known as a destination for comfort food with each hawker commonly specializing in a signature dish. Customers order directly from the cook at each stall often resulting in connection between customer and vendor.

 

At Potluck, our philosophy is recreating and innovating dishes that are pulled from nostalgia, travel and exploration. Classic hawker-style dishes as well as unfamiliar ones are present in our menu and features.

 
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LOCATION & CONTACT

MONDAYS: CLOSED

 

TUESDAY-SUNDAY

LUNCH: 11:30AM-2:30PM

DINNER MENU: 5PM-8:30PM

EMAIL: INFO@POTLUCKYVR.CA

TEL: 604.423.9344

3424 Cambie Street, Vancouver, BC, V5Z 2W8