POTLUCK HAWKER EATERY

dine-in or take-out!

Potluck Hawker Eatery is a counter-service style restaurant inspired by the vibrancy of food and community of South-East Asian hawker street food markets.

 

The essence of the restaurant is centered around the ritual of a potluck, with moms or dads spending the day in the kitchen preparing their family’s signature dish and contributing to the table - a coming together of stomach-filling, soul-warming dishes.

 

The small rambunctious eatery serves Malaysian inspired cuisine, paying homage to a comprehensive training of Thai cooking and a nod to a Filipino potluck. We consider a potluck to be the most intimate gathering sparked by good food and conversation. 

 
AE5O9104-2_edited.jpg

Upcoming: Season's Greetings
Crab Feast Series

For the month of December, experience the warmth of traditional Southeast Asian hospitality with Potluck Hawker Eatery’s new holiday offerings!

From Chef Justin

“This is our first holiday season, and we wanted to give people something unique to try and enjoy during these different times,” says Cheung. “How were we going to do our version of ‘home for the holidays’? Crab is a quintessential seafood staple in my family, and we often feast on it together. My mom and uncle used to make it for us all the time! It’s fun, interactive, and really gets conversation going. From our family to our guests, we hope they enjoy.”

December Weekly Weekend Menu

Limited 6 per day | $150

  • December 5 - Salted Egg Yolk Crab Set

  • December 6 - Salted Egg Yolk

  • December 12 - White Pepper Uni

  • December 13 - White Pepper Uni

  • December 19 - Chili Crab

  • December 20 - Chili Crab

  • Christmas Eve Surf & Turf

 

LUNCH11:30-2:30

 

SALADS & SIDES

Gado Gado. fried tofu, roasted vegetables, bean sprouts, boiled egg, peanut dressing 10

Marinated Beets. thinly sliced, herb salad, lime & fish sauce dressing 10

 

Chicken Wings. fish sauce caramel, fried shallots, coriander, sesame 7 / 13

Roti Canai. Malaysian flaky hand-stretched pastry served with curry sauce 5 / 9

 

SANDWICHES

Salted Egg Yolk Fried Chicken Sando. green apple slaw, chili jam, griddled milk bread 13

ADD MALAYSIAN SHAKER FRIES $3

 

 NASI LEMAK (COCONUT RICE)

our nasi lemaks come with coconut rice, roasted peanut & ikan bilis, cucumber, boiled egg, kerupuk & house-made caramelized shallot sambal. we suggest to eat all the components with the rice. choose your protein:

 

FRIED CHICKEN & CURRY 15

SALTED EGG YOLK CHICKEN 15

SAMBAL EGGPLANT 15

SAMBAL SQUID 15

NOODLES & SOUP

Mama Cheung's Laksa. mix noodles, coconut lemongrass broth with prawns, fish cake, tofu puff, egg & bean sprouts 15

Mami Chicken Noodle Soup. egg noodles, napa cabbage, peppered golden broth, spring onion, garlic oil, fried chicken cutlet 15

Char Kway Teow. stirfried rice sheets with prawns, fish cake, chinese sausage, egg & bean sprouts with sambal and soy 15

Mee Goreng Mamak. stirfried egg noodles with choice of tofu or chicken, egg, potato, tangy spicy sauce 15

 

fried%20whole%20fish%20%F0%9F%90%9F%20%0

NON-ALCOHOL

CAN SODA 2.5

COCA COLA

DIET COKE

CAN TROPICAL JUICE 3.5

ROASTED COCONUT

MANGO-PASSIONFRUIT

GUAVA

MANGOSTEEN

GRASS JELLY

YEO'S SOY MILK

HOUSE-MADE DRINKS 4.5

MILO DINOSAUR

THAI ICED TEA (ORANGE OR GREEN)

DICKIE'S GINGER BEER 5

ALCOHOL

 

 

STEEL & OAK, NEW WESTMINSTER

SIMPLE THINGS PILSNER 7

RADIENT THINGS 7

RED PILSNER 7

FIRST PRESS STOUT 7

TO & FRO RHUBARB GINGER LEMON ALE 13

ELECTRIC BICYCLE, MT. PLEASANT

IT'S NO GAME HAZY IPA 7

YES! HAZY PALE ALE 7

SPORTS PILSNER 7

ATOMIC JAM RASPBERRY SOUR 7

DOMINION CIDER, SUMMERLAND B.C.

MAGIC HOUR 8.5

HALCYON RHUBARB 8.5

IMPORTS

TIGER, SINGAPORE 7

SINGHA, THAILAND 7

 

 

DINNER5:00-8:30

SMALL

 

Chicken Wings. fish sauce caramel, fried shallots, chili, coriander, sesame 13

Roti Canai. Malaysian flaky hand-stretched pastry served with curry sauce 5 / 9

Gado Gado. fried tofu, roasted winter vegetables, bean sprouts, boiled egg, peanut dressing  10

Shrimp & Vegetable Ukoy. traditional Filipino fritter served with spicy "sawsawan"  12

Marinated Beets. thinly sliced, herb salad, lime & fish sauce dressing 10

Caramelized Brussel Sprouts. salted egg yolk polenta, chili, toasted rice powder, curry leaf cereal crumb 10

Misohungry Street Snacks. inspired by the street food life in Taiwan, our take includes crispy fish balls, fried taro root and fried cauliflower in sweet chili sauce, sawtooth herb and house seasoning 10

MEDIUM

 

Khao Man Gai. poached Thai style Hainanese chicken with chicken oil rice, soybean ginger condiment & master broth 16  

 

Mama Cheung's Laksa. coconut & lemongrass broth with puff tofu, prawns, fish cake, boiled egg and mixed noodles 15 

Char Kway Teow. stirfried rice & tapioca sheets with prawns, fish cake, chinese sausage, egg & bean sprouts with sambal and soy  15     

Mee Goreng Mamak. stirfried egg noodles with choice of tofu or chicken, egg, potato, tangy spicy sauce 15

Sambal Eggplant. wok fried long purple aubergines with house-made sambal & cilantro, steamed rice 15

Black Pepper Beef. wok fried AAA striploin with our signature black pepper sauce, vegetables and oyster mushrooms. served with steamed rice  16     

Kam Heung Prawns. stirfried in our golden fragrance sauce of tamarind, sambal, tomato and spices, with vegetables and served with steamed rice 16

 

Salted Egg Yolk Chicken Sando. crispy chicken thigh with salted egg yolk butter, green apple slaw in griddle milk bread 14

add Malaysian shaker fries +$3

LARGE

Potluck Crispy Pata. whole braised & deep fried pork hock, served with soy sawsawan for dipping, house slaw and bowl of steamed rice 28

TODAY'S FEATURE

 
ae5o8981-3.jpg

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

sous chef & 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.

f8eb5453-c1d6-4dda-abf7-5c7b54aaca41_edi
 
market.jpg

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.

 
papayasalad.jpg

LOCATION & CONTACT

HOURS OF OPERATION

we are OPEN lunch & dinner

on NOVEMBER 11

MONDAYS: CLOSED

 

TUESDAYS-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
Copyright © 2020 Potluck Hawker Eatery. All rights reserved.