POTLUCK HAWKER EATERY
WE'RE OPEN FOR TAKEOUT!
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.
MOTHER OF ALL POTLUCKS!!!
Potluck Hawker Eatery will be celebrating in the spirit of Chef's mom's with flavours of her famous laksa. The feast will be available from May 7-9.
Our bountiful seafood boil will feature local sustainable seafood and produce, all cooked together in a giant pot of laksa, a rich and fragrant coconut curry broth.
*Mother's Day special includes Seasonal Tulip Bouquet from Celisa Florist
Laksa Seafood Boil Menu
2 Litres of house made Laksa Broth
1 whole BC Dungeness Crab
1 pound of Totten Inlet Mussels
1 pound of Manila Clams
1 pound of Prawns
Corn on the Cob
Fresh Egg Noodles
Fife Bakery Milkbread
Green Thai Tea Rice Crispy Treats
Choice of Beverage
(Thai Milk Tea, Sparkling Wine, Beer)
*Seasonal Tulip Bouquet from Celsia Florist included
$298 (serves 4-6)
Crab Head & Uni Fried Rice
Fried jasmine rice with uni and stuffed in a crab head.
Whole Nova Scotia Lobster
Whole lobster cooked in laksa broth
Extra BC Dungeness Crab
add an extra crab to the laksa boil!
ALCOHOLIC COCKTAILS TOGO
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
Segura Viudas Reserva Cava Brut
Bottle - 30
BEER ON TAP TOGO
STRANGE FELLOWS "Popinjay" - 6
West Coast Sour (4.5%)
BRASSNECK "Peel Sessions" - 6
Experimental hazy IPA with orange peel (6.5%)
STEEL & OAK "Simple Things" - 6
BEER CANS TOGO
S&O RADIENT THINGS - 7
S&O SHINY THINGS - 7
SUPERFLUX HAPPINESS IPA - 7
DOMINION CIDER MAGIC HOUR - 8
DOMINION CIDER THICK AS THIEVES - 8
TIGER BEER (ask for ice!) - 7
THAI MILK TEA 4.5
MILO DINOSAUR 4.5
COCA COLA 2.5
DIET COKE 2.5
CARIBOO ROOT BEER 3.5
COCONUT JUICE 3.5
PASSION FRUIT JUICE 3.5
YEO'S SOY MILK 3.5
SNACKS & SALADS
ROTI CANAI - 8
2 flaky SE asian pastry served with curry dip
CHICKEN WINGS - 14
choice of flavor:
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
YAM YAI "CHEF'S SALAD" - 13
sole food artisan greens & radishes, boiled egg, poached shrimp, fresh herbs & Thai dressing
HAWKER SPECIALTIES & WEEKLY FEATURES
SALTED EGG YOLK CHICKEN SANDO - 15
coconut milk fried chicken, brushed with egg yolk butter, green apple slaw, cream bun
add Malaysian shaker fries - 3
add spicy sole greens side salad - 3
POTLUCK CRISPY PATA - 25
whole braised and fried pork hock
served with Mang Tomas & sawsawan
NAM TOK CUBANO - 17
FRIDAY-SUNDAY WHILE QUANTITIES LAST
Isan style marinated pork shoulder, cooked slowly for 12 hours, larb style dressing of roasted rice powder, lime juice and fish sauce, Thai pickles and aromatic chimichurri, and finished with Magnolia cheese
add Malaysian shaker fries - 3
RAMLY SMASHBURGER - 16
quarter pound of Two Rivers beef, smashed with onions and mustard greens, american cheese and wrapped with two egg omelette, lettuce, black pepper sauce, Fife Bakery milk bun
add Malaysian shaker fries - 3
Our Malaysian coconut rice trays served with traditional condiments of peanut, ikan bilis, boiled egg & house sambal
SAMBAL EGGPLANT - 16
FRIED CHICKEN & CURRY - 17
KALE LA-ING & DUCK CONFIT - 18
HAIDA GWAII HALIBUT CHEEKS - 19
RICE & NOODLE DISHES
From soup noodles to stirfried noodle or fried rice
these dishes remain an integral part of SE Asian street food culture
MAMA CHEUNG'S LAKSA - 16
two types of noodle with prawn, fish cake, egg, tofu puff in lemongrass shellfish coconut broth
CHAR KWAY TEOW - 16
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
common dishes to enhance your street food vibe
MALAYSIAN SHAKER FRIES - 4
TORN FIFE BAKERY MILKBREAD - 4
POTLUCK COCONUT RICE - 3
HOUSE SAMBAL - 2
House prepared desserts to end your meal
"KAYA TOAST" - 7
torn milkbread with house-made coconut pandan jam served on the side
MILO ROTI - 7
2 flaky SE asian pastry served with condensed milk & malted chocolate powder
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.
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.
what is a
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.
LOCATION & CONTACT
DINNER MENU: 5PM-8:30PM