POTLUCK HAWKER EATERY
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.
HAWKER HOUR MENU
menu subject to change without notice
SALTED EGG YOLK FRIED CHICKEN SANDO 13
ADD MALAYSIAN SHAKER FRIES +3
BLACK PEPPER CHICKEN WINGS 13
TOM YUM PEANUTS & KERUPUK 5
ROTI CANAI WITH CARAMELIZED ONION CURRY 7
HAINAN CHICKEN SALAD 9
BASKET OF MALAYSIAN SHAKER FRIES 5
THAI ICED TEA
SE ASIAN JUICE
WE ARE CURRENTLY ONLY SERVING OUR DINNER MENU FROM 5PM- CLOSE
DUE TO HIGH DEMAND WE WILL ONLY BE SERVING OUR SANDO FROM 3PM-4:45PM AS PART OF OUR HAWKER HOUR MENU OR UNTIL OUR MILKBREAD RUNS OUT!
WE KEEP A SMALL FRESH AND ROTATING MENU. FOR DIETARY RESTRICTIONS PLEASE CONSULT OUR STAFF BEFORE PLACING YOUR ORDER
PLEASE NOTE THAT OUR MENUS ARE SUBJECT TO CHANGE WITHOUT NOTICE
POTLUCK FRIED CHICKEN WINGS 13
Fish sauce caramel, chili flakes, sesame
TOM YUM PEANUTS & KERUPUK 5
Roasted peanuts with lime-leaf, lemongrass, chili, garlic & sea salt, shrimp crackers
ROTI CANAI 7
Hand-pulled Malaysian flatbread with caramelized onion curry dipping sauce
GADO GADO 9
Fried tofu, potato and blanched bean sprouts, house-made peanut dressing
YAM KAI DAO 9
Two crispy wok fried eggs, asian celery, cucumber, tomato, radish, shallot, spicy fish sauce lime dressing
FRIED FERMENTED PORK RIBS 10
Sour cured country style dry ribs with sea salt and fresh pepper
SEAFOOD NASI GORENG 15
Indonesian style fried rice with house special soy
topped with kerupuk & wok fried egg
HAWKER CHICKEN RICE COMING SOON
Poached Hainanese chicken & chicken oil rice,
ginger scallion, chili vinegar condiment & broth
MAMA CHEUNG’S LAKSA 15
Coconut curry noodle soup with fish cake, prawns, puff tofu, boiled egg & mixed noodle
CHAR KWAY TEOW 15
Classic hawker rice sheets - stir fried with egg, prawns, lap cheong sausage & fish cake
CHAR HOR FUN 15
Flat rice noodle stirfried with egg, prawns, beef
& thick soy bean gravy
SAMBAL EGGPLANT 15
Wok fried long purple aubergines with house-made sambal & cilantro over steamed rice
CRISPY PATA 26
Whole braised & deep fried pork hock, served with sawsawan for dipping, house slaw, and a bowl of rice
only limited to 6 servings per service
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.
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.
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
HOURS OF OPERATION
HAWKER HOUR: 3PM-4:45PM
DINNER MENU: 5PM-9PM