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.
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
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
BOTTLED BEVERAGES (ALCOHOLIC)
TIGER BEER (ask for ice!) - 7
UNTANGLED CIDERY - assorted seasonal varieties - 25
THAI MILK TEA 4.75
COCA COLA 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
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
please click "ORDER ONLINE" to see other specials and most current offerings
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
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
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
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.