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. 

LUNCH 11:30-2:30

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Price for this menu $20

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APPETIZERS

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Roti Canai
Flaky hand stretched pastry with curry dipping sauce

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or

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LAKSA “CLAM CHOWDER”
Coconut lemongrass broth with celery, potatoes, clams, fresh herbs & torn milkbread

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or 

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BEET SALAD (GF) (V)
Marinated in lime juice “fish sauce” dressing with fresh herbs and garlic oil

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ENTREES

 

HAINAN CHICKEN RICE (GF)

Quintessential dish of Singapore, consisting of perfectly poached chicken in and served with its own broth, chicken oil rice and
ginger-scallion condiment

 

or

 

Salted Egg Yolk
Fried Chicken Sando. 
Crispy Farmcrest chicken thigh brushed with signature egg yolk butter, green apple slaw, chili jam, griddled cream bun, served with Malaysian shaker fries or green salad

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or

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CHAR KWAY TEOW

Classic Malaysian stir fried fresh rice and tapioca sheets with egg, prawns, fish cake and lap cheong

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or

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NASI LEMAK BRINJAL (GF) (V

Eggplant braised in green curry, served with coconut rice, peanuts, sambal egg, Malaysian turmeric pickles and kerupuk

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Beverages, tax and gratuity are extra.

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DINNER 05:30-8:30

​

Price for this menu $30

​

​

APPETIZERS

​

Roti Canai
Flaky hand stretched pastry with curry dipping sauce

​

or

​

LAKSA “CLAM CHOWDER”
Coconut lemongrass broth with celery, potatoes, clams, fresh herbs & torn milkbread

​

or 

​

BEET SALAD (GF) (V)
Marinated in lime juice “fish sauce” dressing with fresh herbs and garlic oil

​

 

ENTREES

 

CHICKEN AYAM GORENG (GF)

Fried chicken leg with curry sauce, served with coconut rice, ikan bilis, peanuts, sambal egg, Malaysian turmeric pickles and shrimp kerupuk

​

or

​

CHAR KWAY TEOW

Classic Malaysian stir fried fresh rice and tapioca sheets with egg, prawns, fish cake and lap cheong

​

or

​

NASI LEMAK BRINJAL (GF) (V

Eggplant braised in green curry, served with coconut rice, peanuts, sambal egg, Malaysian turmeric pickles and kerupuk

​

or

​

LA-ING DUCK CONFIT ($5 supplement)

Slow cooked and fried duck leg with coconut creamed kale, served with coconut rice, ikan bilis, peanuts, sambal egg, Malaysian turmeric pickles and shrimp kerupuk

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or

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SALTED EGG YOLK LOBSTER ($15 supplement)

Brushed with chili jam, and salted egg yolk butter, served with coconut rice, ikan bilis, peanuts, sambal egg, Malaysian turmeric pickles and shrimp kerupuk

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DESSERTS

 

SEA SALT GULA MELAKA LECHE FLAN (GF)

Housemade Filipino steamed custard with coconut palm sugar caramel

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or

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PULUT HITAM (GF)

Warm black rice pudding with salted coconut cream

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or

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ROTI CANAI

Hand stretched flaky pastry dusted with milo powder and condensed milk

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Beverages, tax and gratuity are extra.

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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.

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.