PiDGiN – Local spot prawns, shoaling ketchup, garlic butter, and confit tomatoes; Photo: Juno Kim
“Growing up in Vancouver, I came into contact with all the different cuisines that Vancouver has to offer,” says Wesley Young, Executive Chef at PiDGiN. His parents, who had immigrated from Guangzhou, China, ran a produce store in East Vancouver, selling spinach to Indian temples, and rapini and fennel to the Italian families in the neighbourhood. Young would often go through the back door of the Korean restaurant next door to fuel up for lunch.
This early exposure to diverse cuisines established a base sensibility that Young would draw upon as he developed as
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