Pidgin

Chef Wesley Young continues to evolve Pidgin’s menu forward into a smart marriage of Asian flavours and modern techniques. Gochujang-jolted bolognese warmly dresses Korean rice cakes—pure comfort in any language. Chinese barbecuescented roasted quail is served bone-in to maximize succulence, with sprouted lentils to sop up the glorious juices. A delicate salad of squash, cauliflower and greens shows a deft touch. With its gently scuffed glamour, Pidgin has settled remarkably well into the DTES neighbourhood.—