Jack Chen
Royal DinetteDescription
Royal Dinette is a farm to table restaurant in downtown Vancouver. The cooking style is Pacific Northwest with a strong Asian influence, which comes from Jack Chen’s Taiwanese heritage. The restaurant takes pride in it close relationships with producers, making sure they share the same visions and philosophies. The menu served is driven by seasonality and what their producers have to offer. A key Ark of Taste item used regularly on the menu is the Tamworth Pig. The animal is utilized from head to tail and part of kitchen training at Royal Dinette for cooks is learned how to break down whole animals and incorporate every part into a dish. Wild and foraged ingredients are also a staple on the menu, changing throughout the year depending on availability. In addition, Jack and his team also host Ugly Duckling dinners to educate the local community about the issue of food waste and teach them how to use some items (such as whey and kale stems) which are often discarded and turning them into edible items.
Menu exemple
SNACKS
Smoked Castelvatrano Olives, Bay Leaf, Rosemary, Lemon 6
Beyond Bread Sourdough, Apple and Spruce Butter, Olive Oil 6
Pacific Oyster, Ramp Mignonette, Horseradish 3ea
D’Original Charcuterie Plate, House Mustard and Pickles 20
Cheese Selection and Accompaniments 21
Vegetables
Winter Squash, Pickled Gapes, Oats, Smoked Chvère, Dill 15
Beetroot, Green Strawberries, Country Blue Cheese, Dates, Pistachio 15
Charred Cabbage, Spiced Parsnip Cream, Salted Pear, Sumac, Toasted Seed 14
Radicchio, Crispy Pork, Gala Apple, XO, Manchego 15
Burrata, Spaghetti Squash, Green Tomato, Pecan, Grilled Bread 19
PASTA
Made fresh daily
Celeriac Ravioli, House Pancetta, Walnut Carbonara, Goat Gouda 21
Squid Ink Bucatini, Humboldt Squid, Sea Urchin Butter, Calabrian Chili, Lemon, Garlic 21
Tajarin, Winter Truffle, Smoked Butter, Miso Egg Yolk 32
Pappardelle, Lamb Shoulder, Garlic Scape, Black Kale, Cumin 21
Proudly Serving NextJen Gluten Free Flour +2
FISH
Scallops, Boudin Noir, Beluga Lentil Vinaigrette, Rutabaga, Brussel Sprouts 35
Roasted Ling Cod, Sidestripe Shrimp, New Potato, Leeks, Hollandaise 28
Olive Oil Poached Sablefish, Sunchoke Curry, Mussels, Hazelnut, Toasted Rice 32
MEAT
St. Croix Lamb Leg Tartare, Smoked Harissa, Labneh, Dill Cucumber 18
Kasu Cured Pork Jowl, Clams, Barley Congee, King Oyster Mushroom, Peanut 26
St. Croix Lamb, Turnips, Huckleberries, Chermoula 46
Rhubarb Braised Beef Short Rib, Radicchio, Black Garlic, Millet 28
Ark of Taste products
To be detailed
Wild products
To be detailed
Slow Fish products
To be detailed
Royal Dinette
MON – FRI 11:30 AM – 2 PM; 5 PM – 10 PM
SAT 5PM – 10PM
SUN CLOSED