Fanny Bay Oyster Bar & Shellfish Market is teaming up with Vancouver condiment company Holy Duck Chili for a limited-time collaboration menu available through August 3.
Created by Fanny Bay Head Chef Alex Guido, the menu incorporates Holy Duck Chili oils and seasonings into a selection of seafood dishes and one cocktail. The collaboration developed after a video featuring Fanny Bay oysters grilled with Holy Duck Chili oil went viral.
The SumSum Caesar is made with vodka, Fanny Bay Caesar mix, candied salmon, a jumbo prawn, an oyster, and a Typhoon Shelter SumSum-seasoned rim.
The Baked Mussels feature Totten Inlet mussels with Salted Egg Yolk Lava chili oil and chicharron, while the Grilled Oyster Skewers combine chili oil-marinated Fanny Bay oysters with scallions and duck fat-infused seasoning aioli.
The Blackened Scallops are rubbed with Typhoon Shelter seasoning and served with caramelized ginger and mango purée, shishito peppers, and herb salad.
Holy Duck Chili was founded by husband-and-wife team Chris Fung and Louise Pang. The Vancouver company creates chili oils, sauces, and seasonings inspired by Hong Kong flavours using Canadian ingredients.
When: Until August 3
Where: Fanny Bay Oyster Bar & Shellfish Market, 762 Cambie Street, Vancouver
Menu prices: $16 to $38