FANNY BAY OYSTER BAR & SHELLFISH MARKET TEAMS WITH HOLY DUCK CHILI

MICHELIN Guide-recommended Fanny Bay Oyster Bar & Shellfish Market Head Chef Alex Guido is firing up a week-long menu collab with local condiment company Holy Duck Chili available July 28th to Aug. 3rd exclusively at the downtown tide-to-table destination (762 Cambie Street).

The menu incorporates Holy Duck products including its original Holy Duck Chiliand Salted Egg Yolk Lava Chili Oils and duck fat-infused Typhoon Shelter SumSum seasoning spice rub in a menu that showcases a SumSum Caesar, Baked Mussels, Grilled Oyster Skewers and Blackened Scallops.

A Vancouver independent condiment company founded by husband-and-wife team Chris Fung and Louise Pang, Holy Duck reimagines timeless flavours of Hong Kong in a lineup of artisanal chili oils, sauces and seasonings made with Canadian ingredients. By collaborating with BC farmers, fishmongers, chefs and independent retailers, Holy Duck creates food projects that support the local ecosystem while celebrating Vancouver’s multicultural food community.

The idea for the collaboration came about after a video of Fanny Bay’s namesake oysters being grilled with Holy Duck Chili oil went viral recently. Coincidentally, Guido already incorporates the condiment in the butter that’s used to baste the chargrilled oysters dish that’s a staple on the daily menu.

July 28th through August 3rd Exclusively at Fanny Bay

Vodka, Fanny Bay Caesar mix, candied salmon, jumbo prawn,

Fanny Bay oyster, SumSum seasoned rim

Totten Inlet mussels, Holy Duck Salted Egg Yolk Lava chili oil,

chicharron

Chili oil-marinated Fanny Bay oysters, scallions, duck fat

infused seasoning aioli

Typhoon Shelter seasoning-rubbed scallops, caramelized ginger

& mango purée, shishito peppers, herb salad

Holy Duck Chili products are carried by more than 100 independent retailers across Canada, with its popular Original, Spot Prawn Supreme, Extra Ducking Spicy, Salted Egg Yolk Lava and ‘Zero Ducks’ Lions’ Mane Vegan Chili Oils and Typhoon Shelter SumSum spice rub all available to purchase at Fanny Bay Seafood Market as well as via online ordering for pickup at the market at 762 Cambie St.

“We’ve been a fan of Holy Duck at Fanny Bay for a long time, and it’s exciting to be able to work with Louise and Chris on a collaboration that showcases their lineup of spicy, flavourful and umami-boosting ingredients and highlights how well they play with and complement fresh-caught seafood,” says Guido.

During the week, Fanny Bay and Holy Duck will also be teaming up for an Instagram giveaway at @fannybayoysters and @holyduckchili that will award one lucky winner a Holy Duck Chili Oil Party Pack and a $100 gift card for Fanny Bay.

WEEKEND BRUNCH NOW AVAILABLE AT FANNY BAY

Fanny Bay’s Weekend Brunch menu is available Saturdays and Sundays from 11 a.m. to 2 p.m. and brings back old favourites and delicious new West Coast-inspired dishes like Smoked Oyster Quiche, Crab Cake and Lobster Biscuit Bennys, Salmon & Avocado Toast, Breakfast Paella, a Bananas Foster Waffle and more.

Boozy brunch standards also abound, with libations like Mimosas by the glass or as a Build-Your-Own Kit for two or more that includes a bottle or Prosecco and a choice of juices; White, Red or Rosé Sangria by the glass or pitcher; Lavender Shafts (vodka, Kahlua, cold brew, lavender whipped cream); BC Caesars (Forty Creek rye, house-made ‘Clamato’ mix, fresh oyster, prawn, smoked salmon, olives), Espresso Martinis and more.

RESERVATIONS

To make reservations for the Fanny Bay X Holy Duck Chili collab menu available from July 28th through August 3rd, click here.

To enquire about Fanny Bay catering services or to book festive private or corporate events at Fanny Bay Oyster Bar or at other venues across Vancouver, contact Hannah Nguyen at HannahN@nullfannybayoysters.com.