If your summer dining plans could use a little more heat, make your way to Fanny Bay Oyster Bar & Shellfish Market. For one delicious week only—from July 28 to August 3—the MICHELIN Guide-recommended seafood hotspot is teaming up with Vancouver’s own Holy Duck Chili for a limited-edition menu that’s turning up the flavour.
The collaboration was inspired by a viral video of Fanny Bay’s signature oysters grilled with Holy Duck Chili oil—a pairing so irresistible that Executive Chef Alex Guido decided to build an entire menu around the beloved local condiment brand.
Expect bold, umami-packed creations like Baked Mussels drizzled with Holy Duck’s Salted Egg Yolk Lava Chili Oil, Grilled Oyster Skewers finished with duck fat-infused Typhoon Shelter seasoning aioli, and Blackened Scallops paired with caramelized ginger, mango purée and shishito peppers. Even the Caesar gets a spicy makeover with a SumSum-seasoned rim and all the West Coast seafood garnishes you’d hope for.
Founded by husband-and-wife duo Chris Fung and Louise Pang, Holy Duck Chili has built a loyal following by reimagining the flavours of Hong Kong using Canadian ingredients and collaborating with local farmers, fishmongers and chefs—a perfect match for Fanny Bay’s tide-to-table philosophy.
Can’t make it for dinner? Fanny Bay has also launched a new weekend brunch menu featuring dishes like Crab Cake Benny, Smoked Oyster Quiche, Breakfast Paella and a decadent Bananas Foster Waffle, alongside boozy favourites including Lavender Shafts, BC Caesars and build-your-own mimosa kits.
Our advice? Order the oysters, add the chili oil—and don’t forget to grab a jar of Holy Duck to take home. Your pantry will thank you. —Noa Nichol
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