Welcome

to Wild Scallion

Hello, my name is Hong. I am the proprietor of the Wild Scallion with Al who owns the building. We opened the establishment on September of 2011 with very little capital, but we had heart, good friends to help and very good intentions. The business is now flourishing!
Hong Lac

Cooking Classes

At our Restaurant

The Wild Scallion cooking classes offer a different look on food and the connections we have with food. It offers a different philosophy on how it can be healthy, beautiful and delicious with high nutritional value. How food can be created with ease and love. I welcome you learn and taste the magic of nourishing food.

Mains

Choose a main

$13
A rich coconut base spicy curry with lots of garlic and lemongrass , cooked with potatoes and yams  
$13
A south Indian dish made with our in house made curry, slow cooked lentils, carrots, onions, garlic and ginger.
$14
Coconut cream, onions, shallots, garlic, nutmet and paprika over rice noodles
$12
House Made Dehydrated Onion Bread with raw tomato marinara sauce, lettuce, carrot, purple cabbage, cucumber, sliced avocado and hemp hearts

Grains

Choose a grain

add $2
Red quinoa, wild black rice, millet, jasmine rice, lentils cooked with a caraway bay leaf broth) Garnished with green onion compote and dehydrated onion
included
Garnished with green onion compote and dehydrated onion

Salads

Choose a salad

add $3
subtract $2
add 3$
included
included
Finely fresh cut green cabbage, purple cabbage & julienne carrots garnished with string beets & green onions

Dressings

Choose a dressing

Included
garlic, olive oil, sweet basil, salt and pepper
Included
An oiless dressing made with fresh grated ginger, rice wine vinegar and mirin with a hint of sesame oil. A fresh tasting dressing.
included
Contains fish sauce

Desserts

Choose a dessert

Best Recipes

With Best Ingredients

Events & Blog

Stay up to date with us

15/07
Hong put on an absolutely fabulous dinner for NetAdvisor and friends at my house tonight.  The delicious flavours exploded in our mouths, while the tantilizing smells teased our senses. Prepared in less than 45
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15/07
Hong here from the Wild Scallion catoring at the web developers house.  I created a spicy curried yam with patty pan squash and spicy sweet garlic soya sauce over tofu with fresh red peppers and shaved green onions
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Location

Contact us right now!

Phone: 250-486-8117 Address: 75 Front Street, Penticton, BC V2A 1H2 Hours: 11 am - 8 pm Sun - Thu, 11am - 8pm Fri & Sat E-mail: info@wildscallion.net