Jungle Room, a restaurant and cocktail lounge inspired by the jungle in Vancouver, is excited to unveil its fresh autumn menu. This update represents the most comprehensive revamp since its grand opening in April, blending elevated Indonesian and Japanese street food with innovative libations.
Designed by the Head Chef Krisyanto and Pastry Chef Mariko Foster, under the guidance of Consulting Chef Alessandro Vianello from Vianello Hospitality, the new menu promises an exotic culinary journey within Vancouver’s colourful West End neighbourhood. Chef Krisyanto’s Indonesian heritage and Chef Foster’s Japanese roots shine through in dishes such as Wild Mushroom Bubur (Indonesian-style congee with XO, walnut, burnt scallion oil, kecap manis, crispy yam), Katsu Sando Sliders (panko-crusted pork loin, Kewpie mayo, Bulldog sauce, pickled cucumber, and cabbage on brioche), and Seared Spring Salmon (Javanese opor sauce, pearl couscous, caramelized cabbage, chilli oil, sambal matah, toasted coconut).
Jungle Room also offers daily Happy Hour from 3 to 6 p.m. and Late Night Happy Hour from 10:30 p.m. until closing, featuring tempting options from the regular menu at attractive prices. These include Nasi Goreng Arancini, Cumin & Miso Mussels with Japanese milk bread, and Jungle Fries (double-cooked house fries, chives, lemon pepper, togarashi, sambal aioli).
The Jungle Room team is in the final stages of perfecting a new brunch menu, available on weekends from 11 a.m. to 3 p.m.
Consulting Chef Vianello expressed his delight in collaborating on the latest menu, emphasizing the rich cultural heritage of Krisyanto and Mariko, resulting in a culinary experience that transcends boundaries and embodies Jungle Room’s essence: playful, inventive, and, above all, delicious.
Jungle Room’s beverage offerings have also improved, with General Manager Shawn Jones curating a new wine selection, and Bar Manager Emily Vey crafting an extensive cocktail lineup. Emily has added three new cocktails featuring Patrón reposado tequila, such as El Gustavo, which balances bitter and sweet with Cynar, sweet vermouth, Crème de Cacao, Angostura, and chocolate bitters. Tiger Breath offers a bright and spicy option with lime, pineapple, jalapeño honey, and hibiscus, while Bikini Bottom is smoky and tropical with mezcal, apricot brandy, and a grilled pineapple shrub. This fall, Jungle Room is proud to contribute a portion of cocktail sales to Pacific Wild, dedicated to preserving British Columbia’s Great Bear Rainforest.
For more information and updates, visit jungleroom.ca, and follow @jnglroom on Instagram.
