Vancouver’s getting a noodle bar pop-up that’s part comfort food, part childhood therapy.
The team behind Holy Duck Chili has officially launched Bowl Cut Noodle Bar, a nostalgic, sauce-drenched ode to Hong Kong-style cart noodles and the haircuts we all tried to forget.
Yeah, that bowl cut.
And you’ll be able to slurp your way through it this August and September.
The pop-up series kicks off at Light Up Chinatown! on August 16 and 17 followed by an appearance at Picklefest™ Vancouver on September 6.
Inspired by the gritty noodle carts of old Hong Kong, Bowl Cut is a mashup of bold BC ingredients, immigrant kitchen grit, and cheeky childhood memories.
It’s a new concept dreamed up by Holy Duck founders Louise Pang and Chris Fung, in collaboration with Ember HK BBQ’s Kevin Wong.
Together, they’re serving up build-your-own bowls packed with chili-laced toppings, wok-fired proteins, and a side of “remember when?”
Each bowl starts at a lucky $8 and comes with your choice of three noodle bases and up to three toppings.
Expect things like BC spot prawn chili oil–infused minced pork or typhoon shelter pork belly, all finished with a trip to the self-serve “ADD OIL” station where you can douse your creation in Holy Duck’s fan-fave sauces.
“The bowl cut wasn’t a choice — it was survival,” joked co-founder Chris Fung. “Bowl Cut Noodle Bar is about self-expression, childhood trauma, and free-flow chili oil.”
There’s also limited-edition Bowl Cut merch available at the pop-up, including their OG Bowl Cut Cap and Bowl Bae Bucket Hat.
All merch proceeds go to the Richmond Hospital Foundation, so your childhood trauma gets a glow-up for a good cause.
Bowl Cut Noodle Bar Pop-Up Dates:
- Light Up Chinatown
500 Block of Columbia Street
Aug 16–17 | 11 AM – 6 PM | Free admission - Picklefest™ Vancouver
City Centre Artist Lodge, 2111 Main Street
Sept 6 | 11 AM – 8 PM | $28–$39 via Showpass
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