Specials & Appetizers
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Crab Fat Caramel Wings | $13
Fresh herbs, crispy fried garlic (8pc).
Meals with this symbol 
are proudly made using Farm + Field ethically raised free range meat.
FOO Sides
Dark Chocolate Miso Cookie | $4
House Made Kimchi | $6
Red Lentil Fritters | $9
Spring Roll (each) | $3.5
Togarashi Fries | $10
Fry Bread + Chutney | $8
Stir-fried Market Vegetables | $8
Black Bean Broccoli w/ Almonds | $8
Chili-fried Green Beans | $8
Side Jasmine Rice | $3
Fry Bread (each) | $3
Beers & Ciders
Liber Estates Wine (Hello Sunshine Red) 250ml | $13
JoieFarm Wine (Rosé) (250ml) | $13
Spinnakers Roundhouse Red Ale (473ml) | $9
Dominion Magic Hour Cider (473ml) | $10
Tiger Shark (355ml) | $6.50
Hoyne Pilsner (355ml) | $9
Hoyne Dark Matter (355 ml) | $9
Sapporo (500ml) | $10
Driftwood Fat Tug IPA (473 ml) | $10
Sodas & Sparkling Water
Schweppes Ginger Ale ... $2
Phillips Orange Cream Soda ... $3
Spinnakers Soda (Craft Cola, Black Cherry, or Root Beer) ... $3
Diet Coke ... $2
Coke ... $2
Sparkmouth Sparkling Water (Lime, Grapefruit, Lemon) ... $3
Bottled Water ... $3
Coconut Water ... $3
Call 250-383-3111 for Victoria Pickup Orders
Our Hours
About Foo
Located in the downtown core of beautiful Victoria, British Columbia, FOO Food serves up a wide range of asian inspired dishes. Drawing on influences from throughout Asia, FOO is a tribute to the Asian street food culture.
Situated at the corner Yates and Blanshard, FOO combines a “hawker stall” feel with a modern and personal, laid back atmosphere. FOO Food is the perfect location for the traditional business lunch, quick take out or make it a tasty start for a night out with family or friends.
FOO came together as the combined vision of owners Sterling Grice and Patrick Lynch. Both Lynch and Grice spent time living and working in Asia. Throughout their travels they gained first hand knowledge of the Asian food experience. It was the street stall food culture that left the most profound impression on them.
About Chef
Patrick began his cooking career at Le Cordon Blue in London, England where he completed a Grande diplome as well as gained work experience at Clairidges hotel and the Sugar Club restaurant.
After completing culinary school Patrick worked in Australia, New Zealand and South East Asia. During his time spent travelling in South East Asia, Patrick spent his time as a stagiare in many restaurants trading knowledge with cooks from throughout the region. This eventually led to a stint as the chef of the Australian Embassy in Phnom Penh, Cambodia.
Upon returning to Canada, Patrick went to Vancouver where he helped open Wild Rice as a sous chef before spending five years as the chef at Monsoon East West Brasserie. Patrick relocated to Victoria in ’06 to open Sanuk restaurant at the Magnolia hotel as the Executive Chef before moving on to open FOO Food as chef/ owner.