Chef Christine Li will serve up her unique take on "soy sauce Western" cuisine, exploring the foods of the Chinese diaspora in Western culture with Cantonese influences, at the Portage Bay bakery Saint Bread. This "seafood snacktime" menu will focus on chilled seafood dishes, with Kowloon Thai-style albacore (with chili, mustard stems, peanuts, farm greens, and shrimp chips), clam dip (with yellow wine, fish sauce, Chinese ranch seasoning, and saltines), prosperity fish (chili oil-cooked sardines with lemongrass and fried shallots), and charred and citrus-marinated squid (served with crab fat, XO sauce, and herbs). Bartender Hannah Kirihara will shake up cocktails and provide a special drink pairing to complement the dishes.