Electric Piggy Vỉa Hè—located in Markham, just north of Toronto—has quickly become a highly celebrated fusion Vietnamese restobar, known for modern spins on classics like pho, grilled oysters, bone marrow pho, brisket & ribs, and spicy soy butter shrimp. With a cozy atmosphere, creative dishes, and glowing reviews (4.6/5 from hundreds of diners), Electric Piggy offers a compelling case study for restaurateurs.
Teaming up with Chefco as their business partner, Electric Piggy’s kitchen is a model of efficient, authentic execution—that’s precisely what our guide aims to unpack.
1. Noodle & Broth Station (Pho, Dan Dan Noodles & More)
Electric Piggy’s menu features standout noodle soups—Phở Đầy Đủ (with brisket, prime rare beef, and bone marrow) and Bún Bò Huế, highlighting their broth-driven menu strategy.
Essential Equipment:
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Large stock pots with induction or gas ranges to maintain numerous rich broth bases simmering.
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Commercial noodle cookers/strainers to cook vermicelli or pho noodles consistently.
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Soup warmers/holding units for high-speed service during peak hours.
2. Grilling, Smoking & Rice-Based Dishes
Menu items like Brisket & Ribs, Charcoal Grilled Pork Chop on Hainan Rice, and Crispy Chicken on Hainan Rice underscore Electric Piggy’s focus on bold flavors and rice combinations.
Essential Equipment:
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Smoker units or charbroilers for authentic smoky flavor.
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Commercial deep fryers for the crispy chicken and jowl bites.
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Rice cookers with warming features to serve steamed or Hainan-style rice hot and ready.
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Steam tables to hold rice and proteins in serving conditions.
3. Small Plates, Apps & Fusion Salads
Electric Piggy is also celebrated for unique dishes like smoked beet & pig ear salad, pomelo salad, spicy soy butter shrimp, razor clams, creamy milk buns, and fried chicken island — all staples in their creative small-plate lineup.
Essential Equipment:
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Deep fryers and countertop baskets for perfectly fried snacks like calamari, wings, and jowl bites.
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Food prep tables and refrigerated bases to keep fresh ingredients and sauces chilled and accessible.
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Specialty choppers or processors to handle herbs, mango, or slaws quickly and cleanly.
4. Seafood & Specialty Grill Station
Their menu’s seafood highlights—grilled oysters, clams, and soy butter shrimp—demand careful handling and presentation.
Essential Equipment:
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Seafood display chillers for showcasing oysters or shrimp pre-service.
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Griddles or charbroilers to gently cook seafood with butter, garlic, or XO-style sauces.
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Steamers for versatile seafood preparation if needed.
5. Beverage & Coffee Service
Beverage favorites such as Cà Phê Sữa Đá, Thai milk tea, and creative mocktails (e.g., “Electric” mocktail) are part of the Electric Piggy experience.
Essential Equipment:
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Commercial coffee brewers for consistent Vietnamese drip coffee.
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Cold beverage dispensers and ice makers to handle iced coffee and tea demands.
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Drinkware and barware suited for mocktails, coffee, and tea service.
6. Back-of-House Powerhouse
Behind every great menu is a well-stocked back-of-house.
Essential Equipment:
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Large commercial refrigerators and freezers to store meats, broth ingredients, and seafood.
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Stainless steel prep tables for durable workspace.
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Dishwashers or three-compartment sink systems for efficient cleaning.
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Storage racks and pans for organization and speed during service.
Electric Piggy + Chefco: A Strategic Partnership
The kitchen behind Electric Piggy’s creative output wouldn’t be as efficient without strategic supplier support. As their business partner, Chefco outfitted their kitchen with everything—from high-performance charbroilers and stock pot setups, to beverage dispensers and refrigeration suites—bringing their menu to life flawlessly.
