Mary in Vancity

Trying new, unusual, and downright innovative wacky foods at the PNE is a Vancouver summer tradition I’ll never get tired of. Sure, the classics are always there—but every year the Fair surprises me with something completely unexpected. This year, I set out to taste my way through the latest creations and let me tell you, the lineup this year delivers.

1. Cheeky Pizza (Cheeky Italian) – BC Blueberry Mascarpone Crumble Pizza

My first stop was Cheeky Pizza, where Chef Andy Chong worked his magic with blueberries. Picture this: a thin crust pizza topped with blueberry ginger compote and a cinnamon‑orange mascarpone cream. It sounds wild, but the balance of tart berries, citrus, and creaminess was absolute perfection. Dessert pizza done right.

2. Marchant Concessions (Summerland Soft Serve) – Cowboy Candy Ice Cream

The Marchant family has been serving ice cream at the PNE for decades, and to celebrate their 30th year they went bold. The Cowboy Candy Ice Cream starts with creamy mango soft serve, rimmed with Tajín, and finished with sweet candied jalapeños. I wasn’t sure what to expect, but the mix of sweet, spicy, and tangy definitely left me wanting more. Now I want candied jalapeños in everything! Instagram

3. Rotato Potato (Asian Concessions) – JapaCurryBeef Poutine

Poutine lovers, this one’s for you. Jeff Wong teamed up with a Japanese chef to give the classic Canadian comfort food an Asian twist. Savoury curry beef, golden fries, and melty cheese curds all smothered in rich gravy. It was hearty, unique, and exactly the type of fusion you hope to find at the Fair. And, if you have a more discerning taste, they offer a special poutine topped with a lobster tail.

4. International Perogies (PNE) – Apple Crumble Perogies

Apple pie meets perogies—and yes, it works. These bite-sized potato and cheddar perogies were tossed in cinnamon sugar, topped with warm apple pie filling, drizzled with vanilla glaze, and sprinkled with Cinnamon Toast Crunch for good measure. We’re talking little pieces of deliciousness. Over 200,000 perogies were sold last year, and I can see why.

5. Corndog King – Ube Corndog

This was one of the most talked-about items, and it lived up to the hype. Half sausage, half mozzarella, dipped in vibrant purple ube batter, rolled in crunchy ube panko, and topped with Kewpie mayo. A sweet‑savoury‑cheesy trifecta that hits every craving. And let me tell you about that cheese pull… It’s definitely Instagram-worthy.

6. Our Carnival Kitchen (Coco’s Corndogs) – Canadian Corndog

If you want something truly Canadian, this is it. Imagine a corndog dipped in maple bacon batter, fried to golden perfection, topped with more bacon—and drizzled with maple syrup. It’s over‑the‑top, messy, and absolutely delicious. Instagram

7. The Little Donut Bakery – Tarte au Sucre Mini Donuts

The family who brought mini donuts to Western Canada is still going strong. Their new flavour is inspired by the classic Québécois dessert tarte au sucre. It gave me all the cozy vibes of maple and brown sugar. Every bite was warm and sugary.

8. Pennsylvania Funnel Cakes (Dubai Funnel Cake)

I thought I knew funnel cakes, but this version blew me away. A golden fried funnel cake topped with Dubai chocolate, pistachio crumble, pistachio cream, strawberries, and whipped cream. Rich, nutty, and decadent. Dare I say, definitely one to share.

9. Sweetgrass & Strawberry Lemonade with Sopalali Foam (Safeway Cooking Stage)

One of the most meaningful moments was trying a special drink featured at the Tatus Festival. Indigenous chefs Sarah Meconse Mierau, from Ancestors Café and Tradish Food Truck, and Inez Cook, from Salmon n’ Bannock Bistro, served this lemonade. It was infused with sweetgrass and strawberry. The drink was topped with sopalali foam. It wasn’t just refreshing, it carried cultural roots, storytelling, and the spirit of food sovereignty.
Salmon n’ Bannock Bistro is Inez Cook’s restaurant, offering authentic Indigenous Canadian cuisine.

The PNE showcased unique culinary delights. From blueberry mascarpone pizza to ube corndogs, the food at the Fair is anything but ordinary. Each stand brought creativity and personality AND their A-game. Most of these vendors have been part of the PNE family for generations and they take a lot of pride in their offerings – while still having a little fun. There was just the right amount of weirdness. This is exactly what makes the PNE one of my favourite summer traditions. If you’re heading to the Fair, go hungry and be ready to step out of your comfort zone.