Three years since Torafuku opened its doors, Clement Chan and Steve Kuan continue to explore the borders of Pan Asian food at their modern-Asian eatery.
Torafuku translates to lucky tiger in Japanese, and tiger is the Chinese zodiac symbol for the number three, making Torafuku’s third birthday, which took place on July 24, the beginning of a very prosperous year for this restaurant team.
To celebrate this coming of age, Chan and Kuan have encapsulated their growth in a new family-style menu that continues to be influenced by classical French, Italian and Pan Asian cuisine.
Despite these worldly flavours, Chan keeps it local by buying fresh from local farmers, including UBC Farm and Sole Food Street Farms. Chan and Sous chef, Sandy Chen, visit the Main St. Station Farmers Market every Wednesday to hand-pick the freshest vegetables in season.
New additions to the menu include Dropping Mad Beets, 24 Carrot Gold and Higher Steaks, a charcoal adobo wagyu beef with braised turnips, asparagus, potato pavé and kabocha purée.
Other playful additions to the menu include: The Dirty Bird, a smooth chicken liver pâté served with mustard seeds, yuzu pickled Tokyo turnips, apricot purée and grilled furikake sourdough; Gone Fishing is a whole market fish with toasted shrimp and pork, crispy shallots and roasted soy bean crumble, coconut rice, and sweet and sour sauce; and for dessert, a slice of ‘Humble Pie’ which is a luscious kalamansi custard and citrus tart, with candied orange and vanilla mousse. There are twelve new dishes in total and only two signature Torafuku dishes remain: General Tao’s Fried Chicken and Everyday I’m Brusselin’.
Steve Kuan has also refreshed the cocktail list, adding three inventive drinks utilizing traditional Asian ingredients that complement the new food menu. Try the O My Sake made with Senkin Junmai Sake, pear juice, lime, Japanese green tea syrup and smokey pear bitters.