Strathcona—(July 23, 2018) The team behind Torafuku's funky and modern pan-Asian eatery located near the gates of Chinatown just off the North end of Main Street celebrated their third anniversary in style with a twelve-course, family style dinner pairing debuting a new menu of dishes and array of specialty cocktails.
24 Carrot Gold salad (with confit miso carrots, baby spinach, toasted hazelnuts, and green goddess dressing)
Executive Chef Clement Chan continues to litter his ever-evolving menu with plenty of locally-sourced ingredients mixing influences from modern Asian and classical European fare all together.
Funky Town Sling (with gin, Cointreau, baijiu, pineapple juice, and hibiscus syrup)
I found some of the heartier efforts including twists on classic beef, duck, and pasta dishes the most appealing with the freshness and quality of Torafuku's meats and vegetables highlighted through carefully paired seasonings or sauces.
Uni-corn nero tagliatelle (with roasted corn, smoked sea urchin, Dungeness crab, herb crumble, and uni bisque)
Chan and his kitchen staff have yet to run out of interesting combinations as evidenced by their recent culinary developments.
The Donald five-spice duck breast (with shaved foie gras, compressed cherry, ginger and stinging nettle spätzle)
While not all the items were equally delectable—the "Poutine?" lived up to the question mark name with a not altogether unsatisfying but odd combination of fried polenta and cheeses—as the restaurant continues to refine its own tastes.
Kyoto Moonlight (with Japanese shōchū, Grand Marnier, roasted rice tea, and orange juice)
Torafuku has nestled itself into a comfortable groove mixing fresh veggies with hearty proteins, different international tastes, and unlikely but refined flavour combinations together in always interesting ways.
If anything, the restaurant could do with a little more simplicity. Where they originally thrived on their own takes on more classical western or eastern dishes or staples, their tastes for adventure has grown and grown.
Miso Tasty pappardelle (with smoked heirloom tomatoes, miso brown butter, and tamari espuma)
Regardless, a meal from Torafuku and their array of cleverly named menu items and refined bar program from co-owner/GM Steve Kuan—all presented with style to spare—is never not exciting.
O My Sake (with Senkin sake, pear juice, lime, and bitters)
More than ever, the focus on precisely made cocktails and a full dining experience has brought Torafuku to the forefront of Vancouver's diverse and exhaustive dining scene with their flair for originality.
In three short years, the culinary and cocktail team initially responsible for their original Le Tigre food truck has come a long way. Torafuku's dining has evolved and refreshed itself delightfully.
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