TORAFUKU VANCOUVER 寅福 | Summer Menu

Chef Clement Chan and the Torafuku team celebrates Torafuku’s third birthday. Torafuku translates to lucky tiger in Japanese, and tiger is the Chinese zodiac symbol for the number three. We’ve been here for their grand opening and curated private events! Now Chef Chan continues to explore the borders of Pan-Asian food with classical French and Italian influences. In honour of this significant anniversary, Torafuku is launching a new menu with dishes that are playful in spirit and serious in execution. We were lucky enough to sample the new summer menu prepared by Chef Sandy Chen!

Starting the evening off right is an Instagram worthy beautiful drink named Emarosa: Strawberry infused godernador pisco, lime lemongrass jasmine tea and eggwhite.

For the non-alcoholic drinker we have a refreshing mocktail of Yuzu Lemon Soda: yuzu lemon juice, simple syrup and soda.

The Dirty Bird 16: chicken liver pate, mustard seeds, yuzu pickled Tokyo turnips, apricot puree, grilled fukikake sour dough. A beautiful depth of creamy fattiness with sweet tartness of summer fruits! I’d like a loaf of the bread to go please!

Dropping Mad Beets 18: Roasted golden beets, “Mizukan” pickled red beets, maitake and shiitake mushrooms, candied walnuts, garlic kale, torched burrata.

Poutine ??? 18: Duck leg ragout, polenta tempura fries, shaved parm, star anise gastrique, local greens yuzu vinaigrette. I bet you can’t have just one! These fries are seriously addictive! Not to mention the duck ragout is super tender and flavourful!

Uni Corn 29: Is this the purple unicorn of Asian inspired pasta dishes? Nero spaghetti, roasted corn, garlic buttered spot prawns, snow crab, herb crumble, uni bisque. Uni was not in season so clams were used as a substitute instead.

The Donald 28: Charcoal grilled duck breast (prepared medium rare), shaved foie gras, compressed beets, roasted cauliflower and puree, ginger nettle spatzle. Perfectly cooked tender with just the right about of fat:meat ratio.

Gone Fishin’ 30: I love fish, especially crispy whole fish. This crispy whole sea bream fish was soft, moist and fragrant with toasted shrimp, crispy shallots, soy beans crumble, sweet and sour sauce with coconut rice. The perfect “simple” dish with a kick of heat!

Humble Pie 10: Kalamansi custard, citrus tart, candied orange, vanilla mousse.

Magic Stick 10: Chocolate ganache, hazelnut feuilletine, matcha crumble, condensed milk ice cream.

Both desserts was the best Happy Ending you could ask for – offering both sweet and salty.

Torafuku also offers tasting menus if you just want to be taken care of! Leave it to the Chef! Reservations high encouraged and the best seat in the house for photos is by the window! Otherwise the bar is a great view at the Chefs in action.

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