What do you do 2-weeks into opening? Well, knock it out of the park obviously. From the group that bring us LeTigre comes a new modern fusion pan-pacific west coast noshery.
(Early August) It’s been about month since I arrived in Vancouver and our friends were visiting from Calgary so we wanted to try something new. Being new to the city, I am seeing Vancouver with a new set of eyes. The recurring trends I see are:
1. No reservations
2. Fusion Pacific west coast cuisine incorporating a mix of asian favourites
Torafuku is no exception.
I thought we would face a long wait on Saturday night on the second weekend of the restaurant. But luckily enough it was a painless 10-minutes. We’ve heard mixed reviews, but I’m very pleased with our experience on this night out.
The menu is designed with pops of vibrant colour and great for sharing. Not to mention the long concrete table and cool minimalist feel to the space (design elements were highlighted here in dezeen). The bar menu is eccentric and the bar manager was super friendly making sure all our drinks were to liking. We ordered about 6-8 dishes and here is what we had.
vegetarians only Mochi is my favourite, so I chose this one! it was ultra crispy with mint, spring onion, and tofu. It had very Chinese flavours of cooked oil - think traditional steamed fish
Dr. Octopus vs. Mr. Tuna Octopus Salad & tuna crudo: the sweet tangyness of romesco was an unconventional pairing with the tuna, but i loved it! This dish was just so pretty and minimalist.
this is NOT tortellini We really enjoyed this cross of Chinese, what I call XLB ( xiao long bao pork dumplings with decadent pork broth liquid inside) and tortellini pasta. The meat is slow-cooked and almost tender to fault. - WHAT in the name is angry tiger sauce? i'm not sure but must be a creation from the Le Tigre.
brown cow was amazingly!!!!! Rich, rich, shaoxing braised oxtail with stewed tomato notes, fried egg, sticky rice cake.
torafuku ramen Braised duck leg, bean sprouts, leeks, scallions,
seasonal veggies, yummy tonkotsu broth, fried egg - with the number of ramen in town I'd say this is fine and well presented. Duck in ramen is a fun twist.
dirty birdy fried rice toro plus the soft rice and crunch of veg was perfect complexity with the Korean flavours of kimchi and Japanese don.