Torafuku the much-loved Pan-Asian eatery, is set to launch a not-to-miss menu for the Dine Out Vancouver Festival.
Dine Out Vancouver Festival
The much anticipated Dine Out Vancouver festival makes a delayed return, running from February 5 to March 7. Chef de Cuisine Baker Hsu presents an interactive and fun-filled five-course menu available to celebrate Vancouver’s largest culinary festival. Designed to be shared between two people, this feast features a set of Taiwanese steamed buns, rice, choice of salad, hot appetizer, main and two desserts.
Chef’s fluffy steamed buns are of a pillowy texture and served with whipped butter and sweet soy paste – a simple but umami-packed starter. Hot appetizers to include: Duck Confit Salad, with sherry-soy gastrique; and sweet Honey Mussels cooked in sake and yuzu. Chef’s Ling Cod with dashi, oyster mushroom, collard greens, fennel and jalapeño is a stand-out plate. Still, meat lovers will swoon over AAA Striploin with charred shishito peppers, grilled broccolini, anchovies and pickled shallots. For dessert, two refreshing tarts will be offered; Calamansi Meringue and Black Sesame Ganache, both served with fresh berries.
Available for $45 per person, Torafuku’s Dine Out Vancouver menu will be available for both dine-in and to-go, orders and reservations can be placed via the Torafuku website. View the full menu here.
