Torafuku to Celebrate 3rd Birthday With New Menu, Three Days of Deals

The GOODS from Torafuku

Vancouver, BC | Three years since Torafuku (958 Main Street) 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 on Tuesday, July 24, the beginning of a very prosperous year for this restaurant team.

As it is three years since Torafuku went from beloved food truck to a Strathcona staple, they are offering $3 cocktails during their ‘Happy Birthday Hour’ (from 5:30 p.m. to 7:00 p.m.) and $3 desserts all night long, for three days only (July 24 to July 26).

“We are so honoured to have the incredible support from our diners over the past three years and are showing our appreciation with a reinvigorated menu that celebrates our roots but also demonstrates how we have matured,” explains Chan, chef and co-owner of Torafuku. “While we are still having fun creating playful names for each dish, we are now offering larger plates for sharing that allow us a little more flexibility with ingredients and technique.”

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 pear juice, lime, Japanese green tea syrup and smokey pear bitters.

ABOUT TORAFUKU | Meaning “lucky tiger” in Japanese, Torafuku is nestled on the border of historic Chinatown and is the modern-Asian restaurant by Le Tigre food truck owners Clement Chan and Steve Kuan. Dishes are playful in spirit and serious in execution, delivering bold West Coast creations enhanced with flavours traditionally found in Japanese, Taiwanese, Korean, and Vietnamese cuisine. Every plate features seasonal ingredients, sourced from local farmers. Located at 958 Main St., Vancouver, British Columbia, Torafuku is open six days a week, Tuesday to Sunday for dinner, starting at 5:30 p.m. For more information, please visit

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