Torafuku, the local favourite Pan-Asian eatery, has prepared a tasty Dine Out Vancouver menu to celebrate the city’s largest culinary festival.

The festival runs from February 5th to March 7th, treating foodies to much-anticipated, creative menus. This year, 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. With the wintry weather as of late, nothing feels better than a hearty bite into fluffy warm buns. The menu comes with 2 plain buns and 2 scallion buns; butter goes well with the plain buns and soybean paste is a delicious pairing with the aromatic scallion buns.

Choose from a refreshing and light Kale Salad, sweet and tart Apple & Beets. and a Brussel Sprout Salad with almonds for your fill of greens.

There are also several hot appetizers to choose from, including the savoury Duck Confit Salad with sherry-soy gastrique. For those who love their seafood, prepare to be delighted by the sweet Honey Mussels cooked in sake and yuzu.

For mains, the flavourful Ling Cod with dashi, oyster mushroom, collard greens, fennel, and jalapeño is a stand-out plate. If you are a carnivore and prefer a hearty dish, you will enjoy the 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.