Event Date & Pricing:
Monday July 28th at 6PM ($120/per person, tax and gratuities not included). This collaboration menu includes 4 tasting bites, 5 courses and a bonus dessert from Buttermere Patisserie. Drink pairing and cocktail/mocktail specialties can be purhased at the event.
Note: To book the event, a deposit of $30/person will be charged at checkout; the remaining balance to be charged at the event. As this is a one-night-only event, allergies and specific dietary restrictions may not be accommodated, we sincerely apologize for the inconvenience.
Event Summary:
By Steve Kuan, chef/owner of Torafuku, and Jasper Cruickshank, Executive Chef of L’Abattoir,a one-night-only collaborative Asian-inpired French dinner will be held. Chef Steve Kuan, bringing his 20 years of dedication and passion on Asian-inspired cuisines and Chef Jasper Cruickshank, sharing his mastery on French cooking delicacy, have came up an unique tasting experience to celebrate 10 years anniversary of Torafuku.
Collaboration Menu:
Small Bites
Crab tartlet, crustacean emulsion, nauc chum gelee
Foie gras toast, Chinese 5 spice, bc cherries
cheese terrine, with rhubarb glazed or orange glaze with fennel, nut cracker
potato pave, smoked horseradish cream, galbi wagyu beef tartare, morel emulsion, caviar
Appetizers
Seared Hokkaido scallop, yuzu kosho butter
Agnolotti with lobster tom yum
Palate cleanser: lemongrass kaffir lime kalamansi
Entrees
Smoked beef striploin, onions soubise, Singaporean black pepper jus
Prawns, halibut, dashi beurre blanc, trout roe
Dessert
Buttermere TBD
General Biography:
<Torafuku> Chef Steve Kuan dedicated the past 20 years in the culinary food scene; started from Cioppino, the Hyatt and La Belle Auberge, he experienced professional cooking techniques in Itallian, Westcoast and also French cuisines. 10 years ago he started his own restaurant, Torafuku, an Asian Inspired Cuisine focused restaurant, where he express his delicacy in cooking along with his passion for Asian flavours.
<L’Abattoir> Chef Jasper Cruickshank and Chef Steve Kuan were colleagues at La Belle Auberge under Culinary Legend, Bruno Marti, where they both gained valuable experiences in French cuisine. Chef Jasper also has a wide range of experience from Boulevard and WildBlue. He also won First place in the Great Kitchen party in year 2024.
<Buttermere>
We hope you will enjoy this one-day-only feast where the skills and sensibilities of all three chef friends intersect.
Event Date & Pricing:
Monday July 28th at 6PM ($120/per person, tax and gratuities not included). This collaboration menu includes 4 tasting bites, 5 courses and a bonus dessert from Buttermere Patisserie. Drink pairing and cocktail/mocktail specialties can be purhased at the event.
Note: To book the event, a deposit of $30/person will be charged at checkout; the remaining balance to be charged at the event. As this is a one-night-only event, allergies and specific dietary restrictions may not be accommodated, we sincerely apologize for the inconvenience.
Event Summary:
By Steve Kuan, chef/owner of Torafuku, and Jasper Cruickshank, Executive Chef of L’Abattoir,a one-night-only collaborative Asian-inpired French dinner will be held. Chef Steve Kuan, bringing his 20 years of dedication and passion on Asian-inspired cuisines and Chef Jasper Cruickshank, sharing his mastery on French cooking delicacy, have came up an unique tasting experience to celebrate 10 years anniversary of Torafuku.
Collaboration Menu:
Small Bites
Crab tartlet, crustacean emulsion, nauc chum gelee
Foie gras toast, Chinese 5 spice, bc cherries
cheese terrine, with rhubarb glazed or orange glaze with fennel, nut cracker
potato pave, smoked horseradish cream, galbi wagyu beef tartare, morel emulsion, caviar
Appetizers
Seared Hokkaido scallop, yuzu kosho butter
Agnolotti with lobster tom yum
Palate cleanser: lemongrass kaffir lime kalamansi
Entrees
Smoked beef striploin, onions soubise, Singaporean black pepper jus
Prawns, halibut, dashi beurre blanc, trout roe
Dessert
Buttermere TBD
General Biography:
<Torafuku> Chef Steve Kuan dedicated the past 20 years in the culinary food scene; started from Cioppino, the Hyatt and La Belle Auberge, he experienced professional cooking techniques in Itallian, Westcoast and also French cuisines. 10 years ago he started his own restaurant, Torafuku, an Asian Inspired Cuisine focused restaurant, where he express his delicacy in cooking along with his passion for Asian flavours.
<L’Abattoir> Chef Jasper Cruickshank and Chef Steve Kuan were colleagues at La Belle Auberge under Culinary Legend, Bruno Marti, where they both gained valuable experiences in French cuisine. Chef Jasper also has a wide range of experience from Boulevard and WildBlue. He also won First place in the Great Kitchen party in year 2024.
<Buttermere>
We hope you will enjoy this one-day-only feast where the skills and sensibilities of all three chef friends intersect.
