Cue the confetti. After a decade of flavour-packed dishes, late-night kitchen jokes, and some very real ricebowl devotion, Torafuku is officially hitting the big 1-0.
To celebrate? Chef/Owner Steve Kuan is gathering some of his favourite culinary humans - friends and day-one ride-or-dies—for two unforgettable Monday nights of collaborative tasting menus.
Think of it as a birthday party. But with caviar. And tom yum agnolotti. And dessert from Buttermere.
DINNER #1 — MONDAY, JULY 28 @ 6PM
💵 $120 per person (tax + gratuity not included) includes 4 tasting bites, 5 courses and a bonus dessert from Buttermere Patisserie.
🍸 Optional drink pairings + bar specials available on the night
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.
Featuring:
– Steve Kuan (Torafuku)
– Jasper Cruickshank (Executive Chef, L’Abattoir)
– Dessert by Jamie Tung (Buttermere Patisserie)
What to expect:
Old-school friendship meets new-school finesse. Chef Steve and Chef Jasper go way back—La Belle Auberge under Bruno Marti back. This one-night-only menu is their creative reunion: a playful, elegant blend of Asian soul and French precision, plated with history and heart.
Tasting Menu Highlights:
🦀 Crab tartlet, crustacean emulsion, nuoc cham gelée
🍒 Foie gras toast, Chinese five spice, BC cherries
🍜 Lobster tom yum agnolotti
🥩 Smoked striploin, Singaporean black pepper jus
🐟 Halibut & prawns, dashi beurre blanc, trout roe
🎂 Dessert by Buttermere (stay tuned—it’s worth the wait)
MEET THE CHEFS
Steve Kuan (Torafuku)
The creative engine behind Torafuku. With roots in kitchens like Cioppino’s, Hyatt, and La Belle Auberge, Chef Steve brings two decades of experience to the table—but it’s his balance of precision and playfulness that defines his cooking today.
Jasper Cruickshank (L’Abattoir)
A master of French technique and 2024 Gold Medal Plates champ, Chef Jasper was part of Steve’s early culinary circle. Now he leads L’Abattoir’s kitchen with polish, poise, and just the right amount of edge.
Jamie Tung (Buttermere Patisserie)
Architect of desserts and emotions. Jamie’s sculptural sweets are a love language of their own—and no Torafuku milestone would be complete without her.
Cue the confetti. After a decade of flavour-packed dishes, late-night kitchen jokes, and some very real ricebowl devotion, Torafuku is officially hitting the big 1-0.
To celebrate? Chef/Owner Steve Kuan is gathering some of his favourite culinary humans - friends and day-one ride-or-dies—for two unforgettable Monday nights of collaborative tasting menus.
Think of it as a birthday party. But with caviar. And tom yum agnolotti. And dessert from Buttermere.
DINNER #1 — MONDAY, JULY 28 @ 6PM
💵 $120 per person (tax + gratuity not included) includes 4 tasting bites, 5 courses and a bonus dessert from Buttermere Patisserie.
🍸 Optional drink pairings + bar specials available on the night
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.
Featuring:
– Steve Kuan (Torafuku)
– Jasper Cruickshank (Executive Chef, L’Abattoir)
– Dessert by Jamie Tung (Buttermere Patisserie)
What to expect:
Old-school friendship meets new-school finesse. Chef Steve and Chef Jasper go way back—La Belle Auberge under Bruno Marti back. This one-night-only menu is their creative reunion: a playful, elegant blend of Asian soul and French precision, plated with history and heart.
Tasting Menu Highlights:
🦀 Crab tartlet, crustacean emulsion, nuoc cham gelée
🍒 Foie gras toast, Chinese five spice, BC cherries
🍜 Lobster tom yum agnolotti
🥩 Smoked striploin, Singaporean black pepper jus
🐟 Halibut & prawns, dashi beurre blanc, trout roe
🎂 Dessert by Buttermere (stay tuned—it’s worth the wait)
MEET THE CHEFS
Steve Kuan (Torafuku)
The creative engine behind Torafuku. With roots in kitchens like Cioppino’s, Hyatt, and La Belle Auberge, Chef Steve brings two decades of experience to the table—but it’s his balance of precision and playfulness that defines his cooking today.
Jasper Cruickshank (L’Abattoir)
A master of French technique and 2024 Gold Medal Plates champ, Chef Jasper was part of Steve’s early culinary circle. Now he leads L’Abattoir’s kitchen with polish, poise, and just the right amount of edge.
Jamie Tung (Buttermere Patisserie)
Architect of desserts and emotions. Jamie’s sculptural sweets are a love language of their own—and no Torafuku milestone would be complete without her.
