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.
DINNER #2 — MONDAY, AUGUST 11 @ 6PM
💵 $120 per person (tax + gratuity not included) includes 4 tasting snacks, 3 appetizers, 3 entrees and 1 dessert.
🍹 Optional drink pairings + bar specials available on-site
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)
– Baker Hsu (Chef de Cuisine, L’Abattoir)
– Jeremy Tan (Executive Chef, Maenam)
What to expect:
This one’s extra personal. Both Chef Baker and Chef Jeremy helped shape Torafuku back in 2018—they were there in the thick of it, when the playlist was loud and the kitchen was even louder. Now they’re back, each bringing their own modern lens to this celebration of Torafuku’s past, present, and future.
Menu sneak peek:
Four snacks, three apps, three mains, one dessert.
All bold. All heart. All story.
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.
Baker Hsu (L’Abattoir)
Quiet fire. Steady hand. Former Torafuku team member turned L’Abattoir Chef de Cuisine, known for his refined plating and deep understanding of flavour layering.
Jeremy Tan (Maenam)
Chef Jeremy’s time at Torafuku shaped his approach to thoughtful, modern Asian cuisine. Now, he’s making serious waves at Maenam—one of Canada’s best-loved restaurants for a reason.
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.
DINNER #2 — MONDAY, AUGUST 11 @ 6PM
💵 $120 per person (tax + gratuity not included) includes 4 tasting snacks, 3 appetizers, 3 entrees and 1 dessert.
🍹 Optional drink pairings + bar specials available on-site
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)
– Baker Hsu (Chef de Cuisine, L’Abattoir)
– Jeremy Tan (Executive Chef, Maenam)
What to expect:
This one’s extra personal. Both Chef Baker and Chef Jeremy helped shape Torafuku back in 2018—they were there in the thick of it, when the playlist was loud and the kitchen was even louder. Now they’re back, each bringing their own modern lens to this celebration of Torafuku’s past, present, and future.
Menu sneak peek:
Four snacks, three apps, three mains, one dessert.
All bold. All heart. All story.
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.
Baker Hsu (L’Abattoir)
Quiet fire. Steady hand. Former Torafuku team member turned L’Abattoir Chef de Cuisine, known for his refined plating and deep understanding of flavour layering.
Jeremy Tan (Maenam)
Chef Jeremy’s time at Torafuku shaped his approach to thoughtful, modern Asian cuisine. Now, he’s making serious waves at Maenam—one of Canada’s best-loved restaurants for a reason.
