Though Vancouver has many Taiwanese restaurants, I haven’t found a place with a good bowl of Taiwanese beef noodles. I noticed that Torafuku launches a new lunch menu, featuring Taiwanese beef noodles. At first, I thought it was just another hyped item, but not until I tried it myself, I am impressed by its flavor and how similar it is to the ones in Taiwan.
Prior introducing the new lunch item, I also tried some signature lunch items at Torafuku. My all time favourite is the Awesomeness in a Bowl, which you can choose different proteins or the crack salad to pair with the famous kickass rice. The rice is cooked with sake, butter, and dashi. It is then topped with a perfect poached egg, mixed herbs, and pickled cabbage. My personal favourite is the Fried Chicken Rice and the Pork Belly Rice. I love the spicy mayo on the fried chicken, and the chicken is tender and juicy. It tastes great and pairs well with the kickass rice.
If you are looking for a light meal, I recommend trying the Crack Salad here. The brussel sprouts, cauliflower, broccoli, and kale are crispy, and it tastes amazing with parmesan and lemon.
For a larger group, you can order a rice bowl or noodles, along with the small plates offered at Torafuku. You can 3 sides for $10, or all 5 sides for $16. My favourite is the Lotus Root with house-made Cheese and the Deep Fried Mushroom with Kimchi.
The Lotus Root clearly blows my mind, as it has an unique combination with house-made cheese. Josh encourages me to try, and it is surprisingly delicious. The lotus root is crunchy, and the creaminess from the cheese gives a different texture to the dish.
I love mushroom, and when it is with kimchi, it is even better. It gives a nice kick to the appetizer. However, I wish they give bigger pieces of kimchi, so I can wrap the deep fried mushroom and savour it.
For the lunch item that I look forward the most is the Torafuku Beef Noodle Soup. It only has a limited quantity daily, and every component in this bowl is house made by Chef Steve Kuan. The 72-hour beef broth is paired with sake braised beef shank, hand pulled noodle, bok choy, soft poached marinated egg, and pickled mustard. The beef shank is tender and flavourful, and you know it is when you can just use the chopsticks to pick up a small piece. I highly recommend asking for the beef fat and more pickled veggie on the side, as it immediately elevates the flavor.
I have previously tried the 10-course omakase at Torafuku, as well as recommending few friends to try the lunch menu here. And I am once again impressed by Chef Kuan’s new creation, Torafuku Taiwanese Beef Noodle Soup. I think it is authentic and almost similar to the one I tried in Taiwan. I am also fascinated by the small plates, Lotus Root with House-Made Cheese. I would totally return for the beef noodle soup again, and I am looking forward to more unique creation from the chef!
Taste : 4.5/5 • Service: N/A • Ambiance: 4/5 • Quality-Price: 4.5/5