When it opened four years ago, Torafuku ignited Vancouverites’ senses with its Asian street food-inspired menu, and so much kapow! of flavour.
Executive chef Steven Kuan isn’t one to rest on his laurels (he’s introducing a slew of new Taiwanese dishes to the lunch menu as of November 15), and the PICA grad’s commanding creativity extends to the bar, too.
Consider some of the ingredients he incorporates into cocktails with some kind of mad genius: cardamom-infused tequila, genmai-infused shochu, oolong-infused rye, chrysanthemum-infused gin...
While you're taking it all in amid Torafuku's minimalist space on the edge of Chinatown, Kuan's spicy, sour Tom Yum Caesar will transport you straight to the white sands of Ko Samui.
Tom Yum Caesar
1 ½ oz Roku Gin or Tanqueray Rangpur Distilled Gin
1 oz fresh lime juice
1 ½ oz fresh tomato juice
¾ oz tom yum syrup
1 small ring of red Thai chili
6 drops fish sauce
To make the tom yum syrup, cut 100 g galangal and 1 stalk lemongrass into small pieces. Put in a pot along with 6 kaffir lime leaves, 500 g granulated sugar, and 500 g water. Cover and steep for 2 hours. Strain and cool.
Measure cocktail ingredients in a shaker and add a big scoop of ice. Give it a hard shake, then strain into a tall Collins glass filled with ice. Garnish with a fresh sprig of cilantro and a slice of tomato.