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In honour of its third anniversary, Vancouver pan-Asian restaurant Torafuku is celebrating with a new menu and by sharing the recipe for one of its dishes, Dropping Mad Beets.
Executive chef Clement Chan, who was born and trained in Vancouver, bases his menu off flavours traditionally found in Japanese, Taiwanese, Korean and Vietnamese cuisine.
“The focus on this menu is a lot of local, organic ingredients using local farms, organic protein, and being sustainable, but still staying true to ourselves with a little Asian flair,” Chan told North by Northwest guest host Margaret Gallagher.
Chan says the cheekily named Dropping Mad Beets features yellow or red
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