CHINESE RESTAURANT AWARDS – EAST MEETS WEST DINNER PHOTO STORY – Mellywoo.com

 

CHINESE RESTAURANT AWARDS – EAST MEETS WEST DINNER PHOTO STORY – Mellywoo.com

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By Melly Woo | Read original

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I was highly anticipating this amazing event for the relaunch of Chinese Master Chefs and the 9th annual Chinese Restaurant Awards last Friday at Dynasty Restaurant. This feast was an amazing 9 course menu featuring Chinese inspired dishes with western flair. The food at Dynasty is delicious so it’s a real treat to see what new items the chef’s came up with for the night. See below for up close photos of each dish and highlights of the event!

Introducing master chef Sam
Introducing the chefs of the night, Master Chef Sam Leong from Dynasty Restaurant and Chef Ned Bel from Ocean Wise at Vancouver Aquarium.
Geoduck two ways
Geoduck two ways – marinated and fried. First time having marinated geoduck. Very interesting and equally delicious compared to the parboiled ones.
Reunion - Alaska King Crab, BC Dungeness Crab. The yellowness of the sauce at the bottom is from the "crab mustard" inside the shell, making it incredibly fragrant and flavorful.
Alaska King Crab, BC Dungeness Crab. The yellowness of the sauce at the bottom is from the “crab mustard” inside the shell, making it incredibly fragrant and flavorful.
Salt baked abolone
Salted Baked  New Zealand Paua Abalone
Upclose
Up close. Very tender.
Shrimp
Tiger Prawns, Greens, Lee Kum Kee Sauce for Tomato Garlic Prawns
Fish
Northern Divine Sturgeon, Apple Butter, Celery Root, Candied Almonds
Duck
Hennessy Cognac, Fraser Valley Duck Leg, Lee Kum Kee Char Siu Sauce. Favorite of the night (look at that glaze)! The duck was so tender and moist, zero gamy taste, and no bones except for the top part of the leg. The apples were just slightly sweet which paired so well with the char siu sauce. Also a huge fan of Char Siu Sauce from Lee Kum Kee I use that for baked lamb racks !!
Pork Cheek
Soy & Maple Pork Cheek, Pine Mushroom and Parsnip Foam. So so tender, it literally just falls apart on your fork and melts in your mouth! It’s surprising it can retain it’s original shape.
Noodle
Lee Kum Kee XO Sauce, Hand-pulled Silver Needle Noodles.
Pear
Ice Wine, Pear, Snow Lotus Seed. It’s rare to see such a special dessert to end a Chinese meal. Usually it’s bean soup, some sort of jelly or almond cookies! Cooked Asian pear is so light and refreshing, a good way to finish off the night.
Capturing some behind the scenes :)
Capturing some behind the scenes 🙂
With the other Social Media judges :)
With the other Social Media judges. Photo: @mayowill

Today is the launch of Chinese Restaurant Awards 2017. If you have a favorite place you’d like to nominate you can vote here:

http://chineserestaurantawards.com/diners-choice-awards/


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