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The finale of the stellar dining series on November 20, The return of Chinese Master Chef Sam Leung, The Winter discovery of Cantonese cuisine.

The Return of Chinese Master Chef

Winter Discovery of Cantonese Cuisine

Gryphon Development and the Chinese Restaurant Awards invite you once again to dine adventurously to celebrate the finale of the annual “DINING by the Awards” on November 20, 2019.

The “DINING” on November 20 will start from 6 p.m with a welcome reception and follow with the six or eight course collaborative dinner and a curated wine pairing experience. Please see below for more details.

November 20th. Wednesday

Sam Leung BIO
Chinese Master Chef. Culinary Director of New Fishport Seafood Bistro

Enjoy a feast for the senses of winter with Renowned Master Chef Sam Leung. In his officially return to the culinary scene, he will create one of the most sophisticated bespoke menus in town, with the finest elements of “Fly, Dive, Motion and Steadiness” delicacies to conclude the year’s finale of DINING by the Awards.

 

HOSTING VENUE: NEW FISHPORT SEAFOOD BISTRO
620 SE Marine Drive, Vancouver V5X 2T4
PER SEAT: CAD 168 + GST | PER 10-seat TABLE: CAD 1,680 + GST
WINE PAIRING INCLUDED
Inquiry: 1604.323.1318

May 2nd. Thursday

Tony Luk   BIO
Chinese Master Chef, formerly Executive Chef of Jade

Alex Chen  BIO
Iron Chef Canada’s Champion 2018
Executive Chef – Signature Restaurants of Boulevard Kitchen & Oyster Bar

Tam Chi Ling
Executive Chef of Jade Seafood Restaurant

HOSTING VENUE: THE JADE SEAFOOD RESTAURANT
280 – 2811 No 3 Rd, Richmond, BC V6X 2B2
PER SEAT: CAD 190 + GST | PER 10-seat TABLE: CAD 1,900 + GST
BC WINE PAIRING INCLUDED
SOLD OUT! Inquiry: 1604.249.0082

May 17th. Friday

Yao Wei Guang
Executive Chef of Peninsula Seafood Restaurant

Eugene Cheng  BIO
MasterChef Canada Season 5 finalist

Wong Keong
Dim Sum Head Chef of Peninsula Seafood Restaurant

HOSTING VENUE: PENINSULA SEAFOOD RESTAURANT
650 W 41st Ave, Vancouver, BC V5Z 2M9
PER SEAT: CAD 180 + GST | PER 10-seat TABLE: CAD 1,800 + GST
BC WINE PAIRING INCLUDED
SOLD OUT! Inquiry: 1604.428.9999

May 30th. Thursday

Sam Leung   BIO
Chinese Master Chef, formerly Executive Chef of Dynasty

Wesley Young  BIO
Executive Chef of Pidgin

Douglas Chang  BIO
Private Chef of Ai and Om Knives

Cao Can Hui
Executive Chef of Dynasty Seafood Restaurant

HOSTING VENUE: DYNASTY SEAFOOD RESTAURANT
108-777 W Broadway, Vancouver, BC V5Z 4J7
PER SEAT: CAD 190 + GST | PER 10-seat TABLE: CAD 1,900 + GST
BC WINE PAIRING INCLUDED
SOLD OUT! Inquiry: 1604.876.8388

June 6th. Thursday

Tony He
Chinese Master Chef, Culinary Director of Chef Tony
The protegé of Abalone King Yeung Koon Yat

Angus An  BIO
Executive Chef of Restaurant of the Year 2016 – Maenam

Tommy Pang
Executive Chef of Chef Tony Seafood Restaurant

David Luo
Dim Sum Head Chef of Chef Tony Seafood Restaurant

HOSTING VENUE: CHEF TONY SEAFOOD RESTAURANT
101 – 4600 No 3 Rd, Richmond, BC V6X 2C2
PER SEAT: CAD 180 + GST | PER 10-seat TABLE: CAD 1,800 + GST
BC WINE PAIRING INCLUDED
SOLD OUT! Inquiry: 1604.279.0083

THE NOW AND FUTURE OF CHINESE CUISINE

Presented by the acclaimed Gryphon Development, “DINING by the Awards” is a new series of four stellar dining events that encompass the talents of Vancouver’s top culinary masters and artists in Canadian, French, Thai, Asian fusion and Cantonese cuisines.

The one-of-a-kind creations at “Dining by the Awards” will reflect the chefs’ deepest memories of Chinese cuisine, a way to both share traditional knowledge and showcase their modern creativity. Critics’ Choice Awards judges Alexandra Gill, Lee Man, Brendon Mathews and William Ho will be leading the events and share dining excellence at its finest with participating diners.

This exclusive dining series also aims at creating platform for young, aspiring chefs to explore their culinary aspirations. Since 2014, Chinese Restaurant Awards has established a scholarship at VCC Foundation. By inviting VCC culinary arts students to learn from and to assist chefs at these four dining events, students are encouraged to witness the mastery from renowned chefs first hand, and to aim higher for their own careers.

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