By Carolyn Ali

After a cook-off among 12 chefs on December 6, Jade Seafood Restaurant’s Tony Luk has been named Chef of the Year as part of the 2011 HSBC Chinese Restaurant Awards.

The contest took place at Richmond’s Rainflower Restaurant, where the Metro Vancouver chefs each cooked two dishes, based on geoduck, chicken, or tofu.

The judging panel included food writer and chef Stephen Wong and the head of the Asian Culinary Department at Vancouver Community College, Conrad Leung.

Executive chef Luk’s winning creations were Sautéed Geoduck with Egg White and Italian Herbs, and Drunken Free-Run Chicken with Yunnan Wild Morel Mushroom Sauce.

Sam Leung, executive chef of Vancouver’s Dynasty Seafood Restaurant (108-777 West Broadway), took second place. His two dishes were Duo of Chicken: Free-Run Chicken Parcels with Truffle Sauce/Sautéed Free-Run Chicken and Deep-Fried Tofu with Fish Paste.

The bronze winner was Wing Ho, executive chef at Fortune House Seafood Restaurantin Burnaby. He presented Stir-fried Geoduck with Foie Gras and XO Sauce and Roasted Free-Run Chicken Seasoned with Herbs and Spices.

The winners will be presented with their awards on January 18, 2011, at which time the Critics’ Choice component of the CRA will be announced.

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