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Dining, by Award Winning Chefs 1.0 Vancouver

Special thanks to all the participated restaurants and chefs.
Visit the event page for more information

TasteHGH + TasteSHN
A Hangzhou and Shanghai Chinese Culinary Odyssey

Special thanks to all the participated Hangzhou and Shanghai restaurants and chefs.
Visit TasteHGH + TasteSHN page for more information

TasteHKG
A Hong Kong Chinese Culinary Odyssey

Produced by Vancouver Foodie

Special thanks to all the participated Hong Kong restaurants and chefs.
Visit TasteHKG page for more information

Chinese Master Chefs 2017
The Future of Chinese Cuisine : Vancouver x Hong Kong

Director: Edward Tang
Director assistant: Oliver Chiu
Visual Effect: Timmy Pong
Producer: Rae Uske, Think x Blink
Assistant Producer: Debbie Cheung

Special thanks to Kowloon Shangri-La, Hong Kong

Chinese Master Chefs 2017
Connect the World with Chinese Cuisine : Vancouver x Hong Kong

Director: Edward Tang
Director assistant: Oliver Chiu
Visual Effect: Timmy Pong
Producer: Rae Uske, Think x Blink
Assistant Producer: Debbie Cheung

Special thanks to Kowloon Shangri-La, Hong Kong

Chinese Restaurant Awards 2016 Launch Film

Director: Mike Kam, One Leafs Production
Styling by Rae Uske, Think x Blink
Supported by Andrew KY Wong
Special thanks to Chef Keong Wong and Chef Yao from Peninsula (Oakridge) Seafood Restaurant.

Chinese Master Chefs 2014

Director: Mike Kam, One Leafs Production
Video Editor: Baurzhan Dosmagambetov
Photography by Tracey Kusiewicz, Foodie Photography
Styling by Tracey Kusiewicz, Debbie Cheung, Rae Uske Think x Blink

Chinese Master Chefs – official website

Chinese Master Chefs 2013

Director: Mike Kam, One Leafs Production
Video Editor: Baurzhan Dosmagambetov
Photography by Tracey Kusiewicz, Foodie Photography
Styling by Tracey Kusiewicz, Debbie Cheung, Rae Uske Think x Blink

Chinese Master Chefs – official website

Chinese Chef of the Year Competition 2011

Filming by Anthony Au

On December 6th, 2011, 12 men met in a confined space to battle it out for ‘top gun’ status. While not exactly a High Noon showdown, the ‘combatants’ came armed with cleavers, razor-sharp knives and woks. Woks? Yes, woks. The combatants were the 12 elite chefs competing for the inaugural Chef of the Year title awarded by the 2011 HSBC Chinese Restaurant Awards.

About the competition


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