2011 Chinese Restaurant Awards Launched
Awards, unveiled earlier today at a Launch Lunch the judging categories
and introduced the judges and sponsors for the third annual HSBC Chinese
Restaurant Awards. The Launch Lunch, co-hosted by HSBC Bank Canada and
Tourism Richmond, was held at the award-winning Red Star Seafood
Restaurant in Richmond.
“Last February, the world’s most prestigious travel publication, Condé
Nast Traveler, proclaimed what many residents already knew, that Metro
Vancouver has the best Chinese food in the world. These Awards celebrate
that excellence,” states Mr. Stowe. “ In an era when the words ‘local’
and ‘seasonal’ have started to spring up on menus all over Metro, we are
reminded that the Chinese have always eaten this way. Chinese cooks,
professionals and home cooks alike, look for the freshest possible
ingredients at the peak of their seasonal best. Chinese cuisine, its
flavours as well as techniques, have come to influence many of Metro’s
top Mainstream chefs. That’s why it is important to shine the spotlight
on some of the Chinese food scene’s culinary stars who are contributing
so much to Metro’s vibrant restaurant culture.”
“Richmond’s Chinese restaurants are one of the top reasons visitors and locals come to our city and thanks to the Canada Line rapid transit system they are that much more accessible. Tourism Richmond’s support of the Chinese Restaurant Awards is a natural fit for our organization as food plays a big part of our tourism brand. Together we can raise the profile of our Chinese restaurants, demystify Chinese cuisine and help visitors navigate through their culinary options.”
– Michelle Dunn, Director of Communications at Tourism Richmond.
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From Left to Right:
Dunn(Director of Communications, Tourism Richmond), Jocelyn Hsiung(VP of
Retail Branch Network for Metro Vancouver for HSBC Bank Canada), Craig Stowe(Director
of the HSBC Chinese Restaurant Awards, Stephen Wong(Founding Chair of Judging Panel)
|Judging Panel of HSBC Chinese Restaurant Awards 2011|
|Red Star Chef Wang Hai Hua and his 2010 Critics’ Choice Award, Duck – Gold Award dish, Barbeque Duck|
|Red Star Chef Wu Kwok Yam and his dish for the luncheon, Sautéed Geoduck with Abalone Mushroom and Asparagus|
As in the previous two years, the 2011 HSBC Chinese Restaurant Awards
are divided into two components: The Diners’ Choice Awards and The
Critics’ Choice Signature Dish Awards.
More than 9,300 people cast their votes for the 2010 Diners’ Choice
Awards. The dining public, both Mainstream and Asian, discussed the
merits of the restaurants and preparation of various dishes. Food blogs
and e-zines were jammed with comments and recommendations. Given the
level of last year’s interest, and with HSBC Bank Canada and Tourism
Richmond returning as sponsors, it is expected that the 2011 awards will
attract even more public interest and participation.
The Diners’ Choice Awards allows the public to participate in all the
fun. This year, for the first time, members of the public can play an
important part by nominating restaurants. From September 28 through
October 5, the public is invited to nominate their favourites on the
Diners’ Choice web site. The top 20 restaurants nominated by the public
will form the list that will be voted on to receive Diners’ Choice
Awards. Voting will take place, also on-line, from October 6 through
November 12 at www.votedinerschoice.com .
For the Critics’ Choice Signature Dish component, the judging panel is
comprised of 11 restaurant professionals and journalists who possess a
strong knowledge of Chinese cuisine. “They have to understand the
cooking methods, history and traditions of Chinese food,” says Judging
Panel Chair, Stephan Wong. “This is really important. It creates a level
judging field where they all share the same criteria.” Upon joining the
panel, each judge receives a directory of the more than 400 Chinese
restaurants in Metro Vancouver. By mid September, they have submitted
three to five nominees for each category. Then all the judges go out and
taste each other’s recommendations. This goes on through November and
December, when they meet to vote on the 24 Gold Signature Dish winners
as well as name a Chinese Chef of the Year and a Best Wine and Spirit
Service Award. The Chef of the Year will be awarded for the first time
for Chinese Chef of the Year? This year the HSBC Chinese Restaurant
Awards is pleased to welcome three professional organizations to the
judging panel: Canadian Dim Sum Chefs Association, Chinese Canadian
Chefs Association and Hong Kong Canadian Chinese Chefs Club. These three
organizations will spearhead the search for Chinese Chef of the Year
through a series of competitions – the final competition taking place on
the same day as the Awards Ceremony. Watch the CRA web site for more
details as they are announced.
All winners will be announced at an Awards Ceremony to be held on January 18, 2011.
The public is encouraged to start dining and cast their votes.
The HSBC Chinese Restaurant Awards wishes to thank title sponsor HSBC
Bank Canada and the following sponsors who help to make these awards
Tourism Richmond, Remy Martin, Mercedes Benz, Quintessentially Canada,
Amoy Food limited, Tsit Wing Group, Underwater Harvesters’ Association,
Wingtat Game Bird Packers, CityTV, OMNI TV, CHMB AM 1320, Fairchild
Radio AM1470 & FM96.1, Global Chinese Press, Gcpnews.com, World
Journal, Canadian Dim Sum Chefs Association, Chinese Canadian Chefs
Association, Hong Kong Canadian Chinese Chefs Club.
For more information on the HSBC Chinese Restaurant Awards: www.chineserestaurantawards.com
To cast your vote: www.votedinerschoice.com
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