Where Asia Meets Canada:
Beyond a Debut –
A New Generation of Chinese Chefs Meets in Hong Kong
2026. April 12. INSIGHTS
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Last Thursday marked a defining milestone for the Chinese Restaurant Awards—its first official event in Asia following the launch of its Asia coverage just one year ago.
Supported by Lee Kum Kee Sauce and China Eastern Airlines and held at Man Ho Chinese Restaurant within the JW Marriott Hotel Hong Kong, the New Wave Discovery Series: Asia × Canada Rising Star Chef Awardees Dinner brought together three chefs at pivotal stages of their careers:
Jayson Tang — Executive Chinese Chef of Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong
2025 Asia Rising Star Chef of the Year
Andersen Lee — Chef of Oncle Lee & Oncle Lee Kǎo, Montreal
2025 Canada Rising Star Chef of the Year
Steven Che — Chef of the forthcoming Haisan, Vancouver
2024 Canada Rising Star Chef of the Year
More Than a One-Night Collaboration
To many, a collaboration dinner is a single moment—an evening defined by a menu. But within the culinary world, it carries far greater weight.
Cooking in another chef’s kitchen is never easy. It demands adaptation to unfamiliar systems, new brigades, and different rhythms of execution. Precision must meet compromise; identity must learn to coexist.
What took place in Hong Kong was not simply collaboration—it was exchange.
Generosity as a Measure of Mastery
In the days leading up to the dinner, Chef Jayson Tang extended more than hospitality. He guided the visiting chefs through Wan Chai’s wet market and neighbourhood café and eateries—revealing the everyday rhythm of Hong Kong’s food culture.
Inside his kitchen, knowledge was shared openly: from the calibration of char siu to the finesse behind crispy chicken. To offer such insight to chefs one has only just met speaks to a rare quality—generosity of spirit and openness of mind.
For Andersen Lee and Steven Che, the experience became a formative chapter. As rising voices shaping contemporary Chinese cuisine in Canada, they absorbed, adapted, and responded—carrying these learnings forward into their own culinary expression.
Checking out Wan Chai wet market on a Friday morning upon arrival, the two Canadian chefs, together with Chef Jayson Tang, struck up an easy friendship with the welcoming owner of a local dried goods shop.
A Menu as Dialogue
The menu itself reflected this dialogue, with thoughtful integration of Lee Kum Kee sauce products in one course from each chef. This acclaimed Asian sauces and condiments brand remains a top choice among Chinese chefs globally.
Andersen Lee’s BC Dungeness crab, paired with Guilin Style Chili Sauce, expressed contrast and clarity.
“In Montreal, after winter, you look for brightness—citrus and chili bring that energy back. The Guilin Style Chili Sauce has the flavour I need for this first course of the evening,” he shared.
Steven Che’s beef siu mai, lifted by Lee Kum Kee Premium Soy Sauce, was restrained and precise.
“Seasoning should support, not overpower. It’s about sharpening the flavour. The light soy sauce blends seamlessly with my recipe to elevate the beef siu mai,” he noted.
For Jayson Tang, his Nova Scotia lobster trio with Lee Kum Kee Premium Oyster Sauce reflected balance.
“It enhances the natural sweetness—without disrupting the integrity of the ingredient.”
The Dishes of the Evening
Beyond these signature expressions, the menu unfolded as a layered narrative across courses:
Andersen Lee — Oncle Lee & Oncle Lee Kǎo, Montreal
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• Jin Dui
• BC Dungeness Crab, HK Lemon Tea, Citrus
• Steamed BC Black Cod, Mushroom Soup
Steven Che — Haisan (forthcoming), Vancouver
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• Beef Siu Mai
• Steamed Water Egg with Pacific Red Sea Urchin, Abalone, Xiapu Seaweed
• Noodles with Scallop and Almond Milk Jus
• Strawberries and Cream, Osmanthus & Basil
Jayson Tang — Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong
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• Chilled Diced Mussel and Fish Maw with Black Bean
• Nova Scotia Lobster Trio (Garlic & Chili, Cream Lobster, Ginger & Onion)
• Braised Alberta AAA Angus Short Rib with Chu Hou Sauce
• Baked Chestnut Pastry with Maple Syrup, Sweet Corn Pudding with Pine Nuts
From Chef Andersen Lee – Steamed BC Black Cod, Mushroom Soup
From Chef Steven Che – Steamed Water Egg with Pacific Red Sea Urchin, Abalone, Xiapu Seaweed
From Chef Jayson Tang – Braised Alberta AAA Angus Short Rib with Chu Hou Sauce
A Beginning, Not an End
Underlying the evening was a quiet but important question: what drives a chef to become a better version of their craft with every expression?
Perhaps the answer lies not in perfection, but in exchange—in learning from one another, in adapting, and at times, in compromise.
Because this was never just a dinner.
It was the beginning of new friendships, shared knowledge, and a deeper connection between Asia and Canada—one plate at a time.
