Guiding the whisky experience is Ms. Emma Coady, The Dalmore’s Single Malt Whisky Expert. She presents each pairing as a blend of heritage and innovation, crafted with precision to create harmony at the table. At the same time, The Dalmore has worked with the bar teams at each host restaurant to create a unique cocktail program that continues the story beyond the dining room. June is meant to be enjoyed, with these two one-night events by the Chinese Restaurant Awards marking the beginning, along with more chances for guests to experience The Dalmore alongside Chinese cuisine at each venue.

Chef SIN CHUNG HO
Executive Chef, Lai Wah Heen

Sin Chung Ho, an adept in Cantonese cuisine with more than 17 years of experience, is a skilled chef who has cultivated a highly structured technique-oriented style through years of experience in some of the best international hotels in China and South Korea. Over the years, Sin has been associated with Crowne Plaza Guangzhou Science City, Hilton Guangzhou Baiyun, Conrad Guangzhou, The Ritz-Carlton Seoul, and Wyndham Grand Foshan, where he has gained extensive experience in preparing dishes using a wok and seafood. Under the guidance of renowned chefs like Lam Chun Kwok, Tam Kwok Fai, Lee Chi Hung of Lei Garden, and Hou De Zhu, Sin has mastered the art of culinary cooking that emphasizes precision and clear flavors. Currently working at Lai Wah Heen, Sin’s philosophy emphasizes simplicity, where he allows his ingredients to speak for themselves while incorporating innovations into his dishes.

Chef VICTOR HUANG
Dim Sum Head Chef, Lai Wah Heen

Victor Huang boasts more than 23 years of specialized experience in Cantonese dim sum artistry. Ever since joining the profession in 2003, Victor began honing his craft at Guangdong Yingbin Hotel from the tutelage of Master Huang Xiaohong, a National Special Grade Dim Sum Artisan and professional chef examiner, gaining valuable insight into traditional Cantonese techniques. Throughout his career that spans across China, South Korea, and Canada, he has been involved in top-level banquets and VIP dinners for statesmen and royalty in prestigious hotels like Guangdong Yingbin Hotel, CJ Group’s Dream Cuisine (Seoul), Samsung Group’s The Shilla Hotel, and Guangzhou Xike Banquet, before settling down in Toronto where he heads the dim sum department at Lai Wah Heen, Hilton. His signature dim sum creations include Thousand Layer Swan Pastry, lifelike lotus root pastry, caviar lobster dim sum, and koi fish shaped dim sum.

Chef NICK LIU
Chef-owner, DaiLo

An icon of modern Canadian Asian cuisine, Nick Liu represents the precision and elegance of a chef who honed his skills through rigorous training and international exposure. Liu started off under Brad Long at the CN Tower’s 360 Restaurant but further enhanced his skills at Scaramouche. His pivotal three years overseas gave him insights into top-notch kitchens and broadened his horizons about modern Asian cuisine. At DaiLo, Nick Liu’s cuisine is characterized by precision and finesse, marrying intense Asian flavors with French techniques while avoiding the trap of fusion dishes. His cooking is inspired by seasonality and he shows dedication towards using locally sourced ingredients and foraging. Outside of his professional endeavors, Nick Liu is an inspiring TEDx speaker and TV personality having participated in Iron Chef Canada.

Chef ANDERSEN LEE
Executive Chef, Oncle Lee & Oncle Lee Kǎo

Rising Star Chef Awardee 2025 – CANADA

A defining new voice in Canadian Chinese cuisine, Andersen Lee brings a distinctly Montreal perspective shaped by global fine-dining experience. Trained initially in French gastronomy, Lee is a recipient of the 50 Best BBVA Scholarship, with stages at Odette (Singapore), Core by Clare Smyth (London), and Quintonil (Mexico City). A pivotal experience at Mister Jiu’s in San Francisco redirected his focus toward Chinese cuisine as personal and cultural expression. At Oncle Lee and Oncle Lee Kǎo (Kǎo ranked No.24 on Elite 30 CANADA list in 2025), his cooking is unapologetically individual—layered, confident, and rooted in identity rather than fusion.

Chef STEPHEN LESLIE
Executive Chef, Taverne Sur Le Square

Stephen Leslie began his culinary career in Montreal in 1986 before relocating to Vancouver, where he graduated top of his class in culinary school while working at Il Giardino, Umberto Menghi’s flagship restaurant. He later returned to Montreal to establish his own path, opening Monkland Tavern in 1995, followed by Tavern on the Square in 2001, which he continues to lead today. His cooking is defined by a distinctly European sensibility—rooted in Italian heritage and classical French training—expressed through a disciplined focus on seasonal Quebec ingredients and understated refinement.