By Carolyn Ali
The 2011 Chinese Restaurant Awards
kicked off on September 28 at Red Star Seafood Restaurant in Richmond.
The awards are divided into two parts: diners’ choice and critics’
choice.
Until October 5, the public can nominate
their favourite restaurants in 13 categories. The most popular choices
will be included in the diners’ choice shortlist. New categories this
year include Best Modern Chinese Restaurant and Best Hong Kong-style
Milk Tea.
Diners can cast their votes on the finalists from October 6 to November 12.
The results will be announced at an awards ceremony on January 18, 2011.
The Critics’ Choice segment involves a judging panel of restaurants
professionals and food writers, chaired by food writer and former
restaurateur Stephan Wong. It includes Wenshi Guan of the Canadian Dim
Sum Chefs’ Association, William Tse of the Chinese Canadian Chef
Association, and Tony Kam of the Hong Kong Canada Chinese Chef Club. The
panel will select 24 signature dishes, also to be announced in January.
A Chef of the Year will be named for the first time this year. He or
she will be selected through a series of competitions, with the finale
on the day of the awards ceremony.
