Chinese Restaurant Awards present Chinese Master Chefs’ Gold Medal Dinner 2014

A China & Canada Chinese Culinary Collaboration that Breaks Ground

On the evening of April 23, an unprecedented culinary collaboration instilled wonder and admiration in the invited guests who attended Chinese Master Chefs’ Gold Medal Dinner. Five internationally acclaimed chefs from Guangzhou, Hong Kong, and Shanghai, who boasted Michelin stars and Cordons Bleu wins, joined forces with four local Chinese Masters Chefs and two celebrity guest chefs to create an elaborate feast at the Four Seasons Hotel Vancouver.

For high resolution photos of chefs’ portraits and dishes, please contact rae@ChineseRestaurantAwards.com

View the event photos on Flickr

 

In 2013, Chinese Master Chefs was introduced to celebrate the
outstanding achievements and superb mastery of eight Chinese chefs in
Metro Vancouver. The plan to extend the program beyond the Canadian
border, however, had been brewing from the very beginning.

 
“It
took the team more than two years to search for the right gastronomic
elites outside of Canada to be part of Chinese Master Chefs,” said Craig
Stowe, Chinese Restaurant Awards’ Founding Director. “The Gold Medal
Dinner is a world-class collaboration that will change Canadians’
perception of Chinese food. We are honoured to have the culinary
heavyweights coming to Vancouver and working with the Chinese Master
Chefs in an event that strengthens the ties between China and Canada.”

 
The
all-star team from Guangzhou, Hong Kong, and Shanghai included
executive chefs Huang Wuhun (H.L. Peninsula Catering Group, a member of
Commanderies Cordon Bleus de France), Mok Kit Keung (Shang Palace,
Kowloon Shangri-La, two Michelin stars), Lau Yiu Fai (Yan Toh Heen,
InterContinental Hong Kong, one Michelin star), Joseph Tse  (Above &
Beyond, Hotel ICON, CondéNast Traveller Magazine UK “The Best New
Restaurant in 2012: Hotel Tables”), and Wu Wenbin (yè shanghai, one
Michelin star).

 
The Vancouver Chinese Master Chefs’
collaborators were executive chefs Andy Lau (Sea Harbour Seafood
Restaurant), Tony Luk (The Jade Seafood Restaurant), Ming Yeung (Bamboo
Grove), and Anthony Leung (Grand Dynasty Seafood Restaurant), no
strangers to the culinary spotlight and refined Chinese cuisine.

 
Each
chef created his masterpiece using some of Canada’s finest ingredients,
such as Alberta Beef, Alberta Akakuro-buta Pork, Northern Divine
Caviar, Fraser River white sturgeon, BC organic chicken, and BC geoduck.
Together they created a sumptuous nine-course meal that complemented
the unique cooking style of each chef. Executive chef Ned Bell and
pastry chef Bruno Feldeisen of the Four Seasons Hotel Vancouver were
also invited to contribute to the dinner with their Chinese-inspired
creations. As the Canadian Chef Ambassor of the event, Ned Bell prepared
two splendid Albert beef and Alberta pork dishes that demonstrated the
diverse talent and global thinking of eminent chefs in Canada.

 
In
an award presentation, the four local master chefs and the five master
chefs from Guangzhou, Hong Kong, and Shanghai were presented the Chinese
Master Chefs awards plaques, with the Ammolite sponsored by World Duty
Free Group and Korite International, to honour their outstanding
international achievements. The 21-year-old tenor pop vocalist Cody
Karey saluted the culinary heroes with a powerful and touching solo.
Throughout the evening, guests were treated to a mix of live piano and
erhu performances, sponsored by Tom Lee Music and Steinway and Sons. A
live auction that raised $14,500 for the Chinese Master Chefs
Scholarship ended the Gold Medal Dinner on a high note. Students who are
passionate about entering the Asian culinary program at Vancouver
Community College will benefit from the groundbreaking collaboration
that changed the history of Chinese cuisine in Canada.

 
 
 
The
Chinese Restaurant Awards wishes to thank the following sponsors and
partners: Alberta Agricultural and Rural Development, Alberta Livestock
and Meat Agency, Alberta Beef Producers, Alberta Canola Producers
Commission, Alberta Barley, Hong Kong Tourism Board, EY Canada, OpenRoad
Auto Group, Brian Jessel BMW, Ferrari Maserati of Vancouver, Cathay
Pacific Airways, World Duty Free Group, Trump Vancouver / Holborn Group,
Shape Living, Port Living, Remy Martin, DeBeers Diamond Jewellery, Holt
Renfrew, Inform Interiors, Four Seasons Hotel Vancouver, Tom Lee Music,
Steinway & Sons, Lugaro Jewellers, FortisBC, Jenny Yeh Real Estate,
Singleton Legal Counsel Urquhart, Vancouver Community College, Select
Wines, Heineken, Blaq Sheep Fine Coffee, Lang Vineyards, Painted Rock
Estate Winery Ltd., Amoy Food limited, Anchor Foods International
Limited, Northern Divine Caviar, Premium Pork Akakuro-Buta, Wingtat Game
Bird Packers, Target Marine Hatcheries, Underwater Harvesters’
Association, and Foodie Photography.

 

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