The Awards 2011 – Chinese Restaurant Awards – Archives

CRA and the winning chefs at Dragon Feast of the Century

admin — Tue, 14 Jun 2011 07:00:00 +0000

We were glad to see some of the CRA award winning chefs again at Dragon Feast of the Century held by CCFCC Conference 2011 today at one of the award winning restaurants, Rainflower Restaurant, in Richmond. It was a fabulous experience with a 7-course menu showcased the Chinese culinary arts from these chefs. Congratulations to all the chefs and the CCFCC Conference 2011!

Chef Tony Luk, Chef of the Year Gold Winner at HSBC Chinese New Year Banquet

admin — Wed, 23 Feb 2011 08:00:00 +0000

Last night, Chef Tony Luk, Chef of the Year Gold Winner, from Jade Seafood Restaurant Richmond was at HSBC Chinese New Year banquet at Vancouver Downtown’s Westin Bayshore to demonstrate his new dish Pan-seared Jumbo B.C. Scallop and Portobello Mushroom in Yunnan Morel and Porcini Mushroom Sauce in front of all 650 guests. Tony will be at Toronto’s HSBC Chinese New Year banquet this Friday again and have another cooking demonstration at Libery Grand’s Governor Room.

Celebrate Chinese New Year with Remy Martin and award winning chef

admin — Tue, 25 Jan 2011 08:00:00 +0000

Vancouver, BC – On Friday January 28th from 4-6pm join us to celebrate the year of the Rabbit at Cambie Kitchen with Chinese Restaurant Awards award winning Chef Ken Leung and the world’s #1 Cognac, Remy Martin.

Originally from Zhuahi, Guangdong Province of China, Ken Leung has over 20 years of culinary expertise. He has worked as a chef in different scales of Chinese restaurants before opening his own Ken’s Chinese Restaurant in Vancouver in 2001. His seafood dishes are highly recommended by local and international food critics and Ken’s Chinese Restaurant is said to have the best seafood in Metro Vancouver by Condé Nast Traveller.

Pairing wine with the vast and complex Chinese cuisine has long been felt as complicated and risky and thus left aside by Western Chinese restaurants; however as Chinese consumers are getting more wine savvy, restaurants that can answer their wine expectations will certainly make a difference and stand out. Select Wine Merchants has developed a wine pairing booklet featuring Chinese Restaurant Award winning dishes paired with wines from our large portfolio. The booklet can be picked up at the event!

Along with the Remy Martin Cognac, Dr.L Riesling and Little Yering Pinot Noir tasting guests may also enter to win a dinner for 8 at any of the Award winning Chinese Restaurants.

For further information please contact:

Kristina Pinton | 604.687.8199 | pinton@selectwines.ca

The ‘Best of the Best’ Honored at 2011 Awards Ceremony

admin — Tue, 18 Jan 2011 08:00:00 +0000

(Vancouver, BC) – “It was an amazing culinary journey,” says Founding
Director, Craig Stowe of the process by which the 25 Critics’ Choice
Signature Dish winners were selected for this year’s HSBC Chinese
Restaurant Awards. “The Lower Mainland boasts an incredible array of
Chinese cuisine, and we found the right panel of judges who are the
Chinese culinary experts and were up to the task of identifying and
selecting the ‘best of the best’. Like modern day Marco Polos they
figuratively travelled the length and breadth of China, tasting the best
of its regional specialties, all while remaining right here. It’s a
testament of the wealth of the Lower Mainland’s Chinese culinary
culture.” The panel of 12 professional chefs and food writers who
‘stepped up to the plate’ literally had ‘their plates full’ from summer
through mid-December as they tasted the best signature dishes to be
found amongst Metro’s nearly 500 Chinese restaurants. Ballots were
submitted to auditors PricewaterhouseCoopers with the results being
unveiled at an ‘Oscars-style’ Awards Ceremony at the River Rock Show
Theatre, emceed by Breakfast TV’s Dawn Chubai and ONMI TV’s Johann
Chang, held today in Richmond. Famed for its ‘Food Street’ (Alexandra
Road), the location of several award-winning restaurants, Richmond has
increasingly become known as the destination of choice for locals and
tourists seeking a high quality Chinese dining experience.

Download press release in pdf format

Download Critics’ Choice Awards Result in pdf format

Download the backgrounder of the ceremony’s performaner Chinese Culinary Master Chef Tony Wu

To access all the signature dish and event photos:
http://www.flickr.com/photos/cra2011/
Download high res versions of award-winning signature dish photos

Download high res versions of the event photos:

In addition to the 25 Gold Medals for Critics’ Choice Signature Dishes,
the Awards Ceremony also presented the Chinese Restaurant Chef of the
Year to Tony Luk (Executive Chef, Jade Seafood Restaurant), the Award
for Wine and Spirit Service (Bao Bei Chinese Brasserie), and awards to
the restaurants who had, earlier in November 2010, won Diners’ Choice
Awards in on-line voting by the public. Of the 25 Signature Dish Award
winners, six restaurants were honored with Gold Awards of Distinction
for having previously won the Gold Medal in their signature dish
category. “We felt it very important to single out these particular
recipients for the consistent excellence of their signature dishes,”
said Stephen Wong, Founding Chair of the Judging Panel. “They set a
standard that cannot be matched anywhere else in Metro Vancouver.”

Cathay Pacific Airways was also honored with a special award for the
Best Signature Dishes in the Air in recognition of their 2010 campaign “
Best Chinese Food in the Air” which saw Cathay Pacific serve signature
dishes created by award winning Hong Kong chefs.

As in past years, Richmond and Vancouver vied for pride of table. This
year the race resulted in an overall tie with Richmond edging out
Vancouver by one award in the Critics’ Choice category. Richmond
garnered 12 Critics’ Choice Awards and seven Diners’ Choice Awards for a
total of 19 while Vancouver restaurants also received 19 awards in
total – 11 Critics’ Choice Awards and eight Diners’ Choice Awards.
Burnaby received two Critics’ Choice Awards. Many of the winning
restaurants have more than one location with venues in both Vancouver
and Richmond as well as in other Lower Mainland communities.

Mr. Liang Shugen, Consul General for the Peoples’ Republic of China in
Vancouver, presented the Gold, Silver and Bronze medals to the three
Chinese Restaurant Chef of the Year finalists Tony Luk (gold), Sam Leung
(silver) and Wing Ho (bronze). Ms. Jane Dodds, OMEGA Boutique Manager
Vancouver, also presented Chef Luk with an OMEGA Constellation
Chronometer in honour of his achievement.

In his remarks, Mr. Stowe announced today that the Chinese Restaurant
Awards have formed an alliance with the World Association of Chinese
Cuisine (WACC). Initiated by China Cuisine Association in 1991, the WACC
is recognized by the government of China and headquartered in Beijing.
It is a worldwide organization whose goal is the promotion of Chinese
cuisine, with member chapters round the globe. CRA will work with WACC
to advance Chinese culinary exchanges between China and North America,
expand the awareness of Chinese Restaurant Awards’ winning restaurants
and chefs, and promote Chinese culinary tourism.

Mr. Stowe underlined the important role the Lower Mainland, and
especially Richmond, has played in the development of Chinese cuisine.
He cited the article in last February’s Condé Nast Traveler Magazine
(which proclaimed we had the best Chinese food in the world) as
recognition that our blend of traditional techniques with local,
seasonal and sustainable ingredients has made a unique contribution to
an ancient culinary tradition. This enviable situation has arisen from
our role as a gateway to Asia – ideas and techniques travelling freely
across the Pacific from China to the Lower Mainland and vice versa.
While chefs in the Lower Mainland have become very attuned celebrating
our rich bounty of local and seasonal ingredients by incorporating them
into classic Chinese dishes. He stated that in 2011, the CRA’s focus
will be to work even more closely with the Chinese Chef Associations and
restaurants to inspire Chinese restaurant chefs to create new unique
signature dishes that reflect the area’s rich food resources. Canada is
now ‘Approved Destination’ for travellers from China. This in turn will
provide tourism organizations with a CRA authentic dining guide as the
tourism organizations promote our region’s exceptional Chinese culinary
culture to in-bound travellers – especially those from China. The CRA
plans to expand its scope to include major cities in North America and
Asia where Chinese food makes an impact; and will engaging Chinese food
critics in identifying their region’s ‘best of the best’ in Chinese
cuisine.

The 2011 HSBC Chinese Restaurant Awards wishes to thank title sponsor
HSBC Bank Canada and the following sponsors who help to make these
awards possible:

Tourism Richmond, Remy Martin, Mercedes Benz, OMEGA, River Rock Casino
Resort, PricewaterhouseCoopers LLP, Quintessentially Canada, Amoy Food
limited, Tsit Wing Group, Underwater Harvesters’ Association, Wingtat
Game Bird Packers, CityTV, OMNI TV, Montecristo Magazine, 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 and VCC Asian
Culinary program

For more information on the HSBC Chinese Restaurant Awards: www.chineserestaurantawards.com

For updates, visit HSBC Chinese Restaurant Awards’ Facebook page & Twitter (@CRADiningGuide)

English Media Contact:

Nancy Wong

Culinary Communications

604-218-7385

nwongpr@telus.net

They Came, They Cooked, They Conquered

admin — Tue, 07 Dec 2010 08:00:00 +0000

Download press release in pdf format

Download selected high resolution photos

View all the photos at Flickr

(Vancouver, BC) – On December 6th, 12 men met in
a confined space to battle it out for ‘top gun’ status. While not
exactly a High Noon showdown, the ‘combatants’ came armed with cleavers,
razor-sharp knives and woks. Woks? Yes, woks. The ‘combatants were the
12 elite chefs competing for the inaugural Chef of the Year title
awarded by the 2011 HSBC Chinese Restaurant Awards and their showdown
site was the kitchen of Richmond’s Rainflower Restaurant.

From the Right >

Craig Stowe, Director of Chinese Restaurant Awards

GOLD Award: Tony LUK, Executive Chef, The Jade Seafood Restaurant.
SILVER Award: Sam LEUNG, Executive Chef, Dynasty Seafood Restaurant
BRONZE Award: Wing HO, Executive Chef, Fortune House Seafood Restaurant

"We could not have been more thrilled with the calibre of the chefs who entered. The competition included the ‘best of the best’ representing the top Chinese restaurants in Metro Vancouver," says Founding Judging Panel Chair Chef Stephen Wong. "We were pleased to see that not only traditional Chinese restaurants participated – the executive chef of Wild Rice Modern Chinese Restaurant was there and brought his contemporary style to the event."

The cook-off competition consisted of three rounds with different chefs competing in each round. Each finalist prepared two separate dishes, each one featuring one of the three mandatory local ingredients: Geoduck, Wingtat Free Run Chicken and Tofu. Each dish was assessed based on four main criteria: Flavour, Presentation, Preparation/Technique and Mise en Place/Hygiene.

The judging panel itself is a ‘who’s who’ of Chinese chefdom. In addition to Chef Stephen Wong, the panel included: Chef Tony Kam (Hong Kong Canada Chinese Chefs Association), Chef Conrad Leung (Head of Asian Culinary Department at Vancouver Community College) and Chef Robert Wong (the youngest person to ever be included in Hong Kong’s ‘Top 100 Chefs’ (2006) and winner of Hong Kong Tourism Board’s Best of the Best Culinary Awards – Signature Dish).

When the cleavers stopped, the flames died down and the last chopstick was set to rest, three chefs were left standing. Gold Award and title of HSBC Chinese Restaurant Awards Chef of the Year goes to Tony Luk, Executive Chef, Jade Seafood Restaurant in Richmond for his two dishes – Sautéed Geoduck with Egg White and Italian Herbs / Drunken Free-Run Chicken with Yunnan Wild Morel Mushroom Sauce.

Silver was won by Sam Leung, Executive Chef, Dynasty Seafood Restaurant in Vancouver (Duo of Chicken: Free-Run Chicken Parcels with Truffle Sauce/ Sautéed Free-Run Chicken and Deep-Fried Tofu with Fish Paste).

Wing Ho, Executive Chef, Fortune House Seafood Restaurant in Burnaby took bronze with his two dishes Stir-fried Geoduck with Foie Gras and XO Sauce and Roasted Free-Run Chicken Seasoned with Herbs and Spices. The awards will be presented to the winners at the 2011 HSBC Chinese Restaurant Awards Ceremony on January 18, 2011.

The 2011 HSBC Chinese Restaurant Awards wishes to thank title sponsor
HSBC Bank Canada and the following sponsors who help to make these
awards possible:
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, Bcbay.com, Creaders.net, 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

For updates, visit HSBC Chinese Restaurant Awards’ Facebook page & Twitter (@CRADiningGuide)

English Food Media Contact:
Nancy Wong
Culinary Communications
604-218-7385
nwongpr@telus.net

Chinese Chef of the Year Competition – List of Contestants

admin — Fri, 03 Dec 2010 08:00:00 +0000

The cook-off competition for the 12 finalist chefs takes place Monday, December 6, 2010 and consists of three rounds with different chefs competing in each round. Each finalist will prepare two separate dishes, each one featuring one of the three mandatory local ingredient categories: Geoduck, Wingtat Free Run Chicken and Tofu.

The winner will be chosen by a panel four distinguished chefs headed by Judging Panel Chair Chef Stephen Wong and including: Chef Tony Kam (Hong Kong Canada Chinese Chefs Association), Conrad Leung (Head of Asian Culinary Department at Vancouver Community College), Chef Robert Wong. The successful contestant will be announced by news release following the event and receive their award at the 2011 HSBC Chinese Restaurant Awards ceremony on January 18, 2011.

List of 12 Contestants

1/ Sam CHEUNG, Executive Chef, Sun Sui Wah Seafood Restaurant
3888 Main Street, Vancouver
· HSBC Chinese Restaurant Awards Golden Chef 2010
1967 Apprentice at Po Hon Restaurant, Hong Kong
1973 Chef, Kam Pek Restaurant, Hong Kong
1979 Chef, New Garden Restaurant, Hong Kong
1981 Chef, Hsin Kuang Restaurant (Kwai Chung), Hong Kong
1982 Chef, Hong Shing Restaurant, Hong Kong
1983 Executive Chef, Chinese Cuisine, Hyatt Regency Hotel, Bangkok, Thailand
1984 Chief Chef, Sun Tung Lok, Taipei, Taiwan
1989 Chief Chef, Sun Tung Lok, San Francisco, U.S.
1990 Executive Chef, Fortune House Seafood Restaurant, Burnaby
1997-Present Executive Chef, Sun Sui Wah Seafood Restaurant, Vancouver

2/ Wing HO, Executive Chef, Fortune House Seafood Restaurant
247-4700 Kingsway, Vancouver
·       International Master Chef for Chinese Cuisine, recognized by World Association of Chinese Cuisine(WACC)
·       "Best of the Best" award winner of the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008
·       Premium Gold award winner of the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008
·       Blue Ribbon Medal granted by the Les Amis d’Escoffier Society

2001 Executive Chef Chinese Cuisine, Portman Ritz-Carlton Shanghai Hotel, Shanghai, China
2007 Executive Chef Chinese Cuisine, The Renaissance Beijing Chaoyang Hotel, Beijing, China
2008-Present Executive Chef, Fortune House Seafood Restaurant, Burnaby
3/ Sam LEUNG, Executive Chef, Dynasty Seafood Restaurant
108-777 West Broadway, Vancouver
1990 Apprentice at Guangzhou Restaurant, Guangzhou, China
1996 Chief Chef, East Lake Chinese Seafood Restaurant, Richmond
2009-Present Executive Chef, Dynasty Seafood Restaurant, Vancouver

4/ Fu TIAN, Executive Chef, Bushuair Restaurant
121-4600 No.3 Road, Richmond
2000 Chief Chef, GuoJi Hotel, Beijing, China
2005 Chef, Sha Lin Noodle House, Vancouver
Present    Executive Chef, Bushuair Restaurant, Richmond

5/ Jian Ming LAI, Dim Sum Head Chef, Rainflower Seafood Restaurant
3600 No. 3 Road, Richmond
1990 Apprenticed at New Castle Seafood Restaurant, Richmond
1998 Dim Sum Chef, H.K. Ying Kee Seafood Restaurant, Richmond
2002 Dim Sum Chef, Jun Xian Ge, Richmond
2004 Dim Sum Chef, Imperial Court, Richmond
2007 Dim Sum Chef , Mandarin Restaurant, Richmond
2008-Present Dim Sum Head Chef, Rainflower Seafood Restaurant, Richmond

6/ Tony LUK, Executive Chef, The Jade Seafood Restaurant
8511 Alexandra Road, Richmond
·       Chef of the CRA Critics’ Choice Signature Dish Awards 2009 winning dish – Clay-pot Chicken – Chicken category
·       Chef of the CRA Critics’ Choice Signature Dish Awards 2010 winning dish – Smoked Grandpa Chicken – Chicken category
1978 Apprenticed at Banquet Hall, Hang Seng Bank(Kowloon branch), Hong Kong
1985 Chef, Banquet Hall, Nanyang Commercial Bank(Main branch), Hong Kong
1994 Executive Chef, Grand Honour Restaurant, Vancouver
2002 Executive Chef, Kingford Seafood Restaurant, Richmond
2004-Present Executive Chef, Jade Seafood Restaurant, Richmond

7/ Kent WONG, Executive Chef, Empire Seafood Restaurant
200-7997 Westminster Highway, Richmond
1986 Apprenticed at New Cathay Hotel, Hong Kong
1988 Chef, Hsin Kuang Restaurant, Hong Kong
1990 Chief Chef, Federal Restaurant, Hong Kong
1993 Chief Chef, The Royal Hong Kong Jockey Club, Hong Kong
1995 Chief Chef, Fortune Garden Restaurant, Richmond
2000 Chief Chef, Wah Wing Szechuan Restaurant Restaurant, Coquitlam
2009 Sous Chef, Fortune House Seafood Restaurant, Burnaby
2010-Present Executive Chef, Empire Seafood Restaurant, Richmond

8/ King Chuen WONG, Executive Chef, Continental Restaurant
150-11700 Cambie Road, Richmond
1966 Apprenticed at Delight Seafood Restaurant, Hong Kong
1975 Senior Chef, Ramada Hotel, Manila, Philippines
1980 Senior Chef, Kowloon Tsui Hang Village Restaurant, Hong Kong
1985 Executive Chef, Dynasty Restaurant in Renaissance Harbour View Hotel, Hong Kong
1989-2004 Executive Chef, Dynasty Restaurant, Radisson Restaurant, Sun Sui Wah Seafood Restaurant (Main Street branch), Vancouver
2004-Present Executive Chef, Continental Restaurant, Richmond

9/ Todd BRIGHT, Executive Chef, Wild Rice Modern Chinese
117 West Pender St., Vancouver
1999 Apprenticed at Ming Jade Restaurant, Toowoomba, Queensland, Australia
2003 Sous Chef, The Chequers at Burcot, Oxford, England
2006 Senior Chef de Partie Saucier, Vinos Restaurant, Brisbane, Australia
2007 First Cook, Wild Rice Modern Chinese, Vancouver, Canada
2008 Sous Chef, Wild Rice Modern Chinese, Vancouver, Canada
2010 Executive Chef, Wild Rice Modern Chinese, Vancouver, Canada

10/ Peter CHEN, Dim Sum Head Chef, Neptune Seafood Restaurant
100-8171 Ackroyd Road, Richmond
·       International Master Chef for Chinese Cuisine, recognized by World Association of Chinese Cuisine(WACC)
·       Member of the Chaîne des Rôtisseurs, France (since 2006)
·       Member of Europe Excellent Food Society (since 2004)
1977 Apprenticed at Beijing Bistro, Guangzhou, China
1981 Chef, Dongfang Hotel, Guangzhou, China
1985 Executive Chef, Hsin Kuang Restaurant, Vancouver and Toronto
1994 Executive Chef, Lido Hotel, Guangzhou, China
2000 Executive Chef, Sea Harbour Seafood Restaurant, Richmond
2008 Dim Sum Head Chef, Shun Feng Seafood Restaurant, Richmond
2010-Present Dim Sum Head Chef, Neptune Seafood Restaurant, Richmond

11/ Chun Ming HUANG Sous Chef, Shiang Garden Seafood Restaurant
2200- 4540 No. 3 Road, Richmond
1984 Apprenticed at Shekou Sea World, Shenzhen, China
1988 Sous Chef, Meilun ShanZhuang, Shenzhen, China
1990 Sous Chef, Ming Wah International Convention Centre, Shenzhen, China
2005 Sous Chef, Gala Seafood Restaurant, Richmond
2007 Sous Chef. Jade Seafood Restaurant, Richmond
2009-Present Sous Chef, Shiang Garden Seafood Restaurant, Richmond

12/ Wing Kuen WU, Executive Chef, Rainflower Seafood Restaurant
3600 No. 3 Road, Richmond
1984 Apprenticed at Ying King Restaurant, Hong Kong
1989 Chief Chef, Imperial Chinese Seafood Restaurant and Granville Chinese Seafood
         Restaurant, Vancouver
1996 Chief Chef, Floata Seafood Restaurant, Vancouver
1999 Chief Chef, Granville Chinese Seafood Restaurant, Vancouver
2001 Executive Chef, Fortune House Seafood Restaurant, Burnaby
2008 Chief Chef, Kirin Restaurant, New Westminster
2009-Present Executive Chef, Rainflower Seafood Restaurant, Richmond

Diners’ Choice Winners Announced

admin — Sun, 14 Nov 2010 08:00:00 +0000

download English press release in pdf format
download Awards Result in pdf format

(Vancouver, BC) – From October 6th through November 12th, more than 11,000 (11,453 to be precise) votes were received for the Diners’ Choice Awards portion of the 2011 HSBC Chinese Restaurant Awards. “This reflects a significant increase over last year’s participation when we received 9,500 votes,” says Craig Stowe, Director of the Chinese Restaurant Awards. “We could not be more thrilled with the number of people who took the time to first nominate restaurants, and then later, returned to vote. This goes to show how much people in the Lower Mainland care about Chinese cuisine.”

Since the launch of the 2011 HSBC Chinese Restaurant Awards at the end of September, the dining public have been discussing the merits of various Chinese restaurants; with a lot of ‘buzz’ generated through social media as well as on many food web sites and blogs. “We welcome the discussions, “ says Founding Judging Panel Chair Stephen Wong. “One of the best things about the Diners’ Choice Awards is that since the public nominate the restaurants, I always learn about some new place I hadn’t heard of before. With more than 600 Chinese restaurants in the Lower Mainland, no one person can know them all. The Diners’ Choice Awards are a great referral system to what is currently excellent.”

Some of the races were won by perennial favourites – for instance HK BBQ Master won the Best BBQ category for the third year in a row. This Richmond gem is widely acclaimed for the excellence of its barbecue meats. Other categories were hotly contested with less than a handful of votes separating the winner from the second place finishers. “Such finishes go to show how incredibly fortunate we are to have such a wealth of great Chinese restaurants,” comments Mr. Stowe.

Diners’ Choice Award winners will receive their awards at the 2011 HSBC Chinese Restaurant Awards ceremony on January 18, 2011.

The 2011 HSBC Chinese Restaurant Awards wishes to thank title sponsor HSBC Bank Canada and the following sponsors who help to make these awards possible:
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, Bcbay.com, Creaders.net, Canadian Dim Sum Chefs Association, Chinese Canadian Chefs Association, Hong Kong Canadian Chinese Chefs Club.

Best:
1.     BBQ Shop
HK BBQ Master
145-4651 No. 3 Rd, Richmond (604-272-6568)

2.     Cantonese Dim Sum Restaurant
Jade Seafood Restaurant
8511 Alexandra Road, Richmond (604-249-0082)

3.     Casual Restaurant
Ho Yuen Kee Restaurant
6236 Fraser St, Vancouver (604-324-8855)

4.     Chinese Bakery
La Patisserie
8278 Granville St, Vancouver (604-269-0002)
2- 6360 No.3 Road, Richmond (604-270-3092)

5.     Congee/Noodle house Restaurant
Congee Noodle House
141-143 East Broadway, Vancouver (604-879-8221)

6.     Dining Environment
Kirin Restaurants
1172 Alberni Street, Vancouver (604-682-8833)
1163 Pinetree Way, 2/F, Coquitlam (604-944-8833)
2/F 555 W. 12th Ave., Vancouver (604-879-8038)
350 Gifford St, New Westminster (604-528-8833)
200 Three West Centre, 7900 Westminster Hwy, Richmond (604-303-8833)

7.     Fine Dining Restaurant
Kirin Restaurants
1172 Alberni Street, Vancouver (604-682-8833)
1163 Pinetree Way, 2/F, Coquitlam (604-944-8833)
2/F 555 W. 12th Ave., Vancouver (604-879-8038)
350 Gifford St, New Westminster (604-528-8833)
200 Three West Centre, 7900 Westminster Hwy, Richmond (604-303-8833)

8.     Hong Kong-Style Café
Deer Garden Signatures
2015-8580 Alexandra Road, Richmond (604-278-9229)

9.     Hong Kong–Style Milk Tea (new)
Lido Restaurant
150-4231 Hazelbridge Way, Richmond (604-231-0055)

10. Hotpot Restaurant
Landmark Hotpot House
4023 Cambie St, Vancouver (604-872-2868)

11. Modern Chinese Restaurant
Bao Bei Chinese Brasserie
163 Keefer St, Vancouver (604-688-0876)

12. Northern / Shanghainese Restaurant
Dinesty Chinese Restaurant
160-8111 Ackroyd Road, Richmond (604-303-7772)

13. Service
Hakkasan Contemporary Chinese Cuisine
110-2188 no.5 Road, Richmond (604-273-9191)

14. Taiwanese Restaurant/ BBT Café
Pearl Castle
1128-3779 Sexsmith Rd, Richmond (604-270-3939)
1380-4380 No. 3 Rd, Richmond (604-270-1870)

15. Vegetarian Restaurant
Bodhi Choi Heung Vegetarian Restaurant
3932 Fraser St, Vancouver (604-873-3848)

For more information on the HSBC Chinese Restaurant Awards: www.chineserestaurantawards.com

For updates, visit HSBC Chinese Restaurant Awards’ Facebook page & Twitter (@CRADiningGuide)

English Food Media Contact:
Nancy Wong
Culinary Communications
604-218-7385
nwongpr@telus.net

Chinese Chef of the Year – Calling for Submission

admin — Sun, 17 Oct 2010 07:00:00 +0000

Do you think you might be Vancouver’s top Chinese chef? The 2011 HSBC Chinese Restaurant Awards is accepting applications from chefs who wish to participate in its Chinese Chef of the Year contest. Applicants will go through a rigorous screening process by a panel of judges headed by Founding Chair Stephen Wong and our 2010 & 2009 Judge Conrad Leung (also Head of Asian Culinary Department at Vancouver Community College).

The successful eight finalists will compete in a modern Chinese cuisine challenge by preparing dishes in two of three categories – Wingtat Free Run Chicken, Geoduck and Tofu.

Application deadline is November 22, 2010. Details and entry forms can be downloaded below. Submit completed Applications to Event Manager Rae Kung rae@chineserestaurantawards.com For more information, contact Rae at 778-829-6244.

The competition is open to all professional chefs who currently cook in a Lower Mainland Chinese restaurant.

Co-organizers: Canadian Dim Sum Chefs Association, Chinese Canadian Chefs Association and Hong Kong Canadian Chinese Chefs Club

Sponsors: Select Wines, Underwater Harvesters’ Association, Wingtat Game Bird Packers, Superior Tofu

download Entry Form

download Competition Guidelines in English

English Food Media Contact:
Nancy Wong
Culinary Communications
604-218-7385
nwongpr@telus.net

COMPETITION GUIDELINES

Contestants are required to follow the registration procedure below:
a. Complete the Entry Form.
b. Submit a separate Ingredient / Method Card for each entry.

Contestants shall:
a. Wear proper Chefs uniform
b. Bring own knives
c. Bring own plates
d. Bring own sub-ingredients (CRA will sponsor $40 to each contestant)
e. Present at the venue 15 minutes prior to the competition
f. Be able to briefly state the idea / inspiration of the dishes
g. Be able to compete for 2 categories in a total of 50 min.

JUDGING PANEL
Stephen Wong(Founding Chair of CRA Judging Panel), Conrad Leung(Head of Asian Culinary Department of Vancouver Community College), Tony Kam(2011 Judge), Robert Wong(2011 Judge)

AWARDS

The respective award plaques will be presented to the 3 contestants who attains the highest points:
Chinese Chef of the Year: Gold, Silver and Bronze Awards (One of each)
The 3 winners will be invited to attend the HSBC Chinese Restaurant Awards 2011 Awards Ceremony on Tuesday, January 18, 2011. Proper Chefs uniform is required for winners during acceptance of awards. Result will be announced at the ceremony.

MODERN CHINESE CUISINE CHALLENGE – PRACTICAL HOT COOKING
(Two Categories in a total of 50 min)

1/ Wingtat Free Run Chicken
To prepare and present, one main course; two dishes and each dish for 10 persons of a modern Chinese dish where the main item consists of Wingtat free run chicken and appropriate ingredients.
· Contestant may present the dishes in any preferred format, which will enhance dishes and reflect the trend of modern Chinese cuisine.
· The organizer will provide two Wingtat free run chickens (Courtesy of Wingtat Game Bird Packers); each chicken at approx. 2lb each.
· Contestants are allowed to pre-marinate the Wingtat free run chicken before the competition.

2/ Geoduck
To prepare and present, one main course; two dishes and each dish for 10 persons of a modern Chinese dish where the main item consists of geoduck (courtesy of Underwater Harvesters’ Association) and appropriate ingredients.
· Contestant may present the dishes in any preferred format, which will enhance dishes and reflect the trend of modern Chinese cuisine.
· The organizer will provide two geoducks (courtesy of Underwater Harvesters’ Association); each geoduck at approx. 2lb each.

3/ Tofu
To prepare and present, one main course; two dishes and each dish for 10 persons of a modern Chinese dish where the main item consists of tofu and appropriate ingredients.
· Contestant may present the dishes in any preferred format, which will enhance dishes and reflect the trend of modern Chinese cuisine.
· The organizer will provide Superior Tofu products(Courtesy of Superior Tofu). Please state which tofu products are required and the quantity at the Ingredient card with the Entry Form.

JUDGING CRITERIA *Updated Nov 19, 2010 Full points: 100 (no half points will be given)
Mise en place and cleanliness …………………………………………………………………………………….. 0-10 points
Correct planning and arrangement of materials for organized execution and service. Correct utilization of working time to ensure punctual completion.

Correct professional preparation……………………………………………………………………………………. 0-10 points
Correct basic preparation of food corresponding to today’s modern culinary art. Preparation should be practical, acceptable methods that exclude unnecessary ingredients. Punctual delivery of each entry at the appointed time is required. Appropriate cooking techniques must be applied for all ingredients and vegetables.

Presentation…………………………………………………………………….…………………..………………….
0-10 points

Innovation……………………………………………………………………………………………………………….
0-10 points

Structure Design ………………………………………………………………………………………………………
0-10 points

Taste…………………………………………………………………………………………………………………….. 0-30 points

Texture…………………………………………………………………………………………………………………..
0-10 points

Aroma……………………………………………………………………………………………………………………
0-10 points

NOTES

·     Dishes will be assessed for their flavour / tastes, creativity / innovation, presentation / appearance as well as sanitation and hygiene.
·     All garnishes and carvings must be edible.
·     All sauces / marinates should be made at the venue on the day.
·     All cooking and preparation process should be executed in the kitchen.
·     All dishes must be prepared under the highest hygienic conditions. Artificial colouring or chemical additives (e.g. MSG, de-foaming fluid, emulsifiers, artificial flavours) are not allowed.
·     Contestant is required to place the recipe on the table for judges to check.
·     Plates will not be provided, presentation reflecting individual serving as a main course is recommended. (No logos are allowed)
·     The organizer will prepare all ingredients, vegetables, and sauces as listed by each contestant in the entry form.

SPECIFICATION OF THE FACTILITIES PROVIDED
• Induction Wok
• Deep fat fryer (sharing)
• Salamander (sharing)
• Cutting board
• Stainless steel working table top
• Sink with running water
• Mini refrigerator with freezer compartment

2011 Chinese Restaurant Awards Launched

admin — Tue, 28 Sep 2010 07:00:00 +0000

(Vancouver, BC) – Craig Stowe, Director of the Chinese Restaurant
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.

download English press release in pdf format

download Critics’ Bios in pdf format

download Awards Categories in pdf format

download Menu in pdf format

For high resolution photos, please contact Nancy Wong //
Culinary Communications // 604-218-7385 nwongpr@telus.net

Or, visit CRA2011launch on flickr to download the high resolution photos, click "Save as image"

From Left to Right:
Michelle
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
this year.

With more than 600 Chinese chefs in Metro Vancouver, how is one chosen
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
possible:

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

For updates, visit HSBC Chinese Restaurant Awards’ Facebook page & Twitter (@CRADiningGuide)

English Food Media Contact:
Nancy Wong
Culinary Communications
604-218-7385
nwongpr@telus.net