(Vancouver, B.C.) The 5th Annual Chinese Restaurant Awards celebrated the achievements of Greater Vancouver and Greater Toronto’s Chinese culinary elites today at River Rock Show Theatre, Richmond, B.C. Attended by the industry’s professionals, media, and VIPs, the Oscar-style award ceremony was hosted by Breakfast Television’s Dawn Chubai and OMNI Television’s Sunny Chiu.<\/p>\n
\nDownload Press Release<\/a> \/ Awards Result – Greater Vancouver<\/a> \/ Awards Result – Greater Toronto<\/a> \/ Bios of Chinese Master Chefs<\/a>\n<\/p>\n \nFor high resolutions of the winning dishes \/ Chinese Master Chefs, please email [ rae@ChineseRestaurantAwards.com ]\n<\/p>\n \nView the online album<\/a> on Flickr \n<\/p>\n \nThe presentation opened with a dazzling tasting reception, which Chef Hung, who travelled from Taiwan especially for “2013 is the year of reaching for Greater Toronto, another bustling hub for Chinese Their expertise and experience with different In Adding to the
\nincluded live cooking demonstrations by Vancouver-based Chef Andy Liu of
\nSea Harbor Seafood Restaurant, Chef Wing Ho of Fortune House Seafood
\nRestaurant, and Chef Hung Ching-Lung, founder of Chef Hung Taiwanese
\nBeef Noodle.<\/p>\n
\nthe ceremony, gave a riveting noodle-making performance that delighted
\nguests including Consul Li Yue of Overseas Chinese Affairs at the
\nConsulate-General of the People’s Republic of China in Vancouver. During
\nhis speech, Consul Li praised the growing success and contribution of
\nboth the Awards and the chefs.<\/p>\n
\nnew heights,” said Craig Stowe, Chinese Restaurant Awards’ Founding
\nDirector. “To further raise the public’s awareness of the fine Chinese
\ncuisine existing in Canada, we must expand beyond the borders of
\nVancouver.”<\/p>\n
\nfood, was selected to be part of the Awards as a result. Four locally
\nacclaimed food critics and writers—Jen Chan, Jennifer Kwan, Renée S.
\nSuen, and Charles Yu—were invited to search for ten Critics’ Choice
\nSignature Dishes. <\/p>\n
\nmedia outlets, such as Chowhound, Yelp, and Toronto Star, are invaluable
\nin developing a reliable new dining guide. One of their notable choices
\nis Richmond Hill’s Omei Restaurant. The winner enticed the judges with
\ntheir different cooking methods used in Lobster Five Ways (Steamed,
\nStir-fried with Maggie Sauce, Deep Fried Lobster Legs, Steamed Egg
\nCustard with Lobster Brain, Fried Rice with Lobster Brain).<\/p>\n
\nGreater Vancouver, the Awards’ legacy continued with seven judges voting
\nfor the best dishes after a full year of tasting. The results, audited
\nby Pricewaterhouse Coopers LLP, highlight the diversity and popularity
\nof Chinese regional cuisines in the area. Top Shanghai Cuisine’s Pan
\nFried Shanghainese Buns, a 2013 Diners’ Choice Awards winner, is also
\nvoted as a must-eat by the judges. Kirin Restaurant at City Square wowed
\nthe judges with three dishes—Deep Fried Boneless Chicken with Minced
\nPrawn, Glutinous Rice, and Chestnut Paste, Geoduck Two Ways, and Smoked
\nLive Lobster with Assorted Mushroom—making them a top winner in the
\ncategory. The new title, Greater Vancouver’s Critics’ Choice Awards –
\nMost Awarded Chinese Restaurant, is bestowed upon Sea Harbour Seafood
\nRestaurant. From 2009-2013, the restaurant won eight Critics’ Choice
\nAwards with Signature Dishes such as Fried Squab (2009-2012) and
\nPan-fried Spot Prawns with Soy Sauce (2011-2012).<\/p>\n
\nexcitement of 2013 is the new Chinese Master Chefs (CMC) program. After
\nfive years of planning, the Awards selected Raymond Cheung (Landmark
\nHotpot House), Wing Ho (Fortune House Seafood Restaurant), Andy Liu (Sea
\nHarbour Seafood Restaurant), Wing Leung (Shiang Garden Seafood
\nRestaurant), Tong Luk (The Jade Seafood Restaurant), Timmy Tsui (Big
\nChef Restaurant), Tony Wu (Tin Tin Seafood Harbour) and Ming Yeung
\n(Bamboo Grove) as Master Chefs based on their winning records, worldwide
\nreputation, and continuous contribution to Greater Vancouver’s culinary
\nlandscape. Their relentless effort in defining Chinese cuisine with
\ninnovative ideas has inspired a new generation of chefs and connected
\nthe Chinese community with other cultures.<\/p>\n