<\/p>\n
\n(Canada) The Chinese Restaurant Awards kick-start 2014 with the goal of elevating and refining the much-loved authoritative dinning guide. After five years of success, the Chinese Restaurant Awards continue to develop exciting new programs that encourage aficionados to explore deeper into the ever-changing Chinese culinary scene in Metro Vancouver and Greater Toronto and challenge the well-honed palates of food critics to recommend the best signature dishes in 2014.\n<\/p>\n
\ndownload launch release in PDF<\/a>\n<\/p>\n “As the forerunner of promoting Chinese cuisine in Canada, This year, the categories of Diners’ Choice Many diners had written to the Chinese Restaurant The Chinese Last year, the Critics’ Choice Signature Dish Critics’ Choice Signature Dish Awards (10 awards in Metro Vancouver and 10 awards in Greater Toronto)<\/b><\/p>\n \n 1. Best Wonton Noodles*<\/p>\n 2. Best Sichuan Boiled Beef*<\/p>\n 3. Best Honey Garlic Spareribs*<\/p>\n 4. Best Taiwanese Bubble Tea*\n<\/p>\n \n 6. Best Service Restaurant*<\/p>\n 7. Best Fine Dining Restaurant <\/p>\n 8. Best Dim Sum Restaurant <\/p>\n 9. Best Cantonese Restaurant<\/p>\n 10. Best Northern Chinese Restaurant <\/p>\n 11. Best Shanghainese Restaurant <\/p>\n 12. Best Sichuan Restaurant<\/p>\n 13. Best Hunan Restaurant <\/p>\n 14. Best Taiwanese Restaurant\/BBT Café<\/p>\n 15. Best Hot Pot Restaurant<\/p>\n 16. Best Congee and Noodle Restaurant <\/p>\n 17. Best Vegetarian Restaurant<\/p>\n 18. Best Hong Kong-Style Café<\/p>\n 19. Best Bakery Shop<\/p>\n 20. Best Food Court Stall <\/p>\n \nTo nominate your favorite restaurants and cast your vote: www.ChineseRestaurantAwards.com<\/a> <\/p>\n Recommend dishes to the judging panel: critics@ChineseRestaurantAwards.com <\/p>\n Facebook @ChineseRestaurantAwards<\/a> \/ Twitter @CRADiningGuide<\/a> <\/a>\n<\/p>\n \n \n<\/p>\n \n-end-\n<\/p>\n \n <\/p>","protected":false},"excerpt":{"rendered":" (Canada) The Chinese Restaurant Awards kick-start 2014 with the goal of elevating and refining the much-loved authoritative dinning guide. After five years of success, the Chinese Restaurant Awards continue to develop exciting new programs that encourage aficionados to explore deeper into the ever-changing Chinese culinary scene in Metro Vancouver and Greater Toronto and challenge the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4,11],"tags":[],"class_list":["post-101","post","type-post","status-publish","format-standard","hentry","category-news","category-press-release","category-the-awards-2014"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/101\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nwe have dedicated ourselves in staying up-to-date with the industry,
\nboth at home and abroad,” said Craig Stowe, Chinese Restaurant Awards’
\nFounding Director. “We’ve been persistent at bringing the public a
\nwell-rounded dinning guide that highlights the crème-de-la-crème in the
\npast five years. The public’s phenomenal support has pushed us to raise
\nour game.” <\/p>\n
\nAwards in Greater Vancouver have expanded from 18 to 20, including six
\nnew awards: Best Wonton Noodles, Best Honey Garlic Spareribs, Best
\nSichuan Boiled Beef, Best Bubble Tea, Best Egg Tart, and Best Service
\nRestaurant. The public is invited to nominate their favourites from
\nFebruary 3 to 9 and vote for the best from February 10 to March 9 on
\nwww.ChineseRestaurantAwards.com The results will be announced on March
\n10.<\/p>\n
\nAwards requesting the return of Best Service Restaurant in 2014. Their
\ncandid experiences make them the most qualified critics for the
\ncategory. They are also very enthusiastic about voting for each year’s
\nnew selected dishes based on regions, popularity, and ingredients.
\nWonton noodles, for example, have been a popular comfort food in
\nGuangzhou since the late Qing Dynasty (1890s). It is one of the most
\nrecognizable Cantonese dishes outside China, yet only the most skilled
\nchef can perfect the combination of soup, wonton, and noodles. Sichuan
\nBoiled Beef, developedby the late master chef Fan Ji-an in the 1930s, is
\nequally challenging to recreate: poaching thinly sliced beef to
\nperfection in a spicy aromatic broth looks easier said than done. Honey
\nGarlic Spareribs is a Canadian invention that one rarely finds on a menu
\nin China. Bubble tea and egg tarts are popular delights that have been
\nsatisfying the sweet tooth of Vancouverites.<\/p>\n
\nRestaurant Awards also have taken a drastic step in reducing the
\ntwenty-five best signature dishes of Critics’ Choice Signature Dish
\nAwards to ten. Vancouver-based food critics Stephen Wong, Lee Man,
\nBrendon Mathews, and Foodie Yau have been the Awards’ leading judges
\nfor many years, and they have taken on the new mission to select the
\nspectacular from the best. Handed with a set of new rules, the Vancouver
\njudging panel has began a rigorous tasting journey since the summer of
\n2013.<\/p>\n
\nAwards were introduced in Greater Toronto, based on the growing demand
\nof Chinese food in major Canadian cities. After receiving positive
\nfeedback from the public, the Chinese Restaurant Awards will once again
\nteam up with Toronto-based food critics Jen Chan, Jennifer Kwan, Renée
\nS. Suen, and Charles Yu to search for the 10 best signature dishes.
\nWinners of the Critics’ Choice Signature Dish Awards for both cities
\nwill be announced on April 23 in a glittering awards ceremony at Four
\nSeasons Hotel Vancouver. <\/p>\n
\n <\/p>\n
\n
\nDiners’ Choice Awards – Greater Vancouver (20 awards in total) *new awards this year<\/b><\/p>\n
\n5. Best Egg Tart*<\/p>\n
\nThe
\nChinese Restaurant Awards wishes to thank the following sponsors:
\nAlberta Livestock and Meat Agency, Alberta Beef Producers, Alberta
\nCanola Producers Commission, FortisBC, Four Seasons Hotel Vancouver,
\nHennessy, Heineken, Amoy Food limited, Anchor Foods International
\nLimited, Northern Divine Caviar, Premium Pork Akakuro-Buta, Target
\nMarine Hatcheries, Underwater Harvesters’ Association, Fortune World,
\nCityTV, OMNI Television, Richmond Review, Yelp Canada, Vancouver Boulevard, CNTVNA.com, City365.ca and Vandiary.com<\/p>\n
\n+ Media Contact
\nRae Kung, Project Manager \/\/ +1778.829.6244 \/\/ rae@ChineseRestaurantAwards.com \n<\/p>\n