<\/p>\n
\nby Al Campbell<\/span>\n<\/p>\n \nVANCOUVER, Dec. 6 (Xinhua) — Vancouver on Monday \nWith 12 participants going head-to-head in the first \nFinally, Luk won the gold medal for his creation of drunken free range chicken with a Yunnan wild morel mushroom sauce.<\/span>\n<\/p>\n \nFollowing on the praise of Vancouver’s Chinese \nCraig Stowe, who created the Chinese Restaurant \nHe added that he had been aware for some time that \nHe plans to promote Vancouver as a culinary tourism destination.<\/span>\n<\/p>\n \n"I traveled the world and recognized the fantastic \nRead more <\/a>\n<\/p>\n \nAlso republished on China Daily<\/a> , CNTV(CCTV) <\/a>, People’s Daily Online<\/a> , Asian Wave Magazine<\/a> , Floridatoday.com<\/a> , Indiatimes<\/a>, Road Runner<\/a> , Dallas News<\/a> \n<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" by Al Campbell VANCOUVER, Dec. 6 (Xinhua) — Vancouver on Monday crowned Hong Kong immigrant Tony Luk as its top Chinese chef 10 months after a U.S. magazine called the city home to the "best Chinese food in the world." With 12 participants going head-to-head in the first annual Chinese chef of year competition at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-179","post","type-post","status-publish","format-standard","hentry","category-news","category-cra-news"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/179","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=179"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\ncrowned Hong Kong immigrant Tony Luk as its top Chinese chef 10 months
\nafter a U.S. magazine called the city home to the "best Chinese food in
\nthe world."<\/span>\n<\/p>\n
\nannual Chinese chef of year competition at the Rainflower Restaurant in
\nsuburban Vancouver, each contestant had 30 minutes to create an entree
\nand two side dishes using locally produced chicken, tofu and geoduck, a
\nlarge mollusk from the clam family, for the main ingredients.<\/span>\n<\/p>\n
\nculinary scene in the February edition of Conde Nast Traveler, which
\nproclaimed the city "home to the best Chinese food in the world," the
\naccolades have since attracted such media giants as CNN, ABC television
\nand the New York Times.<\/span>\n<\/p>\n
\nAwards three years ago, said the Chinese chef of the year was a natural
\ncompanion event.<\/span>\n<\/p>\n
\nVancouver stood out for the quality of its Chinese food in North America
\nand wanted to honor the chefs for their adherence to cooking with the
\nfreshest local ingredients.<\/span>\n<\/p>\n
\nChinese food here, but they needed a bridge between the western world
\nand the Chinese world," said the former wine merchant.<\/span>\n<\/p>\n