{"id":193,"date":"2011-04-29T00:00:00","date_gmt":"2011-04-29T07:00:00","guid":{"rendered":""},"modified":"2011-04-29T00:00:00","modified_gmt":"2011-04-29T07:00:00","slug":"EatMagazine05062011","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/archives\/EatMagazine05062011\/","title":{"rendered":"Vancouver&#8217;s Next-Generation Chinese Restaurants &#8211; Eat Magazine"},"content":{"rendered":"<p><\/p>\n<p>\nOur award winners Bao Bei, Jade Seafood Restaurant and Red Star Seafood Restaurant are recently featured in food writer Anya Levykh&#8217;s article &quot;Vancouver&#8217;s Next-Generation Chinese Restaurants&quot; inside Eat Magazine May &amp; June 2011 issue.\n<\/p>\n<p>\nTo read the full article online, please click on this <a href=\"http:\/\/issuu.com\/garyhynes\/docs\/eat_magazine_may___june_2011\" target=\"_blank\">link<\/a> and go to P.27.&nbsp;Or, to get a copy of the magazines, you can check out Caper&#8217;s, Wholefood, Cookworks and Granville Island.&nbsp;\n<\/p>\n<p>\n&nbsp;\n<\/p>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><img loading=\"lazy\" decoding=\"async\" src=\"images\/stories\/chefTonyLuk_s.jpg\" alt=\"chefTonyLuk_s.jpg\" title=\"chefTonyLuk_s.jpg\" style=\"float: left; width: 250px; height: 375px\" height=\"375\" width=\"250\" \/> \n\t\t\t<\/td>\n<\/tr>\n<tr>\n<td>\n<p>\n\t\t\t<br \/>\n\t\t\tExecutive Chef Tony Luk from Jade Seafood Restaurant in Richmond <br \/>\n\t\t\t| photography by <a href=\"http:\/\/www.foodiephoto.com\/\" target=\"_blank\">Tracey Kusiewicz, Foodie Photography<br \/>\n\t\t\t<\/a>\n\t\t\t<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\n<br \/>\n<a href=\"http:\/\/www.foodiephoto.com\" target=\"_blank\"><\/a>\n<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Our award winners Bao Bei, Jade Seafood Restaurant and Red Star Seafood Restaurant are recently featured in food writer Anya Levykh&#8217;s article &quot;Vancouver&#8217;s Next-Generation Chinese Restaurants&quot; inside Eat Magazine May &amp; June 2011 issue. To read the full article online, please click on this link and go to P.27.&nbsp;Or, to get a copy of the [&hellip;]<\/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-193","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\/193","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=193"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}