<\/p>\n
\nStephen Wong, Chair of the Judging Panel <\/b> \nAs a restaurateur, I had worked in European-style \nAs the <\/p>","protected":false},"excerpt":{"rendered":" Stephen Wong, Chair of the Judging Panel Food Columnist & Cookbook Author, Food & Wine Consultant Since the late 80’s I’ve contributed articles to various publications on Chinese and Asian foods. That includes a series of food pages in The Vancouver Sun on Asian ingredients and cooking; a weekly column in The Province on wine […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3],"tags":[],"class_list":["post-257","post","type-post","status-publish","format-standard","hentry","category-critics-insights","category-news"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/257","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=257"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/257\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=257"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=257"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n
\nFood Columnist & Cookbook Author, Food & Wine Consultant<\/b>\n<\/p>\n
\nrestaurants; where the influence of Chinese and Asian ingredients
\nalways loomed large. Back then, when French restaurants were importing
\nfrog legs and Dover sole from France, Chinese restaurants were already
\ngoing fresh and local – using live seafood like Dungeness crabs, spot
\nprawns, swimming scallops, geoducks, rock fishes and Ling cod etc. Two
\ndecades later, some of these ingredients are now mainstays in the most
\nprogressive restaurants in the Lower Mainland because Chinese
\nrestaurants have laid the groundwork.\n<\/p>\n
\nearliest adopters of local ingredients, Chinese chefs in the Vancouver
\narea have a long history of creating signature dishes that have not
\nonly inspired the current local cuisine movement but have gained a
\nloyal following among visitors from across the Pacific.\n<\/p>\n
\nRestaurant Awards’ is a little different from other award programs in
\nthat we will be awarding excellence by spotlighting “Signature Dishes”
\nrather than by the more conventional categories of region or cooking
\nstyle. In doing so, we are also paying tribute to the robust and
\nknowledgeable grapevine among local Chinese diners whose good taste
\nhave helped sustain our region’s uniquely vibrant Chinese restaurant
\nscene.
\nWhen I spoke to our panel of esteemed judges about the “Signature Dish”
\napproach, they all agreed that this is an interesting and informative
\nway of representing what is the very best in the industry. It is our
\nhope that the results of these Chinese Restaurant Awards will not only
\nreward the cream of the crop of Chinese restaurants for their
\ncreativity and hard work, but that they will also serve as a
\nuser-friendly guide to the public – locals and visitors alike – of the
\nvery best in Chinese cuisine in this region for years to come.\n<\/div>\n