\nAwards, unveiled earlier today at a Launch Lunch the judging categories
\nand introduced the judges and sponsors for the third annual HSBC Chinese
\nRestaurant Awards. The Launch Lunch, co-hosted by HSBC Bank Canada and
\nTourism Richmond, was held at the award-winning Red Star Seafood
\nRestaurant in Richmond.<\/p>\n
“Last February, the world’s most prestigious travel publication, Condé
\nNast Traveler, proclaimed what many residents already knew, that Metro
\nVancouver has the best Chinese food in the world. These Awards celebrate
\nthat excellence,” states Mr. Stowe. “ In an era when the words ‘local’
\nand ‘seasonal’ have started to spring up on menus all over Metro, we are
\nreminded that the Chinese have always eaten this way. Chinese cooks,
\nprofessionals and home cooks alike, look for the freshest possible
\ningredients at the peak of their seasonal best. Chinese cuisine, its
\nflavours as well as techniques, have come to influence many of Metro’s
\ntop Mainstream chefs. That’s why it is important to shine the spotlight
\non some of the Chinese food scene’s culinary stars who are contributing
\nso much to Metro’s vibrant restaurant culture.”
\n<\/span>\n<\/div>\n
\n“Richmond’s Chinese restaurants are one of the top reasons visitors and locals come to our city and thanks to the Canada Line rapid transit system they are that much more accessible. Tourism Richmond’s support of the Chinese Restaurant Awards is a natural fit for our organization as food plays a big part of our tourism brand. Together we can raise the profile of our Chinese restaurants, demystify Chinese cuisine and help visitors navigate through their culinary options.”
\n– Michelle Dunn, Director of Communications at Tourism Richmond.\n<\/div>\n
Or, visit CRA2011launch on flickr<\/a> to download the high resolution photos, click "Save as image"<\/span><\/p>\n <\/span><\/i>\n<\/div>\n \nAs in the previous two years, the 2011 HSBC Chinese Restaurant Awards More than 9,300 people cast their votes for the 2010 Diners’ Choice The Diners’ Choice Awards allows the public to participate in all the For the Critics’ Choice Signature Dish component, the judging panel is All winners will be announced at an Awards Ceremony to be held on January 18, 2011.<\/span><\/p>\n The public is encouraged to start dining and cast their votes. <\/span><\/p>\n The HSBC Chinese Restaurant Awards wishes to thank title sponsor HSBC \n \n<\/p>\n \nFor more information on the HSBC Chinese Restaurant Awards: www.chineserestaurantawards.com <\/p>\n To cast your vote: www.votedinerschoice.com<\/span> For updates, visit HSBC Chinese Restaurant Awards’ Facebook<\/a> page & Twitter<\/a> (@CRADiningGuide) <\/span>\n<\/p>\n
\n<\/span><\/p>\n
\n<\/span>\n<\/div>\n
\n<\/span><\/p>\n
\nFor high resolution photos, please contact Nancy Wong \/\/
\nCulinary Communications \/\/ 604-218-7385 nwongpr@telus.net<\/a><\/span>\n<\/div>\n\n\n
\n ![\"HSBCCRA2011GroupPhotoA_web.jpg\"](\"images\/stories\/HSBCCRA2011GroupPhotoA_web.jpg\" "\\"HSBCCRA2011GroupPhotoA_web.jpg\\"")
\n\t\t\t<\/td>\n<\/tr>\n\n <\/p>\n
\n\t\t\tMichelle
\n\t\t\tDunn(Director of Communications, Tourism Richmond), <\/i><\/span>Jocelyn Hsiung(VP of
\n\t\t\tRetail Branch Network for Metro Vancouver for HSBC Bank Canada), <\/i><\/span>Craig Stowe(Director
\n\t\t\tof the HSBC Chinese Restaurant Awards, <\/i><\/span>Stephen Wong(Founding Chair of Judging Panel)<\/i><\/span>\n\t\t\t<\/div>\n<\/td>\n<\/tr>\n\n <\/p>\n ![\"HSBCCRA2011_judges_web.jpg\"](\"images\/stories\/HSBCCRA2011_judges_web.jpg\" "\\"HSBCCRA2011_judges_web.jpg\\"")
\n\t\t\t<\/div>\n<\/td>\n<\/tr>\n\n Judging Panel of HSBC Chinese Restaurant Awards 2011 <\/span><\/i><\/td>\n<\/tr>\n \n <\/p>\n ![\"RedStarChef_BBQDuck_web.jpg\"](\"images\/stories\/RedStarChef_BBQDuck_web.jpg\" "\\"RedStarChef_BBQDuck_web.jpg\\"")
\n\t\t\t<\/div>\n<\/td>\n<\/tr>\n\n Red Star Chef Wang Hai Hua and his 2010 Critics’ Choice Award, Duck – Gold Award dish, Barbeque Duck<\/i><\/span><\/td>\n<\/tr>\n \n <\/p>\n ![\"RedStarChef_Geoduckdish_web.jpg\"](\"images\/stories\/RedStarChef_Geoduckdish_web.jpg\" "\\"RedStarChef_Geoduckdish_web.jpg\\"")
\n\t\t\t<\/div>\n<\/td>\n<\/tr>\n\n Red Star Chef Wu Kwok Yam and his dish for the luncheon, Sautéed Geoduck with Abalone Mushroom and Asparagus <\/span><\/i><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nare divided into two components: The Diners’ Choice Awards and The
\nCritics’ Choice Signature Dish Awards. <\/p>\n
\nAwards. The dining public, both Mainstream and Asian, discussed the
\nmerits of the restaurants and preparation of various dishes. Food blogs
\nand e-zines were jammed with comments and recommendations. Given the
\nlevel of last year’s interest, and with HSBC Bank Canada and Tourism
\nRichmond returning as sponsors, it is expected that the 2011 awards will
\nattract even more public interest and participation. <\/span>
\n<\/p>\n
\nfun. This year, for the first time, members of the public can play an
\nimportant part by nominating restaurants. From September 28 through
\nOctober 5, the public is invited to nominate their favourites on the
\nDiners’ Choice web site. The top 20 restaurants nominated by the public
\nwill form the list that will be voted on to receive Diners’ Choice
\nAwards. Voting will take place, also on-line, from October 6 through
\nNovember 12 at www.votedinerschoice.com .<\/span>
\n<\/p>\n
\ncomprised of 11 restaurant professionals and journalists who possess a
\nstrong knowledge of Chinese cuisine. “They have to understand the
\ncooking methods, history and traditions of Chinese food,” says Judging
\nPanel Chair, Stephan Wong. “This is really important. It creates a level
\njudging field where they all share the same criteria.” Upon joining the
\npanel, each judge receives a directory of the more than 400 Chinese
\nrestaurants in Metro Vancouver. By mid September, they have submitted
\nthree to five nominees for each category. Then all the judges go out and
\ntaste each other’s recommendations. This goes on through November and
\nDecember, when they meet to vote on the 24 Gold Signature Dish winners
\nas well as name a Chinese Chef of the Year and a Best Wine and Spirit
\nService Award. The Chef of the Year will be awarded for the first time
\nthis year. <\/span>\n<\/p>\n
\nfor Chinese Chef of the Year? This year the HSBC Chinese Restaurant
\nAwards is pleased to welcome three professional organizations to the
\njudging panel: Canadian Dim Sum Chefs Association, Chinese Canadian
\nChefs Association and Hong Kong Canadian Chinese Chefs Club. These three
\norganizations will spearhead the search for Chinese Chef of the Year
\nthrough a series of competitions – the final competition taking place on
\nthe same day as the Awards Ceremony. Watch the CRA web site for more
\ndetails as they are announced.<\/span><\/p>\n
\nBank Canada and the following sponsors who help to make these awards
\npossible:<\/span><\/p>\n
\nTourism Richmond, Remy Martin, Mercedes Benz, Quintessentially Canada,
\nAmoy Food limited, Tsit Wing Group, Underwater Harvesters’ Association,
\nWingtat Game Bird Packers, CityTV, OMNI TV, CHMB AM 1320, Fairchild
\nRadio AM1470 & FM96.1, Global Chinese Press, Gcpnews.com, World
\nJournal, Canadian Dim Sum Chefs Association, Chinese Canadian Chefs
\nAssociation, Hong Kong Canadian Chinese Chefs Club.<\/span>
\n\n<\/div>\n
\n<\/p>\n
![\"NancyW.gif\"](\"images\/stories\/NancyW.gif\" "\\"NancyW.gif\\"")
<\/p>\n