<\/p>\n
\nThe cook-off competition for the 12 finalist chefs takes place Monday, December 6, 2010 and consists of three rounds with different chefs competing in each round. Each finalist will prepare two separate dishes, each one featuring one of the three mandatory local ingredient categories: Geoduck, Wingtat Free Run Chicken and Tofu.<\/p>\n The winner will be chosen by a panel four distinguished chefs headed by Judging Panel Chair Chef Stephen Wong and including: Chef Tony Kam (Hong Kong Canada Chinese Chefs Association), Conrad Leung (Head of Asian Culinary Department at Vancouver Community College), Chef Robert Wong. The successful contestant will be announced by news release following the event and receive their award at the 2011 HSBC Chinese Restaurant Awards ceremony on January 18, 2011.<\/span>\n<\/p>\n \nList of 12 Contestants <\/b><\/span>\n<\/p>\n \n1\/ Sam CHEUNG, Executive Chef, Sun Sui Wah Seafood Restaurant<\/b><\/span> \n <\/p>","protected":false},"excerpt":{"rendered":" The cook-off competition for the 12 finalist chefs takes place Monday, December 6, 2010 and consists of three rounds with different chefs competing in each round. Each finalist will prepare two separate dishes, each one featuring one of the three mandatory local ingredient categories: Geoduck, Wingtat Free Run Chicken and Tofu. The winner will be […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4,15],"tags":[],"class_list":["post-91","post","type-post","status-publish","format-standard","hentry","category-news","category-press-release","category-the-awards-2011"],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/91","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=91"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/91\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n3888 Main Street, Vancouver
\n· HSBC Chinese Restaurant Awards Golden Chef 2010
\n1967 Apprentice at Po Hon Restaurant, Hong Kong
\n1973 Chef, Kam Pek Restaurant, Hong Kong
\n1979 Chef, New Garden Restaurant, Hong Kong
\n1981 Chef, Hsin Kuang Restaurant (Kwai Chung), Hong Kong
\n1982 Chef, Hong Shing Restaurant, Hong Kong
\n1983 Executive Chef, Chinese Cuisine, Hyatt Regency Hotel, Bangkok, Thailand
\n1984 Chief Chef, Sun Tung Lok, Taipei, Taiwan
\n1989 Chief Chef, Sun Tung Lok, San Francisco, U.S.
\n1990 Executive Chef, Fortune House Seafood Restaurant, Burnaby
\n1997-Present Executive Chef, Sun Sui Wah Seafood Restaurant, Vancouver<\/span><\/span>\n<\/p>\n
\n2\/ Wing HO, Executive Chef, Fortune House Seafood Restaurant<\/b><\/span>
\n247-4700 Kingsway, Vancouver
\n· International Master Chef for Chinese Cuisine, recognized by World Association of Chinese Cuisine(WACC)
\n· "Best of the Best" award winner of the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008
\n· Premium Gold award winner of the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008
\n· Blue Ribbon Medal granted by the Les Amis d’Escoffier Society<\/span>
\n
\n2001 Executive Chef Chinese Cuisine, Portman Ritz-Carlton Shanghai Hotel, Shanghai, China
\n2007 Executive Chef Chinese Cuisine, The Renaissance Beijing Chaoyang Hotel, Beijing, China
\n2008-Present Executive Chef, Fortune House Seafood Restaurant, Burnaby
\n3\/ Sam LEUNG, Executive Chef, Dynasty Seafood Restaurant
\n108-777 West Broadway, Vancouver
\n1990 Apprentice at Guangzhou Restaurant, Guangzhou, China
\n1996 Chief Chef, East Lake Chinese Seafood Restaurant, Richmond
\n2009-Present Executive Chef, Dynasty Seafood Restaurant, Vancouver
\n
\n<\/span>4\/ Fu TIAN, Executive Chef, Bushuair Restaurant<\/b><\/span>
\n121-4600 No.3 Road, Richmond
\n2000 Chief Chef, GuoJi Hotel, Beijing, China
\n2005 Chef, Sha Lin Noodle House, Vancouver
\nPresent Executive Chef, Bushuair Restaurant, Richmond
\n
\n5\/ Jian Ming LAI, Dim Sum Head Chef, Rainflower Seafood Restaurant<\/span><\/b>
\n3600 No. 3 Road, Richmond
\n1990 Apprenticed at New Castle Seafood Restaurant, Richmond
\n1998 Dim Sum Chef, H.K. Ying Kee Seafood Restaurant, Richmond
\n2002 Dim Sum Chef, Jun Xian Ge, Richmond
\n2004 Dim Sum Chef, Imperial Court, Richmond
\n2007 Dim Sum Chef , Mandarin Restaurant, Richmond
\n2008-Present Dim Sum Head Chef, Rainflower Seafood Restaurant, Richmond
\n
\n6\/ Tony LUK, Executive Chef, The Jade Seafood Restaurant<\/span><\/b>
\n8511 Alexandra Road, Richmond
\n· Chef of the CRA Critics’ Choice Signature Dish Awards 2009 winning dish – Clay-pot Chicken – Chicken category
\n· Chef of the CRA Critics’ Choice Signature Dish Awards 2010 winning dish – Smoked Grandpa Chicken – Chicken category
\n1978 Apprenticed at Banquet Hall, Hang Seng Bank(Kowloon branch), Hong Kong
\n1985 Chef, Banquet Hall, Nanyang Commercial Bank(Main branch), Hong Kong
\n1994 Executive Chef, Grand Honour Restaurant, Vancouver
\n2002 Executive Chef, Kingford Seafood Restaurant, Richmond
\n2004-Present Executive Chef, Jade Seafood Restaurant, Richmond
\n<\/span>
\n7\/ Kent WONG, Executive Chef, Empire Seafood Restaurant<\/b><\/span>
\n200-7997 Westminster Highway, Richmond
\n1986 Apprenticed at New Cathay Hotel, Hong Kong
\n1988 Chef, Hsin Kuang Restaurant, Hong Kong
\n1990 Chief Chef, Federal Restaurant, Hong Kong
\n1993 Chief Chef, The Royal Hong Kong Jockey Club, Hong Kong
\n1995 Chief Chef, Fortune Garden Restaurant, Richmond
\n2000 Chief Chef, Wah Wing Szechuan Restaurant Restaurant, Coquitlam
\n2009 Sous Chef, Fortune House Seafood Restaurant, Burnaby
\n2010-Present Executive Chef, Empire Seafood Restaurant, Richmond
\n
\n<\/span>8\/ King Chuen WONG, Executive Chef, Continental Restaurant<\/b><\/span>
\n150-11700 Cambie Road, Richmond
\n1966 Apprenticed at Delight Seafood Restaurant, Hong Kong
\n1975 Senior Chef, Ramada Hotel, Manila, Philippines
\n1980 Senior Chef, Kowloon Tsui Hang Village Restaurant, Hong Kong
\n1985 Executive Chef, Dynasty Restaurant in Renaissance Harbour View Hotel, Hong Kong
\n1989-2004 Executive Chef, Dynasty Restaurant, Radisson Restaurant, Sun Sui Wah Seafood Restaurant (Main Street branch), Vancouver
\n2004-Present Executive Chef, Continental Restaurant, Richmond
\n <\/span>
\n9\/ Todd BRIGHT, Executive Chef, Wild Rice Modern Chinese<\/b><\/span>
\n117 West Pender St., Vancouver
\n1999 Apprenticed at Ming Jade Restaurant, Toowoomba, Queensland, Australia
\n2003 Sous Chef, The Chequers at Burcot, Oxford, England
\n2006 Senior Chef de Partie Saucier, Vinos Restaurant, Brisbane, Australia
\n2007 First Cook, Wild Rice Modern Chinese, Vancouver, Canada
\n2008 Sous Chef, Wild Rice Modern Chinese, Vancouver, Canada
\n2010 Executive Chef, Wild Rice Modern Chinese, Vancouver, Canada
\n <\/span>
\n10\/ Peter CHEN, Dim Sum Head Chef, Neptune Seafood Restaurant<\/b><\/span>
\n100-8171 Ackroyd Road, Richmond
\n· International Master Chef for Chinese Cuisine, recognized by World Association of Chinese Cuisine(WACC)
\n· Member of the Chaîne des Rôtisseurs, France (since 2006)
\n· Member of Europe Excellent Food Society (since 2004)
\n1977 Apprenticed at Beijing Bistro, Guangzhou, China
\n1981 Chef, Dongfang Hotel, Guangzhou, China
\n1985 Executive Chef, Hsin Kuang Restaurant, Vancouver and Toronto
\n1994 Executive Chef, Lido Hotel, Guangzhou, China
\n2000 Executive Chef, Sea Harbour Seafood Restaurant, Richmond
\n2008 Dim Sum Head Chef, Shun Feng Seafood Restaurant, Richmond
\n2010-Present Dim Sum Head Chef, Neptune Seafood Restaurant, Richmond
\n
\n<\/span>11\/ Chun Ming HUANG Sous Chef, Shiang Garden Seafood Restaurant<\/b><\/span>
\n2200- 4540 No. 3 Road, Richmond
\n1984 Apprenticed at Shekou Sea World, Shenzhen, China
\n1988 Sous Chef, Meilun ShanZhuang, Shenzhen, China
\n1990 Sous Chef, Ming Wah International Convention Centre, Shenzhen, China
\n2005 Sous Chef, Gala Seafood Restaurant, Richmond
\n2007 Sous Chef. Jade Seafood Restaurant, Richmond
\n2009-Present Sous Chef, Shiang Garden Seafood Restaurant, Richmond
\n <\/span>
\n12\/ Wing Kuen WU, Executive Chef, Rainflower Seafood Restaurant<\/b><\/span>
\n3600 No. 3 Road, Richmond
\n1984 Apprenticed at Ying King Restaurant, Hong Kong
\n1989 Chief Chef, Imperial Chinese Seafood Restaurant and Granville Chinese Seafood
\n Restaurant, Vancouver
\n1996 Chief Chef, Floata Seafood Restaurant, Vancouver
\n1999 Chief Chef, Granville Chinese Seafood Restaurant, Vancouver
\n2001 Executive Chef, Fortune House Seafood Restaurant, Burnaby
\n2008 Chief Chef, Kirin Restaurant, New Westminster
\n2009-Present Executive Chef, Rainflower Seafood Restaurant, Richmond<\/span>\n<\/p>\n