{"id":95,"date":"2011-02-23T00:00:00","date_gmt":"2011-02-23T08:00:00","guid":{"rendered":""},"modified":"2015-11-02T10:28:33","modified_gmt":"2015-11-02T18:28:33","slug":"tonyluk","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/archives\/tonyluk\/","title":{"rendered":"Chef Tony Luk, Chef of the Year Gold Winner at HSBC Chinese New Year Banquet"},"content":{"rendered":"<p><\/p>\n<div align=\"justify\">\n<span style=\"font-size: 8pt\">Last night, Chef Tony Luk, Chef of the Year Gold Winner, from Jade Seafood Restaurant Richmond was at HSBC Chinese New Year banquet at Vancouver Downtown&#8217;s Westin Bayshore to demonstrate his new dish <i>Pan-seared Jumbo B.C. Scallop and Portobello Mushroom in Yunnan Morel and Porcini Mushroom Sauce <\/i>in front of all 650 guests.&nbsp; Tony will be at <\/span><span style=\"font-size: 8pt\">Toronto&#8217;s HSBC Chinese New Year banquet this Friday again <\/span><span style=\"font-size: 8pt\">and have another cooking demonstration at Libery Grand&#8217;s Governor Room. <\/span>\n<\/div>\n<div align=\"justify\">\n&nbsp;\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"images\/stories\/IMG_5861s.jpg\" alt=\"IMG_5861s.jpg\" title=\"IMG_5861s.jpg\" style=\"float: left; width: 450px; height: 328px\" height=\"328\" width=\"450\" \/><\/p>\n<p>\n&nbsp;\n<\/p>\n<p>\n<img loading=\"lazy\" decoding=\"async\" src=\"images\/stories\/P1000535s.jpg\" alt=\"P1000535s.jpg\" title=\"P1000535s.jpg\" style=\"float: left; width: 450px; height: 336px\" height=\"336\" width=\"450\" \/>\n<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Last night, Chef Tony Luk, Chef of the Year Gold Winner, from Jade Seafood Restaurant Richmond was at HSBC Chinese New Year banquet at Vancouver Downtown&#8217;s Westin Bayshore to demonstrate his new dish Pan-seared Jumbo B.C. Scallop and Portobello Mushroom in Yunnan Morel and Porcini Mushroom Sauce in front of all 650 guests.&nbsp; Tony will [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,4,15],"tags":[],"class_list":["post-95","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\/95","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=95"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/posts\/95\/revisions"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/media?parent=95"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/categories?post=95"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/archives\/wp-json\/wp\/v2\/tags?post=95"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}