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Ever wonder what the best Chinese Restaurants in Vancouver
are? The Chinese Restaurant Awards kicked off their annual survey last
month in celebration of Chinese New Year. 19,612 votes later, they’ve
proudly revealed the best Chinese Restaurants in a thriving culinary
industry.

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BY Bob Kronbauer

The Chinese Restaurant Awards
folks just released their 2015 Diners’ Choice Awards! 33,759 diners’
votes went in to crowning the 21 Metro Vancouver spots below, which you
might want to make a point of checking out if you haven’t already.

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By Tara Lee

Chef and owner of Golden Paramount Seafood Restaurant May Chau
appears fairly shy and unassuming for a dim sum chef superstar, but make
no mistake — she’s a wizard at making dumplings. Just last year Chau
won Silver for Best Dim Sum in the Vancouver Magazine’s 2014 Restaurant Awards.

Her intensive training began at age 12 when she started apprenticing
at a top dim sum restaurant in Hong Kong. Since then, she’s been honing
her skills, eventually opening Golden Paramount in Richmond in 2007
(located at 8071 Park Road).

Chau eschews showy fusion cooking and instead concentrates on
transforming traditional dishes into revelatory eating experiences. “My
dim sum is focused more on delicacy, craftsmanship, and ingredients,”
she explains during a chat at the restaurant.

A prime illustration of her dim sum philosophy is her steamed dumpling
with pork and crab meat, which was a Critic’s Choice Signature Dish for
the 2013 Chinese Restaurant Awards. They really are a work of art, with
the dumpling’s wheat starch wrappers so thin that they are almost
transparent. The interior of minced Chinese mushrooms, bamboo shoots,
pork, crab meat, shrimp and cilantro has a fine texture from meticulous
knife work.

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By Karan Smith

Vancouver’s Chinatown has the history, but the suburb of Richmond is
where you need to go. “Chinese food here is absolutely fantastic –
genuinely some of the best you’ll get anywhere in the world,” says Lee
Man, a local food writer and judge of the Chinese Restaurant Awards (chineserestaurantawards.com)
who has lived in Shanghai and Hong Kong. “The competition is crazy. And
Asian culture involves going out to eat. It’s rare that you would
invite someone to your house and cook a Chinese meal. My mom has dim sum
every day and she’s not unusual.”

As we settle into the year of the sheep, Man shares five places to eat out in Richmond.

Hoitong Chinese Seafood Restaurant

“In
Hong Kong, the classic ideal of dining is elevated home cooking. They
call it private-style dining. Hoitong is a complete reflection of that.
It’s very refined, dinner only. They have an excellent sweet-and-sour
pork, very clean and balanced. They use the neck and jowl meat, so it
has a springy bite to it. They make a bitter-melon omelette that has a
grassy freshness and little flecks of dried seafood and ham. It is so
old-school they garnish it with a maraschino cherry – so seventies Hong
Kong.” 160-8191 Westminster Hwy.

Chef Tony Seafood Restaurant

“It’s
a brash room lit up like a dentist office. You order off an iPad.
They’ve got private rooms for VIPs. The food is Cantonese, but with a
lot of northern Chinese inflections. So there’s more pickled elements.
Their roasted squab is lovely. They have lotus root with a cuttlefish
paste that they stir fry with vegetables and white pepper, so you get
that floral white-pepper note. For dessert, they do a steamed sponge
cake that is so white and fluffy, a dim sum classic.” 101-4600 No. 3 Rd., cheftonycanada.com

Top Shanghai

“This
is what a good neighbourhood restaurant would be like in Shanghai:
classic, big flavour, filling kind of Chinese food. They’re open from
morning to night. They do Shanghainese breakfast, including warm spicy
soy milk served with deep-fried doughnuts. They do a soup that’s got
salt pork, tofu and bamboo shoots in it. Another big dish would be a
whole poached chicken in a clay pot with wontons.” 5880 No. 3 Rd., topshanghaicuisine.com

Chef Hung Taiwanese Beef Noodle

“It’s
located in the Aberdeen Centre, which is like a slice out of Hong Kong,
full of Asian stores. Recently what’s opened is a bunch of Korean
restaurants including a place called Man Ri Sung. Chef Hung has won a
ton of awards in Taiwan. They’re famous for their beef noodles served in
a really deep anise-flavoured broth. They have cold salted plum tea and
you can get coconut shaved ice with red bean and black sesame for
dessert.” 2800-4151 Hazelbridge Way, chefhungnoodle.com

Kirin

“A
classic Vancouver take on the dim sum palace is Kirin. It’s big and
crazy loud. If you ask the owners what kind of food they serve, they
don’t say Chinese, they say Richmond food. Their dim-sum menu changes
monthly depending on what’s in season. What’s on their menu all the time
are siu mai, a kind of pork-and-shrimp dumpling. But they
don’t use ground pork, they hand chop the pork so you get this super
succulent, juicy meat texture in a lovely, crispy tofu skin. 200 Three West Centre-7900 Westminster Hwy., kirinrestaurants.com

…..read original

The latest trend in Chinese cuisine in Richmond, B.C. has new restaurants catering to extremely expensive tastes during the busy Lunar New Year season.

Special Chinese New Year menus at the already upmarket eateries range from a few hundred dollars to $2,400 for a table of 10 people, which sold out weeks ago.

"There’s definitely these restaurants that are opening up that have a lot of swagger to them," said Lee Man, a food writer and a judge for the local Chinese Restaurant Awards.

Chinese cuisine in Richmond, B.C. has long been recognized by many food critics as possibly the best Chinese food in the world.

Man says that upscale dining hasn’t always been the case in the Lower Mainland.

"Chinese restaurants in Vancouver traditionally have been about being low key," said Man. "So this is definitely really new."

Man says it’s not just about charging high prices — these restaurants are catering to a sophisticated crowd that values quality ingredients.

"It’s really about raising the stakes and providing an ever more high-end product," said Man.

"The quality has to be there … You definitely get what you pay for, and there’s definitely a market for it."

4 upscale Chinese restaurants in Metro Vancouver

Chef Tony Seafood Restaurant
Man calls this a "beautiful little restaurant" with excellent Cantonese cooking. Its VIP section costs a minimum $900 for six or seven people.

Peninsula Seafood Restaurant
Renowned for its seafood, Peninsula serves a special fried rice dish that costs $138 a plate. It includes abalone, fish maw and scallops.

Mott 32
This new restaurant at Vancouver’s Trump Towers hasn’t opened yet, but it’s already generating a lot of buzz. Mott 32’s original location in Hong Kong is world renowned.

Chang ‘An
Located under the Granville Street Bridge, Man says the owners likely spent millions on renovations. He says it’s the first restaurant in Canada with a custom oven for barbecue duck.

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A great meal start start off Chinese New Year.

Gung Hey Fat Choy! Happy Chinese New Year. The year
of the Sheep is upon us and I wish good fortune to everyone. My good
fortune is the having the opportunity to try some of the best Chinese
food in the Lower Mainland in my 30 Days Of CNY adventures. Todays adventures takes me back to my favourite meal of the day, Brunch or as the Chinese call it Dim Sum. Top Shanghai Cuisine Restaurant serves up some wicked Xia Long Bao
or XLB, delicate dumplings filled with pork and soup. Top Shanghai
serves up what is commonly referred to as Shanghainese, cuisine
specialized and made popular in the Shanghai region of China. There are a
few places all over Lower Mainland that excel at Shanghainese but Top
Shanghai is one of the best in Richmond according to Stephen Wong, founder of the Chinese Restaurant Awards. Let’s eat!

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Chinese Restaurant Awards ramps up

The Chinese Restaurant Awards has a new category this
year. Adding to the Diners’ Choice Awards and Critics’ Choice for
Signature Dishes, there will be a Bloggers’ Choice Award, featuring four
top Chinese food bloggers. They’ll vote on the best shrimp dumpling,
five-spice beef in Chinese pancake, tea-smoked duck, three-cup chicken
and egg waffle in Metro Vancouver. Diners will also be voting on those
dishes. Diners can vote online at votedinerschoice.com and results will
be announced on March 23. The Critics Choice Awards will be announced at
a gala on April 15.

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by Anya Levykh
—
Westender

Only a few days remain to vote in the annual Chinese Restaurant Awards for your favourite har gow, tea-smoked duck, fine dining, Shanghainese, hot pot, bakery and more.

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Earlier this year we listed the Best Chinese Restaurants in Metro Vancouver, now the Chinese Restaurant awards have released a select number of signature dishes worthy of your dollar. 

10 Must Try Signature Chinese Restaurant Dishes in Vancouver

Alaska King Crab – Three Ways
Hoi Tong Chinese Seafood Restaurant

#160-8191 Westminister Hwy, Richmond (604) 276-9229

Spike Sea Cucumber Soaked in Vinegar
Chef Tony Seafood Restaurant
#101-4600 No.3 Road, Richmond (604) 279-0083

Fortune Fish: Fresh Fish with Special Rice Noodles
Shiang Garden Seafood Restaurant
#2200-4540 No.3 Road, Richmond (604) 273-8858

Geoduck – Two Ways (Deep Fried Geoduck-quenelles and Sliced Geoduck Deep Fried with Basils)
Dynasty Seafood Restaurant 
#108-777 West Broadway, Vancouver (604) 876-8388

Casserole with Soup, Tofu Stuffed with Meat, Cabbage and Vermicelli
NingTu Restaurant
2130 Kingsway, Vancouver (604) 438-6669

Braised Beef Brisket and Tendon
Lai Leung Kee Delicatessen
#1360-4540 No.3 Road, Richmond (604) 247-8893

Deep Fried Chicken with Shrimp Paste
Bamboo Grove
6920 No.3 Road, Richmond (604-278-9585)

Hand-Shredded Chicken with Bamboo Cane
Dynasty Seafood Restaurant 
#108-777 West Broadway, Vancouver (604) 876-8388

Perilla Basil Leaf Rolls
Spicy Vegetarian Cuisine
#132-4200 No.3 Road, Richmond (604) 304-3538

Sesame Egg Tart
Golden Paramount Seafood Restaurant
8071 Park Road, Richmond (604) 278-0873

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By Mia Stainsby, Vancouver Sun
March 13, 2014

The diners have spoken. As part of the sixth-annual Chinese Restaurant Awards, diners cast their votes on best restaurants for 20 different dishes.

 

Best
Szechuan Boiled Beef at S&W Pepper House in Burnaby. A Diners’
Choice Awards part of the 6th annual Chinese Restaurant Awards.

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Do you share pictures of all your meals to social media? Talk all day about food? Eat for a living?

Look no further than the Chinese Restaurant Awards 2014 if you’re all about showing your love for food. Now in its 6^th
year, this annual awards event is the authoritative Chinese dining
guide to Canada’s Chinese restaurant scene, and is currently
Vancouverites’ and Torontonians’ go to source for finding the
“crème-de-la-crème” (cream of the cream) to visit when the craving hits.

To have your opinion heard for this year’s edition to the dining guide, you can head over to www.ChineseRestaurantsAwards.com before March 9^th
to nominate and vote for your favourite restaurants. Currently, public
voting for the awards (aka the Diners’ Choice Awards) is only for the
Greater Vancouver, sorry Torontonians. However, critic voting (aka the
Critic’s Choice Signature Dish Awards) will be for both Metro Vancouver
and Greater Toronto areas.

Also, you can recommend dishes to the judging panel through email at critics@ChineseRestaurantAwards.com or through social media via Facebook ChineseRestaurantAwards or Twitter @CRADiningGuide

The Diners’ Choice Awards will hand out 20 awards in Greater Vancouver for the following categories:

1. Best Wonton Noodles*
2. Best Sichuan Boiled Beef*
3. Best Honey Garlic Spareribs*
4. Best Taiwanese Bubble Tea*
5. Best Egg Tart*
6. Best Service Restaurant*
7. Best Fine Dining Restaurant
8. Best Dim Sum Restaurant
9. Best Cantonese Restaurant
10. Best Northern Chinese Restaurant
11. Best Shanghainese Restaurant
12. Best Sichuan Restaurant
13. Best Hunan Restaurant
14. Best Taiwanese Restaurant/BBT Café
15. Best Hot Pot Restaurant
16. Best Congee and Noodle Restaurant
17. Best Vegetarian Restaurant
18. Best Hong Kong-Style Café
19. Best Bakery Shop
20. Best Food Court Stall

*New for 2014

Under Critic’s Choice Signature Dish Awards, 10 awards will be handed
out in Metro Vancouver and 10 awards for Greater Toronto. Critics for
Metro Vancouver this year include the founding Chair of the Chinese
Restaurant Awards, Stephen Wong, along with Lee Man, Brendon Mathews and
Foodie Yau. In Greater Toronto, critics include Jen C, Jennifer Kwan,
Renée Suen and Charles Yu.

For more information about this year’s Chinese Restaurant Awards, visit www.ChineseRestaurantsAwards.com

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By Alexandra Gill

I’ve
always been of two minds about high-end Cantonese cooking. On the one
hand, I appreciate the fresh, clean flavours stripped down to their
simplest essence through deceptively complicated, time-consuming
techniques. On the other hand, all that purity can sometimes taste
incredibly bland.

Then I visited Hoitong Chinese Seafood Restaurant. At this small,
unassuming, family-owned establishment tucked in the back corner of a
Richmond strip mall, austerity and intensity collided in the most
savoury salt-based chicken I have ever had the pleasure of devouring.

Over
the years, I’ve eaten many salt-baked Chinese chickens (which are
usually roughly cleaved, not torn into strips). I’ve had them
salt-poached and served cold with dimply skin and ginger sand on the
side; roasted and piled on a pyre of bones with a crispy hide stretched
over top; and marinated in spicy Szechwan pepper, sesame oil and wine.

The
best renditions are free-range and locally raised with yellow skin, a
thin layer of fat and tender meat that tastes profoundly like chicken.
Not salty, not sweet, not sour – just pure chicken.

But none has
come close to matching Hoitong’s juicy morsels of breast and crunchy
golden wings, lightly bathed in a clear, deeply concentrated, velvety
mouth-coating, smile-inducing chicken sauce multiplied to the 10th
factor. It’s sheer umami bliss.

We arrive early on a Saturday
night, about a half-hour before the restaurant’s seven tables fill up.
(Reservations are highly recommended.) A sharply dressed waiter happily
informs us that the chef is in a good mood.

Yiutong Leung, now in
his early 70s, was once a top chef in Hong Kong, where he worked in
several exclusive clubs, including the private dining room at the Hong
Kong Stock Exchange.

Long admired among a certain set of
discerning diners who don’t mind paying top dollar for sophisticated
Cantonese cooking, Hoitong has recently begun capturing mainstream
attention.

At the 2012 Vancouver Magazine restaurant awards, it
earned silver for best casual Chinese. It also made an impressive
showing at the 2012 Chinese Restaurant Awards, winning three gold medals
in the critic’s choice signature dish awards – for dailang fried milk,
bitter melon omelette and pork belly with pickled vegetable and soy
beans, all of which we are about to try.

Dinner starts off with
that sublime salt-baked chicken. Oh, wait. First, there is a small plate
of peanuts that the chef earnestly roasts himself.

Palates
primed, we move onto a rarefied version of old-school mashed taro duck,
which you need to order in advance. The multilayered terrine has a
sliver of crispy skin on the bottom topped with flattened duck slowly
steamed off the bone, a thick middle of whipped taro root and a lacy
head of fried duck-taro flakes.

What sets this version apart from most taro ducks is that it seems to be assembled in separate layers.

Next up is fluffy dailang
fried milk, a soft creamy cloud stir-fried with egg whites, tossed with
fresh picked crab, and dusted with dried seafood and finely minced
cured ham.

It’s followed by bitter melon omelette, actually more
of a frittata, stuffed with gently sautéed, mouth-puckering melon that
works its strange magic on the bitter fanatics in the group – while
efficiently cleansing the rest of our palates.

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Camel meat making inroads in Vancouver

Exotic meat supplier Hills Foods Ltd. has started selling camel meat in
Vancouver although so far it has only been for special events.

The company has had more success selling the meat in Toronto to
members of that city’s Muslim community, which like it because it is
prepared in accordance with traditional Halal practices.

Local chefs, however, are starting to express interest.

“I would serve it for sure,” Sean Heather told Business in Vancouver.

He owns about a half dozen Vancouver restaurants including the Irish Heather and the Everything Café.

“We
could make a stew out of it so people would get the flavour, which is a
little different, but is in a format that they’re familiar with. You
could put that into a pot pie with some vegetables and some nice gravy.”

Robert Wong is similarly curious about the exotic meat.

Wong is well known in the Chinese community for being a judge of the Chinese Restaurant Awards. He told BIV that he plans to open a new restaurant in February that will include some exotic meat offerings.

Read BIV

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