One night only — Vancouver’s dim sum master and new-wave chefs converge with Executive Chinese Chef Chan Hon-Cheong from Grand Hyatt Hong Kong’s iconic One Harbour Road.
Chef Chan Hon–Cheong
GRAND HYATT HONG KONG
One Harbour Road
Executive Chinese Chef
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Overlooking Victoria Harbour, One Harbour Road at Grand Hyatt Hong Kong evokes the elegance of a 1930s Taipan’s mansion. At its helm is Executive Chinese Chef Chan Hon-cheong, a seasoned chef with over 30 years of experience, including at the two-Michelin-starred Ming Court. Since 2017, he has led the restaurant with refined technique, a deep respect for tradition, and a commitment to sustainably sourced ingredients. Flying in from Hong Kong for the Dim Sum Gala presented by Scotia Wealth Management, we are honoured to welcome Chef Cheong as our special guest chef—bringing his signature refinement and cultural depth to this celebration of Cantonese craftsmanship and legacy.
IN CELEBRATION OF
CHINESE RESTAURANT AWARDS 2025
PRESENTED BY
October 29, 2025 Wednesday
Reception at 6PM | Georgian Room
Gala at 7PM | Grand Ballroom
The Vancouver Club
915 W Hastings St, Vancouver, BC V6C 1C6
The Gala begins with a reception featuring dim sum hors d’oeuvres, followed by a seated multi-course menu that highlights both traditional and innovative Cantonese dim sum. The experience is complemented by The Dalmore Single Malt Whisky, premium wines from Mt. Boucherie, and artisanal cocktails crafted by North America’s 50 Best Bar No. 28, The Keefer Bar, in collaboration with The Dalmore.
Attire: Black-tie Glamour
RESERVE YOUR EXPERIENCE –
Table of 8 · $3,200 + GST
Individual Seat · $400 + GST (grouped with fellow tastemakers)
For table of 8 booking, please contact Rae Kung at Rae@ChineseRestaurantAwards.com
Please note: No dietary modifications due to the curated menu.
A future where hearing loss no longer exists.
The Dim Sum Gala will be proudly supporting an exciting initiative through St. Paul’s Foundation — fundraising for a Chair in Regenerative Medicine and Inner Ear Therapeutics at the new St. Paul’s Hospital on the Jim Pattison Medical Campus, which is now a top priority in research to help restore hearing for British Columbians affected by hearing loss. It’s a chance for guests to enjoy world-class Cantonese dim sum while making a meaningful impact.
— Presented by Scotia Wealth Management, the 2025 Dim Sum Gala is a one-night celebration of heritage and innovation through the world’s most connected Chinese culinary tradition—dim sum. Uniting visionary chefs from Hong Kong and Vancouver, the gala marks the 16th annual Chinese Restaurant Awards and is part of Destination Vancouver’s Dine Out Festival – World Chef Exchange. This special evening highlights the city’s global culinary standing through Cantonese dim sum mastery and the rich cultural storytelling of Yum Cha.
OUR EMCEES
Fred Lee | Power 50 Vancouver
Manica Ng | Fairchild Media
Hong Kong x Vancouver // Classic and Innovation
The evening unfolds in two acts—Classic and Innovation—led by Chef Chan Hon-cheong, Executive Chinese Chef at Grand Hyatt Hong Kong’s iconic One Harbour Road; Chef Lai Wei, 2024 Dim Sum Chef of the Year at Lanxuan Restaurant; and rising New Wave talents Steven Che, Edward Cheng, and Jay Yip.
Recognized by UNESCO as Intangible Cultural Heritage, Cantonese opera once echoed through tea houses where guests enjoyed dim sum while immersing themselves in tales of southern China. The first half of the Dim Sum Gala will revive this beloved tradition as a tribute to cultural memory, featuring a special performance by Jin Wah Sing Dramatic & Musical Association—North America’s oldest Cantonese opera troupe, established in 1934 and proudly celebrating 91 years of history.
A PART OF DESTINATION VANCOUVER – DINE OUT FESTIVAL – WORLD CHEF EXCHANGE
OFFICIAL AUTOMOTIVE PARTNER
THE FINEST SPIRIT, WINE, & MIXOLOGY EXPERIENCE BROUGHT TO YOU BY
OFFICIAL WHISKY
OFFICIAL WINE
ARTISTRY OF MIXOLOGY by North America 50 Best Bar No.28 THE KEEFER BAR and The Dalmore
VANCOUVER Chefs
Chef Lai Wei
Dim Sum Head Chef, Lanxuan Restaurant
With over 30 years of experience, Chef Lai Wei was named Dim Sum Chef of the Year in 2024 for his creativity and craftsmanship. Now leading the kitchen at Lanxuan Restaurant in Richmond, he offers inventive dishes like spicy beef rice rolls and steamed shrimp dumplings. Originally from Foshan, Lai began his career at 27 after moving to Vancouver in 1990. He values hard work, high standards, and urges young chefs to carry on the dim sum tradition.
Chef Steven Che
Chef-owner, Just Pizza
2024 Rising Star Chef Steven Che, in his early 30s and born in Macau, opened Just Pizza, known for sourdough crusts and inventive toppings like chicken tikka masala, cumin lamb, and Filipino breakfast with a runny egg. Before this, he launched Wild Flour Pizza Co in 2022 and worked at Scratch Kitchen. A former intern at three-Michelin-starred Maaemo in Oslo, Che learned to tell stories through food—something he now does through his creative pop-ups and reimagined Chinese dishes inspired by childhood memories.
Chef Edward Cheng
Chef de cuisine, Black+Blue
Chef Edward Cheng brings over 17 years of experience, having trained at the Pacific Institute of Culinary Arts and worked at three-Michelin-starred L’Atelier de Joël Robuchon in Hong Kong. He later cooked at Spoon by Alain Ducasse and Rech by Alain Ducasse, earning Michelin and Forbes acclaim. Influenced by French cuisine, farmers markets, and art, his inventive dishes blend refined technique with Chinese roots. For Edward, dining is more than a meal—it’s a meaningful connection between chef and guest.
Chef Jay Yip
Executive Chef, Fairchild Restaurant Group
Chef-owner, Petite Bao
Chef Jay Yip, co-founder of Petite Bao in Vancouver, is known for blending Asian street food with modern flair. Originally from Hong Kong, he trained at Le Cordon Bleu in Shanghai in 2018 and honed his craft at top Hong Kong restaurants, including L’Atelier de Joël Robuchon and Épure, before he and his wife, Chef Jessica Hui, left the fine-dining world to create approachable, inventive bao burgers. At Petite Bao, his fine-dining precision meets playful creativity, earning a reputation for bold flavours and house-made bao buns. Jay now also serves as Executive Chef of Fairchild Restaurant Group, overseeing and directing the culinary vision for its portfolio of restaurants, where he brings his signature mix of innovation, discipline, and respect for tradition to a broader stage.
Where Dim Sum Becomes a Bond
