IN CELEBRATION OF
CHINESE RESTAURANT AWARDS 2026
MENU
RWLi Chi Wai & Kanny Cheuk, The Legacy House, Rosewood Hong Kong
GLGarley Leung, Dynasty Seafood Restaurant
AKAlex Kim, Five Sails by Alex Kim
TCToby Chen, Vancouver Community College’s Asian Culinary Arts alumnus
DCDamon Campbell, Fairmont Pacific Rim
At the Tasting Reception
RWCrispy Spiced Beef Bites, Peanuts & Honey
果仁酥香牛肉粒
DCCharred Scallop
Crispy Fragrant Rice, Pickled Cucumber & Chilli-Ginger Emulsion
炙燒帶子
GLLemon Char Siu Puff with Vegetarian Abalone
檸香叉燒素鮑酥
AKWingtat Chicken Tartlet
Liver Mousse & Barbecued Chicken
鳳凰撻
✦
At the Pearl City Splendor
Tea of the Evening — Xinhui Tangerine Pu-erh
Accompanying Condiment — Lee Kum Kee XO Sauce
The Dalmore 12 Sherry Cask Select
TCOsmanthus Geoduck
Pomelo, Ramp Bulbs, Kombu Dashi
桂花象拔
RWThe Legacy House Trio
Golden Eagle Sablefish Dumpling with Fungi & Ten-Year Aged Dongjia Tangerine Peel
東甲十年老陳皮彤福拆黑鱈魚餃
Vegetarian Dumpling with Chanterelle Mushrooms & Chilli Oil
雞樅菌上素餃
Beef Siu Mai with Ten-Year Aged Dongjia Tangerine Peel
東甲十年陳皮牛肉燒賣
Lee Kum Kee Premium Oyster Flavoured Sauce & Lee Kum Kee Sesame Oil
Mt. Boucherie Summit 2020
AKSnake River Farms Wagyu Galbi
Autumn Squash, Lee Kum Kee Black Bean Garlic Sauce
韓韻和牛小點
Mt. Boucherie RSV Chardonnay 2025
GLTaro & Nova Scotia Lobster Puff
Hong Kong–Style Portuguese Sauce
龍皇芋角
RWShrimp & Pork Wonton with Ten-Year Aged Dongjia Tangerine Peel, Jinhua Ham
東甲十年陳皮雲吞
Mt. Boucherie Contessa 2020
TCChar Siu Wellington
The Dalmore 12 Sherry Cask Select, Gai Lan, Cremini Mushrooms, Lee Kum Kee Char Siu Sauce
威靈頓叉燒
AKScallop & Crab Mandu
Shellfish Bisque, Wild Rice, Dashi Foam
韓韻餃
GLAutumn Chestnut Mooncake, Chinese Yam & Osmanthus Jelly
金秋栗蓉月餅・山藥桂花凍
For one evening only, Chinese Executive Chef Li Chi Wai and Dim Sum Head Chef Cheuk Ka Ching of The Legacy House at Rosewood Hong Kong joins Canada’s dim sum master, Canadian Culinary Championship gold medalist, and new wave chef.
Chef Li Chi Wai
CHINESE EXECUTIVE CHEF
AND
Chef Kanny Cheuk
DIM SUM HEAD CHEF
HONG KONG
The Legacy House
at
Rosewood Hong Kong
—
Leading The Legacy House at Rosewood Hong Kong, Chinese Executive Chef Li Chi Wai is one of Hong Kong’s foremost authorities on refined Cantonese cuisine. Under his leadership, the restaurant has held one MICHELIN Star since 2024.
With over two decades of experience, Chef Li is renowned for his expertise in Shunde cuisine and his scholarly use of premium Cantonese ingredients, particularly aged tangerine peel. Having held senior culinary roles at MGM Macau and MGM Cotai, he brings exceptional depth and precision to Cantonese gastronomy, balancing heritage with contemporary refinement.
Flying in to Vancouver with Chef Li is The Legacy House’s Dim Sum Head Chef, Cheuk Ka Ching. With more than 25 years of experience, Chef Cheuk is a master of traditional Cantonese dim sum, blending time-honoured craftsmanship with subtle modern influences to create elegant, authentic creations.
VANCOUVER Chefs
Chef Garley Leung
Dim Sum Head Chef, Dynasty Seafood Restaurant
Chef Garley Leung, Dim Sum Head of 2025 Elite 30 CANADA No.1 restaurant Dynasty Seafood Restaurant, was named 2025 Dim Sum Chef of the Year. Born in Hong Kong, Leung began his culinary journey in the 1970s apprenticing in northern-style dim sum at Hong Kong’s Peking Garden. When he arrived in Vancouver in 1981, he became part of the city’s first wave of dim sum chefs.
Chef Alex Kim
Culinary Director, Five Sails Restaurant
Chef Alex Kim, Culinary Director of Five Sails Restaurant, is the 2025 Canadian Culinary Champion, BC Regional Gold Medalist, and runner-up on Top Chef Canada Season 12. Born in Seoul, Kim’s culinary foundation was shaped by his grandmother in Korea and refined through collaborations with international chefs. His cuisine highlights the richness of British Columbia through locally sourced ingredients.
Chef Toby Chen
Vancouver Community College’s Asian Culinary Arts alumnus
Chef Toby Chen returns to the Dim Sum Gala after being recognized as an emerging talent at the 2022 Master Chef Gala & 2023 New Wave DINING by the Awards. A graduate of the Vancouver Community College Asian Culinary Arts program, Chen was formerly chef de cuisine at the now-closed Missing Chopsticks and is currently part of the culinary team at Fairmont Pacific Rim’s Botanist.
THE FINEST WHISKY, & MIXOLOGY EXPERIENCE BROUGHT TO YOU BY
Official Wine
Official Mimosa
THE DALMORE x BOTANIST
VISIONARY PARTNER
OFFICIAL MUSIC PARTNER
COUTURE SHOWCASE<
— Presented by Scotia Wealth Management, DIM SUM GALA returns to celebrate the global influence of Chinese cuisine through its most iconic ambassador—dim sum. Building on a 2025 edition that honored Chinese heritage through a contemporary lens, the 2026 edition delves deeper into the artistry, craftsmanship, and cultural storytelling of Yum Cha as a universal language connecting generations and cultures. Welcoming discerning diners and tastemakers, the evening unfolds in a glamorous 1950s Hong Kong and Shanghai-inspired supper club infused with cabaret flair, immersive dining, spectacle, and culinary mastery.
THE EMCEES
Fred Lee | Power 50 Vancouver
Manica Ng | Fairchild Media
Canada x Hong Kong | Tradition Reimagined
This evening celebrates the heritage and evolution of dim sum, presenting refined Cantonese creations alongside the prized Chinese delicacy of premium aged tangerine peel “chen-pi” by Chinese Executive Chef Li Chi Wai and Dim Sum Head Chef Cheuk Ka Ching of The Legacy House at Rosewood Hong Kong.
They are joined by 2025 Dim Sum Chef of the Year Garley Leung of Dynasty Seafood Restaurant, ranked No.1 in Elite 30 Canada 2025; 2025 Canadian Culinary Champion Alex Kim of Five Sails Restaurant; and new wave talent Toby Chen of Chinese Restaurant Awards — each presenting a refined, contemporary interpretation of the dim sum tradition.
Pearl City Splendor
The Gala unfolds as a reimagined golden age of Chinese hospitality through a contemporary luxury lens. Guests will be drawn into a world where live jazz, cinematic lounge textures, and Mando- and Cantonpop classics evoke the spirit of the old Hong Kong and Shanghai nightlife, reborn. Vintage cabaret will be reinterpreted through modern jazz-funk movement—elegant, sensual, and alive—where performance and atmosphere blur seamlessly. Guests are invited to arrive as if stepping onto a midnight runway, where couture, Chinese cheongsam, tailored elegance, and reworked black tie become expressions of character, presence, and modern decadence.
Where Dim Sum Becomes a Bond
