Embark on an Chinese Gastronomic Voyage
An exclusive six-hands collaborative dining experience featuring Iron Chef and emerging culinary talents.
NOVEMBER 18, 2024
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Since 2008, the Chinese Restaurant Awards have redefined culinary recognition, celebrating 27 esteemed Canadian and international chefs, hosting unique cross-cultural collaborative dinners, and showcasing the depth and new perspective of Chinese cuisine through 12 exceptional dining events.
Tonight, the Awards will commemorate its 15th anniversary with an extraordinary evening at Chang’An Restaurant. Experience the latest in the signature DINING by the Awards series—“The Voyage of Ultimate Flavour,” a six-hands collaborative dinner featuring Iron Chef Canada winner Alex Chen, alongside rising stars Li Bo from Fish Man and Leo Wang of Chang’An.
This exquisite menu artfully blends Malaysian Chinese, French, Sichuan and Northern Chinese, reflecting the innovative vision and craftsmanship of these remarkable chefs. Let’s savor a unique opportunity to experience the evolution of contemporary Chinese gastronomy in this exclusive one-night event.
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Tag the chefs
Alex Chen @ChefAlexChen | Bo Li @ChefBo_TheFishMan | Leo Wang @TasteChangAn
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LW Chef Leo Wang, Chang’An – Hosting venue
AC Iron Chef Alex Chen, Boulevard Oyster & Kitchen Bar and Wild Blue Restaurant + Bar
BL Chef Bo Li, The Fish Man
AT THE RECEPTION
The Dalmore Highland Single Malt Whisky tasting and The Highland Negroni cocktail
LW
Grill spicy prawn, avocado, raspberry jelly
烤辣椒大蝦. 牛油果. 樹莓啫喱
Sesame pastry, shredded conch, Shaanxi green
長安麻餅. 海螺絲. 槳水菜
AC
Grill BC geoduck over charcoal, micro cilantro, Hamadaya oyster sauce
炭烤 BC 象拔
BL
Golden oyster over charcoal, Hamadaya oyster sauce
炭烤桂圓蜜汁金蠔
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DINING
AC
Black cod “Char Siu”, dark guo bao, red fermented bean curd mayonnaise
叉燒黑魚
The Dalmore 15 Year Old
LW
Chang’An duo: sea cucumber, fish maw. Litsea spice.
長安御膳滋補酸汤: 關西參、花膠. 木姜子
Clos du Soleil Capella 2022 (Sauvignon Blanc / Semillon blend)
BL
Sichuan typhoon style BC geoduck. tempura okra
川式避風塘象拔蚌. 天婦羅秋葵
The Dalmore King Alexander III
AC
Bak Kut Teh
“Tea consomme”, braised pork cheek, mushrooms
肉骨茶
LW
Qinjiao AAA beef, porcini, beef puff crust, Hamadaya oyster sauce
秦椒牛肉. 牛肝箘. 牛肉酥餅
Clos du Soleil Signature 2020 (Red Bordeaux Blend)
BL
Grill lobster over charcoal, duck chili oil, Chang’An artisan noodles
炭烤龍蝦. 鴨油辣椒. 長安手功麵
Clos du Soleil Syrah 2019
LW
Autumn pear, peach gum, snow fungus
貢品秋梨燉桃膠
Clos du Soleil Saturn 2022
The Chefs…
Alex Chen
Boulevard Kitchen & Oyster Bar and Wild Blue Restaurant
Executive Chef – signature restaurants
As one of Canada’s most esteemed chefs and mentors, Chef Alex Chen is a classically trained French chef with a deep passion for exploring Chinese cuisine. He earned the prestigious Chef of the Year title at the Vancouver Magazine Restaurants Awards and made history as the first challenger to defeat an Iron Chef on Food Network Canada’s Iron Chef Canada.
Chef Chen has also led Boulevard to the World’s 50 Best Discovery list in 2019 and served as both chef and judge on Food Network Canada’s cooking competition series, Wall of Chefs, which premiered in 2020. Now, he also oversees the kitchen at Whistler’s highly anticipated new restaurant, Wild Blue.
Li Bo
Executive Chef, The Fish Man
Chef Li Bo embarked on his culinary journey at 18 and was honored as Rising Star Chef of the Year in 2022. That same year, his restaurant, The Fish Man, earned accolades as both Restaurant of the Year and Best Sichuan Restaurant in Vancouver’s 20 Best list.
Renowned for his expertise in Canadian seafood, Chef Li has also received two Critics’ Choice Awards in 2018 and 2021. In 2024, he embraced a new challenge by competing in the Great Kitchen Party Vancouver edition, where he earned a Silver Medal for presenting Chinese cuisine—marking the first time Chinese dish was featured in the competition.
Known for his innovative approach, Chef Li seamlessly blends diverse culinary styles, such as Japanese and Cantonese, with his signature Sichuan seafood dishes. A passionate collaborator, he actively seeks opportunities to work with fellow chefs, believing that engagement with the broader culinary community is key to inspiration and growth.
Leo Wang
Executive Chef, Chang’An
Chef Leo Wang is an accomplished Chinese chef, adept in the subtle arts of Shanxi and Northern Chinese culinary techniques. He discovered his passion for cooking at the age of 20 while apprenticing in the kitchen. His journey led him to the management team at Chang’an, where he honed his skills in both culinary techniques and restaurant operations.
Since becoming the executive chef in 2014, Chef Leo has guided the kitchen to numerous prestigious awards, including recognition as Vancouver’s 20 Best Northern Chinese Restaurant and a spot on the Michelin Guide’s recommended list. At Chang’an, Chef Leo embodies a philosophy of continual self-improvement, consistently pushing the boundaries of his culinary craft.
