{"id":2030,"date":"2016-11-05T22:43:27","date_gmt":"2016-11-06T05:43:27","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/stagingAUG2\/?page_id=2030"},"modified":"2026-05-24T00:07:36","modified_gmt":"2026-05-24T07:07:36","slug":"video-gallery","status":"publish","type":"page","link":"https:\/\/chineserestaurantawards.com\/stagingAUG2\/video-gallery\/","title":{"rendered":"Video Gallery"},"content":{"rendered":"
[vc_row full_width=”stretch_row” full_height=”yes” content_placement=”middle” css_animation=”fadeIn” bg_type=”image” parallax_style=”vcpb-vz-jquery” bg_image_new=”id^1006081|url^https:\/\/chineserestaurantawards.com\/stagingAUG2\/wp-content\/uploads\/2024\/07\/Chinese-Restaurant-Awards-video-gallery.jpg|caption^null|alt^Chinese Restaurant Awards \u9996\u672c\u540d\u83dc\u4e2d\u83ef\u98df\u8086\u5927\u734e|title^Chinese Restaurant Awards \u9996\u672c\u540d\u83dc\u4e2d\u83ef\u98df\u8086\u5927\u734e|description^Chinese Restaurant Awards \u9996\u672c\u540d\u83dc\u4e2d\u83ef\u98df\u8086\u5927\u734e” bg_image_repeat=”no-repeat” bg_override=”ex-full” enable_overlay=”enable_overlay_value” overlay_color=”rgba(17,17,17,0.7)”][vc_column el_class=”align-buttons-center”]
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Video Gallery<\/h2><\/div><\/div>[vc_empty_space height=”20px”][vc_row_inner][vc_column_inner width=”2\/3″][vc_custom_heading text=”Dive into a curated collection of engaging videos that showcase the Chinese Restaurant Awards’ past events, behind-the-scenes moments, exclusive programs, and chefs’ stories.” font_container=”tag:p|font_size:15pt|text_align:left|color:rgba(255%2C255%2C255%2C0.9)|line_height:24pt” use_theme_fonts=”yes” css=”” el_class=”sub-title”][\/vc_column_inner][vc_column_inner width=”1\/3″][\/vc_column_inner][\/vc_row_inner]
<\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/GvPezP-dtTk?si=MTrWLXFwokrrDbvY” css=””][vc_empty_space height=”25px”][vc_column_text css=””]April, 2026 ASIA x CANADA Rising Star Chef Awardees in Hong Kong<\/strong><\/a>
\nApril 9, 2026 marks an unprecedented moment in Asia\u2019s culinary landscape.\u00a0For the first time, Rising Star Chef Award recipients from Asia and Canada<\/strong> gathered in Hong Kong for an extraordinary collaboration. Curated under the Awards\u2019 New Wave Discovery<\/strong> Series, the evening brought these chefs together to celebrate Chinese cuisine through talent, heritage, and cultural innovation. This video captures the exchange, exploration, and connections forged throughout the collaboration.<\/span><\/span>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/oX_DBLZMKoM” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Oct 29, 2025 The 16th annual Chinese Restaurant Awards Ceremony<\/strong>
\nThe awards ceremony was a cross-cultural celebration of excellence \u2014 where Asia\u2019s culinary brilliance was celebrated with Canada\u2019s dynamic dining scene, inspiring a new chapter of Chinese gastronomy.<\/span><\/span>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/SlKB7ENeNO0″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]Oct 29, 2025 Dim Sum Gala presented by Scotia Wealth Management<\/a><\/p>\n

At the Dim Sum Gala 2025, presented by Scotia Wealth Management, Hong Kong mastery met Vancouver\u2019s creative pulse \u2014 a celebration steeped in artistry, heritage, and heart, reimagining the timeless language of dim sum.<\/p>\n

Amid the evening\u2019s culinary brilliance, a special mission took centre stage: to raise funds for a Chair in Regenerative Medicine and Inner Ear Therapeutics at the new St. Paul\u2019s Hospital on the Jim Pattison Medical Campus. This pioneering research, now a top priority, is dedicated to restoring hearing for British Columbians affected by hearing loss.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/AktYwwQ-koo” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Dec 7. 2022 MASTERS Finale<\/a>
\nVancouver x Hong Kong
\nChinese Restaurant Awards set to present the Chinese Master Chefs program with DINING by the Awards 2022 finale by gathering four high profile award-winning chefs and new wave chefs and talents from prestigious hotels and upscale restaurants in Vancouver and Hong Kong to explore Chinese cuisine\u2019s infinite possibilities. The once-in-a-lifetime collaboration aimed to showcase distinct culinary perspectives and raise Chinese culinary innovation to the next level.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/yFOoy1czpu0″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]FutureTalk was a new addition to the Chinese Restaurant Awards 2022\u2019 dining series DINING by the Awards<\/a>. It was one of Vancouver\u2019s first speaker sessions examining Chinese cuisine as its focus.<\/p>\n

During the first hybrid dialogue platform at Vancouver’s Gryphon Experience Gallery on August 26, New York Chef Lucas Sin and Toronto Chef Eva Chin shared the New Wave\u2019s ideas and perspectives in living art of global culinary.<\/p>\n

Special thanks to award winning program host Ms. Lien Yeung from CBC Vancouver to be the emcee and moderator of the evening.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/_Yd9tlafpJA” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Superstar Chef Vicky Cheng, from World’s 50 Best No. 20 (2024) Wing Restaurant<\/a> and Michelin starred VEA Restaurant<\/a>, showcases how he connects his Canadian and Hong Kong culinary upbringings on the world\u2019s stage by using BC\u2019s world-famous geoduck.<\/p>\n

Videography by One Marketing<\/a>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=A0EUvAMAqS8″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]\u201cI wanna show the depth of Taiwanese cuisine and we have more for everyone to discover.\u201d \u2013 Chef Neil Ou.<\/p>\n

Canola Eat Well<\/a> #NewGeneration Chefs share and redefine the future of Chinese and Taiwanese food. Discover the inseparable connection between Canola oil and chefs.<\/p>\n

Videography by Mayowill Photography<\/a>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/Mhlx4_V6pH0″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]#ChopstickstoHeroes Vancouver : VMO Conductor Ken Hsieh and Chef Xin Mao, presented with BC Milk
\nAward-winning Canadian conductor Ken Hsieh and M8 Bistro and Bar Chef Xin Mao collaborated with BC Milk on the meal donation for Covid-19 testing site frontliners at Downtown Hornby.\u2063<\/p>\n

Visit #ChopstickstoHeroes <\/a>page for more information<\/p>\n

Videography by Mayowill Photography<\/a>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=miil-x_EdXg” css=””][vc_empty_space height=”25px”][vc_column_text css=””]In memory of award-winning Canadian culinary icon Chef Nathan Fong who passed away at the end of March, 2020.<\/p>\n

Chef Nathan\u2019s good friend Chef Dennis Peckham prepared 200 meals with Chef Xin Mao for Dr. Peter Centre\u2019s health care staff and patients.<\/p>\n

\u2063\u201cMr. Fong\u2019s proudest achievement was the annual Passions Gala for the Dr. Peter AIDS Foundation. Since he founded the wine-and-food extravaganza in 2002, it raised more than $1.6-million to care for people living with AIDS.\u201d – Alexandra Gill, Globe and Mail.<\/p>\n

Chef Nathan Fong was also one of the influential connectors to bridge Chinese restaurants with Canadian community. The awards and judges would like to honor our past judge Chef Nathan Fong\u2019s tremendous achievements for the industry. \u2063\u2063\u2063\u2063Meal donation funded by the Chinese Restaurant Awards and #ChopstickstoHeroes #PledgeaDay<\/a> \u2063\u2063\u2063\u2063<\/p>\n

Videography by Mayowill Photography<\/a>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=2Kh7xUfRE7w” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chefs not only would fill your plate with their passion and dedication, it is also their top duty to provide a safe and clean dining environment. Therefore, the Awards\u2019 Your table, like home.” initiative was created during the pandemic as an invitation to the diners to re-discover the joy of dining. Hot sizzling plates, creative plating, produced from the freshest ingredients and served to you with proper safety measures.
\n#YourTableLikeHome
\n\u2063
\nFeatured Vancouver restaurants: Dynasty Seafood Restaurant, The Fish Man, YuShang Hot Pot\u2063
\nPhotography and Videography by Mayowill Photography<\/a>[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=VyG-MR8tgUY” css=””][vc_empty_space height=”25px”][vc_column_text css=””]The late Master Chef Leung Yiu Tong, originally from Shunde, Guangdong, China, began his culinary career in 1954. Trained by the renowned Chef Pang De in Macau, he specialized in Shunde cuisine and served as banquet chef at Avenida do Comendador Ho Yin. He later cooked for celebrities at the Far East Exchange, invited by Mr. Ronald Li Fook Shiu. After moving to Vancouver in the 1980s, Chef Leung opened several restaurants and mentored many chefs. He retired in February 2019, closing his acclaimed Hoi Tong Chinese Seafood Restaurant, and was posthumously honored with the Lifetime Achievement Award the same year.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=6O5e7iLAaKY” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chef\u2019s Talk: Chef Chan Yan-Tak, \u201cThe World\u2019s First Michelin 3-star Chinese Restaurant\u201d Lung King Heen of Four Seasons Hotel Hong Kong<\/p>\n

TasteHKG 2.0 + TasteTPE 2018
\nA Hong Kong and Taipei Culinary Odyssey<\/p>\n

Visit TasteHKG 2.0 + TasteTPE<\/a> for more information[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=Cr_uM92_yVc” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chef\u2019s Talk: \u201cAbalone King\u201d Yeung Koon Yat, Forum Restaurant.<\/p>\n

TasteHKG 2.0 + TasteTPE 2018
\nA Hong Kong and Taipei Culinary Odyssey<\/p>\n

Visit TasteHKG 2.0 + TasteTPE<\/a> for more information[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=g6zxifT8Mxg” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chef\u2019s Talk: Chef Ah Zheng, Chef Show Time<\/p>\n

TasteHKG 2.0 + TasteTPE 2018
\nA Hong Kong and Taipei Culinary Odyssey<\/p>\n

Visit TasteHKG 2.0 + TasteTPE<\/a> for more information[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=ad3HRAcj8FQ” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chef\u2019s Talk: Chef Vicky Cheng of VEA Restaurant and WING Restaurant<\/p>\n

TasteHKG 2.0 + TasteTPE 2018
\nA Hong Kong and Taipei Culinary Odyssey<\/p>\n

Visit TasteHKG 2.0 + TasteTPE<\/a> for more information[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=lk9lPpIYCrM” css=””][vc_empty_space height=”25px”][vc_column_text css=””]TasteHKG 2.0 + TasteTPE 2018
\nA Hong Kong and Taipei Culinary Odyssey<\/p>\n

Visit TasteHKG 2.0 + TasteTPE<\/a> for more information[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=ZW-LFrW1L10″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]Dining, by Award Winning Chefs 1.0
\nInherit. Unite.
\n\u201cDining, by Award Winning Chefs\u201d event brought together four recognized Chinese head chefs and a young Chef team to prepare a 10-course refined and traditional Cantonese menu exclusively for only 30 diners. All proceeds go to Canadian Cancer Society exclusively.<\/p>\n

Visit the event page<\/a> for more information.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/77BGbl3gkfU” css=””][vc_empty_space height=”25px”][vc_column_text css=””]2017 #TasteHGH + #TasteSHN featured ambassador @Melly.woo (Instagram)
\nSpecial thanks to Shangri-La Hotels and Resorts and Hong Kong Airlines<\/p>\n

Visit the #TasteHGH + #TasteSHN<\/a> page for more information<\/p>\n[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=J1aVXSlgrts” css=””][vc_empty_space height=”25px”][vc_column_text css=””]#TasteHKG 2017
\nA Hong Kong Chinese Culinary Odyssey<\/p>\n

Produced by Vancouver Foodie<\/p>\n

Special thanks to all the participated Hong Kong restaurants and chefs.
\nVisit #TasteHKG<\/a> page for more information
\n[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/mbo1axRzYSE” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chinese Master Chefs 2017
\nThe Future of Chinese Cuisine : Vancouver x Hong Kong
\nFeaturing the late Chinese Master Chefs Mok Kit Keung and Leung Yiu Tong<\/p>\n

Director: Edward Tang
\nDirector assistant: Oliver Chiu
\nVisual Effect: Timmy Pong<\/p>\n

Special thanks to Kowloon Shangri-La, Hong Kong[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=gmG0Wdk2k6I” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chinese Master Chefs 2017
\nThe Future of Chinese Cuisine : Vancouver x Hong Kong
\nFeaturing the late Chinese Master Chef Mok Kit Keung and Chinese Master Chef Sam Leung<\/p>\n

Director: Edward Tang
\nDirector assistant: Oliver Chiu
\nVisual Effect: Timmy Pong<\/p>\n

Special thanks to Kowloon Shangri-La, Hong Kong[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/www.youtube.com\/watch?v=sYKPitkn2q8″ css=””][vc_empty_space height=”25px”][vc_column_text css=””]Director: Mike Kam, One Leafs Production
\nStyling by Rae Uske, Think x Blink
\nSupported by Andrew KY Wong<\/p>\n

Special thanks to Chef Keong Wong and Chef Yao from Peninsula (Oakridge) Seafood Restaurant.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/VLS3dYE5qAg” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chinese Master Chefs 2014<\/p>\n

Director: Mike Kam, One Leafs Production
\nVideo Editor: Baurzhan Dosmagambetov
\nPhotography by Tracey Kusiewicz, Foodie Photography
\nStyling by Tracey Kusiewicz, Debbie Cheung, Rae Uske Think x Blink<\/p>\n

Chinese Master Chefs<\/a> \u2013 official website[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row gap=”30″][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/_rkVfw0Bxzs” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chinese Master Chefs 2013<\/p>\n

Director: Mike Kam, One Leafs Production
\nVideo Editor: Baurzhan Dosmagambetov
\nPhotography by Tracey Kusiewicz, Foodie Photography
\nStyling by Tracey Kusiewicz, Debbie Cheung, Rae Uske Think x Blink<\/p>\n

Chinese Master Chefs<\/a> \u2013 official website[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][vc_column width=”1\/2″][vc_video link=”https:\/\/youtu.be\/_I77yLakBoU” css=””][vc_empty_space height=”25px”][vc_column_text css=””]Chinese Chef of the Year Competition 2011<\/p>\n

Filming by Anthony Au<\/p>\n

On December 6th, 2011, 12 men met in a confined space to battle it out for \u2018top gun\u2019 status. While not exactly a High Noon showdown, the \u2018combatants\u2019 came armed with cleavers, razor-sharp knives and woks. Woks? Yes, woks. The combatants were the 12 elite chefs competing for the inaugural Chef of the Year title awarded by the 2011 HSBC Chinese Restaurant Awards.[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”70px”][\/vc_column][\/vc_row][vc_row][vc_column]