{"id":6,"date":"2015-08-16T12:18:58","date_gmt":"2015-08-16T19:18:58","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/stagingAUG2\/?page_id=6"},"modified":"2025-05-18T20:44:16","modified_gmt":"2025-05-19T03:44:16","slug":"critics-choice-awards-2021-2020","status":"publish","type":"page","link":"https:\/\/chineserestaurantawards.com\/stagingAUG2\/critics-choice-awards-2021-2020\/","title":{"rendered":"Critics’ Choice Signature Dish Awards 2021 & 2020"},"content":{"rendered":"
[vc_row equal_height=”yes” content_placement=”middle” css_animation=”fadeIn” bg_type=”image” parallax_style=”vcpb-default” bg_image_new=”id^1006142|url^https:\/\/chineserestaurantawards.com\/stagingAUG2\/wp-content\/uploads\/2024\/07\/background-paper.jpg|caption^null|alt^null|title^section-bg-7|description^null” bg_image_size=”initial” bg_override=”ex-full”][vc_column css_animation=”fadeInUpShort”]
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SIGNATURE DISH DINING GUIDE<\/h6><\/div>
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Critics’ Choice Award 2020 & 2021<\/h3>\n<\/div><\/div>[vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text css=””]Proudly presented by<\/span> <\/span>
\n\"Canola<\/a>[\/vc_column_text][vc_column_text css_animation=”fadeIn” css=””]\n


\nChinese and Taiwanese cuisines are famed for its notably cooking styles. Lovers of both cuisines often go far and wide to find the right bowl of noodles, the perfect king crab or the most delicate dim sum morsels. The chef\u2019s attention to choosing and applying the ingredients and his\/her cooking technique defines a signature dish that showcases their passion, creativity and expertise. The Critics\u2019 Choice Signature Dish Awards celebrate this excellence.
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\nFor the past thirteen years, Vancouver has witnessed a tremendous growth in the local Chinese and Taiwanese culinary scene and has recognized outstanding dishes produced by talented chefs and their skilled staffs, under the watchful eyes and discerning tastes of those behind the annual Chinese Restaurant Awards. 2021 Critics\u2019 Choice Signature Dish Awards judging panel is again made up of four prominent local food critics, who are experts in the field of Chinese and Taiwanese cuisine and familiar with the history and mission of Chinese Restaurant Awards. The entire judging panel has tastings individually and together as a group, sharing information and recommending potential tasting destinations to each other for choosing the must-taste signature dishes for the year.
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\nThe 13 award winning signature dishes of the year 2021 recommended by the judges was announced at the awards ceremony at the Vancouver Club on Tuesday, November 16. Time to explore all these award winners.
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#CanolaOilSignatureDishes<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner][vc_column_text css=””]\n

Discover the 13 award-winning signature dishes of 2021<\/strong> <\/span>
\n*first time winners of the Critics\u2019 Choice Awards component<\/span>
\n(In alphabetic order of restaurant name)<\/span><\/p>\n[\/vc_column_text][vc_empty_space height=”20px” css=”.vc_custom_1747615541087{border-bottom-width: 2px !important;border-bottom-style: solid !important;border-color: #8f7336 !important;}”][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6358″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Abalone Ginger And Green Onion Hot Pot<\/span><\/strong>
\nBamboo Grove Restaurant<\/span><\/strong>
\n6920 No. 3 Rd, Richmond
\n(604) 278-9585<\/p>\n

Very rare farm raised fresh abalone is cooked exquisitely. The margin of error in cooking times is managed by the top notch kitchen crew to yield perfect texture. Unique quality and character sets this dish apart, it is tender yet providing the perfect resistance to your teeth, this dish is truly special. Nestled in a bed of savory scallions, this dish adequately demonstrates the culinary skill and delights on offer at Bamboo Grove.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6359″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

BC Geoduck With Soft Scrambled Eggs<\/span><\/strong>
\nBamboo Grove Restaurant<\/span><\/strong>
\n6920 No. 3 Rd, Richmond
\n(604) 278-9585<\/p>\n

Lightly poached slivers of B.C. geoduck nestle into perfectly scrambled eggs for the ultimate expression of luxury in culinary terms. The skill of the kitchen is on display with precision and skill demonstrated by a seemingly simple task, scrambling eggs. These are perfectly silky and cooked to perfection. The geoduck is sweet and fresh.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6360″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Dry Aged Chinese Style Bbq Duck \/ Quail<\/span><\/strong>
\nBoulevard Kitchen & Oyster Bar *<\/span><\/strong>
\n845 Burrard St, Vancouver
\n(604) 642-2900<\/p>\n

Executive chef Roger Ma combines classic French technique with traditional Cantonese flavours for his exquisite dry-aged, five-spice barbecue quail, which he perfected at home during the COVID-19 pandemic. He begins with beautiful, juicy quails raised by Thiessen Specialty Poultry and blanches the birds so they can better absorb his signature five-spice brine. Twelve days of aging concentrates the warm aromatics and tenderizes the meat, which is lacquered and roasted to a dark golden crisp with a precise ratio of maltose and vinegar. This is comforting BBQ par excellence and one of many elevated Chinese-style dishes that he and Alex Chen, executive chef signature restaurants, have introduced to Western diners at their acclaimed fine-dining restaurant in the Sutton Place Hotel.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6361″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Beef Feather Tripe With Sichuan Peppercorns<\/span><\/strong>
\nChef Tony Seafood Restaurant<\/span><\/strong>
\n4600 No. 3 Rd #101, Richmond
\n(604) 279-0083<\/p>\n

Chef Tony has always been able to blend the luxurious with the rustic and bring the liveliness of Northern Chinese spices to the clean restrained canvas of Cantonese cuisine. Here, carefully prepared beef feather tripe is married with the biting citrus sharpness of green Sichuan peppercorns. The result is delicate meatiness that comes alive on the palate with just enough spark and fire to give definition and brightness to this beloved cut of beef. A delicious balancing act.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6424″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Gold Coin Chicken<\/span><\/strong>
\nChef’s Choice Chinese Cuisine *<\/span><\/strong>
\n955 W Broadway, Vancouver
\n(604) 558-1198<\/p>\n

A traditional BBQ stall classic elevated to the realm of haute cuisine. This dish is a reinvention of a long forgotten classic rarely seen anymore. Metallic chicken livers nestle atop BBQ pork, it was previously a way to sell the end trimming from a roast meat stall, but now has been reinvented to appear in a fine dining setting.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6425″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Steamed Soup Dumpling<\/span><\/strong>
\nChef’s Choice Chinese Cuisine *<\/span><\/strong>
\n955 W Broadway, Vancouver
\n(604) 558-1198<\/p>\n

Lesser known than their Shanghainese xiao long bao cousin, the Cantonese soup dumpling is one of the most difficult dishes to pull off. Chef’s Choice’s version has an incredibly delicate skin, encasing cleanly rich broth full of shrimp and pork. With a poke from your chopsticks, the dumpling breaks open, unfolding into a beautiful bowl of soup. A delicious technical wonder!<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6363″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Black Sesame Balls<\/span><\/strong>
\nHeritage Asian Eatery<\/span><\/strong>
\n4242 Main St, Vancouver
\n(604) 559-6058<\/p>\n

Every kid’s favourite dim sum item – deep fried mochi balls, puffed and full of sweet fillings. Heritage Asian Eatery’s black sesame balls check all the boxes with a crispy shell studded with sesame seeds, a terrific chewy pull, and a darkly rich center that has just enough depth and bitterness to keep this treat from being cloying. Incredibly fresh and hot, these mochi balls have an immediacy that will have you scorching your fingers pulling them apart.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6364″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

The White Rabbit<\/span><\/strong>
\nKouign Caf\u00e9<\/span><\/strong>
\nPermanently Closed<\/p>\n

Years ago, the iconic White Rabbit candies were creamy and milky. Now mass produced, they are brittle and hard. Andrew Han restores the soft toffee texture \u2013 and satisfies our taste for nostalgia — by baking them into chewy, rice-flour cookies lightly studded with dark chocolate chips and Maldon sea salt. The White Rabbit is just one of many whimsical sweet-and-savoury treats at the lovely Kouign Caf\u00e9, where the pastries blend Asian traditions with French techniques and are all inspired by Mr. Han\u2019s memories of growing up in Chinatown.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6365″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Mixed Deep Fried Appetizers<\/span><\/strong>
\nMemory Corner<\/span><\/strong>
\n4651 Garden City Rd #1110, Richmond
\n(604) 284-5434<\/p>\n

Nothing pairs better with a Taiwanese beer and table of friends than an order of Deep Fried Appetizers at Memory Corner. Tidbits of chicken, mushroom, green beans and tofu nestle into the dish perfectly seasoned in the traditional Taiwanese manner, with five spice apparent in the seasoning blend.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6366″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Signature Beijing Duck<\/span><\/strong>
\niDen & Quan Ju De *<\/span><\/strong>
\n2808 Cambie St, Vancouver
\n(236) 477-7777<\/p>\n

With a secret Imperial recipe that stretches back well over a century \u2013 Quan Ju De is synonymous with classic Peking Duck throughout China. Using locally sourced BC ducks raised to exacting standards, the ducks are roasted to order and emerge from their ovens with gloriously burnished skin, crisped and puffed. Seasoning is kept to a minimum to ensure diners taste the clean savouriness of the meat, beautifully carved tableside and served with fresh gossamer thin pancakes. It\u2019s no wonder Quan Ju De\u2019s Peking duck is the standard by which all others are measured.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6367″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Yunnan Ghost Chicken Salad<\/span><\/strong>
\nStreet Auntie Aperitivo House<\/span><\/strong>
\nPermanently Closed<\/p>\n

At the ultra-modern Street Auntie Aperitivo House in downtown Vancouver, owner Yuyina Zhang celebrates her Yunnan heritage with international flair. The Dai-style Ghost Chicken Salad is one of many creative dishes on her weekly changing tasting menus, which are served on individual plates at a chic open-kitchen bar. Juicy, zesty and spicy, the appetizer starts with shredded, cold-poached chicken that has been marinated in aromatic lemongrass water for three days. Tossed with pickled papaya, fresh mango, Thai chili, crisp-fried tofu skin and herbs, it\u2019s an explosion of bright Southeast Asian flavours.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6368″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Dong Bo Pork<\/span><\/strong>
\nSuhang Restaurant<\/span><\/strong>
\nPermanently Closed<\/p>\n

Dong Bo Pork is one of the most famous dishes of Hangzhou cuisine with its origins dating back almost 1,000 years. Suhang Restaurant specializes in the dishes of Jiangsu and their version of Dong Bo Pork is perfect in its classic proportions and flavours. Slow patient simmering ensures the pork belly is meltingly tender yet retains enough structure so that it does not collapse into itself. A bowl of rice to soak up the braising liquid \u2013 rich with wine, soy, and a touch of rock sugar \u2013 is a must!<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”6362″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Sour Cabbage Fish Hotpot<\/span><\/strong>
\nThe Fish Man<\/span><\/strong>
\n8391 Alexandra Rd #1170, Richmond
\n(604) 284-5393<\/p>\n

Suan cai yu (spicy sauerkraut fish) has become a very popular Sichuan dish in Metro Vancouver. Chef Bo Li\u2019s is the very best. A trained sushi chef, he cares deeply about the quality of his fish (local and fresh, never frozen) and carves it with impeccable skill. He further elevates his spicy fish stew with a rich, silky broth made from roasted pork bones and Vietnamese pickled cabbage, which is less salty than other versions. Perfectly balanced, the dish comes together with Sichuan peppercorns and dried chilis, which tingle and buzz in the background, but never overpower the fish.<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”60px”][vc_row_inner][vc_column_inner][vc_column_text css=””]Rediscover the 12 award-winning signature dishes of 2020<\/strong> <\/span>
\n*first time winners of the Critics\u2019 Choice Awards component<\/span>
\n(In alphabetic order of restaurant name)<\/span>[\/vc_column_text][vc_empty_space height=”20px” css=”.vc_custom_1747615541087{border-bottom-width: 2px !important;border-bottom-style: solid !important;border-color: #8f7336 !important;}”][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5694″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Steamed Scallop & Pea Tip Dumpling<\/span><\/strong>
\nDynasty Seafood Restaurant<\/span><\/strong>
\n108-777 W Broadway, Vancouver
\n(604) 876-8388<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5687″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Sweet & Sour Pork Tenderloin<\/span><\/strong>
\nEmperor\u2019s Kitchen<\/span><\/strong>
\nPermanently Closed<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5690″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Vitasoy Flavoured Cream Puff<\/span><\/strong>
\nLittle Fox Bakehouse<\/span><\/strong>
\n8181 Cambie Rd #1180, Richmond
\n(604) 231-8131<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5684″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Kung Po Lobster\/Prawn, Sweetcorn & Water Chestnut Cake<\/span><\/strong>
\nMott 32<\/span><\/strong>
\n1161 W Georgia St, Vancouver
\n(604) 979-8886<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5691″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Chef\u2019s Alaska King Crab Signature Menu<\/span><\/strong>
\nNew Fishport Seafood Bistro<\/span><\/strong>
\n620 SE Marine Dr, Vancouver
\n(604) 323-1318<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5692″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Chiu Chow Style Oyster Pan Cake<\/span><\/strong>
\nNew Mandarin Seafood Restaurant<\/span><\/strong>
\n4650 Gladstone St, Vancouver
\n(604) 336-9388<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5689″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Traditional Steamed Dumpling Sampler<\/span><\/strong>
\nNine Dumplings<\/span><\/strong>
\n204-1610 Robson St, Vancouver
\n(778) 246-1199<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5693″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Individual Steamed Black Cod In Bamboo Leaf<\/span><\/strong>
\nPrince Seafood Restaurant<\/span><\/strong>
\n2881 Grandview Hwy, Vancouver
\n(604) 430-6808<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5686″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Exquisite Silver Soup Base<\/span><\/strong>
\nThe Dolar Shop *<\/span><\/strong>
\n5300 Number 3 Rd, Richmond
\n(604) 370-7077<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5688″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Torafuku Beef Noodle Soup<\/span><\/strong>
\nTorafuku *<\/span><\/strong>
\n958 Main St, Vancouver
\n(778) 903-2006<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5695″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Xin Jiang Braised Chicken And Potato Platter With Biang Biang Noodles<\/span><\/strong>
\nXi\u2019an Noodle Restaurant *<\/span><\/strong>
\nPermanently Closed<\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5685″ img_size=”full” css_animation=”scaleOutIn” css=””][vc_empty_space height=”20px”][vc_column_text css=””]\n

Shanghai Moon Cakes<\/span><\/strong>
\nZ&W Shanghainese Kitchen *<\/span><\/strong>
\n2126 W Broadway, Vancouver
\n(604) 423-2999<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][vc_column_text css=””]The Judging Panel<\/strong> <\/span>[\/vc_column_text][vc_empty_space height=”40px”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text css=””]\"Stephen<\/a><\/p>\n

Stephen Wong<\/span><\/h2>\n

The cofounder and founding Chair of the Chinese Restaurant Awards, Stephen is a recognized authority on Chinese cuisine. A respected chef and former restaurateur, Stephen produces Granville Island Market\u2018s popular Chefs in the Market series. Stephen is also the author of 100 Best Asian Noodle Recipes.<\/span><\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=””]\"\"<\/p>\n

Lee Man<\/span><\/h2>\n

Born in Hong Kong and raised in Vancouver, Lee Man is a local food writer with a particular passion for Chinese and Asian cuisine. Lee is a regular contributor to Vancouver Magazine and is a judge for their annual restaurant awards, Lee\u2019s work has also been featured in Wine Access, Northwest Best Places, Time Out and Eat Magazine.<\/span> BLOG<\/a> | Instagram<\/a><\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/3″][vc_column_text css=””]\"Alexandra<\/a><\/p>\n

Alexandra Gill<\/span><\/h2>\n

Alexandra Gill is the British Columbia restaurant critic for the Globe and Mail, a position she has held for 11 years. She writes about food for numerous magazines and is also a judge for Canada\u2019s 100 Best Restaurants.<\/span>
\nFacebook<\/a> |
\nInstagram<\/a><\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text css=””]\"Brendon<\/a><\/p>\n

Brendon Matthews<\/span><\/h2>\n

Brendon lives and eats in Richmond. He wrote about food for more than five years at the Richmond Review, then moved online to the popular Vancouver website Urbandiner.ca where he posts under the \u2018nom de net\u2019 Keith Talent. Brendon\u2019s a frequent contributor to Vancouver Magazine, and a judge for the annual Vancouver Magazine Restaurant Awards.<\/span> Instagram<\/a><\/p>\n[\/vc_column_text][vc_empty_space height=”40px”][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text css=””]\"\"<\/a><\/p>\n

William Ho Wood Kuen<\/span><\/h2>\n

Originally from Hong Kong and raised in Vancouver, William is an acclaimed TV and radio program host and celebrity. He is currently the program host for Fairchild TV and Radio AM1470. Being passionate about food and travel, he also started his Facebook fan page to recommend gourmet and travel experiences around the world to his fans.<\/span>
\nFacebook<\/a><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_empty_space height=”100px”][\/vc_column][\/vc_row][vc_row][vc_column]