{"id":2405,"date":"2016-12-07T02:26:56","date_gmt":"2016-12-07T10:26:56","guid":{"rendered":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/?p=2405"},"modified":"2016-12-10T02:32:39","modified_gmt":"2016-12-10T10:32:39","slug":"chinese-restaurant-awards-east-meets-west-dinner-photo-story-mellywoo-com","status":"publish","type":"post","link":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/chinese-restaurant-awards-east-meets-west-dinner-photo-story-mellywoo-com\/","title":{"rendered":"CHINESE RESTAURANT AWARDS \u2013 EAST MEETS WEST DINNER PHOTO STORY – Mellywoo.com"},"content":{"rendered":"By Melly Woo | Read original<\/a><\/p>\n

\"chinese-restaurant-awards-0\"<\/p>\n

I was highly anticipating this amazing event for the relaunch of Chinese Master Chefs and the 9th annual Chinese Restaurant Awards last Friday at Dynasty Restaurant. This feast was an amazing 9 course menu featuring Chinese inspired dishes with western flair. The food at Dynasty is delicious so it\u2019s a real treat to see what new items the chef\u2019s came up with for the night. See below for up close photos of each dish and highlights of the event!<\/p>\n

\"Introducing
Introducing the chefs of the night, Master Chef Sam Leong from Dynasty Restaurant and Chef Ned Bel from Ocean Wise at Vancouver Aquarium.<\/figcaption><\/figure>\n
\"Geoduck
Geoduck two ways \u2013 marinated and fried. First time having marinated geoduck. Very interesting and equally delicious compared to the parboiled ones.<\/figcaption><\/figure>\n
\"Reunion
Alaska King Crab, BC Dungeness Crab. The yellowness of the sauce at the bottom is from the \u201ccrab mustard\u201d inside the shell, making it incredibly fragrant and flavorful.<\/figcaption><\/figure>\n
\"Salt
Salted Baked\u00a0 New Zealand Paua Abalone<\/figcaption><\/figure>\n
\"Upclose\"
Up close. Very tender.<\/figcaption><\/figure>\n
\"Shrimp\"
Tiger Prawns, Greens, Lee Kum Kee Sauce for Tomato Garlic Prawns<\/figcaption><\/figure>\n
\"Fish\"
Northern Divine Sturgeon, Apple Butter, Celery Root, Candied Almonds<\/figcaption><\/figure>\n
\"Duck\"
Hennessy Cognac, Fraser Valley Duck Leg, Lee Kum Kee Char Siu Sauce. Favorite<\/strong> of the night (look at that glaze)! The duck was so tender and moist, zero gamy taste, and no bones except for the top part of the leg. The apples were just slightly sweet which paired so well with the char siu sauce. Also a huge fan of Char Siu Sauce from Lee Kum Kee I use that for baked lamb racks !!<\/figcaption><\/figure>\n
\"Pork
Soy & Maple Pork Cheek, Pine Mushroom and Parsnip Foam. So so tender, it literally just falls apart on your fork and melts in your mouth! It\u2019s surprising it can retain it\u2019s original shape.<\/figcaption><\/figure>\n
\"Noodle\"
Lee Kum Kee XO Sauce, Hand-pulled Silver Needle Noodles.<\/figcaption><\/figure>\n
\"Pear\"
Ice Wine, Pear, Snow Lotus Seed. It\u2019s rare to see such a special dessert to end a Chinese meal. Usually it\u2019s bean soup, some sort of jelly or almond cookies! Cooked Asian pear is so light and refreshing, a good way to finish off the night.<\/figcaption><\/figure>\n
\"Capturing
Capturing some behind the scenes \ud83d\ude42<\/figcaption><\/figure>\n
\"With
With the other Social Media judges. Photo: @mayowill<\/figcaption><\/figure>\n

Today is the launch of Chinese Restaurant Awards 2017. If you have a favorite place you\u2019d like to nominate you can vote here:<\/p>\n

https:\/\/chineserestaurantawards.com\/stagingAUG5\/diners-choice-awards\/<\/a>","protected":false},"excerpt":{"rendered":"

By Melly Woo | Read original I was highly anticipating this amazing event for the relaunch of Chinese Master Chefs and the 9th annual Chinese Restaurant Awards last Friday at Dynasty Restaurant. This feast was an amazing 9 course menu featuring Chinese inspired dishes with western flair. The food at Dynasty is delicious so it\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":2406,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[33,40,39,42,41],"class_list":["post-2405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cra-news","tag-dynasty-seafood-restaurant","tag-east-meets-west","tag-melly-woo","tag-ned-bell","tag-ocean-wise"],"acf":[],"_links":{"self":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts\/2405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/comments?post=2405"}],"version-history":[{"count":0,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/posts\/2405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/media\/2406"}],"wp:attachment":[{"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/media?parent=2405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/categories?post=2405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chineserestaurantawards.com\/stagingAUG5\/wp-json\/wp\/v2\/tags?post=2405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}