The Story of Chinese Cuisine is Global — And Now, So Is Our List
For the first time in history, Chinese cuisine receives its own dedicated ranking across Canada and Asia.
Beyond Borders, Same Heart
For sixteen years, the Chinese Restaurant Awards have been a compass for those seeking the essence of Chinese dining. The mission has never wavered: to uncover the finest dishes, to spotlight the establishments that matter — no matter their scale — and to honour the talent behind them. To preserve traditions, and to imagine new possibilities.
The Awards were born from one vision. Sixteen years ago, President Craig Stowe recognised that many diners outside the Chinese community longed for a guide, a way to truly understand the artistry of Chinese cuisine. From that insight, the Chinese Restaurant Awards were created — a platform that has since opened doors, inspired journeys, and given chefs and dishes the recognition they deserve.
“By taking that step, he changed countless lives. Diners found a path into the world of Chinese cuisine, chefs gained recognition for their craft, and Chinese food itself was celebrated with the respect it has always deserved.”
In 2025, that vision grows. The Awards step beyond the Canadian roots to embrace Asia, linking two continents with one shared ambition: to celebrate the best of Chinese cuisine, and to give it the global stage it has long merited.
Why Critics Matter
A list is easy to read, but never easy to build. Behind every choice lies the conviction of critics who live and breathe food — who understand that Chinese dining is not simply about restaurants, but about the dishes that carry memory, migration, and meaning.
This is why critics matter. Their taste, their cultural sensitivity, their discernment: they are the compass of the Chinese Restaurant Awards. Each year’s results are more than winners. They chart trends, honour new talent, and pay tribute to those who shape the way the world experiences Chinese cuisine.
Agnes Chee:
Guiding the new Asia edition is Agnes Chee, a globe-trotting critic and author whose career has been devoted to chronicling the stories of chefs and the flavours at risk of fading away. Her works — Vanishing Flavour of Cantonese Cuisine and World-Changing Flavours — preserve culinary heritage while connecting it to a global dining conversation.
Agnes brings with her a conviction: that Chinese cuisine deserves its own independent system of evaluation, rooted in cultural confidence, not reliant on Western yardsticks. Her goal is to celebrate talent, inspire new entrants, and protect traditions while defining excellence on its own terms.
Her approach is deliberately intimate. The first Asian panel will be small yet influential, a gathering of true gourmets: from Michelin-starred chefs to leaders in finance, the arts, fashion, international business, and culture. Transparent, accountable, and diverse, this panel will redefine how Chinese cuisine is measured and celebrated across Asia.
Lee Man
At the helm of Canada is Lee Man, a founding judge of the Awards since 2008 and one of the country’s most respected voices in gastronomy. For more than fifteen years, Lee’s palate and prose have illuminated the Chinese dining scene in Canada, from humble kitchens to ambitious fine dining rooms. His writing for Vancouver Magazine and Montecristo Magazine, alongside features in the Financial Times, Time Out, and beyond, has made him a trusted interpreter of Chinese cuisine for Canadian audiences and the wider world.
For Lee, the Awards are not just about recognition. They are about dialogue — about what Chinese cuisine means in Canada today. From the regional dishes of immigrant families to the creativity of a new generation of chefs, Chinese cuisine here is a living story of heritage and reinvention. Under his guidance, the Canada edition of the Awards will continue to reflect not only excellence, but also the connections food creates between people and cultures.
“Because it’s never just a list.
It’s the people, the stories, and the connections built through food.”
Carrying the Mission Forward
From Craig Stowe’s founding vision to Agnes Chee and Lee Man’s leadership across Asia and Canada, the Chinese Restaurant Awards step into a new chapter. One that bridges continents, shapes conversations, and gives Chinese cuisine the recognition it has always deserved.
The results will not merely highlight excellence. They will serve as a call to chefs, diners, and dreamers — to chase, to create, and to explore the finest dishes and restaurants.
Because the culinary world deserves a list dedicated to Chinese cuisine — one curated by those who truly love it, and who know it best.
Stay tuned: the 2025 Chinese Restaurant Awards results will be announced on October 29, 2025.
