Four top Richmond chefs helped prepare an exquisite eight-course meal at the Chinese Restaurant Awards’ Gold Medal Dinner at the Four Seasons Hotel in Vancouver April 23.
Ming Yeung, executive chef at Bamboo Grove, Wu Wenbin, executive chef at Ye Shanghai, Tony Luk, executive chef at Jade Seafood Restaurant and Andy Lau, executive chef at Sea Harbour Seafood Restaurant joined some of the globe’s top Asian chefs to cook up a storm at the awards gala.
They hooked up with Mok Kit Keung, executive chef at the two-Michelin star Shang Palace at the Kowloon Shangri-La, and Lau Yiu Fai being, executive chef at the one-Michelin star Yan Toh Heen at the Hong Kong InterContinental.
Keung and Fai were the two master chefs asked to cook at Wednesday’s awards.
“Cooking is about making people happy,” said Fai.
While you can’t expect them to boast that the universe has responded by queuing up at their restaurants, it’s a sense of celebration that prompted the Vancouver edition of the Chinese Restaurant Awards (CRA) to invite them to the black-tie dinner. It’s all part of the CRA’s “global vision.” Vancouver is becoming a Mecca for people who love authentic Chinese cuisine, and the awards honour the local chefs who live up to those expectations.
“We want to provide a stage for local chefs but also for master Chinese chefs to exchange ideas and collaborate,” said Rae Kung, the CRA’s project and public affairs director.
Fai opened the dinner with chilled Nova Scotia lobster with B.C. salmon caviar, while Keung expressed his delight with the flavours of Alberta beef with his pan-fried beef short ribs with a lily bulb, red date and beef sauce.
For details of the Richmond restaurant winners, go to ChineseRestaurantAwards.com.
