January 19, 2018


Chinese Master Chefs


The all-star team from Guangzhou, Hong Kong, and Shanghai included executive chefs Huang Wuhun (H.L. Peninsula Catering Group, a member of Commanderies Cordon Bleus de France), Mok Kit Keung (Shang Palace, Kowloon Shangri-La, two Michelin stars), Lau Yiu Fai (Yan Toh Heen, InterContinental Hong Kong, one Michelin star), Joseph Tse (Above & Beyond, Hotel ICON, CondéNast Traveller Magazine UK “The Best New Restaurant in 2012: Hotel Tables”), and Wu Wenbin (yè shanghai, one Michelin star) took part in an unprecedented culinary collaboration at the Chinese Master Chefs’ Gold Medal Dinner. They joined forces with four local Chinese Masters Chefs and two celebrity guest chefs to create an elaborate feast at the Four Seasons Hotel Vancouver.

A China & Canada Chinese Culinary Collaboration that Breaks Ground

In 2013, Chinese Master Chefs was introduced to celebrate the outstanding achievements and superb mastery of eight Chinese chefs in Metro Vancouver. The plan to extend the program beyond the Canadian border, however, had been brewing from the very beginning.

“It took the team more than two years to search for the right gastronomic elites outside of Canada to be part of Chinese Master Chefs,” said Craig Stowe, Chinese Restaurant Awards’ Founding Director. “The Gold Medal Dinner is a world-class collaboration that will change Canadians’ perception of Chinese food. We are honoured to have the culinary heavyweights coming to Vancouver and working with the Chinese Master Chefs in an event that strengthens the ties between China and Canada.”

The Vancouver Chinese Master Chefs’ collaborators were executive chefs Andy Lau (Sea Harbour Seafood Restaurant), Tony Luk (The Jade Seafood Restaurant), Ming Yeung (Bamboo Grove), and Anthony Leung (Grand Dynasty Seafood Restaurant), no strangers to the culinary spotlight and refined Chinese cuisine.

Each chef created his masterpiece using some of Canada’s finest ingredients, such as Alberta Beef, Alberta Akakuro-buta Pork, Northern Divine Caviar, Fraser River white sturgeon, BC organic chicken, and BC geoduck. Together they created a sumptuous nine-course meal that complemented the unique cooking style of each chef. Executive chef Ned Bell and pastry chef Bruno Feldeisen of the Four Seasons Hotel Vancouver were also invited to contribute to the dinner with their Chinese-inspired creations. As the Canadian Chef Ambassador of the event, Ned Bell prepared two splendid Albert beef and Alberta pork dishes that demonstrated the diverse talent and global thinking of eminent chefs in Canada.

Mok Kit Keung, Executive Chef at Shang Palace, Kowloon Shangri-La, Hong KongPan-fried Alberta Beef Short Ribs, Kowloon Shangri-la, Hong Kong
In an award presentation, the four local master chefs and the five master chefs from Guangzhou, Hong Kong, and Shanghai were presented the Chinese Master Chefs awards plaques, with the Ammolite sponsored by World Duty Free Group and Korite International, to honour their outstanding international achievements. Details of the Chinese Restaurant Awards can be found at www.ChineseRestaurantAwards.com, www.ChineseMasterChefs.com.

Pan-fried Alberta Beef Short Ribs with Lily Bulb, Red Date and Beef Sauce accompanied with Stewed Alberta Ox Tongue created by Mok Kit Keung, Executive Chef at Shang Palace, Kowloon Shangri-La, Hong Kong.

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