Chinese Restaurant Awards

09/28/2025

Nearly 60k CAD raised at FEAST! Presented by Scotiabank - Vancouver Community College's program fundraiser for the long term growth and Asian Culinary Arts Program. VCC - Vancouver Community College

Two of today's participating student chefs will be competing in Macao this November at the World Chinese Culinary Cooking Championships!

To GIVE
https://www.vcc.ca/about/foundation-and-alum/donate-now/

09/25/2025

Every great restaurant, every visionary chef, is defined by a signature dish—one that lingers in memory and draws diners back time and again. Here, it is the dramatic four-foot belt noodle: snipped with flourish at the table of , slicked with fragrant oil, and finished with sauces that may evolve season by season as the chefs refine and perfect. A performance of flavour and flair—its noodle texture, remarkably consistent, becomes the true highlight.

FOUR FOOT BELT NOODLES
Hebei style with
braised beef, jiang xiang sauce, radish

09/19/2025

At Rosewood Beijing, The House of Dynasties 龍庭 impresses with both scale and intimacy, from the grand hall, lang, to seven dynasty-named private rooms, some with terraces.

Executive Chef Justin Tan Shi Ye 譚仕業, originally from Zhanjiang, Guangdong, brings more than three decades of experience and a philosophy of purity: seasonal ingredients are handled with precision, revealing their essence without distraction. His farm-to-table approach balances Cantonese heritage with measured innovation.

A highlight is the poached Canada geoduck in rich broth (過橋象拔蚌）.Sourced from Canada-widely regarded as the world’s finest-the geoduck delivers unmatched sweetness and clarity of flavour. Here it is presented in a broth of exceptional depth, exemplifying the kitchen’s insistence on the very best.

#龍庭 #瑰麗酒店 ＃北京

09/19/2025

At Rosewood Beijing, The House of Dynasties 龍庭 impresses with both scale and intimacy, from the grand hall, Tang, to seven dynasty-named private rooms, some with terraces.

Executive Chef Justin Tan Shi Ye 譚仕業, originally from Zhanjiang, Guangdong, brings more than three decades of experience and a philosophy of purity: seasonal ingredients are handled with precision, revealing their essence without distraction. His farm-to-table approach balances Cantonese heritage with measured innovation.

A highlight is the poached Canada geoduck in rich broth (過橋象拔蚌). Sourced from Canada—widely regarded as the world’s finest—the geoduck delivers unmatched sweetness and clarity of flavour. Here it is presented in a broth of exceptional depth, exemplifying the kitchen’s insistence on the very best.

#龍庭 #瑰麗酒店 #北京

09/18/2025

This Saturday, September 20
The inaugural Divers’ Catch Gala sets the stage for an extraordinary evening devoted to British Columbia’s most prized dive-harvested delicacies—geoduck, sea urchin, and sea cucumber.

The evening brings together culinary talent from both sides of the Pacific. Guests will meet the star line up of chefs and Chinese Restaurant Awards winners, including 2022 Rising Star Chef Bo Li of Fish Man and Jacky Lee, formerly head dim sum chef at Hong Kong’s two-Michelin-starred Lai Ching Heen, now leading Car’s Dessert, and Sea Harbour Restaurant.


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On September 20, 2025, The Deck at Radisson Blu transforms into a coastal celebration with inventive tasting plates, compelling storytelling from the divers themselves, and an exceptional line-up of chefs: Alex Kim, Ned Bell, Dez Lo, Will Lew, Brodie Swanson, Bobby Milheron, Tushar Tondvalkar, Hiroshi Hoshiko, Welbert Choi, Bo Li, and Jacky Lee.

This is an opportunity to savour the ocean’s hidden treasures as never before—sustainably harvested, exquisitely prepared, and passionately presented.

Richmond, BC
Limited tickets available via the Link in Bio -

09/16/2025

Heritage is not just about preservation; it is about transmission. One must be willing to teach, and another must be willing to receive. Through this program, rising chefs are being guided by award-winning masters who not only share their skills but also instill the confidence to innovate while honoring tradition. In this way, craftsmanship, cultural pride, and culinary legacy can be carried forward. This is not something achieved in a matter of months—it requires time, commitment, and wholehearted learning.

Introducing New Wave Discovery 2025 — a debut mentorship program pairing new wave talents with award-winning masters.
✨ Steven Che (2024 Rising Star Chef, Just Pizza) learns the artistry of Cantonese dim sum under Chef Lai Wei of Lanxuan, Dim Sum Chef of the Year 2024.
✨ Jay Yip (Petite Bao), French cuisine trained, studies the foundations of Cantonese cuisine with Master Chef Andy Liu — who once helmed the iconic Sea Harbour, now Executive Chef of Chucila, and among the few Canadian apprentices of the late “Abalone King” Yeung Koon Yat.

More of the future of Chinese cuisine begins here. We will share more of their journey here.

09/09/2025

When in Nanjing, there is no escaping the city’s most emblematic dish—Nanjing salted duck 鹽水鴨. At MeiYuan Restaurant 梅苑 in the first 5-star hotel - Jinling Hotel 金陵飯店, this centuries-old delicacy is elevated to perfection: tender in texture, delicately fragrant, and perfectly balanced in its savory depth.

With a recipe that traces back more than 400 years, this dish is the very soul of Jiangsu cuisine. Yet MeiYuan offers more than just its famed salted duck—dishes such as Vegetarian Beancurd Rolls, Crystal Pork Aspic, Hand-Peeled River Shrimps, Crab Roe Tofu, and Egg Dumplings showcase the breadth of refined regional flavors.

An essential pilgrimage for any gourmand in Nanjing.

Follow our Director on her culinary journey in China this fall

#南京 #金陵鹽水鴨 #淮揚菜

08/29/2025

At The Merchants at Forty-Five, Shanghainese cuisine is dedicatedly reimagined with finesse and heritage. Each dish speaks to tradition yet whispers modern elegance.

✨ Crystal Pork Terrine with Vinegar 水晶肴肉 — delicate layers of translucence and savoury depth.
✨ Stir-fried River Shrimps with Snap Peas 甜豆炒河蝦仁 — crisp, sweet, and a celebration of freshness.
✨ Yellow Croaker with Vegetable and Bamboo Shoot Soup 薺菜黃魚羮 — a nourishing bowl of refined comfort.

Behind the artistry is Chef Chen Tian-Long 陳天龍, a rising talent born in the ’90s whose passion shines in every plate. With experience at the city’s top Shanghainese kitchens, he now defines one of Central’s most buzzed-about dining destinations.

📍 The Merchants at Forty-Five, atop Gloucester Tower in Landmark.


#香港 #首本名菜 #嘗申𣾀

08/25/2025

The story continues.
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.

Chinese version:
https://zh.chineserestaurantawards.com/2025/08/the-story-of-chinese-cuisine-is-global/

For sixteen years, the Chinese Restaurant Awards have been a compass for diners seeking the soul of Chinese cuisine. In 2025, the Awards expand beyond Canada to Asia, uniting two continents with one shared vision: to celebrate the finest dishes, spotlight culinary talent, and preserve traditions whi

08/19/2025

Where Dim Sum Becomes a Bond.

On October 29, the 2025 Dim Sum Gala, presented by Scotia Wealth Management®, will celebrate the heritage and innovation of Cantonese dim sum while raising funds for breakthrough research at St. Paul’s Hospital. This research in regenerative medicine seeks to restore hearing for people in British Columbia and around the world.

Today, an estimated 1.5 billion people live with hearing loss — a number expected to reach 2.5 billion by 2050. With our global population aging, it is fast becoming an epidemic. The Gala aims to amplify awareness of this urgent cause and support research that offers hope for the future.

Scotiabank
St. Paul's Foundation

Presented by Scotia Wealth Management, the 2025 Dim Sum Gala is a one-night celebration of heritage and innovation through the world’s most connected Chinese culinary tradition—dim sum. Uniting visionary chefs from Hong Kong and Vancouver, the gala marks the 16th annual Chinese Restaurant Awards...

08/15/2025

Across oceans, into Asia.
Guiding the Chinese Restaurant Awards’ international lens is Agnes Chee — acclaimed food critic, author, curator, and tastemaker whose influence spans Hong Kong, Greater China, and Agnes Chee謝嫣薇🇭🇰🇬🇧

As Chair of the Asia Judging Panel, she leads a circle of frequent diners — each acclaimed in their own fields, each with a deep love for Chinese cuisine in the Asia region. Together, they curate the first dedicated list in Asia focused solely on Chinese cuisine — a celebration of mastery, authenticity, and cultural pride that will inspire diners to explore the very best.

Because the story of Chinese cuisine is global — and it’s still being written.

Stay tuned — October 29.

02/25/2025

✨ A Night of Generosity & Culinary Excellence ✨

Congratulations to St. Paul's Foundation on another successful Scotiabank Feast of Fortune gala, raising over $2.5 million CAD to support the future of health care! As Vancouver’s signature Lunar New Year gala, this incredible evening showcased the power of community and generosity.

This year also marks the 11th anniversary of the Chinese Restaurant Awards’ involvement, bringing together 42 award-winning and emerging chefs since 2015 to inspire giving through culinary excellence. We are incredibly grateful for the dedication of our chef teams and partners, whose contributions make each Feast of Fortune truly special.

A huge thank you to our 2025 chefs for their endeavors and our partners for their unwavering support at :

Chef team 2025 ✨✨
- Dim Sum Head Chef Wei Lai, Lanxuan Restaurant (Chinese Restaurant Awards Dim Sum Chef of the Year 2024)
- Executive Chef Warren Chow, Wildlight Kitchen + Bar (Michelin Young Chef Award 2023 recipient)
- Chef de Cuisine Toby Chen, Missing Chopsticks
- Culinary Director Danny Deng, Neue Catering
- Chef owner Jay Yip, Petite Bao

The Dalmore, Hamadaya, Olympic Distributors, Geoduck from Canada, Midland Appliance, Fresh Ideas Start Here, Hook and Herds, Two Rivers Specialty Meats、Wingtat Game Bird Packers 永達農場, and VCC - Vancouver Community College

Here’s to another year of making a difference through food and philanthropy!