Chinese Restaurant Awards

12/18/2025

The future of Chinese gastronomy belongs to them.

In late October, the Chinese Restaurant Awards presented the winners of the 2025 Rising Star Chefs Awards—Jayson Tang of Man Ho Chinese Restaurant at JW Marriott Hong Kong, Henry Zhang of Drunken Fish at Wynn Macau, and Andersen Lee of Oncle Lee and Oncle Lee Kǎo in Montreal. Three chefs, two continents, three cities, one shared conviction: craft, culture, and purpose will define what comes next for Chinese cuisine.

⚡️ Read more - Link in our bio



.wynnmacau .macau





#年度廚藝新星 #萬豪金殿 #九鯤 #永利澳門 #滿地可

12/17/2025

The future of Chinese gastronomy is already taking shape.

In late October, we presented the winners of the 2025 Rising Star Chefs Awards—Jayson Tang of Man Ho Chinese Restaurant at JW Marriott Hong Kong, Henry Zhang of Drunken Fish at Wynn Macau, and Andersen Lee of Oncle Lee and Oncle Lee Kǎo in Montreal. Three chefs, three cities, one shared conviction: craft, culture, and purpose will define what comes next for Chinese cuisine.

https://chineserestaurantawards.com/rising-star-chefs-2025-the-voices-leading-chinese-cuisine-forward/

Chinese version 中文版
https://zh.chineserestaurantawards.com/rising-star-chefs-2025-the-voices-leading-chinese-cuisine-forward/

隨著中菜在全球餐飲版圖中的影響力持續擴展，2025 年度廚藝新星再次提醒我們：中菜的未來，建立於技藝、文化與信念之上。他們的觀點，反映出一代廚師深植傳統，同時勇於為新時代重新詮釋中菜的精神。 從亞洲到北美，鄧...

12/11/2025

Elite 30 Canada No.15 — IDen & Quan Ju De, Vancouver
++ A Century-Old Culinary Icon Redefining Northern Chinese Cuisine in Vancouver ++

Born from over a century of Beijing culinary heritage, Quan Ju De brings its legendary northern Chinese flavours to Vancouver, offering an elevated expression of tradition with contemporary finesse. Known globally for its signature hanging-oven roast duck—honoured in 2008 as part of China’s intangible cultural heritage—the restaurant preserves its iconic craftsmanship while introducing a modern dining sensibility.

The Vancouver location presents a refined vision of the brand. Designed by architect Lee Hsuheng, the space blends clean lines, warm textures, and thoughtful details, creating an atmosphere worthy of both grand celebrations and intimate gatherings. Here, elegance is woven into every element: the pacing of service, the precision of carving, and the theatre of tableside presentation.

Beyond its famed roast duck, the menu showcases the depth of northern Chinese cuisine. From the comforting richness of duck soup to the clean flavours of jellyfish with cucumber and cordyceps flower, each dish reflects a balance of authenticity and contemporary appeal. An innovative cocktail program further elevates the experience, offering a modern counterpoint to traditional flavours.

Distinct from its Beijing counterpart yet rooted in the same heritage, IDen & Quan Ju De Vancouver stands as a sophisticated destination for those seeking northern Chinese cuisine executed with clarity, craft, and confidence.



Recommended by our Taste Advisors –
• Peking Duck
• Duck Soup
• Old Beijing Style Flour Soup
• Fruity Sweet & Sour Pork
• Jellyfish Salad with Cucumber and Cordyceps Flower

Discover the LIST – Click link in our page

#中菜 #溫哥華 #全聚德

12/08/2025

Elite 15 Asia No.15 — Silks House, Taipei
++ Setting the Highest Standard of Cantonese Cuisine in Taipei ++

At Regent Taipei, Silks House stands as the city’s most accomplished Cantonese kitchen — a place where heritage, mastery, and exceptional ingredients converge. Executive Chef Max Wo Hoi-Ming, trained at Hong Kong’s renowned Lei Garden and a former Michelin-starred chef in Osaka, brings both pedigree and a global perspective to his craft. His cooking embodies the precision of Cantonese tradition while embracing the richness of international techniques and Taiwanese produce.

What distinguishes Silks House is its deep respect for Cantonese roots paired with an understanding of Taipei’s terroir. Chef Wo seeks out the island’s finest ingredients, infusing classic dishes with a sense of local vitality. From double-boiled soups to roasted meats, from refined dim sum to wok-fired signatures, every plate is executed with discipline, clarity, and warmth.

The restaurant’s iconic Snow Crab Rice Soup captures this philosophy. A vivid orange-red broth—slow-simmered with lobster, mud crab, and white shrimp—is poured tableside over crisped golden rice, releasing a burst of steam, aroma, and crackling sound. Topped with king crab and premium seafood, the dish blends theatre with comfort, offering an experience that engages all senses.

In a dining scene often driven by novelty, Silks House stands apart with confidence in craft. Its expression of Cantonese cuisine is rooted, refined, and unwavering in its standards. This is Cantonese cooking at its most assured: grounded in heritage, elevated through global experience, and shaped by the finest ingredients of Taiwan.



Recommended by our Taste Advisors –
• Snow Crab Rice Soup
• Steamed Minced Pork with Crab Roe and Water Chestnut

Discover the LIST – Click link in our page

#中菜 #台北 #晶華軒 #晶華酒店

12/04/2025

Elite 30 Canada No.14 — Golden Paramount Seafood Restaurant, Richmond
++ A Pillar of Authentic Shunde Cuisine ++

With over twenty years of dedication to Shunde culinary tradition, Golden Paramount Seafood Restaurant has become one of Richmond’s most respected Cantonese dining institutions. Led by owner-chef May Chau, the restaurant has earned repeated recognition from the Chinese Restaurant Awards, celebrated for its unwavering authenticity, refined technique, and heartfelt flavours. Judging Chair Lee Man has often praised Golden Paramount, calling its dim sum some of his personal favourites in Metro Vancouver.

The restaurant’s concise menu reflects a philosophy of simplicity and craftsmanship — a focus on letting quality ingredients and precise ex*****on speak for themselves. From steamed dumplings generously filled with fresh crab and pork to the delicately layered sesame egg tarts, each dish represents the essence of Shunde cooking: gentle, balanced, and deeply satisfying.

As it enters its third decade, Golden Paramount continues to set the standard for traditional Cantonese dining in Richmond, remaining a beloved choice for diners who appreciate technique-driven, heritage-rooted cuisine.

Recommended by our Taste Advisors –
• Chef’s Special Stuffed Duck
• Steamed Dumplings with Crab Meat and Pork Meat
• Sweet and Sour Pork with Fresh Fruit
• Braised Duck with Plums and Taro Root Cakes
• Daikon Pastry

Discover the LIST – Click link in our page

#中菜 #順德菜 #金伯樂

12/04/2025

Elite 15 ASIA No.14 — The House of Dynasties, Beijing
++ Consistency and Craft in Cantonese Dining ++

At Rosewood Beijing, The House of Dynasties stands as a destination for both grand banquets and intimate gatherings — a sanctuary where Cantonese cuisine is expressed with refinement, patience, and enduring mastery. With the main dining room Tang and seven private rooms named after historic dynasties, the restaurant offers a setting crafted for celebration, elegance, and exclusivity.

Executive Chef Justin Tan Shi Ye, originally from Zhanjiang, Guangdong, leads the kitchen with over three decades of experience. His philosophy is rooted in purity: reveal the essence of each ingredient through precision and restraint. His approach embraces a farm-to-table ethos, avoids off-season produce, and balances Cantonese heritage with his own inventive flair.

A defining creation of Chef Tan is the Liu Luo Pastry. First conceived as the Swan Custard Pastry in 2014, the dish has since evolved into a delicate jackfruit puff — crisp on the outside, molten within, and perfumed with the sweetness of golden jackfruit from his home region. It is Cantonese pastry craftsmanship elevated to art.

From banquet dishes to refined dim sum, The House of Dynasties delivers constancy in every detail. In a city that often celebrates the new, it reminds diners that true luxury lies in timeless technique and unwavering standards.



Recommended by our Taste Advisors –
• Crispy Qingyuan Chicken
• Double-boiled Soup with Fish Maw and Conch
• Fried Stuffed Crab Meat
• Jackfruit Puff Pastry
• Zhanjiang-style Wok-fried South China Sea Green Lobster

Discover the LIST – Click link in our page

#中菜 #北京 #龍庭

12/04/2025

Elite 30 CANADA No.13 — R&D, Toronto
++ Modern Asian, Canadian Heart ++

In the centre of Toronto’s Chinatown, R&D marks the first collaboration between Alvin Leung — the legendary “Demon Chef” known for his genre-defying molecular Chinese cuisine — and his protégé Eric Chong, the inaugural winner of MasterChef Canada. Recognising Chong’s raw talent, Leung mentored him, and together they created a dining room where Asian heritage meets Canadian flavours with confidence, creativity, and a touch of irreverence.

Open exclusively for dinner, R&D offers an à la carte menu that reimagines dim sum and Chinese classics through a modern lens. The CSB char siu bao, nestled in soft house-baked milk buns, has become a cult favourite for its nostalgic comfort and refined ex*****on. The shrimp toast, brightened with preserved lemon emulsion and fresh citrus notes, delivers indulgence with a lift. And for a showstopping centrepiece, the whole roasted Peking duck arrives lacquered and glistening, served with roasted garlic hoisin — a grand, unapologetic feast.

At R&D, Leung’s rebellious creativity intertwines with Chong’s emerging culinary voice. The result is a restaurant that is playful yet precise, rooted yet forward-looking — the foundation of a partnership that would later evolve into the ambitious tasting-menu experience of aKin.



Recommended by our Taste Advisors –
• CSB Char Siu Bao
• Shrimp Toast
• Whole Roasted Peking Duck

Discover the LIST – Click link in our page

#多倫多

11/19/2025

How it all started!

Join Lee Man as he shares his journey and insights as a founding judge of the Chinese Restaurant Awards, highlighting culinary excellence and innovation in Vancouver's Chinese food scene.

11/18/2025

This is the spirit of winning!

11/10/2025

Elite 30 CANADA No. 3 - Flavorful House 粵滿園, Richmond Hill!

#多倫多生活 #多倫多美食 #粤滿園 #私房菜 #魚翅撈飯 #黑神斑 #首本名菜 #魚翅

11/09/2025

The Dim Sum Gala 2025, presented by Scotia Wealth Management, was a celebration of the depth and boundless possibilities of Cantonese dim sum — an elevated expression of its artistry and evolution.

With gratitude to partners: Scotia Wealth Management of Scotiabank, DoorDash, Destination Vancouver, Regency Auto, Air Canada, The Dalmore, St. Paul's Foundation, Hyatt Regency Vancouver, Mt. Boucherie Estate Winery, The Keefer Bar, Olympic Distributors, Geoduck from Canada, eatfish.ca, Wingtat Game Bird Packers, Hook & Herd, Pacific Sea Cucumber Association, Pacific Sea Urchin Association, OMECA suppliers, CBC, GoCanada.com, Sing Tao Canada, and VCC - Vancouver Community College.

At the Dim Sum Gala 2025, presented by Scotia Wealth Management on the evening of October 29, Hong Kong mastery met Vancouver’s creative pulse — a celebratio...