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Chinese Chef of the Year Competition (Vancouver/Richmond BC)

  • fmed Dec 6, 2010 09:55 PM
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I attended the inaugural Chinese Chef of the Year Competition hosted by the Chinese Restaurant Awards Association this afternoon at Rainflower Restaurant in Richmond. ( http://chineserestaurantawards.com/in... )

The place was buzzing as some of the city's top Chinese chefs came out to compete (and were super supportive of each others' efforts). Todd Bright of Wild Rice was there too as the only non-Chinese chef in the competition. It was a great "iron chef" style competition that focused on locally sourced ingredients: free-range chicken, tofu, and geoduck.

Gold went to Tony Luk of Jade Seafood, Silver to Sam Leung of Dynasty Seafood, and Bronze to Wing Ho of Fortune House Seafood.

Some pics
http://picasaweb.google.com/fernando....

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  1. How lucky to have attended that! Some of those plates were just beautiful! Some were just weird (fish with the cherry for the eye)! :-) I actually liked Tony Luk's plate the best I think, with the coconut tree . However, that one at the end that looks like it's green gelatin with with two gold fish in it is quite striking too.

    Thanks for sharing.

    1 Reply
    1. re: ck1234

      It was great fun to see how these dishes were put together. The organizers allowed us access to the kitchen to take in the frenetic "iron chef" action. I was somewhat surprised at how all the chefs were so into each other's cooking. And they all seemed to have a lot of fun competing and watching each other cook.

    2. Here is their Flickr photostream: http://www.flickr.com/photos/cra2011c...
      (with captions).

      5 Replies
      1. re: fmed

        Cool post!

        And some fabulous looking dishes-glad to hear a splendid time was had by all and Yes a little collegiality goes a long way.

        1. re: fmed

          That green jello stuff I thought was pretty was "mushroom custard"? I would have never guessed! Loved the pictures! Thanks again.

          1. re: ck1234

            The mushroom custard was in the parcel. Have a look at my photos here: You'll see in the cross section that the parcels have two sections - one with chicken and one with with custard:

             
            1. re: fmed

              So were only the parcels eaten? Was that jello? What were the fishies made of?

              1. re: ck1234

                I only ate the parcel. The jello and fishes were edible...but they were really more for decoration.

        2. Nice to see that news of this competition has gone global. XinHua (the official news agency in China) picked up the story and distributed it on their wire http://news.xinhuanet.com/english2010...

          A video-article of the competition here http://sm.xhnet.tv/Template/gg01/News...