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The Master Chefs

Duet: BC Geoduck two ways by Chef Sam LeungExecutive Chef Sam Leung, Dynasty Seafood Restaurant, Vancouver

On 29, Nov 2016 | In | By admin

Duet: BC Geoduck two ways by Chef Sam Leung

This BC Geoduck dish is delicately created by Master Chef Sam Leung for the Awards’ relaunch of Chinese Master Chefs 2017 and the East Meets West Vancouver Collaborative Feast on December 2nd, 2016.
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Roasted Fraser Valley Duck Leg, with Cognac by Chef Sam LeungExecutive Chef Sam Leung, Dynasty Seafood Restaurant, Vancouver

On 28, Nov 2016 | In | By admin

Roasted Fraser Valley Duck Leg, with Cognac by Chef Sam Leung

This Fraser Valley Duck dish is delicately created by Master Chef Sam Leung for the Awards’ relaunch of Chinese Master Chefs 2017 and the East Meets West Vancouver Collaborative Feast on December 2nd, 2016.
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Wasabi Alberta Beef Short Rib by Chef Raymond CheungWasabi Alberta Beef Short Rib by Chef Raymond Cheung

On 18, Feb 2013 | In | By admin

Wasabi Alberta Beef Short Rib by Chef Raymond Cheung

Alberta Beef Short Rib, also known as “snowflake beef”, is well-marbled and tender. It is a star item on a hotpot menu because everyone loves how it melts in your mouth. In this recipe, Chef Raymond Cheung uses Japanese wasabi to spice up the popular ingredient.
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Boneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond CheungBoneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond Cheung

On 18, Feb 2013 | In | By admin

Boneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond Cheung

Making stuffed chicken wings is not as difficult as it seems. In this recipe, fresh pork from Alberta is paired with chicken wings, a perfect duo that complements each other. The dish is further enhanced by the fragrance of Thai basil and the sweetness of cilantro.
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Flash Wok Fried B.C. Geoduck by Chef Raymond CheungFlash Wok Fried B.C. Geoduck by Chef Raymond Cheung

On 18, Feb 2013 | In | By admin

Flash Wok Fried B.C. Geoduck by Chef Raymond Cheung

According to Chef Raymond Cheung, the key in making this award-winning Critics’ Choice Signature Dish at home lies in fresh ingredients and temperature control. At Landmark Hot Pot House, only the freshest geoduck is used. The owner of the restaurant Mr. Lee would source the ingredient personally everyday to ensure quality.
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Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing HoPan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho

On 18, Feb 2013 | In | By admin

Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho

The bold flavour of Alberta beef tenderloin is enhanced with cumin powder in this recipe. Adding avocado to the mix elevates the nutritious value, making the dish popular among chefs at home.
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Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing HoSautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

On 18, Feb 2013 | In | By admin

Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

Recognized for its detoxifying agent, wild wood ear is a popular ingredient in Chinese cuisine. Chef Wing Ho creates a wholesome recipe by pairing the magical fungus with B.C. Dungeness crabs and a mixed of vegetables.
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Pan-fried Alberta Pork Patties with Black Truffle by Chef Andy LiuPan-fried Alberta Pork Patties with Black Truffle by Chef Andy Liu

On 18, Feb 2013 | In | By admin

Pan-fried Alberta Pork Patties with Black Truffle by Chef Andy Liu

A small amount of black truffle can elevate any dishes. Its distinct aroma makes it a popular and valuable item among chefs. In this recipe, Chef Andy Liu gives the traditional pork patty a facelift by adding the subterranean mushroom.
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Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy LiuSteamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu

On 18, Feb 2013 | In | By admin

Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu

Chef Andy Liu’s Steamed Live Silver Cod in Bamboo Steamer is an award winner in the first annual Chinese Restaurant Awards. He has slightly modified the cooking method to make it easier for the chefs at home to prepare this recipe.
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Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong WingSautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing

On 18, Feb 2013 | In | By admin

Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing

Chef Wing Leung uses the finest beef cut for this recipe. The tenderness of Alberta beef tenderloin is highlighted by the sweet honey and spicy black pepper, making a delicious and interesting dish.
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