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The Master Chefs

Taiwanese Style Braised Alberta Ham Hock by Chef Leung Pong WingTaiwanese Style Braised Alberta Ham Hock by Chef Leung Pong Wing

On 18, Feb 2013 | In | By admin

Taiwanese Style Braised Alberta Ham Hock by Chef Leung Pong Wing

This is one of Shiang Garden Seafood Restaurant’s signature dishes in Taipei. Hoping to bring the it to Vancouver, restaurant owner Mr. Hsia has asked Chef Wing Leung to modify the recipient with the best Canadian ingredients, such as ham hocks from Alberta.
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Minced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong WingMinced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong Wing

On 18, Feb 2013 | In | By admin

Minced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong Wing

B.C. is famous for its abundant source of fatty salmon. Pairing it with chili-bean sauce, a popular condiment in Beijing cuisine, Chef Wing Leung creates a spicy dish that intensifies the flavour of the fish.
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Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony LukSautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk

On 18, Feb 2013 | In | By admin

Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk

High in protein and unique in taste, morel mushroom has gain popularity among Chinese chefs in recent years. Using this healthy ingredient, Chef Tony Luk creates a distinctive recipe that accentuates the tenderness of Alberta veal breast.
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Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony LukPan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk

On 18, Feb 2013 | In | By admin

Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk

Chef Luk often takes on the challenge of creating original sauces for a wide range of ingredients. For this recipe, he uses shrimp paste, fermented red beancurd, and tomato paste to create a savoury pork dish.
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Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony LukSteamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk

On 18, Feb 2013 | In | By admin

Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk

A traditional home cook dish that warms your heart, steamed egg is loved by many. Chef Tony Luk puts a twist on the classic comfort food by combining the sweetness of B.C. Dungeness crabs with the smoothness of steamed eggs.
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Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy TsuiStir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

On 18, Feb 2013 | In | By admin

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
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Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy TsuiPan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui

On 18, Feb 2013 | In | By admin

Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui

This recipe is an award-winning signature dish by Chef Jimmy Tsui. The gooey richness of salty-duck egg yolks is infused with the sweetness of B.C. Dungeness crabs. Together with the chewy sticky rice cake, the dish has been long adored by both food critics and diners of Chinese Restaurant Awards.
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Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony WuStir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

On 18, Feb 2013 | In | By admin

Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

High quality beef tenderloin from Alberta is known for its tenderness and bold flavour. It only takes a few easy steps to make this ingredient shine. In this recipe, Amoy Japanese Teriyaki Sauce is used to accentuate the richness of the cut.
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Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony WuPan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

On 18, Feb 2013 | In | By admin

Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
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Sautéed B.C. Geoduck with Hot and Sour Shredded Potato by Chef Tony WuSautéed B.C. Geoduck with Hot and Sour Shredded Potato by Chef Tony Wu

On 18, Feb 2013 | In | By admin

Sautéed B.C. Geoduck with Hot and Sour Shredded Potato by Chef Tony Wu

Hot and Sour Shredded Po¬tato is a traditional household favorite in Sichuan. Chef Tony Wu put a twist on the popular dish by using geoduck and Shanxi mature vinegar, a condiment known in Chinese cuisine as “The World’s Best Vinegar”.
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