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The Master Chefs

Classic Alberta Pork Bone Soup Base for Hotpot by Chef Raymond CheungClassic Alberta Pork Bone Soup Base for Hotpot by Chef Raymond Cheung

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On 18, Feb 2013 | In | By admin

Classic Alberta Pork Bone Soup Base for Hotpot by Chef Raymond Cheung

Landmark Hot Pot House is well known for its rich aromatic soup base. In this classic recipe, chicken frames, Alberta pork bones, Chinese celery, red dates, goji berries, and dried shrimps are used to create intricate flavours. The highlight of the hotpot meal is enjoying the creamy pork bone marrow at the end.
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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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Steamed Alberta Roast Pork Belly in White Jade by Chef Wing HoSteamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho

On 18, Feb 2013 | In | By admin

Steamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho

Making roasted pork belly at home is easier than you think. Chef Wing Ho loves to pair traditional Chinese flavour with healthy ingredients. In this recipe, he creates interesting texture with the tenderness of pork belly and the smoothness of sweet nappa cabbage.
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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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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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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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Deep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey Sauce by Chef Timmy TsuiDeep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey Sauce by Chef Timmy Tsui

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On 18, Feb 2013 | In | By admin

Deep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey 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 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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Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming YeungStir-fried B.C. Geoduck with Eggs by Chef Ming Yeung

On 18, Feb 2013 | In | By admin

Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung

Alberta pork toro has the right amount of chewy texture, making it a popular item for grilling on charcoal and cooking in hotpot. In this recipe, Chef Ming Yeung create a bright refreshing dish with stir-fries the pork toro with Chinese celery and snow peas.
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