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The Master Chefs

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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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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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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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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Braised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy LiuBraised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy Liu

On 18, Feb 2013 | In | By admin

Braised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy Liu

American ginseng and goji berries often appear in Chinese soup recipes. With some creativity, these ingredients can be used in other dishes. With the simmering method, Chef Andy Liu combines the bitter sweetness of American ginseng with the boldness of Alberta beef rib.
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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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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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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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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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