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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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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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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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Stir-fried B.C. Geoduck with Eggs by Chef Ming YeungStir-fried B.C. Geoduck with Eggs by Chef Ming Yeung

On 18, Feb 2013 | In | By admin

Stir-fried B.C. Geoduck with Eggs by Chef Ming Yeung

Many people enjoy B.C. live geoduck by quickly cooking the thin slices in broth, but there are other creative ways to prepare the delicacy. Chef Ming Yeung has modified the original Stir-Fried Lobster with Egg, a popular dish recommended by Chinese Restaurant Awards judge Stephen Wong, for this new geoduck recipe.
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