The Master Chefs
A native of Shunde in Guangdong, China, Chef Leung Yiu Tong began his career in 1954. When he was young, Chef Leung acquired his cooking skills from Cantonese culinary master Chef Pang De in Macau and mastered Shunde cuisine—the best of Cantonese cuisine. He was hired as the banquet chef for Avenida do Comendador Ho Yin in Macau. Later, he was invited by Mr. Ronald Li Fook Shiu, the founder of the Far East Exchange, to cook for the celebrities at the Exchange’s dining room. In 1980s, Chef Leung immigrated to Vancouver and opened several restaurants. He has been sharing his culinary skill and knowledge to inspire a great number of chefs. His awards winning Hoi Tong Chinese Seafood Restaurant is now recognized as the top authentic Cantonese restaurant in Metro Vancouver. Since 2011, he has received seven Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards.
Chef Leung Yiu Tong is the executive chef at
Hoi Tong Chinese Seafood Restaurant
8191 Westminster Hwy,
Tel: +1604 276 9229
Chef Sam Leung started his apprenticeship and learned the basics of Chinese cooking in 1980 at the Guangzhou Restaurant in China. He immigrated to Vancouver in 1985 and served as the head chef at restaurants such as East Lake and Floata. Now as the executive chef at Dynasty Seafood Restaurant, Chef Leung has reinvented numerous Cantonese dishes that are praised by both mainstream and Chinese diners. In the past seven years, he has received various accolades including six Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards. In recognition of his achievements, the Awards bestow on him the title of “Chinese Master Chef” in 2017.
Chef Sam Leung is the executive chef at
Dynasty Seafood Restaurant
777 W Broadway #108,
Tel: +1604 836 8388
Originally from Xin Hui China, Chef Raymond Cheung Hing Po actually started to learn to be a chef after residing in Vancouver in 1982. He accumulated a wealth of knowledge and experience in cooking for some years and then joined Landmark Hot Pot House in 1995. Landmark Hot Pot House is famous in the city as the top Chinese restaurant for its high maintenance of its most flavourful dishes and hot pot dishes. Chef Cheung is a firm believer in using the freshest seasonal ingredients. He and the owner Mr. Lee go to great lengths daily to source the finest produce Vancouver has to offer. It’s their mission to offer the best culinary experience to the diners. Chef Cheung has been one of the most awarded chefs in the Chinese Restaurant Awards for the Critics’ Choice Signature Dish Awards.
Chef Raymond Cheung is the executive chef at
Landmark Hot Pot House
4023 Cambie St
Vancouver, BC V5Z 2X9
Tel: (604) 872-2868
Chef Ho Wing started to be apprentice in Hong Kong in 1979. He has honed his skills in a number of renowned hotels and restaurants in Mainland China, including Portman Ritz-Carlton Shanghai Hotel and the Renaissance Beijing Chao Yang Hotel, before he moved to Vancouver and joined Fortune House Seafood Restaurant in 2008. He is one of the International Chinese Culinary Master recognized by the World Association of Culinary Cuisine (WACC) and won the “Best of the Best” and Premium Gold Award titles at the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008. With the experience gained in Mainland China, chef Ho is now particularly knowledgeable about cooking various regional Chinese cuisines. He enjoys using his culinary talents to tantalize traditional Chinese cuisine lovers.
Chef Wing Ho is the executive chef at
Fortune House Seafood Restaurant
Burnaby, BC V5H 4M1
Tel: (604) 438-8686
Chef Andy Liu Zhi Hua has over 30 years of experience in Chinese kitchen. A native of Zhongshan, China, he began his career at the Chinese restaurant at Zhongshan Hotspring Hotel in 1982. He is one of the “Abalone King” Yeung Koon-Yat’s students and acquired the master’s skills of cooking precious abalone gourmet dishes. After perfecting his craft at renowned hotel restaurants including Zhongshan International Hotel in Zhuhai China, he came to Vancouver in 1994. He has been working at the awards winning Sea Harbour Seafood Restaurant in Richmond since 1999. Chef Liu’s culinary skill and creativeness shine through whenever he cooks. He likes sharing his culinary art and expertise with the younger chefs.
Chef Andy Liu is the executive chef at
Sea Harbour Seafood Restaurant
150-8888 River Road
Richmond, BC V6X 1Y7
Tel: (604) 232-0816
Blessed with almost five decades of professional culinary experience, Chef Leung Po Wing has continuously re-invented Chinese cuisine with his creative cooking style and well-honed traditional skills. Being raised in Hong Kong, Chef Leung was exposed to a variety of cuisine and then was given chance to further advance the catering career in Vancouver since 1977. In his kitchen, he set the standard in the preparation of authentic dishes that celebrate the heritage and traditions of time-honored Chinese cooking methods that made him to head Shiang Garden Seafood Restaurants to be one of the restaurants in the city with the most award winning signature dishes recommended by the food critics of Chinese Restaurant Awards.
Chef Leung Pong Wing is the executive chef at
Shiang Garden Seafood Restaurant
Suite 2200-4540 No. 3 Rd,
Richmond, BC V6X 2C2
Tel: (604) 273-8858
Chef Tony Luk Wing Sun apprenticed at the Banquet Hall of Hang Seng Bank Hong Kong in 1978 and he served as chef officially at Banquet Hall of Nan Yang Commercial Bank Hong Kong since 1985. He settled in Vancouver in 1994 after being invited to cook for few years in New Brunswick. He was the head chef at Grand Honour Restaurant on Granville St which is established by one of the “Abalone King” Yeung Koon-Yat’s students Tony Kam. The culinary career path has been smooth for Chef Luk with his continuous passion to preserve traditional Chinese flavors of dishes while creating innovative tasting experience. Since 2004, he has become the executive chef of the Jade Seafood Restaurant where allows him to further optimize his culinary ideas to create several awards winning signature dishes. He particularly specializes in creating new sauces with east and west ingredients for the delicacies. In the recent years, Chef Luk has won so many awards including the Chef of the Year 2011 of Chinese Restaurant Awards and has been recognized as one of the most influential Chinese chefs in the Vancouver culinary scene.
Chef Tony Luk is the executive chef at
The Jade Seafood Restaurant
8511 Alexandra Rd
Richmond, BC V6X 1C3
Tel: (604) 249-0082
Chef Timmy Tsui Tak Tim focuses on bringing new elevation to traditional Chinese cuisine. He is well respected by his dedication to choose the finest ingredients and maintain hygiene for his own battleground, his kitchen, that he believes are overall very essential to the dining public. Chef Tsui started his culinary career at several renowned restaurants in Hong Kong since 1964. He moved to Vancouver in 1990 and has experienced the major flow of the local Chinese culinary trend. He now has the dual role as executive chef and owner at Big Chef Restaurant, which is jointly related with the renowned Big Chef Restaurant in Guangzhou, China. His “wok hay” dishes have been the essence of the cause to win the awards winning dish titles and are always recommended by food critics and his loyal diners, especially his wife who is always his biggest fan.
Chef Timmy Tsui is the executive chef at
Big Chef Restaurant
1060 – 8580 Alexandra Road
Richmond, BC V6X4B3
Tel: (604) 207-0386
A native of China, Chef Wu Yong Dong began his formal culinary training in Tianjing. He worked in various restaurants in China before moving on to cook his way around the world – Thailand, Japan and the USA. As a specialist in Imperial-style cooking and the regional Chinese cuisines, Chef Wu has perfected culinary techniques that are the envy of chefs worldwide. Chef Wu’s creative and skillful talents attracted the attention of renowned celebrity chef Martin Yan who engaged him as Chief Consultant for his Yan Can restaurant. In his 27-year career, he has won many awards including the three gold medals at the 5th World Competition of Chinese Cuisine representing Canada in Guangzhou, China and the International Chinese Culinary Master recognized by the World Association of Culinary Cuisine (WACC). He has also been titled as the International Culinary Arts Ambassador of the Chinese Restaurant Awards since 2011. Pu Zuo, younger brother of the last Chinese Emperor Pu Yi, once tasted Chef Wu’s Imperial-style cooking and described it as “an art inherited from Imperial chefs.”
Chef Tony Wu is the culinary director and executive chef at
Tin Tin Seafood Harbour
3711 No. 3 Rd
Richmond, BC V6X2B8
Tel: (604) 370-3883
Chef Ming Yeung learnt the initial stage of his culinary skills from 1986 in Zhongshan China. He immigrated to Vancouver in 1995 and had worked in several restaurants to further advance his experience. Chef Yeung is the kind of master chef who knows and truly respects food. He began to serve as executive chef as Bamboo Grove in 2004. Started back in 1960s, Bamboo Grove was the first Chinese restaurant in Richmond and is still well known among diners. This restaurant has become a secret culinary hideaway that has Chef Yeung’s “wok hay” dishes won the heart of the supportive diners. His “Pork Stomach & Ginko long-boiled Soup” has been recommended by judges of Chinese Restaurant Awards for three consecutive years for its outstanding gourmet quality. He works closely with the owner David Jue to create dishes with inspired culinary approach.
Chef Ming Yeung is the executive chef at
6920 No. 3 Rd.
Richmond, BC V6Y2C5
Tel: (604) 278-9585
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