Image Image Image Image Image


Scroll to Top

To Top

The Master Chefs

On 18, Feb 2013 | In | By admin

Chef Tony Luk, The Jade Seafood Restaurant, Richmond

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

On 18, Feb 2013 | In | By admin

Chef Timmy Tsui, Big Chef Restaurant, Richmond

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

Chef Tony Wu, Tin Tin Seafood Harbour, Richmond

On 18, Feb 2013 | In | By admin

Chef Tony Wu, Tin Tin Seafood Harbour, Richmond

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

On 18, Feb 2013 | In | By admin

Chef Ming Yeung, Bamboo Grove, Richmond

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
Bamboo Grove
6920 No. 3 Rd.
Richmond, BC V6Y2C5
Tel: (604) 278-9585

[juiz_sps buttons=”facebook, twitter, pinterest, weibo, mail”]