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Chef Leung Yiu Tong, Hoi Tong Chinese Seafood Restaurant Richmond

Chef Sam Leung, New Fishport Seafood Bistro Vancouver

Chef Huang Wuhun, HL Peninsula Catering Group Guangzhou

Chef Lau Yiu Fai, Yan Toh Heen, InterContinental Hong Kong

Chef Mok Kit Keung, Shangri-La Hotel Singapore

Chef Raymond Cheung, Landmark Hot Pot House

Wasabi Alberta Beef Short Rib by Chef Raymond Cheung

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

Boneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond Cheung

Flash Wok Fried B.C. Geoduck by Chef Raymond Cheung

Chef Wing Ho, Fortune House Seafood Restaurant

Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho

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

Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

Chef Andy Liu, Sea Harbour Seafood Restaurant

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

Pan-fried Alberta Pork Patties with Black Truffle by Chef Andy Liu

Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu

Chef Leung Pong Wing, Shiang Garden Seafood Restaurant

Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing

Taiwanese Style Braised Alberta Ham Hock by Chef Leung Pong Wing

Minced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong Wing

Chef Tony Luk, The Jade Seafood Restaurant

Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk

Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk

Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk

Chef Timmy Tsui, Big Chef Restaurant

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

Deep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey Sauce by Chef Timmy Tsui

Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui

Chef Tony Wu, Tin Tin Seafood Harbour

Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

Sautéed B.C. Geoduck with Hot and Sour Shredded Potato by Chef Tony Wu

Chef Ming Yeung, Bamboo Grove

Stir-Fried Alberta Rib Eye Steak with Sichuan Mala Peanuts by Chef Ming Yeung

Chinese Master Chefs

The celebration of Chinese culinary excellence with the award winning Master Chefs in Canada and aroudn the world.
Curated by
Chinese Restaurant Awards

The Project’s Creator

19th February 2013 By Chinese Restaurant Awards

Chinese Restaurant Awards celebrate the borderless vision of Canada and the world’s Chinese and Taiwanese cuisines.

Chinese Master Chefs Scholarship

19th February 2013 By Chinese Restaurant Awards

The Chinese Restaurants Awards have recently established a scholarship “Chinese Master Chefs” for Vancouver Community College. Read more…

The Preferred Cooking Oil of the Master Chefs

15th January 2013 By Chinese Restaurant Awards

Canola Oil from Canola Eat Well is the preferred cooking oil of the Chinese Master Chefs.
Read more…