The Master Chefs
By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Alberta Beef | By Chinese Restaurant Awards
Wasabi Alberta Beef Short Rib by Chef Raymond Cheung
Alberta Beef Short Rib, also known as “snowflake beef”, is well-marbled and tender. It is a star item on a hotpot menu because everyone loves how it melts in your mouth. In this recipe, Chef Raymond Cheung uses Japanese wasabi to spice up the popular ingredient.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil B.C. Geoduck | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Beef Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Alberta Pork Canola Oil | By Chinese Restaurant Awards
Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu
Chef Andy Liu’s Steamed Live Silver Cod in Bamboo Steamer is an award winner in the first annual Chinese Restaurant Awards. He has slightly modified the cooking method to make it easier for the chefs at home to prepare this recipe.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Amoy Sauces Alberta Beef | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Alberta Pork Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
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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