The Master Chefs
By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Alberta Beef | By Chinese Restaurant Awards
Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk
High in protein and unique in taste, morel mushroom has gain popularity among Chinese chefs in recent years. Using this healthy ingredient, Chef Tony Luk creates a distinctive recipe that accentuates the tenderness of Alberta veal breast.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Alberta Pork | By Chinese Restaurant Awards
Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk
Chef Luk often takes on the challenge of creating original sauces for a wide range of ingredients. For this recipe, he uses shrimp paste, fermented red beancurd, and tomato paste to create a savoury pork dish.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil Amoy Sauces | By Chinese Restaurant Awards
Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk
A traditional home cook dish that warms your heart, steamed egg is loved by many. Chef Tony Luk puts a twist on the classic comfort food by combining the sweetness of B.C. Dungeness crabs with the smoothness of steamed eggs.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Amoy Sauces Alberta Beef | By Chinese Restaurant Awards
Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui
This recipe stimulates your taste bugs with a spicy sweet-and-sour sauce made from wasabi, honey, and mayonnaise. Using thinly sliced pork tenderloins and okras as the main ingredients, the dish is a both healthy and delicious.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Other Canadian Seafood Canola Oil | By Chinese Restaurant Awards
Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui
This recipe is an award-winning signature dish by Chef Jimmy Tsui. The gooey richness of salty-duck egg yolks is infused with the sweetness of B.C. Dungeness crabs. Together with the chewy sticky rice cake, the dish has been long adored by both food critics and diners of Chinese Restaurant Awards.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Amoy Sauces Alberta Beef Canola Oil | By Chinese Restaurant Awards
Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu
High quality beef tenderloin from Alberta is known for its tenderness and bold flavour. It only takes a few easy steps to make this ingredient shine. In this recipe, Amoy Japanese Teriyaki Sauce is used to accentuate the richness of the cut.
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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 Loin Chops in Red Wine Sauce by Chef Tony Wu
This easy-to-make fusion recipe brings out the boldness of pork loin chops with red wine and onions. Enjoy the dish with French mustard and experience a true east-meet-west twist on your taste buds.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil B.C. Geoduck | By Chinese Restaurant Awards
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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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Alberta Beef | By Chinese Restaurant Awards
Stir-Fried Alberta Rib Eye Steak with Sichuan Mala Peanuts by Chef Ming Yeung
Famous for its spiciness and numbing quality, Sichuan mala style cooking is gaining popularity. Chef Ming Yeung uses high quality rib eye steaks with Sichuan spices to create a hot aromatic dish that challenges your taste buds.
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By Chinese Restaurant Awards
On 18, Feb 2013 | In Canola Oil Amoy Sauces Alberta Pork | By Chinese Restaurant Awards
Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung
Alberta pork toro has the right amount of chewy texture, making it a popular item for grilling on charcoal and cooking in hotpot. In this recipe, Chef Ming Yeung create a bright refreshing dish with stir-fries the pork toro with Chinese celery and snow peas.
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