The Master Chefs
A native of China, Chef Huang Wuhun began his formal culinary training in 1985. His passion to explore and taste delicacies ignited his intensity and dream to become a professional chef. Currently he’s managing eighteen restaurants in China and Vancouver under HL Peninsula Catering Group. The group’s President, Mr. Li Yongzhou, has been the inspiration for Chef Huang by elevating his culinary techniques and creations. In 2005, he was awarded the prestigious Commanderie des Cordon Bleus de France and Disciples d’Auguste Escoffier and Disciples d’Augste Escoffier, which became the first significant recognitions of his culinary mastery. In China, he has also been titled as the International Chinese Culinary Chef (2006), Gold Executive Chef by China Culinary Association (2008) and GuangNing Chefs Association’s Gold Director Chef (2012).
Chef Huang Wuhun is the Culinary Director and Executive Chef at
HL Peninsula Catering Group, Guangzhou China
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.
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”.
Many people enjoy B.C. live geoduck by quickly cooking the thin slices in broth, but there are other creative ways to prepare the delicacy. Chef Ming Yeung has modified the original Stir-Fried Lobster with Egg, a popular dish recommended by Chinese Restaurant Awards judge Stephen Wong, for this new geoduck recipe.