The Master Chefs
A native of Shunde in Guangdong, China, the late Chef Leung Yiu Tong began his career in 1954. When he was young, Chef Leung acquired his cooking skills from Cantonese culinary master Chef Pang De in Macau and mastered Shunde cuisine—the best of Cantonese cuisine. He was hired as the banquet chef for Avenida do Comendador Ho Yin in Macau. Later, he was invited by Mr. Ronald Li Fook Shiu, the founder of the Far East Exchange, to cook for the celebrities at the Exchange’s dining room. In 1980s, Chef Leung immigrated to Vancouver and opened several restaurants. He has been sharing his culinary skill and knowledge to inspire a great number of chefs. In February 2019, he officially retired and closed his awards winning Hoi Tong Chinese Seafood Restaurant which was highly recognized as the top authentic Cantonese restaurant in Metro Vancouver.
Our highly respected Master Chef Leung Yiu Tong passed away in November 2021. His legacy will live on forever.
Chef Leung Yiu Tong was the owner and Executive Chef at
Hoi Tong Chinese Seafood Restaurant, Richmond (Permanently Closed)
Chef Sam Leung began his career in 1980 at the Guangzhou Restaurant, China. In 1985, he immigrated to Vancouver and served as the head chef at East Lake, Floata, and Dynasty Seafood Restaurant. His hard work and dedication in reinventing Cantonese dishes have been praised by both mainstream and Chinese diners. Since 2011, he has received various accolades, including six Critics’ Choice Signature Dish Awards from the Chinese Restaurant Awards, as well as the title of “Chinese Master Chef” in 2017, in recognition of his decades of achievements. He currently serves as the Culinary Director at New Fishport Seafood Bistro.
Chef Sam Leung is the Culinary Director at
New Fishport Seafood Bistro
620 SE Marine Dr,
Tel: (604) 323-1318
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
Chef Lau Yiu Fai joined InterContinental Hong Kong when the hotel first opened in 1980 and was on the opening team of Yan Toh Heen when the restaurant opened in 1984. At age fourteen, he started his apprenticeship at some of the top Chinese restaurants in Hong Kong, including the well-known Tai Sam Yuen and Fook Lam Mun. In 1993, Chef Lau moved to Canada where he worked in a Chinese restaurant in Vancouver for four years as the Head Chef, overseeing a kitchen team of twenty. Upon returning to Hong Kong in 1998, he joined Tin Shan Palace in Cheung Kong Centre.for almost two years before re-joining the hotel in April, 2000 to take the helm of Yan Toh Heen’s kitchen.
Chef Lau insists on using only the freshest and finest quality ingredients. His specialties include dishes prepared with abalone, lobster and seafood. With his staff of twenty cooks, Chef Lau continues to garner accolades for Yah Toh Heen from both local and overseas guests, who site the restaurant as one of the world’s best Chinese restaurants. Under his helm, Yan Toh Heen has been awarded 1-Michelin star for 4 consecutive years in the Michelin Guide to Hong Kong & Macau.
Chef Lau Yiu Fai is the Executive Chef at
Yan Toh Heen, InterContinental Hong Kong
Chef Mok Kit Keung’s wealth of international experience includes working as head chef in Singapore for 20 years, such as Raffles Hotel and Marina Bay Sands Hotel. He now serves as the Executive Chinese Chef at Shang Palace of Shangri-La Hotel Singapore. He was also invited to Vancouver for the sixth annual Chinese Restaurant Awards in 2014. Over the years, he has won many culinary accolades, such as two Michelin Stars for his achievement at the Shang Palace in Hong Kong. He has also prepared meals for King Mohammed VI of Morocco, the president of Russia and many other prominent dignitaries and celebrities from around the globe.
Our highly respected Master Chef Mok Kit Keung passed away in September 2021. His legacy will live on forever.
Chef Mok Kit Keung was the Executive Chinese Chef at
Shang Palace, Shangri-La Hotel Singapore
Originally from Xin Hui China, Chef Raymond Cheung Hing Po actually started to learn to be a chef after residing in Vancouver in 1982. He accumulated a wealth of knowledge and experience in cooking for some years and then joined Landmark Hot Pot House in 1995. Landmark Hot Pot House is famous in the city as the top Chinese restaurant for its high maintenance of its most flavourful dishes and hot pot dishes. Chef Cheung is a firm believer in using the freshest seasonal ingredients. He and the owner Mr. Lee go to great lengths daily to source the finest produce Vancouver has to offer. It’s their mission to offer the best culinary experience to the diners. Chef Cheung has been one of the most awarded chefs in the Chinese Restaurant Awards for the Critics’ Choice Signature Dish Awards.
Chef Raymond Cheung is the executive chef at
Landmark Hot Pot House
4023 Cambie St
Vancouver, BC V5Z 2X9
Tel: (604) 872-2868
Chef Ho Wing started to be apprentice in Hong Kong in 1979. He has honed his skills in a number of renowned hotels and restaurants in Mainland China, including Portman Ritz-Carlton Shanghai Hotel and the Renaissance Beijing Chao Yang Hotel, before he moved to Vancouver and joined Fortune House Seafood Restaurant in 2008. He is one of the International Chinese Culinary Master recognized by the World Association of Culinary Cuisine (WACC) and won the “Best of the Best” and Premium Gold Award titles at the 6th World Competition of Chinese Cuisine(WCCC) in Beijing, China, in 2008. With the experience gained in Mainland China, chef Ho is now particularly knowledgeable about cooking various regional Chinese cuisines. He enjoys using his culinary talents to tantalize traditional Chinese cuisine lovers.
Chef Wing Ho was the executive chef at
Fortune House Seafood Restaurant (Permanently closed)
Burnaby, BC V5H 4M1
Tel: (604) 438-8686
Chef Andy Liu Zhi Hua has over 30 years of experience in Chinese kitchen. A native of Zhongshan, China, he began his career at the Chinese restaurant at Zhongshan Hotspring Hotel in 1982. He is one of the “Abalone King” Yeung Koon-Yat’s students and acquired the master’s skills of cooking precious abalone gourmet dishes. After perfecting his craft at renowned hotel restaurants including Zhongshan International Hotel in Zhuhai China, he came to Vancouver in 1994. He has been working at the awards winning Sea Harbour Seafood Restaurant in Richmond since 1999. Chef Liu’s culinary skill and creativeness shine through whenever he cooks. He likes sharing his culinary art and expertise with the younger chefs.
Chef Andy Liu was the executive chef at
Sea Harbour Seafood Restaurant
150-8888 River Road
Richmond, BC V6X 1Y7
Tel: (604) 232-0816
Blessed with almost five decades of professional culinary experience, the late Chef Leung Po Wing continuously re-invented Chinese cuisine with his creative cooking style and well-honed traditional skills. Being raised in Hong Kong, Chef Leung was exposed to a variety of cuisine and then was given chance to further advance the catering career in Vancouver since 1977. In his kitchen, he set the standard in the preparation of authentic dishes that celebrate the heritage and traditions of time-honored Chinese cooking methods that made him to head Shiang Garden Seafood Restaurants to be one of the restaurants in the city with the most award winning signature dishes recommended by the food critics of Chinese Restaurant Awards.
Our highly respected Master Chef Leung Pong Wing passed away in 2015. His legacy will live on forever.
The late Chef Leung Pong Wing was the executive chef at
Shiang Garden Seafood Restaurant (Permanently closed)
Suite 2200-4540 No. 3 Rd,
Richmond, BC V6X 2C2
Tel: (604) 273-8858
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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 was the executive chef at
The Jade Seafood Restaurant
8511 Alexandra Rd
Richmond, BC V6X 1C3
Tel: (604) 249-0082