Fifth Annual Chinese Restaurant Awards

CRA2013AC9-3The 5th Annual Chinese Restaurant Awards celebrated the achievements of Greater Vancouver and Greater Toronto‘s Chinese culinary elites last week in Richmond, B.C. Attended by industry professionals, media, and VIPs, the Oscar-style award ceremony was hosted by Breakfast Television’s Dawn Chubai and OMNI Television’s Sunny Chiu.

“2013 is the year of reaching for new heights,” said Craig Stowe, Chinese Restaurant Awards’ Founding Director. “To further raise the public’s awareness of the fine Chinese cuisine existing in Canada, we must expand beyond the borders of Vancouver.”

In Greater Vancouver, the Awards’ legacy continued with seven judges voting for the best dishes after a full year of tasting. The results highlight the diversity and popularity of Chinese regional cuisines in the area. Top Shanghai Cuisine’s Pan Fried Shanghainese Buns, a 2013 Diners’ Choice Awards winner, is also voted as a must-eat by the judges. Kirin Restaurant at City Square wowed the judges with three dishes—Deep Fried Boneless Chicken with Minced Prawn, Glutinous Rice, and Chestnut Paste, Geoduck Two Ways, and Smoked Live Lobster with Assorted Mushroom—making them a top winner in the category.

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Photography by Tracey Kusiewicz

A new title, Greater Vancouver Critics’ Choice Awards Most Awarded Chinese Restaurant, is bestowed upon Sea Harbour Seafood Restaurant. From 2009-2013, the restaurant won eight Vancouver Critics’ Choice Signature Dishes Awards (complete list here) with Fried Squab (2009-2012) and Pan-fried Spot Prawns with Soy Sauce (2011-2012).

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Photography by Tracey Kusiewicz

Adding to the excitement of 2013 is the new Chinese Master Chefs (CMC) program. After five years of planning, the Awards selected eight Master Chefs based on their winning records, worldwide reputation, and continuous contribution to Greater Vancouver’s culinary landscape. Their relentless effort in defining Chinese cuisine with innovative ideas has inspired a new generation of chefs and connected the Chinese community with other cultures.

Greater Toronto, another bustling hub for Chinese food, was selected to be part of the Awards as a result. Four locally acclaimed food critics were invited to search for ten Toronto Critics’ Choice Signature Dishes (complete list here). One of their notable choices is Richmond Hill’s Omei Restaurant. The winner enticed the judges with their different cooking methods used in Lobster Five Ways (Steamed, Stir-fried with Maggie Sauce, Deep Fried Lobster Legs, Steamed with Egg Custard, Lobster Fried Rice).

For more information about the Chinese Restaurant Awards, visit the Facebook page and follow them on Twitter @CRADiningGuide.

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Gary and Taya Ng are the Founders of Eating In Vancouver & the World. This husband and wife team search for the best dining experiences - including restaurant launches, new menu tastings and culinary events. Learn more about the couple here and connect with them on Twitter and Facebook.

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