VANCOUVER—Tony Luk is this year’s Chef of the Year in the Chinese Restaurant Awards competition in British Columbia.
The executive chef of The Jade Seafood Restaurant in Richmond, BC took the gold prize with his sauteed geoduck with egg whites and Italian herbs, and drunken free-run chicken with Yunnan wild morel mushroom sauce.
A new category was introduced this year: Critics’ Choice Signature Dish. The winners were:
1. Best Albert Beef Dish:
Stewed Alberta Ox-tail with Red Wine
Golden Swan Seafood Restaurant
Vancouver
2. Best Albert Pork Dish:
Dongpo Style Braised Alberta Pork with Amoy Sauce
Shiang Garden Seafood Restaurant
Richmond.
3. Best Amoy Sauce Dish:
Fried Lobster with Green Onions and Amoy Premium Soy Sauce
Shiang Garden Seafood Restaurant
Richmond.
Gold Awards with Distinction were given to restaurants that had won this year and had also won previously for the same dish in other years. The winners were:
