Chinese restaurant awards
Wednesday, November 11, 2009 | 11:06 AM ET
By Andree Lau, CBCnews.ca
I was a very spoiled teen growing up in Vancouver, especially the few years preceding 1997.
That's the period when uncertainty over the British handing sovereignty back to China prompted many Chinese people to immigrate to Vancouver.
Among the city's biggest gains were the professional chefs who combined their culinary skills with fresh seafood from the Pacific Ocean to present ridiculously lip-smacking dishes.
Succulent spot prawns, saucy Dungeness crab, spicy black bean clams … that started being regular fare for dinner! Can you imagine?
Soft-shell crab with spicy rock salt from Hakkasan in Richmond, B.C. (Andree Lau/CBC)
The level and quality of Chinese food is so high in Vancouver that many people believe it's has the best Chinese cuisine in the world.
It would have been easy for incredible Chinese food to become common-place in Vancouver, if not for the changing influence of cooking styles as immigrants from different Chinese regions continue to move to the city.
So amid Cantonese, Sichuan, Taiwanese and northern Chinese styles, it's going to be a close race in Vancouver's second annual Chinese Restaurant Awards.
Diners can vote online in categories including best Cantonese dim sum, best hot pot restaurant and best Hong Kong style café.
Critics get the chore of handing out gold and silver medals to best signature dishes, picking out the city's best squab or geoduck.
Voting is open until Nov. 15, and winners are announced in January.
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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