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Chinese Restaurant Awards Navigate the borderless vision of North America and the world's Chinese cuisine.

Discover the new visionaries of Chinese culinary excellence in Vancouver and across the globe. Since 2008, the Chinese Restaurant Awards have proudly held the title of the world’s longest-running Chinese culinary awards event, dedicated to celebrating exceptional Chinese cuisine in Vancouver. Our mission goes beyond merely acknowledging excellence; we strive to foster cross-cultural culinary dialogue and enhance the appreciation of Chinese gastronomy’s global influence. Our team, composed of passionate professionals from the food, media, and marketing sectors, is deeply committed to supporting the Chinese culinary scene and its talented chefs. We have achieved notable milestones through initiatives such as the DINING by the Awards series in 2019, 2022, and 2023, the Chinese Master Chefs Master Finale Gala in 2022, the 2016 East Meets West: Paris x Vancouver dining event, and the 2014 Chinese Master Chefs Gold Medal Dinner. Additionally, we have led impactful culinary tourism campaigns, including the city series in Hong Kong, Shanghai, Suzhou, Hangzhou, and Taipei.

Chinese culinary culture is shaping a wider world of dining. We believe that influence deserves recognition.With the ina...
10/20/2026

Chinese culinary culture is shaping a wider world of dining. We believe that influence deserves recognition.

With the inaugural Chinese-Inspired Asia Awards, Chinese Restaurant Awards want to bring greater attention to the many ways Chinese culinary heritage inspires chefs across cultures — informing their choice of ingredients, their craft and the stories they tell through food. It is a celebration of a living culture whose reach continues to grow, carried forward by distinctive voices and fresh perspectives.

Meet the 20 honourees selected by our Asia Taste Advisors, listed alphabetically:

ANDŌ
Hong Kong
Argentinian x Spanish × Japanese

BORN
Singapore
French-Chinese

CROSS
Bangkok
French-Chinese

FIFTY TALES
Petaling Jaya
Malaysian Chinese × French Technique

GEN
Penang
Malaysian Chinese × Contemporary

GOAT
Bangkok
Thai Chinese × Contemporary

HAPAG
Metro Manila
Filipino × Chinese Influences

IRU DEN
Singapore
Taiwanese × Japanese × European

JEE
Hong Kong
Cantonese × Western Technique

LABYRINTH
Singapore
Modern Singaporean

LEELA
Hong Kong
Indian

MORA
Hong Kong
French-Chinese

ODETTE
Singapore
Modern French

POTONG
Bangkok
Thai Chinese

RESTAURANT AU JARDIN
Penang
French × Chinese Influences

SANGUBASHI ASAYA
Tokyo
Unagi kaiseki

TA VIE
Hong Kong
Japanese French

TATE DINING ROOM
Hong Kong
French-Chinese

THEVAR
Singapore
Modern Indian

VEA
Hong Kong
Chinese × French

Explore the slides for reflections from our Taste Advisors. The ranked Top 3 will be announced on October 26 at 11am HKT.

10/17/2026

— Richmond, BC 🇨🇦

Richmond through Chef Bo Li’s eyes.

We caught up with Chef Bo Li of Fish Man, ranked No. 10 on the Chinese Restaurant Awards’ Elite 30 Canada list, and asked where he thinks visitors should go for great Chinese food in Richmond. Bo Li The Fish Man 漁人

His three picks are all about good food, from classic Cantonese BBQ to beautifully crafted dim sum and comforting Shanghainese favourites.

🥢 Master Hung BBQ - a Top 50 honouree on Elite 30 Canada 2026
For BBQ duck, soy sauce chicken and crispy pork — the Cantonese classics.

🥢 Yue Delicacy
For beautifully crafted dim sum, especially for a weekend gathering.

🥢 Long’s Noodle Long’s Noodle |上海小龍記 - No. 21 on Elite 30 Canada 2026
For xiaolongbao and a satisfying selection of dishes at reasonable prices.

That’s what makes Richmond such an exciting destination for Chinese food.

From traditional BBQ shops and neighbourhood favourites to refined dim sum and regional Chinese specialties, Richmond offers so much to discover, often just a short drive from one restaurant to another.

Chef Bo knows Richmond’s dining scene well. At Fish Man, he brings his own approach to Sichuan flavours and seafood, adding another dimension to the city’s remarkable Chinese food culture.

Three recommendations from Chef Bo. Three more reasons to explore Richmond. Visit Richmond BC

MEET 4 OF OUR 30 ASIA TASTE ADVISORSCheryl Tiu Cheryl Tiu-Snyder Founder, Cross Cultures • Manila/MiamiDividing her time...
10/14/2026

MEET 4 OF OUR 30 ASIA TASTE ADVISORS

Cheryl Tiu Cheryl Tiu-Snyder
Founder, Cross Cultures • Manila/Miami
Dividing her time between Miami and Asia, she brings a personal connection to Chinese dining through her Chinese-Filipino and Hokkien heritage, and a keen interest in the growing recognition of regional cuisines, Chinese wines and ingredients.

Lui Ka Chun Lui Ka Chun 呂嘉俊
Publisher, Word by Word Collective Ltd. • Hong Kong
He sees a dish as a window into a place’s history, culture and craftsmanship, with a particular interest in how Chinese culinary traditions evolve across Asia and connect with the wider world.

Nicholas Ng Nicholas Ng 伍國銘
Founder, Food For Thought • Kuala Lumpur
With more than 20 years writing about food and drinks for international publications, he looks to the depth of regional Chinese cuisines and the chefs shaping their growing global influence.

Varaporn Benjapimarnpong Pauline Varaporn Benjapimarnpong
Food & Lifestyle Content Creator • Bangkok
Her perspective centres on chefs bringing their cultural roots and regional flavours to the table, carrying traditional techniques forward with fresh approaches to seasonality, sustainability and storytelling.

WHY ASIA, outside Chinese Mainland?

Because every place has its own story of Chinese cuisine.

Across generations, recipes and techniques have travelled with communities, taken root in new homes and evolved through local ingredients and customs.

Our 30 Asia Taste Advisors bring the knowledge to explore these stories more deeply. Through their experience, curiosity and connection to the region, they help shape a guide that recognises both the heritage of Chinese dining and the people carrying it forward.

There is so much more to discover.

More Asia Taste Advisor introductions to come.

OCTOBER 26
ELITE 25
ESSENTIAL 25
CHINESE-INSPIRED
INDIVIDUAL HONOURS

BEHIND THE CHINESE KITCHENThere’s a reason why we love capturing chefs at work inside Chinese kitchens.Every expression,...
10/11/2026

BEHIND THE CHINESE KITCHEN

There’s a reason why we love capturing chefs at work inside Chinese kitchens.

Every expression, every furrowed brow, every movement tells a story. Nothing is staged, and there are no second takes. These are the moments we find most beautiful — the concentration, the precision and the instinct behind every dish.

Earlier this year, we revisited Chef Samuel Su at Flavourful House in Richmond Hill, Ontario, where he welcomed us into his kitchen.

Now ranked No. 2 on our 2026 Elite 30 Canada list, Flavourful House is the highest-ranked Chinese restaurant in Eastern Canada. flavourful.house 蘇偉健

For Chef Su, preserving the original flavours of Cantonese cuisine remains at the heart of his cooking. And watching him at work, we see that philosophy in every detail.

In a Chinese kitchen, there is no such thing as NG — no retakes, just the real art of cooking.

Photos by William Luk

RECOMMENDED DISHES

Stuffed Chicken Wing with Minced Shrimp or Sticky Rice

Traditional Deep Fried Duck with Taro

Traditional Eight Treasure Winter Melon Soup

Oil-poached Sook Hock

White eel, Black Bean Sauce with Dried Tangerine Peel

The Chinese Restaurant Awards presents the 2026 Elite 25 ASIA Top 50 Honourees — recognising restaurants at the forefron...
10/06/2026

The Chinese Restaurant Awards presents the 2026 Elite 25 ASIA Top 50 Honourees — recognising restaurants at the forefront of elevated Chinese dining across Asia, beyond Mainland China.

Across Asia, Chinese gastronomy is being shaped by chefs and restaurateurs who bring new ambition to established traditions. Some work within the depth and discipline of regional cuisines; others explore contemporary tasting menus, refined presentation and more personal forms of expression. Together, they reveal a dining landscape grounded in heritage yet confidently moving forward.

For list of recommended dishes to taste, by Asia Taste Advisors - Go on ChineseRestaurantAwards.com // link 📍Chinese Restaurant Awards

Here are the first 25 of the Top 50 Honourees, in alphabetical order.

CHAI JIA CHAI
Bangkok — Modern Chinese

CHAO ZHOU XUAN
Hong Kong — Teochew

CHEF TAM’S SEASONS
Macau — Cantonese

DUDDELL’S
Hong Kong — Cantonese

FORUM RESTAURANT
Hong Kong — Cantonese

FU RONG WU SHUANG
Hong Kong — Hunan

FŪREIKA
Tokyo — Shanghainese and Cantonese

HAU TAK RESTAURANT
Hong Kong — Cantonese

HONG KONG CUISINE 1983
Hong Kong — Cantonese

IMPERIAL COURT
Macau — Lingnan

IMPERIAL TREASURE HUAIYANG CUISINE
Singapore — Huaiyang

IMPERIAL TREASURE SUPER PEKING DUCK
Singapore — Modern Chinese

JADE DRAGON
Macau — Cantonese

JEE
Hong Kong — Modern Chinese

JIN TING WAN
Singapore — Cantonese

LAI HEEN
Macau — Cantonese

LUNG KING HEEN
Hong Kong — Cantonese

MAN HO CHINESE RESTAURANT
Hong Kong — Cantonese

MIN JIANG AT DEMPSEY
Singapore — Cantonese and Sichuan

MING PAVILION
Hong Kong — Cantonese

MOTT 32
Hong Kong — Modern Chinese

MOUNTAIN & SEA HOUSE
Taipei — Taiwanese

ONE HARBOUR ROAD
Hong Kong — Cantonese

PALACE GARDEN
Macau — Cantonese

PEACH BLOSSOMS
Singapore — Cantonese

The remaining 25 Elite 25 ASIA Top 50 Honourees follow in our next post.

The final ranked Top 50 list will be announced Monday, October 26 at 11am HKT.

Where Taste Leads. ASIA.

The remaining 25 of the 2026 Elite 25 ASIA Top 50 Honourees — recognising restaurants at the forefront of elevated Chine...
10/06/2026

The remaining 25 of the 2026 Elite 25 ASIA Top 50 Honourees — recognising restaurants at the forefront of elevated Chinese dining across Asia, beyond Mainland China.

Across Asia, Chinese gastronomy is being shaped by chefs and restaurateurs who bring new ambition to established traditions. Some work within the depth and discipline of regional cuisines; others explore contemporary tasting menus, refined presentation and more personal forms of expression. Together, they reveal a dining landscape grounded in heritage yet confidently moving forward.

For list of recommended dishes to taste, by Asia Taste Advisors - Go on ChineseRestaurantAwards.com // link 📍Chinese Restaurant Awards

Here are the remaining 25 of the Top 50 Honourees, in alphabetical order.

PURPLE LAUREL
Bangkok — Jiangnan / Cantonese

RESTAURANT SHU
Kuala Lumpur — Chinese diaspora cuisine

RONG JU
Taipei — Cantonese

SAZENKA
Tokyo — Modern Chinese

SEVENTH SON
Hong Kong — Cantonese

SHANG PALACE
Hong Kong — Cantonese

SHANG PALACE
Singapore — Cantonese

SILKS HOUSE
Taipei — Cantonese

SUMMER PAVILION
Singapore — Cantonese

THE CHAIRMAN
Hong Kong — Cantonese

THE CHINA HOUSE BY CHEF FEI
Bangkok — Chaoshan and Cantonese

THE EIGHT
Macau — Cantonese

THE LEGACY HOUSE
Hong Kong — Cantonese / Shunde

TIN LUNG HEEN
Hong Kong — Cantonese

TOUSENKAKU
Tokyo — Chinese

WING
Hong Kong — Modern Chinese

WING LEI
Macau — Cantonese

XIN RONG JI
Hong Kong — Taizhou

XIP WAH LAU
Kuala Lumpur — Chinese omakase

YA GE
Taipei — Cantonese

YI
Macau — Modern Chinese

YONG FU
Hong Kong — Ningbo

YONG FU
Singapore — Ningbo

YUN
Hong Kong — Chinese omakase

YUN HOUSE
Kuala Lumpur — Cantonese

Together, these 50 Elite restaurants reflect a new generation of elevated Chinese dining across Asia — rooted in regional traditions, while pushing the cuisine forward.

The final ranked Top 50 list will be announced Monday, October 26 at 11am HKT.

Where Taste Leads. ASIA.

Some chefs we meet at a certain point in their careers. Others, we have the privilege of watching grow.We have known Che...
10/05/2026

Some chefs we meet at a certain point in their careers. Others, we have the privilege of watching grow.

We have known Chef Toby Chen since his days at Vancouver Community College’s Asian Culinary Arts program — more than a decade ago. Long before titles or accolades, we saw a young chef who cared deeply about food, worked hard at his craft and brought a positive spirit to everything he did and with great personality as well. C ⚡️ Toby Vancouver Community College VCC Culinary Arts

That is what we continue to believe in at the Chinese Restaurant Awards.

It does not matter how old you are or what title you hold. If you cook good food, cook with heart and bring something meaningful to the table, you deserve a stage.

Sometimes we discover you. Sometimes you ask for it. When we see the talent and commitment, we make space for you to be seen.

For the 2026 Awards Ceremony tasting reception, Toby created:

BC Dungeness Crab Radish Cake “Lo Bak Go”
Lee K*m Kee sauces

For the evening Dim Sum Gala, presented by Scotia Wealth Management Scotiabank, he created:

桂花象拔 | Osmanthus Geoduck
Pomelo, ramp bulbs, kombu dashi

威靈頓叉燒 | Char Siu Wellington
The Dalmore 12 Sherry Cask Select, g*i lan, cremini, Lee K*m Kee Char Siu Sauce

Supported by Lee K*m Kee Canada 🇨🇦 Geoduck from Canada

Special thanks to Shirley, Edward Cheng, Ralph and Allen and everyone in kitchen who helped Toby.

There was Pearl City Splendor.Last Wednesday, we gathered for the second annual Dim Sum Gala, presented by Scotia Wealth...
09/29/2026

There was Pearl City Splendor.

Last Wednesday, we gathered for the second annual Dim Sum Gala, presented by Scotia Wealth Management Scotiabank — an evening celebrating the artistry of dim sum, the spirit of collaboration, and the remarkable people behind the craft.

This year, five chefs from Hong Kong and Vancouver came together for a culinary exchange, bringing different kitchens, techniques and perspectives to one table.

From Rosewood Hong Kong’s The Legacy House:
Chef Li Chi Wai
Executive Chinese Chef, The Legacy House, Rosewood Hong Kong

Chef Kanny Cheuk Ka Ching
Dim Sum Head Chef, The Legacy House, Rosewood Hong Kong

Joining them in Vancouver:

Chef Garley Leung
Dynasty Seafood Restaurant
CRA 2025 Dim Sum Chef of the Year

Chef Alex Kim
Five Sails by Alex Kim
2025 Canadian Culinary Champion

Chef Toby Chen
VCC - Vancouver Community College Asian Culinary Arts alumnus

What stayed with me was how naturally the collaboration came together. Chefs from different cities and kitchens created something that felt genuinely harmonious — a shared language expressed through food.

Where Dim Sum becomes a Bond.

And behind every dish is The Art of Making — the skill, patience, discipline and people that bring it to life.

A few highlights from an unforgettable evening.

Thank you to our chefs, partners, guests, kitchen team, students, and everyone who helped make Pearl City Splendor possible.

The Dalmore, Lee K*m Kee, Mt. Boucherie Winery, Granriveria, VCC - Vancouver Community College, Ouma Atelier, Christian Louboutin Beauty, Penhaligon's, Golden Eagle Sablefish, Geoduck from Canada, Wingtat Game Bird Packers 永達農場, Kiu Yik Trading.

@

An ocean apart. Three days. A remarkable bond in the kitchen.From The Legacy House at Rosewood Hong Kong, Chinese Execut...
09/28/2026

An ocean apart. Three days. A remarkable bond in the kitchen.

From The Legacy House at Rosewood Hong Kong, Chinese Executive Chef Li Chi Wai and Dim Sum Head Chef Kanny Cheuk joined us in Vancouver for the 2026 Dim Sum Gala, presented by Scotia Wealth Management.
Scotiabank
Li Chi Wai
Kanny Cheuk
The Legacy House 彤福軒
Rosewood Hong Kong

With just three days to prepare, finding a shared rhythm takes generosity, trust and a willingness to learn from one another. Both chefs brought that spirit wholeheartedly, working alongside Garley Leung of Dynasty Seafood, Alex Kim of Five Sails and VCC Asian Culinary Arts alumnus Toby Chen, with the support of VCC Culinary Arts and Fairmont Pacific Rim.

What made this collaboration so special was the ease with which everyone came together: sharing techniques, offering encouragement and lending a hand wherever it was needed. Each chef brought their own experience, and each made room for someone else’s. It was one of the most harmonious collaborations we have had the pleasure of bringing to life.

“Where Dim Sum Becomes a Bond” begins here, with the people who make it. Across oceans and through a shared craft, they came together to create an evening that belonged to all of them.

Supported by Golden Eagle Black Cod Lee K*m Kee Canada 🇨🇦 and Kiu Yik Trading

Their presentations -

The Legacy House Trio
Golden Eagle Sablefish Dumpling with Fungi & Ten-Year Aged Dongjia Tangerine Peel
東甲十年老陳皮彤福拆黑鱈魚餃
Vegetarian Dumpling with Chanterelle Mushrooms & Chilli Oil
雞樅菌上素餃
Beef Siu Mai with Ten-Year Aged Dongjia Tangerine Peel
東甲十年陳皮牛肉燒賣
Lee K*m Kee Premium Oyster Flavoured Sauce & Lee K*m Kee Sesame Oil

Shrimp & Pork Wonton with Ten-Year Aged Dongjia Tangerine Peel, Jinhua Ham
東甲十年陳皮雲吞

Photos by William Luk

09/27/2026

09.23.2026 Wednesday, the room began to fill — with familiar faces, new connections, the first plates leaving the kitchen, and the anticipation of a year about to be celebrated.

Before the awards took the stage, winners, chefs and restaurant teams arrived with their families and friends. Industry leaders, partners and media gathered alongside them — all under one roof for one of the most important days of our year.

The 2026 Chinese Restaurant Awards began with a tasting reception, made possible with the partnership of Lee K*m Kee, VCC Culinary Arts and St. Paul’s Foundation, and the chefs and restaurants who brought the room to life.

TASTING RECEPTION

VCC Asian Culinary Arts alumnus Chef Toby Chen × Lee K*m Kee
BC Dungeness Crab Radish Cake “Lo Bak Go”
Lee K*m Kee XO Sauce


Chinatown BBQ
The “Roasted” Celebration
Lee K*m Kee Hoisin Sauce


Executive Chef Leo Wang, Chang’An Restaurant
Chang’An Imperial — Sea Cucumber


Executive Chef Damon Campbell, Fairmont Pacific Rim
Slow-Cooked Spiced Duck
Black pepper jam, crispy garlic & ginger, cilantro, toasted brioche


The Dalmore × The Botanist
Jade Grove · Golden Unveil


Mt. Boucherie Estate Winery
Mt. Bubbles


And from there, we moved into the ceremony — to celebrate the restaurants, chefs and people who defined Chinese dining for us this year.

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