April 24, 2014

Chinese Restaurant Awards 2014 x Master Chefs x Four Seasons

2014 Chinese Restaurant Awards' Chinese Masters Chefs meet and greet lunch tasting at the Four Seasons Hotel Vancouver on April 22, 2014.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

Ahead of the formal Chinese Restaurant Awards ceremony and banquet, we were invited to preview a few special dishes and collaborations specially prepared by award-winning Chinese master chefs from Guangzhou, Hong Kong, and Shanghai.

The dishes mixed western influenced fine dining with eastern styles and have won various Michelin Stars and numerous Cordon Bleu designations. It was a unique dining experience involving different culinary influences and flavours

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

I was piqued by the chilled Nova Scotia lobster (with B.C. salmon caviar) from Yan Toh Heen Executive Chef Lau Yiu Fai (InterContinental Hong Kong Hotel) and its refreshing taste, served cold, bringing out all the seafood hints and flavours.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

The B.C. geoduck steak (with supreme sauce) from H.L. Peninsula Catering and culinary director Huang Wuhun (Guangzhou) was regal in its taste and preparation full of dynamic flavouring.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

Well-cooked, the pan-fried Alberta beef short ribs and stewed ox tongue (with lily bulb, red date, and beef sauce) from Shang Palace Executive Chef Mok Kit Keung (Kowloon Shangri-La Hotel, Hong Kong) was deliciously flavourful and quite appetizing.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

The B.C. organic chicken (with Pre-Qingming Longjing tea) from Yè Shanghai Executive Chef Wu Wenbin was the most understated dish with a crisp, moist taste.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

I found the pan-fried Alberta Akakuro-buta pork (with raspberry and wolfberry sauce) from Above & Beyond Executive Chef Joseph Tse (Hotel Icon, Hong Kong) perfectly cooked and tender, bringing out the flavour of the pork sublimely.

Chinese Restaurant Awards 2014 | Four Seasons Hotel Vancouver

For dessert, we were treated to a trio of treats in the Chinese black tea panna cotta, pineapple compote, and black sesame crumble (with passion fruit sorbet) from Four Seasons pastry chef Bruno Feldeisen. All had a strangely distinctive yet familiar tastiness reminiscence, especially the crumble.

All the Chinese touches and flavours influenced by some of the chefs' backgrounds in North America made for a rich, decadently enjoyable dining experience reminiscent of the burgeoning luxuries of Southeast Asian destinations.


More | YVArcade / 2012 / 2013

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