This once in a lifetime luncheon hosted by the Asian Culinary Team and members of the BC Chefs’ Association showcases Asian Culinary Arts in CCFCC 2011. The culinary feast created by 16 Award Winning Asian Chefs will feature the best of BC products, in Asian style preparation.

Dragon Feast of the Century Menu

Appetizer Duo:

Drunken Squab Breast, Arctic Char Nanjing Style

The Main Menu:

Dungeness Crab and Lobster in Jade Purse

Braised Fraser Valley Duck Breast, Empress Style

Tenderloin Teaser in Filigree Cup

Yin Yang Steamed Eggplants

Savory:

Seafood Shu Bang

Desserts:

Longevity Date Cake

Presented by BCCA Dragon Culinary Team

Your Host: Clarence Ma

The Rain Flower Restaurant

3600 No. 3 Road, Richmond, British Columbia, V6X2C1

We value the hard work and skills of our Asian Culinary Team and insure our chefs that this ticket price does not reflect the value of the lunch and your hard work. Thank you for donating your time to showcase our fabulous association, chefs, products, and Chinese Influence on delicious.

This once in a lifetime meal would normally be priced at $250 per person. Because we want our chefs and guests to experience our fabulous Asian Culinary Team, we have offered an early bird rate, which merely covers taxes and gratuities, and includes beverages.

Meet the Award Winning Chefs hosting this Luncheon— Members of the Asian Culinary Team and BC Chefs’ Association:

Chef Chi Ling Tam-Executive Chef of Golden Swan Seafood Restaurant

Master Cantonese cuisine chef Chi Ling Tam was already famous among top restaurants in Hong Kong back in 80’s. Chef Tam is very knowledgeable about world culinary trends; he features seasonal menu to showcase the best available products along with impeccable executed recipes. A true maestro in Chinese culinary arts.

Chef Wing Kuen Wu– Executive Chef of Rain Flower Seafood Restaurant

Chef Wu has been very active in Vancouver Chinese restaurant since 1989, he has headed many of the mega Chinese restaurants before he finally settled at the Rainflower. Chef Wu is fluent with regional Chinese cuisines, he has re-created the Imperial Manchurian-Han Feast, Confucius Mansion Feast, Royal Princess Feast, Classic Hunan Feast etc. He was named judge at the 1^st Asian Food Festival in 2006.

Chef Tony Luk– Executive Chef of Jade Seafood Restaurant

Chef Tony Luk was the Executive Chef at the dining room at Hong Kong Bank Headquarter 1978-1984. He worked at top Chinese restaurants in Eastern Canada before he moved to Vancouver. He was the Executive Chef at Grand Honour Seafood Restaurant 1994-2002, and Executive chef at Jade Seafood since 2004. Chef Tony is a master in live seafood and aged seafood delicacy preparations.

Chef Sam Leung , Executive Chef at Dynasty Seafood Restaurant

Chef Sam has been working as professional chef for over 30 years, he has won numerous culinary awards and enjoys respect from peer groups. Chef Sam has worked for some of the top Chinese restaurants and currently as the Executive chef at Dynasty Seafood Restaurant. With solid Cantonese cuisine background, chef Sam draws the essence from the 8 schools of Chinese regional cuisine, and local specialty ingredients into his masterful menu. He incorporates classic continental techniques into his food presentation, aiming to accentuate Chinese cuisine to world class. His interpretation and personal flair makes his signature dishes spectacular and earned rave from the true connoisseurs and food critics internationally.

Mike Kin On Li –Executive Chef at Imperial Seafood Restaurant

Chef Mike Kin On Li began his culinary profession at the age of 14. Since then, he has worked at hotels and restaurantsfor 42 year and still counting. His experience and knowledge within this profession is truly a treasure. Mike came to Canada in 1975. His determination and persistency earned him the title as one of the best Chinese Chefs in Vancouver. As he is constantly developing new cooking skills and techniques; he always shares his knowledge with those who seek it. Such generosity has made him a well respected and most popular chef among his peers.

Chef Kent Wong-Head Chef of Imperial Seafood Restaurant

Apprentice to Master Chef Lam Sing Lung, one of the few famous top chefs in Hong Kong, Kent is a devoted Cantonese cuisine Chef for 25 years, he headed many well-known restaurants and Royal Jockey Club of Hong Kong.

Since Kent landed in Vancouver in 1995, he worked for many high class Chinese Restaurants as head chefs. Kent is specialized in Cantonese, Northern and Shanghai Cuisines. At presence, he is head chef of Imperial Restaurant of Richmond.

Chef Henry Yu—Executive chef at Dragon View Seafood Restaurant

Chef Henry Yu is passionate about cooking. Started learning different styles of Chinese cuisine after completing high school in China. He focused in traditional Hong Kong style cooking in Vancouver for more than ten years. Currently head chef in Dragon View Chinese Cuisine.

Chef Ho Lim Cho– Executive of Floata Seafood Restaurant

“Serious about quality, willing to learn, perfectionist in culinary arts “ is the description on Chef Ho Lim Cho. Chef Cho worked in popular Chinese restaurant for 30 years in his native Hong Kong. Emigrated to Canada in 1994, he has been the executive chef of Floata Seafood Restaurant since. Chef Cho is famous for his organizing and preparation of mega banquets and functions as the chef of the largest Chinese restaurant in Pacific West Coast. He enjoy rave from the Chinese community and benevolent societies.

Chef Garley Leung – Master Dim Sum Chef Dynasty Seafood Restaurant

Chef Garley Leung started his career in Hong Kong circa 1974 where he worked at popular restaurants before moving to Vancouver in 1981. Chef Garley’s specialty is Dim Sum and Chinese pastries from the various regional provinces in China. Chef Garley has also participated in a master noodle-pulling episode on The Food Network. Garley always experiments with new and exotic ingredients and shares his expertise with fellow dim sum and Canadian chefs in forums and culinary competitions.

Chef Jian Ming LAI, Dim Sum Head Chef, Rainflower Seafood Restaurant
Chef Jian Ming Lai is one of the brightest Dim Sum Chef in Canada, he is one of the top dim sum chefs trained in Canada. He worked all his way up to the current position as Dim Sum Head Chef as well as instructor. Chef Jian Ming is a whiz in both Cantonese and Northern Chinese Dim Sum and pastries. He head the Dim Sum department of many up-scale Chinese restaurant for the past 15 years and holds key position in the Canadian Dim Sum chef Association.

Chef Peter Chen, Dim Sum Head Chef, Golden Swan Seafood Restauant

Chef Peter is a man with many talent, he received his designation as International Master Chef For Chinese Cuisine, Member of Europe Excellent Food Society since 2004, Chaine des Rotisseurs since 2006. He is capable to perform as a Master Dim Sum Chef as well as Executive Chef de Chinese Cuisine. He headed many top Chinese Restaurants before joining the Golden Swan Seafood Restaurant.

Chef Siu Kuen Wong- Chef, Shiang Garden Restaurant

Chef Siu Kuen Wong started his career at early age in China. After emigrated to Canada, he worked at many Chinese Restaurants across the country. He is well known for his country style Cantonese Cooking, Dim Sum and noodle making. He is planning to open a HACCP Certified Dim Sum Manufacturing plant.

Chef Chun Ming Huang Executive Sous Chef, Shiang Garden Seafood Restaurant
Apprenticed in renowned restaurants in China in 80’s , Chef Chun Ming worked and travelled in many cosmopolitan cities in China before he emigrated to Canada in2005. He soon found himself working at top Chinese restaurants in Richmond, BC. where the competition is so intense that only the best qualified chefs would cut it. Still considered a young culinary star, Chef Chun Ming has honed his skills at some of the finest establishments before he become executive sous chef at the Shiang Garden.
Chef Patrick Mo Executive Chef, Black Sheep Pub & Restaurant

Chef Patrick Mo learned his Chinese cooking in England during his studying in London. He started from apprentice, line cook, then promoted to chef and GM. After 4 years working experience in London, he immigrated to Canada as a professional chef. He came to know Vancouver is a multi-culture city as soon as he landed, so he decided to learn more knowledge about the western cooking. He took a kitchen supervisor course in 1996. After that, he has worked as an executive chef in restaurants such as Planet Hollywood. Now he is holding the executive chef position at the Black Sheep Pub restaurant in Maple Ridge. He believe the best cooking skill should be the combination of Eastern and Western cooking methods.

Thanks to Chef Clarence Ma for Chairing this luncheon. Your culinary dedication is graciously appreciated.