Voting starts for 2011 Chinese Restaurant Awards in Vancouver
The 2011 Chinese Restaurant Awards kicked off on September 28 at Red Star Seafood Restaurant in Richmond. The awards are divided into two parts: diners’ choice and critics’ choice.
Until October 5, the public can nominate their favourite restaurants in 15 categories. The most popular choices will be included in the diners’ choice shortlist. New categories this year include Best Modern Chinese Restaurant and Best Hong Kong-style Milk Tea.
Diners can cast their votes on the finalists from October 6 to November 12.
The results will be announced at an awards ceremony on January 18, 2011.
Fried rice gets a twist at Red Star Seafood Restaurant, where organic wild rice is studded with bacon and topped with local Dunganess crabmeat.
The Critics’ Choice segment involves a judging panel of restaurants professionals and food writers, chaired by food writer and former restaurateur Stephan Wong. It includes Wenshi Guan of the Canadian Dim Sum Chefs' Association, William Tse of the Chinese Canadian Chef Association, and Tony Kam of the Hong Kong Canada Chinese Chef Club. The panel will select 24 signature dishes, also to be announced in January.
A Chef of the Year will be named for the first time this year. He or she will be selected through a series of competitions, with the finale on the day of the awards ceremony.
Follow Carolyn Ali on Twitter at twitter.com/carolynali
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