Chinese Restaurant Awards

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 dialo

gue 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.

06/06/2026

Part one

📍Fu Hui Hua, San Francisco

At Fu Hui Hua, Chef Ge doesn’t need to say much.
The cooking speaks with precision, restraint, and quiet confidence. From Shanghai roots to early training in Japan, his 8-seat counter folds Chinese soul into Japanese craftsmanship — every course calm, exacting, and impossible to ignore. #馥薈華

When we asked which dish always stays on the menu — despite it changing every few months — the answer was wok-fried Washington geoduck. Tossed in the wok for just eight seconds, it’s a signature dish and a statement.

沉實，不需多言，只用實力，讓人眼前一亮。

One of North America’s most compelling Chinese tasting experiences right now.

05/30/2026

VEA may have come first, but its story continues to evolve alongside WING.

At VEA, Vicky Cheng elevates French cuisine through the lens of Chinese heritage, flavors, and memories. At WING, he explores the depth and possibilities of Chinese cuisine from a different perspective. Rather than existing separately, the two restaurants inform one another—each inspiring new ideas, techniques, and ways of thinking.

For Cheng, WING has become a driving force in refining VEA’s Chinese × French identity, revealing possibilities he never imagined when he first opened VEA’s doors in 2015.

Today, VEA is recognized as an Elite 15 Asia 2025 Top 30 Honoree, while WING holds the No. 2 position on last year’s list—a testament to the enduring impact of Cheng’s vision. Together, the two restaurants have earned acclaim on both regional and global stages, collecting numerous accolades along the way.

Congratulations to Vicky Cheng and his team on the recent opening of at .



📍 Hong Kong

Australian-Asian by identity. Chinese by technique. .mnl is all that — and then some. 📍 Kong, Ayala Triangle Gardens, ...
05/27/2026

Australian-Asian by identity. Chinese by technique. .mnl is all that — and then some.

📍 Kong, Ayala Triangle Gardens, Makati
+ experience shared by our Taste Advisor

Chef John Baquir’s open kitchen is where live fire meets centuries-old craft. That duck prep — compressed air separating skin from flesh, a hallmark of classic Peking Duck tradition — tells you immediately that this isn’t fusion for the sake of it. Every technique has a reason. Every course earns its place.

Nine courses. Wine pairing. A bottle sent over by our friend , a Kong regular who knows exactly where to eat in this city. And flying in from Vancouver to share the table — because great food has a way of bringing the right people together.

Chinese roots. Australian soul.

The World Cup arrives in Toronto this June, bringing crowds, noise, and a city that already knows how to stay out late.A...
05/26/2026

The World Cup arrives in Toronto this June, bringing crowds, noise, and a city that already knows how to stay out late.

And between matches, Toronto’s Chinese restaurants become part of the itinerary.

Across the GTA, generations of immigrant communities have built one of North America’s deepest Chinese dining scenes — from Cantonese seafood institutions and hand-pulled noodle shops to regional specialists tucked into suburban plazas.

The best meals are rarely rushed here. A midday dim sum stretches into the afternoon. Dinner turns into seafood, barbecue, and one last dish nobody planned to order.

For visitors coming to Toronto this summer, the city’s Chinese food scene is as essential as the stadium itself.

✨This selection comes from award winners and recommendations by the Chinese Restaurant Awards. Read more on ChineseRestaurantAwards.com
Link at

Flavourful Broth × Seven Noodle Widths × Handmade Before Your Eyes 🍜Among Montreal’s many beloved Chinese eateries, Nou...
05/23/2026



Flavourful Broth × Seven Noodle Widths × Handmade Before Your Eyes 🍜

Among Montreal’s many beloved Chinese eateries, Nouilles de Lan Zhou in Chinatown has earned a loyal following for its rich, comforting broth and hand-pulled noodles made fresh to order. Nearly every day, diners line up for a front-row seat as noodle masters pull, stretch, and slap dough into perfect strands behind the counter. 蘭州牛肉拉麵

Guests can choose from seven noodle widths — from delicate angel hair strands to thick, hearty ribbons — each delivering a completely different texture and bite. The focused menu highlights signature bowls like Lanzhou Beef Noodles and Braised Beef Tendon Noodles, all rooted in tradition and simplicity.

The famed Lanzhou Beef Noodles follow the classic “Five Essentials”: crystal-clear beef broth, bright white radish slices, vivid red chili oil, fresh green cilantro and scallions, and springy golden noodles. Originating from Gansu, China, this century-old dish is recreated here with remarkable care, balancing colour, aroma, and flavour in every bowl.

For anyone craving an authentic taste of Lanzhou tradition, Nouilles de Lan Zhou offers more than just a meal — it’s a timeless bowl worth waiting for.

📍 Montreal Chinatown

Chef Toby Chen’s lo shui platter draws from the deep traditions of Chiu Chow cuisine: soy-braised pork belly, lava eggs,...
05/17/2026

Chef Toby Chen’s lo shui platter draws from the deep traditions of Chiu Chow cuisine: soy-braised pork belly, lava eggs, tofu steeped in master stock, and richly braised duck cuts layered with aromatics, spice, and slow-cooked depth.



Chen learned the foundations of lo shui during his travels through China, training under a master chef whose stock had been nurtured and rebuilt over years of service. A graduate of Vancouver Community College’s Culinary Arts program , Chen trained across both French and Chinese kitchens before working his way up to chef de cuisine. That blend of classical technique and regional tradition now shapes his private dining menus back in Vancouver — old-world methods carried into a more contemporary table.

05/11/2026



Hidden within a bamboo forest at Seven Villas Resort, JieXiangLou — 2025 Elite 15 Asia No. 12 — reimagines Jiangnan cuisine through seasonality and quiet luxury. Since 2005, the restaurant, now co-led by executive chefs Pingyao Wu and Boom Ren, has paired the elegance of imperial-style dining with dishes deeply rooted in Chinese culinary tradition.

Recommended by our taste advisors: the Golden Medallion Wagyu — rich, aromatic, and melt-in-your-mouth tender — draws inspiration from the comforting flavours of classic red-braised dishes. Equally memorable is the Mapo Tofu with Wagyu and Hangzhou pepper, where silky tofu and gentle numbing heat pair perfectly with steamed rice, heightening every bite.

At JieXiangLou, every plate is designed to “unlock aroma” and awaken memory — a journey through the gardens, rivers, and traditions of Jiangnan.

The lineups haven’t slowed down at Loon Fong Hot Pot’s new Richmond, BC location — and for good reason. Already one of...
05/10/2026



The lineups haven’t slowed down at Loon Fong Hot Pot’s new Richmond, BC location — and for good reason.

Already one of Ontario’s most talked-about hot pot destinations before landing at No. 26 on the 2025 Elite 30 Canada list, the brand’s first BC outpost has quickly become one of Metro Vancouver’s busiest new tables.

Expect a time warp straight to Hong Kong — from neon-lit interiors, some HK street shops and carefully selected ingredients to a more playful take on Hong Kong-style hot pot that delivers just as much on atmosphere as flavour.

From late-night gatherings to full-on feast mode, Richmond’s hot pot scene just got a serious new player

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