Chinese Restaurant Awards – Chinese Master Chefs

Chinese Restaurant Awards (CRA) is a not-for-profit organization established to recognize and promote Chinese culinary arts and culture, and acknowledge the skill of local Chinese restaurateurs and chefs. The CRA highlights, rewards and celebrates the best of Chinese dining in Metro Vancouver in British Columbia and also Toronto, Canada. Since 2009, the CRA has recognized the top Chinese dishes and restaurants in British Columbia through both public voting and selection by an expert panel of judges.

In 2013, the CRA selected eight master chefs, recognized for their awards at the Chinese Restaurant Awards and their international achievement. The Chinese Master Chefs are noted for their dedication to the tradition, promotion and elevation of Chinese culinary heritage in Canada, and for blazing the trail for many aspiring young chefs. Fans and connoisseurs of Chinese food can peek into their culinary journeys and successes, and witness how they incorporate fresh and high quality Canadian ingredients into their authentic Chinese dishes.

Chinese Restaurant Awards’ Chinese Master Chefs are pleased to share their award winning recipes created with Geoduck from Canada.

Chef Raymond Cheung

Chef Raymond Cheung
Landmark Hot Pot House
Vancouver, British Columbia, Canada

Originally from Xin Hui, China, Chef Raymond Cheung Hing Po actually started to learn to be a chef after residing in Vancouver in 1982. He accumulated a wealth of knowledge and experience in cooking for some years and then joined Landmark Hot Pot House in Vancouver, British Columbia in 1995. Landmark Hot Pot House is famous in the city as the top Chinese restaurant for its high maintenance of its most flavourful dishes and hot pot dishes. Chef Cheung is a firm believer in using the freshest seasonal ingredients. He and the owner Mr. Lee go to great lengths daily to source the finest produce Vancouver has to offer. It’s their mission to offer the best culinary experience to the diners. Chef Cheung has been one of the most awarded chefs in Canada’s Chinese Restaurant Awards for the Critics’ Choice Signature Dish Awards.

Flash Wok Fried
Canadian Geoduck

Flash Wok Fried Canadian Geoduck


1 whole Geoduck from Canada (approximately 1 kg/2.5 lbs)


1 bunch yellow chives
3 slices ginger
6 white sections of spring onions
30 g (1 oz) sliced carrot


1 tsp (5 mL) Salt
1 tsp (5 mL) chicken bouillon powder

Put sliced carrot in a pot of boiling water; let it cook and remove as soon as water boils again. Cut yellow chives in sections.

Clean and halve geoduck; cut into strips. Quickly cook geoduck in boiling water; remove and put aside.

Stirfry ginger, white sections of spring onions over medium heat. Add geoduck and carrot.

Serves 4 to 6

Chef’s Notes:

According to Chef Raymond Cheung, the key in making this award-winning Critics’ Choice Signature Dish at home lies in fresh ingredients and temperature control. At Landmark Hot Pot House, only the freshest geoduck is used. The owner of the Restaurant, Mr. Lee would source the ingredient personally every day to ensure quality.