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 Ming Yeung

Chef Ming Yeung
Bamboo Grove
Richmond, British Columbia, Canada

Chef Ming Yeung learned the initial stage of his culinary skills from 1986 in Zhongshan, China. He immigrated to Vancouver in 1995 and had worked in several restaurants to further advance his experience. Chef Yeung is the kind of master chef who knows and truly respects food. He began to serve as executive chef as Bamboo Grove in Richmond, British Columbia in 2004. Started back in 1960s, Bamboo Grove was the first Chinese restaurant in Richmond and is still well known among diners. This restaurant has become a secret culinary hideaway that has Chef Yeung’s “wok hay” dishes won the heart of the supportive diners. His “Pork Stomach & Ginko long-boiled Soup” has been recommended by judges of Chinese Restaurant Awards for three consecutive years for its outstanding gourmet quality. He works closely with the owner David Jue to create dishes with inspired culinary approach.

Stir-fried Canadian Geoduck with Eggs

Stir-fried Canadian Geoduck with Eggs


1 whole Geoduck from Canada (approximately 1 kg/2 lbs)


8 large eggs
1 tsp (5 mL) white sections of spring onion
¼ tsp (1.25 mL) salt
1/8 tsp (0.6 mL) sesame oil
1/8 tsp (0.6 mL) white pepper

Dice white sections of spring onion.

Put eggs in a bowl and gently whisk in one direction. Add salt, sesame oil, and white pepper.

Halve the Geoduck from Canada and cut into thin slices. Quickly cook geoduck in boiling water for 30 seconds and remove.

Heat pan on low; coat pan evenly with one teaspoon of oil.

Add eggs in pan and stir-fry until 70% cooked.

Add geoduck and mix with eggs. Stir in spring onion before serving on plate.

*Tip: In order to achieve smoother texture for the eggs, avoid bubbles when whisking.

Serves 4 to 6

Chef’s Notes:

Many people enjoy live Geoduck from Canada by quickly cooking the thin slices in broth, but there are other creative ways to prepare the delicacy. Chef Ming Yeung has modified the original Stir-Fried Lobster with Egg, a popular dish recommended by Chinese Restaurant Awards judge Stephen Wong, for this new geoduck recipe.