I attended the inaugural Chinese Chef of the Year Competition hosted by the Chinese Restaurant Awards Association this afternoon at Rainflower Restaurant in Richmond. ( http://chineserestaurantawards.com/in... )
The place was buzzing as some of the city's top Chinese chefs came out to compete (and were super supportive of each others' efforts). Todd Bright of Wild Rice was there too as the only non-Chinese chef in the competition. It was a great "iron chef" style competition that focused on locally sourced ingredients: free-range chicken, tofu, and geoduck.
Gold went to Tony Luk of Jade Seafood, Silver to Sam Leung of Dynasty Seafood, and Bronze to Wing Ho of Fortune House Seafood.