I just received words that chef Lai of Markham's Fung Lam Court has sadly passed away.
Some of us chowhounders who had the opportunity to savor his award winning ' BC Dungeness Crab in Creamy Rum Sauce' will for sure miss this dish and some of his other traditional and authentic Cantonese offerings?!
FYI, under his helm, FLC is the only Chinese restaurant in town to have won TWO 'Chinese Restaurants Awards'
In addition, I am sure George Brown College will sorely miss this visiting chef instructor. :(