JW Marriott Parq Vancouver held the 17th Scotiabank "Blessings for Kindness" Dinner on February 24, attracting more than 400 distinguished guests and philanthropists. The generosity of the donors once again helped the dinner set a new fundraising record, raising a total of 5.52 million Canadian dollars to support the Clinical Support and Research and Development Center next to the new St. Paul's Hospital. The donation will support a state-of-the-art facility at the Jim Pattison Medical Campus in Vancouver, connected to the new St. Paul’s Hospital, to drive future research and innovation.
Along with the donors, the Chinese Restaurant Awards has also exerted a huge influence. Over the past ten years, the New St. Paul's Hospital Foundation has invited the Chinese Restaurant Awards to add color to the "Fortune Kindness" cocktail party and dinner every year. Up to this year, more than 40 award-winning chefs and new generation chefs have participated in the Chinese Restaurant Awards, bringing an annual wonderful food tour to this charity event, touching more kind-hearted people and becoming the theme project of "Blessings to Kind-hearted People".
Hook & Herd Pacific scallop caviar, emperor prawns, sea buckthorn berries, fermented bean curd cream, spruce leaf oil, fresh kelp noodles. This year's participating chefs brought wonderful food to the "Fortune Kind-hearted People" with their innovative combination of Eastern and Western cuisines. Club Versanté Executive Chef Liu Yongkang added the icing on the cake for the VIP seats at the dinner, presenting this surprise appetizer featuring sustainable seafood and fermented bean curd cream.
Pork, squab, pistachio marinated meat, white wine jelly, pickled shallots Missing Chopsticks Executive Chef Zheng Yujian once worked at the Hong Kong restaurant of international celebrity chef Alain Ducasse. This time, he presented traditional French aspic with Shaoxing wine and Chinese secret ingredients, which has a unique flavor.
Duck liver toast, caramelized onions, hawthorn tomato pie, shredded egg, tomato jelly, slow-cooked tomatoes, black garlic puree. Li Luxi, the rising star of the Chinese Food Awards, was the chef of the Michelin-recommended French dish L'ABATTOIR. Her culinary focus is on the creative fusion of Chinese and French styles. The duck liver toast with hawthorn and the French "scrambled eggs with tomatoes" are both excellent dishes.
Truffle abalone, green apple, kelp, and chives. Abalone is always the most gorgeous and popular choice for entertaining guests. Grand Villa Casino's executive chef Zhou Yi has always been loyal to Asian flavors. This time, he used kelp and chives to make the abalone more flavorful, and added apple juice to bring out bursts of fragrance.
2024 Participating Chefs Lineup
Club Versanté Executive Chef Liu Yongkang
Grand Villa Casino Executive Chef Zhou Yi
Missing Chopsticks Executive Chef Cheng Yuk-kin
Okini Executive Chef Lin Youying
Chinese Food Awards Culinary Star Li Luxi
