At the end of last year, the "Feast of Dim Sum" event, organized by the "Chinese Food Awards," carried special cultural significance, bringing back traditions lost in century-old teahouses. Cantonese opera, a performing art recognized as an intangible cultural heritage by UNESCO, was once a familiar part of daily life in Guangdong teahouses. In the early days, tea drinking culture was not only about enjoying food, but also a center for social interaction and entertainment. While savoring dim sum, people were also immersed in the emotions and stories conveyed by Cantonese opera. In the first half of the event, the organizers specially invited the "Zhenhua Sheng Opera Troupe," the oldest Cantonese opera group in North America, to perform. The juxtaposition of Cantonese opera and dim sum made guests feel as if they had returned to the teahouses of a century ago.
Another highlight of the event came from Chef Chan Hon-cheung, Executive Chef of One Harbourfront at the Grand Hyatt Hong Kong. A renowned chef who previously helmed the two-Michelin-starred Ming Court restaurant, Chef Chan flew in from Hong Kong to Vancouver to infuse the feast with authentic Hong Kong flavors. From the exquisite and creative dim sum and snacks at the reception to the numerous Cantonese dim sum dishes served after the meal, all were co-planned by Chef Chan and several other Vancouver chefs, including 2024 Dim Sum Chef Lai Wai, as well as up-and-coming chefs Xie Chengming, Zheng Yujian, and Ye Jianheng.
For drinks, the event featured The Dalmore single malt whisky, a selection of wines from Mt. Boucherie, and a cocktail experience in collaboration between The Keefer Bar, one of North America's 50 best bars, and The Dalmore, making the culinary journey even more complete. 
A portion of the proceeds from the evening will support St. Paul's Hospital and the Jim Pattison Medical Campus Clinical Services and Research Center (CSRC), advancing key research in regenerative medicine and inner ear treatment. This means that guests are contributing to groundbreaking medical advancements while enjoying exceptional cuisine, giving the entire dinner a deeper meaning.
At the end of last year, the "Feast of Dim Sum" hosted by the "Chinese Restaurant Awards" was particularly culturally significant, bringing back traditions lost in century-old teahouses. Cantonese opera, a performing art recognized as an intangible cultural heritage by UNESCO, was once a familiar part of daily life in Guangdong teahouses. In the early days, tea drinking culture was not only about enjoying food but also a center of social interaction and entertainment. While savoring dim sum, people were also immersed in the emotions and stories conveyed by Cantonese opera. In the first half of the event, the organizers specially invited the "Zhenhua Sheng Opera Troupe," the oldest Cantonese opera group in North America, to perform. The juxtaposition of Cantonese opera and dim sum made guests feel as if they had returned to teahouses a century ago. Another highlight of the event was Chef Chan Hon-cheung, Executive Chef of "Harbour View" at the Grand Hyatt Hong Kong. As a renowned chef who previously helmed the two-Michelin-starred restaurant "Ming Court," Chef Chan flew from Hong Kong to Vancouver to infuse the feast with authentic Hong Kong flavors. From the exquisite and creative dim sum and snacks at the cocktail party to the numerous Cantonese dim sum dishes served after the meal, all were curated by Chef Chen and several renowned Vancouver chefs, such as Lai Wei, the 2024 Dim Sum Chef, and up-and-coming chefs Xie Chengming, Zheng Yujian, and Ye Jianheng. For drinks, the event featured The Dalmore Single Malt Whisky, a selection of wines from Mt. Boucherie, and a selection from The Keefer Bar, one of North America's 50 best bars, and The…
