Chef in the Pacific Northwest

Slices @ Sunset! Summer solstice pizza party by @justpizzaplease x @theskriptvancouver with music by Son Of James, DJ Wet Goat & DJ ExtraSandwich to welcome the last sunset of Spring! Early bird $38, $GA $45 includes 1/2 a pizza and 1 drink 😘🍕🍕🍕🍺 @justpizzaplease @sonofjamesmusic @djwetgoat

2 spots open!!! If you can’t get enough of the sourdough pizzas from @justpizzaplease Chef Steven Che will be teaching you how he likes to stretch his dough! 🤭 Join us for some hands-on cooking and we’ll be serving some fresh Italian sodas @theskriptvancouver #pizzacookingclass #bakingclass #vancouverevents #makepizzafromscratch #sourdoughpizzacrust

#HongKong About last night - The Chinese Restaurant Awards “New Wave Discovery Series” — Asia × Canada Rising Star Chef Awardees Dinner What drives your desire to become a better version of your culinary expression with every showcase? With special thanks to our partners: @leekumkeecanada @leekumkeeglobal @china_eastern_airlines @canada Featuring: Jayson Tang (Man Ho Chinese Restaurant, JW Marriott Hong Kong) - 2025 Asia Rising Star Chef Andersen Lee (Oncle Lee & Oncle Lee Kao, Montreal) - 2025 Canada Rising Star Chef Steven Che (the forthcoming Haisan, Vancouver) — 2024 Canada Rising Star Chef @jaysontang4 @manhochineserestaurant @jwmarriotthk @andymaitake @oncleleelaurier @oncleleekao @stevenche Before taking off... S：牛肉燒賣 BEEF SIU MAI A：煎堆 JIN DUI J：豉椒花膠青口 CHILLED DICED MUSSEL, FISH MAW WITH BLACK BEAN The journey... A：卑斯蟹•港式檸檬茶•柑橘 BC DUNGENESS CRAB, HK LEMON TEA, CITRUS +LEE KUM KEE GUILIN STYLE CHILI SAUCE+ S：太平洋紅海膽蒸水蛋•鮑魚•霞浦頭水菜 STEAMED WATER EGG, PACIFIC RED SEA URCHIN, ABALONE, XIAPU SEAWEED J：避風塘加拿大東岸龍蝦鉗•焗釀龍蝦•薑蔥汁油泡龍蝦球 DEEP FRIED NOVA SCOTIA LOBSTER CLAW WITH GARLIC AND CHILI, ONION AND CREAM LOBSTER, SAUTÉED LOBSTER WITH GINGER AND ONION SAUCE +LEE KUM KEE PREMIUM OYSTER SAUCE+ S：麵 • 帶子•杏仁茶 NOODLES, SCALLOP, ALMOND MILK JUS Photo by @afoodstagramm A：卑斯黑鱈魚•菌菇湯 STEAMED BC BLACK COD, MUSHROOM SOUP J：柱侯慢煮亞伯特 AAA 牛小排 BRAISED ALBERTA AAA ANGUS SHORT RIB, HOMEMADE CHU HOU SAUCE S：士多啤梨奶油桂花羅勒 意式奶凍 STRAWBERRIES AND CREAM, OSMANTHUS & BASIL J：金殿迎美點：楓糖栗子酥、欖仁粟米糕 BAKED CHESTNUT PASTRY WITH MAPLE SYRUP SWEET CORN PUDDING WITH PINE NUTS #HKG #canada #asia #chinesechef

@chineserestaurantawards Rising Star Chef Night 💫 The conversation around Chinese gastronomy came together in Hong Kong for one night. The Chinese Restaurant Awards brought Rising Star chefs @jaysontang4 , @andymaitake , and @stevenche into a shared kitchen, connecting Hong Kong and Canada through a single table. Each arrived with a different path, but a similar clarity in how they cook. Personal, precise, and quietly confident. Not an interpretation of tradition, but a continuation of it. Part of the Awards’ global mission to elevate Chinese cuisine, the evening unfolded as a collaboration shaped by movement between cities. Hong Kong produce met Canadian seafood. Lee Kum Kee’s heritage ran through the dishes. What remained was not just the experience, but a sense of direction. A closer look at where the cuisine is heading, carried forward by a new generation with a clear sense of purpose. #PR #chineserestaurantawards

Hong Kong’s wet markets are not merely places of trade—they are where a cuisine reveals its instincts. Guided by ASIA Rising Star Chef Jayson Tang of Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong, Canadian Rising Star chefs Andersen Lee and Steven Che stepped into Wan Chai’s wet market—an immersion into the raw language of Chinese cooking. Here, everything begins with the ingredient: seafood still alive in shallow tanks, meats cut with purpose, dried goods layered with time. It is a place not only to source, but to observe—to understand seasonality, technique, and the quiet knowledge carried by those who have worked these stalls for decades. Conversations emerge naturally. A vendor shares a method; a stranger offers guidance on nourishment. This is the human warmth that defines the culture—subtle, generous, and deeply rooted. For these chefs, the market is not a visit, but a return—to clarity, to origin, and to the essence of Chinese cuisine. #NewWaveDiscovery Asia × Canada Rising Star Chefs Celebrating the present—and shaping the future—of Chinese gastronomy @jaysontang4 @manhochineserestaurant @jwmarriotthk @andymaitake @oncleleelaurier @oncleleekao @stevenche Special thanks to @china_eastern_airlines @leekumkeecanada @leekumkeeglobal @eatfish.ca @canada #HongKong #HKG #chinesechef #canadachefs

Three cities. Three chefs. Two continents. One night. This Thursday, 9 April 2026, Hong Kong becomes the epicentre of Chinese gastronomy’s next movement. 🌟 The Chinese Restaurant Awards’ New Wave Discovery Series presents a singular cross-border collaboration — uniting Rising Star Chef awardees from Asia and Canada. No translation needed. Just fire, craft, and vision. • Jayson Tang — Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong • Andersen Lee — Oncle Lee / Oncle Lee Kāo, Montreal • Steven Che — Haisan (coming soon), Vancouver Fresh off the launch of Elite 15 ASIA, this inaugural showcase marks our global stage debut. Right here. One night only. 📍 Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong 📅 9 April 2026 (Thursday) — sold out — With support from @leekumkeeglobal @leekumkeecanada @china_eastern_airlines @eatfish.ca @canada @jaysontang4 @manhochineserestaurant @jwmarriotthk @andymaitake @oncleleelaurier @oncleleekao @stevenche A new chapter. Already written. Stay tuned. #HongKong #Chinesechefs #canadachefs #vancouverchef #montrealchef

From Canada to Chinese Mainland and Hong Kong, a journey shaped by craft, curiosity, and quiet ambition. With the support of China Eastern Airlines and the Shanghai International Convention Center Oriental Riverside Hotel, two Rising Star Chef awardees step into a deeper dialogue with Chinese cuisine. @china_eastern_airlines Andersen Lee (Oncle Lee / Oncle Lee Kǎo, Montreal) and Steven Che (forthcoming Haisan, Vancouver) travel through Shanghai, Ningbo, and now Hong Kong—tracing heritage while engaging with its contemporary evolution. @andymaitake @oncleleelaurier @oncleleekao @stevenche In Shanghai, the journey unfolds across regional traditions: — Pu Jiang Xuan — Huaiyang cuisine RIVERSIDE 2727 — Asian Paciifcwest - Chef Wayne Wang and Chef Tony Shen — Nan Xing Yuan — Nantang-style Sichuan cuisine - Chef Deng Hua Dong @nanxingyuan_sh — Selection by Du — Chaoshan cuisine, elevated- Black Pearl 3-diamond - Chef Du Jian Qing @selection_by_du — Fu He Hui — Chinese Zen vegetarian cuisine - the Awards’ Elite 15 ASIA Top 30 Honorees and Michelin 2 stars - Chef Tony Lu @fuhehui — Chai Men Hui — refined Sichuan cuisine - Chef Chen Ming Jun — Rong Cheng Restaurant — Huaiyang & Cantonese cuisine - Chef Li Now in Hong Kong, the journey continues. Next week, they take to the kitchen alongside Jayson Tang, Rising Star Chef of the Year — Asia 2025, at Man Ho Chinese Restaurant of the JW Marriott Hotel Hong Kong, presenting a new dialogue of perspectives. @jaysontang4 @manhochineserestaurant @jwmarriotthk A meeting of regions. A convergence of philosophies. A glimpse into what’s next. Stories from each table, each city—soon. #TasteSHN #TastePVG #RisingStarChefs #ChineseChefs #Shanghai

Pizza isn’t all created equal ppl! Chef Steven Che @justpizzaplease can attest to that! He’ll show you himself and you can learn to make it in this hands-on cooking class at The Skript Kitchen ! @stevenche is named the Rising Star Chef at The Chinese Restaurant Awards as well as the winner of 2026 Garland Culinary Competition in Toronto ! We’re so excited to host him at our teaching kitchen April 25th ! Limited seats available:) don’t wait to sign up! #pizzamaking #cookingclass #sourdoughpizza #pizzaclass #justpizza

Many thanks to @thegarlandcanada & @restaurantscanada for bringing me out to Toronto to compete this year at the RC show.🥇 Met some amazing people, ate some delicious food, got a sick karaoke session in, and got to collab with @ridetowander at @yandiningroom . Til next time 👋🏼

We are excited to launch Yan & Friends, a new collaboration series celebrating chefs shaping the future of progressive Chinese cuisine. The inaugural edition welcomes Vancouver’s Steven Che, named a 2024 Rising Star Chef by the Chinese Restaurant Awards and winner of the 2026 Garland Canada Culinary Competition, as he prepares to open his tasting menu–only restaurant, Haisan. Born in Macau and raised in Vancouver, Chef Che trained in globally acclaimed kitchens including three-Michelin-starred Maaemo and three-hatted Orana. Known for his sourdough work at Just Pizza and his tasting pop-ups, he reimagines Chinese cuisine by bridging heritage and innovation. United by a deep respect for contemporary Chinese culinary expression, Chefs Eva Chin and Steven Che will present a shared menu experience over two evenings, March 14 and 15. Guests will enjoy Yan Dining Room’s March tasting menu alongside a selection of Chef Che’s signature dishes, offered at our regular menu price. Yan & Friends reflects our commitment to creative exchange and exploring what’s next for Chinese cuisine. Limited seats are available, with early bookings already underway. Book now - link in bio.

- SOLD OUT - On 9 April 2026, the global conversation on Chinese gastronomy convenes in HONG KONG. Presented under the Chinese Restaurant Awards’ New Wave Discovery Series, this inaugural live showcase in Asia brings together ✨Rising Star Chef awardees✨ from Hong Kong and Canada for a singular, one-night collaboration. At the helm: Jayson Tang of Man Ho Chinese Restaurant at the JW Marriott Hotel Hong Kong; Anderson Lee of Oncle Lee and Oncle Lee Kǎo in Montreal; and Steven Che of Vancouver’s forthcoming Haisan. === April 9, 2026 Thursday Hosting Venue: Man Ho Chinese Restaurant, JW Marriott Hotel Hong Kong (Level 3, JW Marriott Hotel Hong Kong, Pacific Place, 88 Queensway, Hong Kong) Time: 6:30pm reception | 7:15pm DINING commences === Supported by Lee Kum Kee Sauce, China Eastern Airlines, Eatfish.ca and GoCanada.com, the evening marks a decisive step in the Awards’ Asia strategy following the launch of Elite 15 ASIA and its regional chef distinctions. Across a collaborative multi-course tasting menu, each chef will present signature compositions rooted in personal lineage — from Hong Kong and Macau to Vancouver and Montreal — articulated through premium Hong Kong produce, Lee Kum Kee’s heritage sauces and condiments, and pristine Canadian seafood. An intimate table. A singular kitchen. A rare vantage point on the next chapter of Chinese culinary leadership. #RisingStarChefAwardees #Awards2026 #NewWaveDiscovery @jaysontang4 @manhochineserestaurant @jwmarriotthk @oncleleekao @oncleleelaurier @andymaitake @stevenche Grateful for the support from @leekumkee.hk @leekumkeecanada @china_eastern_airlines @chinaeasternna @eatfish.ca @canada

Just celebrated my 33rd birthday and this has been a really full and wonderful year. Pieces and bits from this year: 1. NYE in Chichen Itza with my mom who's a baddie 2. Eating the streets of Penang with these lovely boys 3. The joining of two wonderful families 💖 4. Visiting this one in SF 5. Learned a little bit about dimsum and made up this 6. My chef and his wifey Aline gets married again so we get to experience Brazil for the first time 7. Playing dress up at Bass Coast 8. Pretending to bike my mom & stepdad around in Macau 9. Making pots that I'm starting to be really happy with 10. Finalizing the location of our new restaurant