The all-star team from Guangzhou, Hong Kong, and Shanghai included executive chefs Huang Wuhun (H.L. Peninsula Catering Group, a member of Commanderies Cordon Bleus de France), Mok Kit Keung (Shang Palace, Kowloon Shangri-La, two Michelin stars), Lau Yiu Fai (Yan Toh Heen, InterContinental Hong Kong, one Michelin star), Joseph Tse  (Above & Beyond, Hotel ICON, CondéNast Traveller Magazine UK “The Best New Restaurant in 2012: Hotel Tables”), and Wu Wenbin (yè shanghai, one Michelin star) took part in an unprecedented culinary collaboration at the Chinese Master Chefs’ Gold Medal Dinner. They joined forces with four local Chinese Masters Chefs and two celebrity guest chefs to create an elaborate feast at the Four Seasons Hotel Vancouver. In 2013, Chinese Master Chefs was introduced to celebrate the outstanding achievements and superb mastery of eight Chinese chefs in Metro Vancouver. The plan to extend the program beyond the Canadian border, however, had been brewing from the very beginning. “It took the team more than two years to search for the right gastronomic elites outside of Canada to be part of Chinese Master Chefs,” said Craig Stowe, Chinese Restaurant Awards’ Founding Director. “The Gold Medal Dinner is a world-class collaboration that will change Canadians’ perception of Chinese food. We are honoured to have the culinary heavyweights coming to Vancouver and working with the Chinese Master Chefs in an event that strengthens the ties between China and Canada.”