somewhereintime

Not me

somewhereintime

I have been eating a lot of fine Chinese food lately,
trying out the signature dishes of the master chefs
from top Chinese restaurants.
Lots more until June 15th.  The best part is:
I don't have to pay

somewhereintime

回復 20# lo_pak


    It is part of my line of work, dealing with the top chefs.    Considering it as reward for hundreds of hours volunteering work.

somewhereintime

回復 23# 布小熊


    It is much cheaper than Cha Chan Tang, and in Gastown too

somewhereintime

They used to have multiple outlets,
good old fashion spaghetti & Steak.
Nothing fancy

somewhereintime

回復 20# lo_pak

What do you do with 300 live lobsters,
60 premium king crabs,  120 Lb. Prime tenderloin,
300 duck breast,  500 portions Arctic Char,
500 squab, 200 lb spotted prawns, 100 lb Matzutake mushroom
and 16 Top Chinese chefs in Pacific West Coast,2 world champion ice carvers from Shanghai.
That is my problem

somewhereintime

回復 32# peter236


I'll be hosting a world class Chinese banquet for 500 visiting top chefs from Canada and around the globe

somewhereintime

回復 32# peter236


   16 award winning  Chinese chefs cooking, supported by 600 chefs.
    125 international media reporting.
    Vancouver never seen such a gathering of chefs under one roof.
    It is a professional and cultural event, nothing to do with business.
    I am elected as the chair and host of the international event.
    Well, I have a delegation  from Shanghai  and Harbin attending as my guest.