Wok & Roll Extravaganza
In October, honorees of Chinese Restaurant News’ 2005 Top 100 Chinese Restaurants Award exhibited their culinary skills at the Chef Demonstration Area at All Asia Food Expo, Los Angeles. For the first time in the past decades, executive chefs that are from award-wining Chinese restaurants, walk out of the kitchen and walk up to a mainstream stage in the U.S., to wow the audience with the signature dishes featured on their restaurants’ menu.
Audience got a first-hand experience watching the chefs worked the magic, and seeing why Chinese Restaurant News selected these restaurants as the chefs “Wok N Roll”!
Sliced Beef Roulade With Enoki Mushroom And Red Wine
Presented by Chef Fu Lai Wong – Wong’s King Seafood Restaurant (Portland, OR)
About Wong’s King Seafood Restaurant
The restaurant strives to prepare foods in a healthy way. All the food is cooked using cholesterol-free vegetable oil and without MSG. And it does not offer hard liquor. Walk into Wong King’s restaurant, you will notice traditional wall coverings and you feel very earthly with the many plants scattered around. Most recently, Wong King’s Restaurant has been listed as one of the restaurants with the best food in Sandy, Oregon. It was also voted one of the best Chinese restaurants in town.
Chef Fu Lai Wong
Imperceptibly influenced by his father Chef Andy Wing-Lay Wong, Chef Fu Lai Wong learned Chinese cooking when he was 17. He later on studied in a famous French culinary school where he learned to combine the Chinese and French culinary cultures to polish his own cooking style. Chef Wong has won more than five cooking competition awards since 2004. The Sliced Beef Roulade With Enoki Mushroom And Red Wine is one of the signature dishes on Wong’s King’s menu.
Twin Sauce Shrimp
Presented by Chef Kam Siu Leung – Koi Palace (San Francisco, CA)
About Koi Palace
Established in 1996, Koi Palace Seafood Restaurant is a handsome modern Chinese restaurant. Stylishly decorated space, muted shades of gray, yellow and rose, faux marble tables with laquered lazy Susans in the center; the stylishly dining room has a seating capacity of 400. To keep the seafood fresh, they spared no expense to build a 1500-gallon glass fish tank prominently displayed at the restaurant's entrance. Fresh fish and shellfish are replenished every day.
Chef Kam Siu Leung
Executive Chef at Koi Palace, Kam Siu Leung emigrated from Hong Kong with over 25 years of culinary experience in fine-dining restaurants. He hosted television-cooking shows for San Francisco’s Chinese media.
Spicy Scallops And Wok-Seared Noodles
Presented by Chef Sun Fu Huang – Panda Inn, (Rosemead, CA)
About Panda Inn
Andrew Cherng, and his father, Master Chef Ming-Tsai Cherng, opened Panda Inn to invite old friends and new to sample these wonderful, varied tastes. They delighted in offering gourmet Chinese flavors, drawing from beloved family recipes, especially highlighting the robust qualities of Mandarin and Szechwan dishes. Among the popular dishes are Sesame Fired Shrimp, Tea-Smoked Duck and Panda Rice.
And to truly appreciate these cuisines, the Cherngs assisted their guests in the Chinese art of balancing tastes and textures, delighting the senses with appealing colors, aroma and, most of all, flavor. Each plate became a celebration of splendid flavors, perfectly in tune. With the success of Panda Inn, Andrew Cherng launched Panda Express in 1983. Today there are more than 700 Panda Express locations throughout 37 states throughout the U.S., Puerto Rico and Japan.
The Panda Inn Chefs Team
Chef Sun Fu Huang, Executive Chef of Panda Inn, and Chef Guo Hua Chen, Sous Chef of Panda Inn.