自創立以來，「食評人大獎 首本名菜」一直是中華食肆大獎的重要組成部分，為食客提供探索溫哥華年度優秀名菜的可靠指南。這些首本名菜不僅因其卓越的風味而受到讚譽，更因其在中華烹飪文化中的深厚意義而獨具特色。評審團的評選不受食肆裝潢或菜式精緻程度的限制，旨在推薦真正的美味。我們希望激發食客發掘並欣賞這15道首本名菜及其背後的故事。今年的推薦匯聚了六位評審的精選意見。特別感謝 Hamadaya 百年日本醬油 的支持，讓我們能更好地展現溫哥華中華美食的魅力。
食評人大獎 首本名菜
2024
2024年度評審團成員
Lee Man
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Lee Man, a founding judge of the Awards and a prominent food critic in Vancouver, has a deep passion for Chinese cuisine. His regular contributions to Vancouver Magazine and Montecristo Magazine, as well as features in Wine Access, Financial Times, and Time Out showcase his love for food – and he has enthusiastically shared his knowledge with interviews in the New York Times, Los Angeles Times, Seattle Times and Eater Online.
Brendon Mathews
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Brendon resides and dines in Richmond. He has been a part of the judging panel since the inception of the Chinese Restaurant Awards. Brendon is a regular contributor to Vancouver Magazine and serves as a judge for the Vancouver Magazine Restaurant Awards.
Alexandra Gill
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Currently running her “Dine Like a Critic” dining tours for food enthusiasts, Alexandra is a former restaurant critic for The Globe and Mail, the editor of Canada’s 50 Best Bars, and a guest judge on Iron Chef Canada. She is also a freelance writer and culinary consultant. Since joining the Awards judging panel in 2018, she has been an exceptional eater and judge, known for her sharp opinions and keen insights.
Douglas Chang
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Formerly the head chef at Bambudda and Sai Woo, Chef Douglas now owns Ai & Om, a Japanese kitchen knife shop in Vancouver. Renowned for his innovative Chinese cuisine, he occasionally hosts pop-up events, delighting patrons with his unique dishes.
Jenice Yu
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Jenice, with a background in family fish processing, now co-owns Fresh Ideas Start Here. Passionate about BC seafood and supporting the Vancouver dining scene and its chefs, she also serves as a judge for the Vancouver Magazine Restaurant Awards. She joined the Awards’ judging panel to bring a unique industry perspective.
Roger Ma
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Born and raised in Vancouver, Roger trained at the renowned two-Michelin-star Restaurant Daniel in NYC. He advanced to corporate sous chef, helping open Café Boulud in Toronto and Maison Boulud in Montreal. In 2014, he returned home as CDC for the Boulevard opening team. Under his leadership, Boulevard achieved top honors, including Best Seafood at the Vancouver Magazine Restaurant Awards and Restaurant of the Year in 2020. Roger’s cooking garnered a gold medal at the Canadian Culinary Championships in 2020 and a spot in Canada’s top 100 restaurants in 2022, along with a Michelin recommendation in 2023 and 2024, thanks to his talented kitchen team.
