Vancouver, B.C.,  September 23, 2026 —The Chinese Restaurant Awards (CRA) North America , today unveiled the 2026 Elite 30 Canada, recognizing 30 outstanding Chinese and Taiwanese restaurants across the country, alongside 12 Signature Dishes and four individual honours.

The winners were announced this afternoon at the CRA’s 17th annual awards ceremony at the Fairmont Pacific Rim in Vancouver. The ceremony also marked the announcement of the inaugural Elite 12 United States Awards. The CRA’s Elite 25 Asia and Essential 25 Asia will be announced in October.

“This year, we wanted the Awards to give diners a fuller picture of Chinese dining across Canada,” says Rae Kung, CEO of the Chinese Restaurant Awards. “The Elite 30 recognizes the restaurants, regional cuisines, and dishes worth discovering across the country. The 12 Signature Dishes highlight individual dishes that deserve to be celebrated on a national stage, while our individual honours recognize the people whose culinary talents and leadership are shaping Chinese cooking in Canada.”

HOW THE ELITE 30 CANADA ARE SELECTED

The Elite 30 Canada is selected by the 21-member Canada Taste Advisors Panel, chaired by founding judge Lee Man. Taste comes first, followed by the overall dining experience.

The online Elite 30 guide at chineserestaurantawards.com also features Taste Advisor-recommended dishes at every restaurant, helping diners know what to order while identifying each restaurant’s regional cuisine, which provides a deeper understanding of the flavours, traditions, and cultures behind Chinese dining across Canada.

CANADA

Individual Award Recipients

Premier Visionary Award of the Year
The Premier Visionary Award recognizes an individual whose contribution, leadership, innovation, or strategic vision has driven meaningful change in Chinese dining — inspiring the next generation of industry leaders.
Lee Man - Founding Judge of the Chinese Restaurant Awards, Vancouver, B.C.

Rising Star Chef of the Year
Braden Chong - MIMI Chinese & Sunnys Chinese, Toronto, Ontario

Dim Sum Chef of the Year
Wu Zhen Jun - MOTT 32, Vancouver, B.C.

Master Chef of the Year
Franky Yeung - Jumbo Lobster Restaurant & Fishman Lobster Clubhouse, Richmond Hill & Scarborough, Ontario

Elite 30 Canada Awards (ranked)

*six restaurants are new to the list

1. MOTT 32 – Modern Chinese – Toronto, Ontario & Vancouver, B.C.
2. Flavourful House – Cantonese – Richmond Hill, Ontario
3. Dynasty Seafood Restaurant – Cantonese, Dim Sum – Vancouver, B.C.
4. Jumbo Lobster Restaurant – Cantonese Seafood & Dim  Sum – Richmond Hill, Ontario
5. Landmark Hotpot House – Hong Kong-Style Hotpot & Cantonese – Vancouver, B.C.
6. Bamboo Grove – Cantonese – Richmond, B.C.
7. Chang'An Restaurant – Shaanxi / Xi'an – Vancouver, B.C.
8. aKin – Modern Asian (tasting menu) – Toronto, Ontario
9. Sea Harbour Restaurant – Cantonese / Dim Sum – Richmond, B.C.
10. The Fish Man – Sichuan / Cantonese Seafood – Richmond, B.C.
11. Lai Wah Heen – Contemporary Cantonese / Dim Sum – Toronto, Ontario *new
12. iDen & Quan Ju De Beijing Duck House – Northern Chinese / Peking Duck – Vancouver, B.C.
13. Fishman Lobster Clubhouse – Cantonese Seafood – Scarborough, Ontario
14. MIMI Chinese – Modern Chinese – Toronto, Ontario
15. Jiangnan Wok – Jiangnan / Huaiyang – Richmond, B.C.
16. Golden Paramount Seafood Restaurant – Cantonese / Shunde – Richmond, B.C.
17. Nian Yi Kuai Zi – Sichuan – Markham / Scarborough, Ontario
18. Din Tai Fung – Taiwanese / Shanghainese Dim Sum – Vancouver, B.C.
19. Sunnys Chinese – Regional Chinese – Toronto, Ontario *new
20. R&D – Modern Canadian Asian – Toronto, Ontario
21. Long's Noodle – Shanghainese – Richmond, B.C. *new
22. Lanxuan Restaurant – Cantonese & Dim Sum – Richmond, B.C.
23. Oncle Lee Kǎo – Montreal Chinese – Montreal, Quebec
24. Miss Qu Barbecue & Restaurant – Sichuan / Chongqing Jianghu BBQ – Scarborough / Richmond Hill, Ontario
25. Loon Fong Hot Pot – Hong Kong-Style Hotpot – Richmond Hill, Ontario and Richmond, B.C.
26. Master Beef Hot Pot – Hotpot (Alberta beef) – Calgary, Alberta *new
27. Max Noodle House – Cantonese Noodles & Congee – Richmond, B.C.
28. Yuan's Garden Restaurant – Shanghainese / Huaiyang – Richmond, B.C. *new
29. Kingwell Roasted BBQ – Hong Kong style BBQ – Calgary, Alberta *new
30. HK BBQ Master –  Hong Kong style BBQ – Richmond, B.C.

    Signature Dish Awards (12 winning dishes)

Previously only in Vancouver, the CRA is celebrating for the first time this year, 12 Signature Dishes from restaurants across Canada. The goal is to encourage diners to explore regional specialties by trying standout dishes. More information online.

Braised Pork Hock – Kalvin’s Szechuan Restaurant, Vancouver, B.C.
Buddha Jumps Over the Wall with Bird’s Nest – Day&Night Angus Beef · King Crab, Scarborough, Ontario
Claypot Rice à l’Orange – Belle Isle, Toronto, Ontario
Deep Fried Chicken Wing with Sour Plum – Landmark Hotpot House, Vancouver, B.C.
Garlic Sichuan Chili Québec Lobster – Oncle Lee Kǎo, Montreal, Quebec
Ginger Fried Beef – Silver Dragon, Calgary, Alberta
Lobster Mountain – Jumbo Lobster Restaurant & Fishman Lobster Clubhouse, Richmond Hill & Scarborough, Ontario
Pork Ball and Pork Tripe Ball Rice Noodles – UNCLE, Richmond, B.C.
Roast Suckling Pig (Made to Order) – Chinatown BBQ, Vancouver, B.C.
Sablefish with Pickled Greens – Rockies & River Restaurant, Calgary, Alberta
Sliced Fatty Beef Rice Roll – Hei Hei Rice Roll, Richmond, B.C
Sweet & Sour Pork with Pineapple – Sanbo Chinese Restaurant, Richmond, B.C.

“Together, the 2026 results offer a snapshot of the depth and diversity of Chinese and Taiwanese dining in Canada,” adds Kung.

For more information, CRA’s awards standards  and bios of CRA’s Taste Advisors, please visit www.chineserestaurantawards.com.

Toronto, September 24, 2026 – Eight in 10 Canadians (80%) are eating out less often due to the rising cost of living, up from 75% a year ago, finds Restaurants Canada’s 2026 Foodservice Facts report. The biggest jump is in households earning $100,000 or more (78% compared to 70% in 2025).

Despite this, Canadians continue to find ways to frequent restaurants, making 24 million restaurant visits daily. Six in 10 Canadians (61%) say they would visit a table-service restaurant more often if they had more disposable income, up from 53% in 2025, demonstrating the important role restaurants play in the day-to-day lives and quality of life of Canadians.

Foodservice Facts is Restaurants Canada’s annual national market review and forecast, providing operators, suppliers and policymakers with data and insights on the economic and consumer trends shaping Canada’s foodservice industry.

“Canadians still want the option of getting a meal at a restaurant or picking up take-out on the way home from a busy workday, but increasingly they have to make difficult choices about where and how much they can spend,” said Chris Elliott, Chief Economist and Vice-President of Research of Restaurants Canada. “The good news is they are finding new ways to dine out while keeping costs down. The challenge for restaurants is that operating costs remain elevated, putting continued pressure on already-thin margins.”

Annual restaurant sales are projected to reach nearly $130 billion this year, more than double what they were in 2011. Despite record sales, restaurant profitability remains under significant pressure. The industry’s average pre-tax profit margin is just 4.1%—the equivalent of earning a profit only on the last day of a typical 30-day month. Four in 10 (41%) restaurant companies are operating at a loss or just breaking even, up from just 12% in 2019.

“Our industry is a part of every community in the country and of Canadians’ daily lives. The dollars spent at restaurants stay local, through jobs, purchases from Canadian suppliers, and taxes,” said Kelly Higginson, President and CEO of Restaurants Canada. “The challenges we’re facing—chronic rising costs, Canadians cutting back on visits, and trade uncertainty—have consequences far beyond the viability of individual restaurants. They have a direct impact on the broader economy, affecting jobs, Canadian suppliers, and an industry that provides millions of meals to Canadians every day.”

Restaurants employ 1.2 million workers, including nearly 500,000 youth and continue to be the number one source of first-time jobs. They purchase $43 billion in food and beverage products every year—68% of it from Canadian suppliers, including more than 80% for dairy, chicken, and beef. Every dollar spent in a restaurant generates $2.25 across the broader economy and sustains nearly 300,000 spin-off jobs in other industries.

“Foodservice Facts shows why the economic health of restaurants matters well beyond our industry,” concluded Higginson. “Restaurants are major employers, major purchasers from Canadian suppliers and an important part of how Canadians eat every day. Creating the conditions for restaurants to operate, invest and grow strengthens communities and the broader Canadian economy.”

TORONTO, Sept. 23, 2026 /CNW/ -- Lunaro Hospitality, the majority shareholder in Shay Ristorante, and Executive Chef Justin Friedlich are set to open the restaurant at 1055 Yonge Street on October 1st, 2026. Shay Ristorante marks the first restaurant opening for both Friedlich and Lunaro Hospitality.

Named after Friedlich's daughter, Shay Ristorante is a deeply personal expression of his heritage and his story. The idea behind it is simple: every guest should feel like family, as though they were seated at the chef's own table in his home, but with the elevated care and hospitality of an exceptional dining room.

"From our earliest conversations with Justin, we knew he had a distinctive vision for Shay Ristorante," said Rayana Dilawri, Managing Director of Lunaro Hospitality. "We are thrilled to see that vision come to life and we are proud to open our first restaurant with him."

Friedlich spent close to a decade at Buca Yorkville, where he worked his way up to Chef de Cuisine. He later worked as a private chef in the years leading up to the opening of Shay Ristorante. Rooted in Italian tradition, the menu signatures include Tajarin al Pomodoro, Supplì al Tonno, a tableside crudo cart, and desserts such as Tiramisù Nero, made with house-made chocolate savoiardi. Connecting every dish is a shared thread of family tradition. Shay Ristorante is the exclusive Canadian home of Baglio Rocca olive oil from Palermo, Sicily, which appears throughout the menu, including in the Gelato all'Olio and the house-made focaccia.

Lunaro Hospitality oversaw the design and build process, bringing designer Michael London onto the team to execute the vision. Rooted in Italian comfort with Milanese elegance, the space pairs an array of stone with chestnut-toned millwork and opens onto the theatre of the line at the kitchen pass. The dining room, which has a floor-to-ceiling Venetian plaster wall, seats 89 guests and is anchored by a captivating bar finished in fluted porcelain tile and marble. It is the focal point of the room and framed by a see-through glass wall. La Sala, the private dining room, takes its cue from a Tuscan palette of terracotta and burnt amber. It seats up to 16 guests and is available for larger parties.

The art throughout the restaurant is courtesy of Rukaj Gallery, and Shay Ristorante opens with The Gathering, a monumental piece by Alex Katz. One of an edition of 40, it is based on a celebrated group portrait Katz painted in the 1970s and marks the first print he has made from the landmark series.

MONTREAL, Sept. 23, 2026 /CNW/ -- – Thai Express is making another play for premium protein, this time with calamari. The Canadian-born QSR is launching its first-ever Crunchy Calamari, making a premium seafood favourite accessible to more Canadians.

The launch follows last year's highly successful lobster debut, which quickly became one of Thai Express' most in-demand limited-time offerings and revealed an appetite for premium proteins beyond the usual quick-service choices. 

Thai Express is building on that demand with calamari, giving Canadians more ways to enjoy a premium seafood favourite beyond the traditional restaurant experience.

The new Crunchy Calamari also goes beyond the traditional appetizer plate. Crispy and golden, it can be enjoyed with fried rice as a main, on its own with a sauce, or added as the protein to an eligible Thai Express favourite. 

"Our guests have shown us they're ready for more premium protein choices," said Loune Thongvan, co-founder of Thai Express. "We want to keep surprising them with premium favourites prepared with a distinctly Thai Express twist." 

New Crunchy Calamari headlines the Meet the Crunchies lineup from Thai Express, joined by another new limited-time offering, Spiced PopBok, featuring crispy, bite-sized chicken with a spicy kick. The two new additions join existing favourites Imperial Rolls and General Thai Beef, creating a four-item lineup that puts the spotlight on some of the biggest crunches on the menu. 

Thai Express officially unveiled the new Meet the Crunchies lineup at a special preview in Montreal, returning to the city where its story began and grew from a local concept into a global franchise 

The full Meet the Crunchies lineup is on menus now at Thai Express locations across Canada, with Crunchy Calamari and Spiced PopBok available for a limited time.