Canada brings a taste of BC to China this Spring


British Columbia events showcase “East meets West” Culinary Collaboration in Beijing, Shanghai, Guangzhou and Hong Kong


It’s no secret that British Columbia, Canada boasts all kinds of delicious ingredients, outstanding wines, talented chefs and amazing natural beauty. British Columbia has long been a very popular destination for visitors from China, and increasingly residents of China have developed a taste for all that Canada’s westernmost province can offer.
A partnership with Four Seasons Hotels & ResortsBritish Columbia Wine Institute, BC Ministry of International Trade, local distributors, Destination British Columbia, and Vancouver International Airport will be representing local cuisine in four exciting culinary events happening at Four Seasons Hotels across China later this month.
The dinners and reception feature extraordinary “East Meets West” collaborative multi-course menus showcasing Wines of British Columbia and British Columbia seafood. Access to these events is by invitation only and participants include media, government, key wine trade, sommeliers, retail and restaurant buyers and other VIPs interested in British Columbia, Canada as a tourism and investment opportunity.
This series of dinner and reception events will take place at Four Seasons Hotels in Beijing, Shanghai (Pudong), Guangzhou and Hong Kong. Ned Bell, a well-known Canadian culinary personality and Executive Chef at Four Seasons Hotel Vancouver will be co-hosting these BC agri-food and BC VQA wine-paired dinners. Chef Bell is very excited to be cooking with some of the world’s best, including Executive Chef Simon Song from Four Seasons Hotel Beijing on March 17, Executive Chef Weimar Gomez at Four Seasons Hotel Pudong, Shanghai on March 19, Executive Chef David Greenhill at Four Seasons Hotel Guangzhou on March 24 and Executive Chinese Chef Chan Yan Tak at Four Seasons Hotel Hong Kong on March 25.
Highlights of the events include outstanding menus featuring sensational ingredients from British Columbia and Canada including albacore tuna, BC blueberries and cranberries, BC hazelnuts and honey, birch syrup, Fanny Bay oysters, Northern Divine caviar, Golden Eagle sablefish, BC geoduck, Canada Beef, and many more. The dishes served will be enhanced by fantastic BC VQA Wine pairings from British Columbia wineries including Bench 1775 Winery, Black Hills Estate Winery, Church & State Wines, Meyer Family Vineyards, Mission Hill Family Estate, Nk’Mip Cellars, Quails’ Gate Winery and Summerhill Pyramid Winery.
This project is a collaboration between the private sector, industry and government to facilitate business connections and develop potential export sales in key Asian city markets. This is accomplished by showcasing Wines of British Columbia, agri-food and tourism products to companies and operators, key importers and decision makers in government, media, and the hospitality and retail industries.
Miles Prodan
President & CEO
British Columbia Wine Institute
T. 250.762.9744 ext. 101
C. 250.863.9379
[email protected]

Janet Cho
Manager, China
International Business Development
British Columbia Ministry of International Trade
T. 604.660.5919
C. 604.763.2679
[email protected]

Jodie Hu
Marketing Manager
Destination British Columbia
T. 8610.8529.9065
[email protected]

Raymond Ng

Vancouver Airport Authority
T. 852.2631.3308
C. 852.9090.6269
[email protected]


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