The application begins on 1 March and ends on 30 November 2013, lasting for 9 months.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.

Take Sushi

Seats: 45

Add: 4528 Hastings Street, Burnaby, BC V5C 2K4

Founded Time: 2006

Tel: 604-291-7241

The restaurant types: Dine in Take Out

Introduction of the restaurant:


Take sushi in vancouver for many years. Here are very friendly staff. The owner is a great man, and he made the food was delicious.




Restaurant news:





Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner:My family and I moved to Canada in 1997. At first, it was hard to get a job and I felt quite stressed.


Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started business in 1999.
Challenges: I started from a dishwasher in a restaurant. I had to be careful about everything and I had to keep learning while working for improvement. That was a really hard time.
Countermeasure: I kept working hard to lay solid foundation for my business today.


Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:My restaurant started in July 2006.
Uniqueness: My restaurant paid close attention to sanitation, and the tastes of our dishes are quite stable due to our top-class chefs.


Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:To control use of materials and reduce unnecessary wastes; also food freshness should be guaranteed. Low-quality materials should never be used for making dishes.


Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I’m willing to conduct it according to my own ability, and I do offer discounts to some schools.


Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:I’m very happy about winning the award, and I’ll keep working to satisfy my customers.