Fung’s Kitchen chef-owner Hoi Fung competed against hundreds of other chefs forthe coveted Super Gold Medal at the annual 2005 World Association of ChineseCuisine’s competition in Malaysia.

Chef Hoi Fung's Chinese Hot Pot with prawns, broccoli and tofu

Alaskan king crab seafood salad at a Chinese banquet dinner, masterfullyprepared and artfully presented by Fung

Families traditionally gather throughout 15-day Chinese Lunar New Year’scelebration for dim sum, little bites that include dozens of different steamedor fried dumplings and bite-sized pastries. Here's just a sampling of Fung'screations.