Dumplings, Diversity, and Delight: Highlights from the 2nd BC Dumpling Festival
Written by Fête Chinoise’s Editorial Team
Photography provided by The BC dumpling festival team
In a world where dumplings transcend mere culinary delights and become a medium for cultural fusion, the second annual BC Dumpling Festival emerged as a heartwarming celebration of diversity and unity. Held on a sunny August 12th at Coquitlam’s Town Centre Park, this festival wasn't just about dumplings; it was a testament to the power of community and the spirit of togetherness.
Gina Chong, the creative force behind this magical event, poured her heart and soul into bringing the festival to life. Over 35,000 people embraced the festival's call, weaving a vibrant tapestry of cultures and backgrounds. The festival wasn't merely a place to savor dumplings; it served as a space where hearts were warmed, laughter was shared, and connections were forged over a mutual love for food and culture. All sharing the same passion — dumplings! This vividly reminded us that our shared humanity is best celebrated through the simplest of pleasures.
The BC Dumpling Festival wasn't confined to culinary experiences alone. It was a dynamic showcase of community spirit. Beyond the tantalizing variety of dumplings, the festival featured food trucks and stalls catering to every palate, a bustling kids' zone resounding with laughter, captivating live performances that ignited the stage, and intricate art displays that sparked meaningful conversations. It stood as a microcosm of life itself—a blend of flavors, emotions, and experiences that made us feel undeniably alive.
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As we eagerly await the festival's forthcoming editions, I hold a strong hope for its expansion to Toronto as well. Let us raise a virtual toast to Gina Chong, the Asian Arts and Culture Society, and all those who played a role in orchestrating an event that merged cultural essence with a promise to Move Culture Forward, together.
Enjoy some feast-able pictures from the event!
Born into a family of mixed Asian heritage (her mother is Samoan-Hawaiian, and her father Singaporean-Chinese), Eva Chin was raised on her grandmother’s farm in Kahuku, Hawaii. Growing up, she learned how to harvest vegetables, fish and prepare seafood. She also became familiar with a variety of cuisines and cooking styles, from Thai to Portuguesae to Japanese. But becoming a chef wasn’t a given.