Cold wind, check. Sweater, check. Money, check. It's time for your meals to get 'quacky.'
Chefs love cooking duck, it’s so full of flavour and marries perfectly with a whole host of ingredients and flavours, both earthy and rich, and light and zesty.
Spices and ingredients with pure Vietnamese characteristics were skillfully used in dainty dishes of Binh Quoi 1 resort (HCMC), which helped this team to seized the championship of The Golden Spoon contest 2016.
“Chef of the Century” Eckart Witzigmann had an impressive look at Vietnamese spices and he stated that they were a whole harmonic blend of multi-flavors and regional features.
In the build up to the semi-final, chefs have different emotions. Everyone has the passion and desire to win, to be the one who presents the finest dishes which deserve to be Golden Dish.
On October 27th and 28th, the contest will take place. 93 talented chefs from 31 teams will be attending. The teams come from: the Mekong Delta, the South-central region and HCM City in the Van Thanh Tourist Area.
The Mekong Delta region’s preliminary round was attended by talented chefs who presented spectacular menus.
In the preliminary round of the 2014 Golden Spoon in HCMC region, 63 chefs from 21 teams brought 80 dishes; these were traditional and specialties of various regions.
Many creative results come about by accident. Many surprises and interesting results have been created by enthusiastic and dedicated chefs in this intense competition. For example: The “transformation” of wild fruit
As the Golden Spoon contest was taken place the first time in Rach Gia there are many unique dishes of chefs from Southern region were discovered
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.