Those teams passing the semi-final round in Hanoi and advancing to the final included: Hilton Hanoi Opera (first prize) and four second-place prizes: Sunway Hotel Hanoi; Saigon Halong Hotel, Hyatt Regency Danang Resort and Spa and Bao Chau boutique hotel.
The second semi-final round will be held in Ho Chi Minh City, where 32 teams representing the southern regions will fight for the final spots of the competition. They’re all trying to reach the coveted grand prize of VND 1 billion and the Chef Cup. The final round will be held on December 10, 2014 at Minh Sang Plaza, Binh Duong province.
The total value of prizes is more than VND 3 billion and is co-organized by Minh Long I Limited Company and the Center of Business Research and Enterprise Support. It is funded by Ly’s Horeca under sponsorship of two national units: the Chamber of Commerce - Industry of Vietnam (VCCI) and Vietnam national Administration of Tourism.
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Special things in the semi-final round of the 2014 Golden Spoon contest
Ly’s Horeca dish is used to chop the meat instead of a common knife.
In order to prove that Ly’s Horeca products are not only beautiful and elegant but also very solid so Chef Quyet Van Le (Photo) from Bach Duong restaurant had a very interesting idea in his presentation. He used a dish of Ly’s Horeca to chop the roasted pork.
One thousand USD Soup
T-bone steak served with truffle mushroom sauce and udon noodle with Dalat vegetables (photos) cooked by Sunway Hotel’s chefs could be called a “United Nation” dish and extremely expensive. This dish combined between Asian and European cooking styles. T-bone steak seasoned with spices which are natural herbs then grilled.
Dish that served with truffle mushroom sauce is very expensive because this mushroom is very rare and only grown naturally. The way people collect this mushroom also very special. Because of its value like this so when it served with steak will create an amazing aroma that you will never forget. The price of this mushroom is about USD 20,000 – 30,000 per kg depend on the size of this mushroom and it is often auction. Besides that the dish also is decorated with real golden leaves.
Golden dish
Gold become decoration material for some dishes in the semi-final round of the contest. In the photos is the squid balls cooked by Saigon-Halong hotel (Quang Ninh province) and it was decorated by a little real golden fibers.
In addition, the T-bone steak served with mushroom sauce, udon noodle and Dalat vegetables also was decorated by thin slices of real gold. The head chef said that this is one of the most special dishes of the hotel. Diners can eat that golden leaves too because it isn’t only a valuable material but also good for your health if you use it with a proper amount.
Followed by Nguyen Trang - Trung Dung
The Gioi Tiep Thi magazine