Exciting facial expressions, quick handy moves over platters, laughs and tears,… These unforgettable moments of the final round made up a piquant journey of the fourth edition of the Golden Spoon Awards.
The Golden Spoon Awards 2016:
Team no. 73 - InterContinental Danang Sun Peninsula Resort – earned the prize of Best Nutritious Menu for their hard work and creative integration of lobsters, creek premna leaves, chicken and frogs.
Receiving lobsters and sea crabs as secret ingredients, team No. 77 from Naman Retreat Resort Danang won the prize for Best Decoration.
The creativity and improvisation in using black box ingredients including lobsters, beef tenderloin, squids and strawberries in conjunction with available condiments collected in the countryside market in the competition’s premises, team No.62 from Indochine Palace Hue Hotel has won the prize for Best Creative ...
We admire the dishes on the menu winning "rustic dishes, unique traditional" teams of 01 - Quan Nhi (O Mon District, Can Tho City).
The team from Lua Nep resort, Can Tho City, brought to the contest a dish made of stewed eel with “cỏ xước” – Achyranthes aspera. According to traditional Chinese medicine, this grass has the effect of releasing heat from the body and enhancing blood circulation.
After two exciting days of competition, chefs from La Veranda Resort (Kien Giang) won first place in the preliminary round of the Golden Spoon contest 2015 for the Mekong Delta region.
The team representing Phuong Nam restaurant, Dong Thap province, was excited to show their secret recipes. They demonstrated a refined and alternative presentation, plus the nutritional message and medicinal qualities of their dishes.
In just 120 minutes, team Van Phat 1 from Can Tho City completed 4 dishes for a four person party table,
Each dish presented in the preliminary round - Mekong Delta region, 2015 Golden Spoon contest carried the tastes of its origin, but also of the whole country’s cuisine.
Gone are the days of boring continental breakfasts. Instead, we're saying "good morning" with dumplings, prosciutto with sliced melon, and airy eggs Benedict at some of the best breakfasts our editors have eaten at hotels around the world.
Being proud of the latest champion of TGSA 2016, Le Vo Anh Duy is passionately continuing his journey to discover new spices and to introduce good Vietnamese food.
The spices that raising up gastronomical stream inside us are so plentiful. The mellow and unforgettable strong taste of them, however, just can be counted on fingers. The fruits of A. Tonkinensis swaying in late summer, are among them.
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Golden Spoon Awards
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