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1st Seminar: The Combination of Cuisine and Wine
07 01 2017

1st Seminar: The Combination of Cuisine and Wine

Useful knowledge of modern cooking techniques, how to enjoy wine, and tips for food and wine combination really got attention from chefs.

  • 1st Seminar: The Combination of Cuisine and Wine
    07 01 2017

    Golden Spoon Chef's Club

    1st Seminar: The Combination of Cuisine and Wine

    Useful knowledge of modern cooking techniques, how to enjoy wine, and tips for food and wine combination really got attention from chefs.

  • A look back at some of the memorable moments from the Grand Final
    12 26 2016

    The Golden Spoon Awards 2016:

    A look back at some of the memorable moments from the Grand Final

    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.

  • Winner of Best Nutritious Menu
    12 13 2016

    Winner of Best Nutritious Menu

    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.

  • Winner of Best Decoration
    12 13 2016

    Winner of Best Decoration

    Receiving lobsters and sea crabs as secret ingredients, team No. 77 from Naman Retreat Resort Danang won the prize for Best Decoration.

  • Winner of Best Creative Menu
    12 13 2016

    Winner of Best Creative Menu

    Team No.62 from Indochine Palace Hue Hotel has won the prize for Best Creative Menu in the final round of TGSA 2016.

  • Winner of Best Unique Traditional Menu
    12 13 2016

    Winner of Best Unique Traditional Menu

    We admire the dishes on the menu winning "rustic dishes, unique traditional" teams of 01 - Quan Nhi (O Mon District, Can Tho City).

  • Good dishes from the South
    06 15 2015

    Good dishes from the South

    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.

  • Phu Quoc Cuisine Wins
    06 11 2015

    Phu Quoc Cuisine Wins

    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 beautiful cuisine of Dong Thap province
    06 09 2015

    The beautiful cuisine of Dong Thap province

    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.

  • Hometown dishes displayed on the party table
    06 07 2015

    Hometown dishes displayed on the party table

    In just 120 minutes, team Van Phat 1 from Can Tho City completed 4 dishes for a four person party table,

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Hot restaurants

30 Years and Still Going Strong: A Banh Xeo Legacy in Central Vietnam

30 Years and Still Going Strong: A Banh Xeo Legacy in Central Vietnam

It’s not strange to find yourself standing in line waiting for a crispy pancake at this restaurant.

Chefstories

Alain Passard Shows You How to Cook Vegetables

Alain Passard Shows You How to Cook Vegetables

Chef Alain Passard is famous for his garden to table ethos and at his three Michelin star Paris restaurant L’Arpège, the vegetables take centre stage.

Cuisine & Nutrition

Black Peppers in Tien Phuoc, Quang Nam – A Spice Plays Different Roles

Black Peppers in Tien Phuoc, Quang Nam – A Spice Plays Different Roles

Playing an indispensable role in daily meals of locals, black peppers in Tien Phuoc (Quang Nam province) has become the most famous specialty which were traded through Hoi An port to western Europe and Japan since 17th century.

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