The Alimentarium FoodAcademy hosted a celebration to mark the 45 year bond between the two countries.
On March 28th 2016 an exchange show on “How to cook and display dishes in the style of modern Cuisines” will take place at the Hoa Su Restaurant in Can Tho City.
“The Golden Spoon Contest contributes to Vietnamese cuisine development by gradually improving its presentation (as commented by culinary experts of the World Association of Chefs) as well as promoting its delicacies and nutritional values in order to improve its reputation”.
The greatest happiness in my life is to see the first evidence of a traditional Vietnamese dish becoming integrated into international cuisine. Vietnamese dishes are now ready to be presented on luxury party tables.
The 5 criteria that Golden Spoon aimed for has been turned into real action, as Mr Minh Ngoc Ly returned to Vietnam. He returned armed with a decision of starting a new journey which whilst challenging, is also full of energy and hope.
“When cooked well jellyfish retains its firm, almost crunchy, texture, and is not fishy in smell or taste,” said one gentleman, bobbing his head while enjoying the food.
Without those eager eyes, sweat and tears made by many chefs throughout the three regions, the 2015 Golden Spoons 2015 wouldn’t succeed...
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.
When Cedric Grolet takes out his pastry knife, millions of mouths water.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.