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10
03
2017
On this September 21st, Vietnam Tourism Association had cooperated with Ho Chi Minh City Tourism Association to launch Vietnam Culinary Conservation, Research & Development Center (CRDC).
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07
10
2017
One woman’s journey to a bun cha paradise, where there are no charred bits or salty sauce.
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06
07
2017
That’s what Mr. Chiem Thanh Long – Food expert and professional judge of The Golden Spoon contest – said at the launch of the Center for Research, Conservation and Development of Vietnamese Cuisine (CRDC).
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05
16
2017
Chef Vo Quoc is quite well known although he is not any restaurants’ chef cook.
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02
01
2017
Vegetarian food, mostly vegan, has become increasingly popular in Vietnam over the last few years. All major cities, including the capital, have many restaurants that serve vegan food, and their number is increasing.
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12
13
2016
Viet Nam is famous for its street food, but Claudia Elma is none too impressed.
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12
13
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.
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10
26
2016
First time being at The Golden Spoon Award, Thang Loi 1 Restaurant (An Giang province) impressed the jury by fried Mắm (fermented fish) rolls. This year, in both preliminary and semi-final round, they really tickles the jury’s fancy with their bold, even risky creation ...
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09
26
2016
The Northern preliminary which will take place this September 27th and 28th in Ha Noi has familiar and reliable faces as judges, such as food artisan Mrs Bui Thi Suong, food expert Mr. Chiem Thanh Long, Vietnamese Goods ambassador Mrs Trieu Thi Choi, super ...
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03
23
2016
Spices are the mysterious elements that bring an important difference to a dish.
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11
30
2015
According to Food Expert Chiem Thanh Long, pitcher plants have long been used as a folk medicine to treat diseases related to the liver. It is dried and boiled with water to be drunk like tea.
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11
16
2015
This had the theme of using one key ingredient for all the dishes on a single menu. Chef Nhu Cuong and his team won a “double” prize by using Trái bình bát (custard apples) for his menu in the semi-final.
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10
28
2015
Perhaps if there isn’t this professional and big scale like the Golden Spoon contest then “cây sọ chó” would still be hidden in the jungle of Ba To Mountain; its life would be relegated to barbeques only.
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10
23
2015
On October 27 and 28, 2015 the contest took place with an attendance of 93 excellent chefs in 31 contestant teams from the Mekong Delta, Southeast, South Central, Central Highlands and Ho Chi Minh City.
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10
13
2015
Considered as a professional competition, the semi-final round - northern region - gathered many talented chefs from famous restaurants and hotels, each with a unique menu.
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09
25
2015
Openness, sincerity and enthusiasm create the first impressions for many people when relating their experiences to food expert like Mr Tuong Thien Quach, a professional judge of the Golden Spoon Contest in 2013 and 2015.
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09
10
2015
“Trái sả” looks like pepper, so some places called “wild pepper”. It is present in parts of the Truong Son mountain, such as Ba To in Quang Ngai province and Tay Giang in Quang Nam province, and it is normally grown on the hillside.
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06
22
2015
Many foreigners come to Vietnam and admit that Vietnamese dishes are very delicious, but are not yet promoted widely around the world. That is, with the exception of pho and spring rolls.
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06
08
2015
I am very interested in the rule of using spices in the contest. Does the organizing committee control spices which are not from Vietnam?
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05
20
2015
I really loved the judges of the previous two seasons. Will there be any changes to the judges of the contest this year or not? Golden Spoon Website
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05
12
2015
He is known among the national wine seekers in Vietnam, and has built "The Vietnamese Wine House" which contains over 30 renowned Vietnamese wines, curated for introduction to international tourists.
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05
08
2015
Mr Robert Danhi is well-known not only as a Southeast Asian food expert but also as author of the book series “Southeast Asian Flavor” which is about a journey through the research and study of cuisine.
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11
15
2014
The semi-final round - northern region, of the 2014 Golden Spoon contest was attended by 50 competitors.
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10
27
2014
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.
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10
22
2014
Sea almond seeds - similar to walnuts - are not only used to make candy which is both sweet and fattening. There are still many interesting uses for this common ingredient which belong to the family of flowering plants called Combretaceae.
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10
17
2014
When good quality, familiar dishes were modified and presented in a modern style many compliments were overheard, such as “Wow it is so beautiful! I can’t wait to taste it”
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10
07
2014
Some folk drink to cheer themselves up, but this often results in more sadness. Better to give the drink to the fish.
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09
11
2014
It could be said that the organizers of the 2014 Golden Spoon contest enjoyed great success in their journey to draw a Vietnamese cuisine map, covering all regions of the country.
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09
04
2014
Saigonese use piper lolot only for grilled beef, but Chef Cong Ngoc Do from Hai Dang Plaza in Hai Phong City stated that he make makes 50 dishes using it.
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09
04
2014
The most interesting thing in the preliminary round in Red River Delta region of the Golden Spoon this year was the use of nicknames for the dishes.
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08
13
2014
The sautéed veal tenderloin – a specialty of Cau Mong - is naturally sweet and moist, and is beautifully presented.
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06
27
2014
Grapefruit spring rolls, grapefruit spring rolls with deep fried crayfish, deep fried grapefruit skin, mangosteen salad, seafood soup with dragon fruit flowers, grilled chicken with durian, cod fish steamed and served with custard apple sauce.