-
05
20
2016
Program advisory
-
05
20
2016
December 2, 2015 - The final round of the 2015 Golden Spoon contest took place at Minh Sang Plaza, Binh Duong province with 15 of the country’s best teams running the gauntlet to the final prize.
-
03
23
2016
Spices are the mysterious elements that bring an important difference to a dish.
-
03
20
2016
On the afternoon of March 19th we chose the winning entries in our “Picking Early Spring Buds” crossword competition. This was organized by representatives of Minh Long I Co. Ltd, Tuoi Tre Newspaper and members of the Golden Spoon Judges. It was financed by ...
-
03
13
2016
“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”.
-
03
08
2016
“Through the Golden Spoon contest it has been shown that only people with the professional ethnic and awareness can actively create interesting and amazing things and maintain those values for life”
-
11
18
2015
Will there be an online exchange with title “How to promote Vietnamese cuisine to abroad?” organized by the organizing committee of Golden Spoon and Tuoi Tre newspaper
-
10
29
2015
“It is so sad! To receive so many good comments from the Judges, yet still miss out on the final round” said Chef Hoang Duc Nguyen. He couldn’t hide his disappointment on seeing the wide smiles on his colleagues’ faces as they made the ...
-
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.
-
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.
-
10
22
2015
“I was really surprised by the spices in your country. They are fresh, abundant, unique and easy to discover and use” said Mr Seref Ozalp, head chef of Lotte Hanoi Hotel.
-
10
17
2015
I met my “childhood hero” by accident through the click of a mouse. Wow! Who knew that the charming and dynamic woman giving such hepful comments is Mrs. Choi Thi Trieu?
-
10
16
2015
On October 13th in Hanoi, the Semi-final of the North Region of the Golden Spoon contest 2015 took place to discover who was going to the final.
-
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.
-
07
25
2015
Chefs: Le Van Pham (captain), Khoa Tan Dang Nguyen, Khuong Xuan Nguyen.
-
06
30
2015
Artisan Mrs. Suong Thi Bui has more than 30 years of experience as a lecturer at the National University of Engineering, School of Tourism and Saigon Tourist Hotel.
-
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?
-
06
06
2015
I wonder if typical and special dishes coming from Binh Duong province will be written in the book “Golden Spoon contest - the Essence of Vietnamese cuisine”? Does the organizing committee encourage dishes from Binh Duong province?
-
06
01
2015
Master Chef Marco Brueschweiler, is CEO of Service consulting firm of Thai cuisine and a member of the World Chefs Association, he talks about Vietnamese cuisine.
-
05
29
2015
More than 80 leaders of departments and media reporters attended the press conference introducing the 2015 Golden Spoon Contest at Minh Sang Plaza, Binh Duong province
-
05
21
2015
I like Judge Suong Thi Bui a lot so if Golden Spoon can share to me some more information about her?
-
05
20
2015
If the Japanese are confident about their sushi, which is presented beautifully and nutritious, and the Thais are proud of their spicy hotpots, then Vietnamese should be proud of our sauces.
-
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
-
05
12
2015
People also call Food Artisan Bui Thi Suong the “Cultural Ambassador to Vietnamese cuisine”
-
05
11
2015
Mrs.Suong Thi Bui isn’t a celebrity, but it isn’t easy to make an appointment with her because she is a judge of the Golden Spoon contest and also has many other businesses.
-
12
06
2014
More than once, the specialties of Go Cong have appeared in the contest, brought forth by Chefs from Ho Chi Minh City. This time a new ingredient made its debut: crab with roe.
-
11
15
2014
The semi-final round - northern region, of the 2014 Golden Spoon contest was attended by 50 competitors.
-
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.
-
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.
-
09
17
2014
New and unusual dishes are normally the ones that attract the most positive comments from diners.
-
08
13
2014
The sautéed veal tenderloin – a specialty of Cau Mong - is naturally sweet and moist, and is beautifully presented.
-
07
24
2014
A young girl who provides cooking services to the wedding parties of workers in Bien Hoa city has finished runner-up in the Golden Spoon contest.
-
07
04
2014
The four dishes including salad with jellyfish – a specialty of Quy Nhon’s - Indonesian shortfin eel - popular in Chau Truc when stewed with banana and tofu - grilled beef rolled with sugar cane – a specialty of Tay Son - Hoai Son ...
-
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.
-
06
25
2014
Many creative results come about by accident. Many surprises and interesting results have been created by enthusiastic and dedicated chefs in this intense competition. For example: The “transformation” of wild fruit