The teams are appreciated when combining tastes of the highlands with fresh healthy seafood and other local specialties.
The fourth edition of the Golden Spoon contest has implemented changes to make the show more professional and create a game-show feel for the talented chefs. We have expanded the range of award denominations and products, and adjusted the time and space of the exams.
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.
Spices are the mysterious elements that bring an important difference to a dish.
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 ...
“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.
The journey of seeking and honoring the best chef of the 2016 Golden Spoon Contest will be conducted through three rounds: regional preliminaries, semi-finals and a final. In each round the team must win over the judges with their cooking technique, presentation of the ...
“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.
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.