Each dish contained specialties of various
regions that also reflected the heart of the people who are the children of
King Nguyen Hue.
According to Chef Trinh To Mai, 4-star
hotel Hai Au in Quy Nhon City, Binh Dinh province, the jellyfish in Quy Nhon
has is light blue, not fishy and is very fresh and crispy.
Indonesian shortfin eel in the Chau Truc
brackish lagoon in Phu My district each weighs about 1kg, and its meat has good
aroma and fatty quality.
Old documents written before 1975 say this
fish is already considered as one of the luxury foods and specialties. Chinese
especially love it a lot.
Most of the high-class restaurants in
Saigon, Thailand and Singapore sell a lot of dishes made with the eel, such as
steamed and stewed.
Also of note is that the sugar cane in Tay
Son region is fresh and very sweet. It is rolled with beef, then grilled. It
creates a delightful aroma so that the whole village can smell it. Only enjoy
its smell you already feel full.
In addition, the dessert has the taste of
Bau Da whisky!
Many people from Binh Dinh admitted that
the pineapple grown in Hoai Son Mountain is sweeter than other provinces.
Or the rice whisky made by Bau Da villagers
in Nhon Loc town, An Nhon District will stronger (about 40o ) than
others but it is very smooth taste because local people used the underground
water. However there are also some people from other provinces commented that
Bau Da whisky is rough and shocking.
Head Chef Trung Hong Phan, the person who
is the decision maker on the quality of the menu that has just been mentioned
above shared with a very strong accent of people in Binh Dinh province “I
couldn’t sleep well for three nights because of anxiety. I lost three kg
already. So I must drink until I got drunk tonight.”
The foods expert Suong Thi Bui- member of
professional judges highly appreciated this menu.
Although there was still a small mistake in
the presentation session: all the dishes haven’t been divided into small
proportion to make the dish is more convenient and accessible.
However some of the chefs from 5 stars
hotel and restaurant commented that Chef Trung and his team was desert to
receive the first prize because the theme of the preliminary round of the 2014
Golden Spoon contest is “Home taste in the integration times”.
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All the teams got top places in the
preliminary round in the 2014 Golden Spoon contest in South and Central region.
The first prize: Hai Au hotel
5 second prizes: Sunrise hotel- Nha Trang;
Merperle Hon Tam resort – Nha Trang; Green World hotel- Nha Trang; Bai Tram
Estates- Phu Yen; Muong Thanh Quy Nhon- Binh Dinh. The prize worth VND 30
million.
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Followed by Tan Toi- Phi
Nguyen
The Gioi Tiep Thi Magazine