All ideas and plans from the contestants were carefully prepared for the first preliminary round of the 2015 Golden Spoon contest.
Spring rolls with fish sauce paste; squid with pineapple sauce; chicken with jaggery, served with bread; pudding cake made of jaggery were the four dishes that wedding restaurant Thang Loi, An Giang province brought to the first preliminary round - Mekong Delta region.
The team from Lua Nep resort, Can Tho City, brought to the contest a dish made of stewed eel with “cỏ xước” – Achyranthes aspera. According to traditional Chinese medicine, this grass has the effect of releasing heat from the body and enhancing blood circulation.
Right on the first day of the preliminary round - Can Tho City, 2015 Golden Spoon contest, Dong Xuyen Hotel, An Giang surprised diners with their eye-catching dishes.
Hoa Su restaurant won second prize in the preliminary round in Mekong Delta region and left a good impression with the judges for their diverse multicolored banquet.
After two exciting days of competition, chefs from La Veranda Resort (Kien Giang) won first place in the preliminary round of the Golden Spoon contest 2015 for the Mekong Delta region.
I have the feeling that after the contest finished all contestants just returned to their home and that was the end of matters. I haven’t seen any other activities for contestants regarding the promotion. I hope this year there will be some.
The team representing Phuong Nam restaurant, Dong Thap province, was excited to show their secret recipes. They demonstrated a refined and alternative presentation, plus the nutritional message and medicinal qualities of their dishes.
I am very interested in the rule of using spices in the contest. Does the organizing committee control spices which are not from Vietnam?
Much like other competitors, Tay Do Hotel, Can Tho, targeted the essence of Vietnamese cuisine with dishes such as mango salad with shrimp and pork, shrimp with orange, “Ga tre” – a kind of small chicken stewed with chili served with fresh noodle and ...
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Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.