Within
3 days, from June 7th – 10th, The Golden Spoon Awards 2016 started with topic
“Journey of Vietnamese Spices”. There were 41 units, 124 chefs, from Mekong
delta area, Ho Chi Minh city, and South-east region.
Honor
to be the starters of The Golden Spoon Award this year, on June 7th, 27 chefs
from Mekong delta area performed their best with the most exclusive
specialties, such as shark catfish, Muscovy duck, horn-eyed ghost crab, Xiem
coconut, and young root of water hyacinth. New spices are intentionally found
and transformed into delicious and nice-looking dishes.
The
first 4 tickets into semi-final round belong to Thang Loi 1 Restaurant (First
prize), La Veranda Resort Phu Quoc (2nd place), Nhi Inn (2nd place), and Hoa
Binh 1 Hotel & Restaurant (Second prize).
Winners in South-east region.
On
September 6th, the competition of chefs from Ho Chi Minh city was more excited
with more participants, especially chefs from 4 and 5-star hotels. Dishes were
flexibly created from traditional, European style to fusion style. Chefs used
many new ingredients, such as begonia leaves, tram fruits, Indian long pepper,
dit leaves, bui leaves, cach leaves, may fruits, noni fruits, cactus fruits,
and quach fruits to renew familiar dishes. Many spices had been used in last
seasons but they were researched and reused this year. After evaluating and
negotiating, judge council decided to chose 9 excellent teams as below: Thien
Huong restaurant – Team No. 23, Binh Quoi 1 Resort – Team No. 16 (First prize);
Binh Quoi Village – Team No. 28, Kobe Teppanyak Restaurant – Team No. 14, Des
Arts Sai Gon restaurant – Team No. 21, Binh Quoi 2 resort – Team No. 20, Park
Hyatt Saigon Hotel - Team No. 24, Kim Do Hotel - Team No. 25, Team Tam Ltd., Company
– Team No. 10 (Second prize).
Excellent representatives from Ho Chi Minh city got their prizes (2 first prizes and 7 second prizes).
The
last day of Southern preliminary on September 10th was for southeast region. 40
chefs of 13 units from Binh Thuan, Vung Tau, Binh Duong, and Tay Ninh province
performed their best cooking talents. The 1st prize belonged to Palace Vung Tau
Hotel (Team No. 34). The 2nd prizes were Ho Tram Beach Boutique Resort & Spa
(Team No. 35), Dong Nai Hotel (Team No. 36), Tre Xanh Dong Nai Club (Team No.
38), An Lam Saigon River resort Binh Duong (Team No. 41), Dessole Sea Lion
Beach Resort Mui Ne Binh Thuan (Team No. 30), and Sea Links City Company (Team
No. 31).
7 southeast
representatives at the Southern preliminary awards.
Judge
David Thai did enjoy new spices and gave comments, “The contest 2016 started
with many astonishing spices. I’m impressed by delicate, luxurious, and classic
display. Being in this contest is a way to perform their ability, to be
respected, and to have a chance to create their own exclusive products.”
The
first journey of The Golden Spoon Contest 2016 was closed at the southern
preliminary. Besides all delicious and healthy dishes of passionate,
progressive chefs, the contest has earned many new contributions for
material-repository and spice-map.
By The Golden Spoon Award
List of 20 Southern Teams Reach Semi-final Round
|
No.
|
Province
|
Unit
|
Achivements
|
Menu
|
|
01
|
Can Tho
|
Nhi – garden inn
|
2nd prize
|
1. Rare beef and Moringa leaves sald
2. Snakehead fish in vinegar,
served with wild mustard
3. Baked Muscovy duck, served with
banh tam se
4. Apricot leaf roll, served with
coconut milk
|
|
02
|
An Giang
|
Thang Loi 1 restaurant
|
1st prize
|
1. Squid in mango sauce
2. Steamed shrimps with Dui leaves
3. Pork rib in wine and carao sauce, served with bread
4. Pomelo dessert
|
|
04
|
Kien Giang
|
La Veranda Resort Phu Quoc
|
2nd prize
|
1. Royal Giant Blue Crabs
2. Sturgeon fish roll with cilantro
3. Stewed chicken with Phu Quoc green pepper, served with fresh
egg noodles
4. Mulberry cheesecake
|
|
06
|
An Giang
|
Hoa Binh 1 restaurant & hotel An Giang
|
2nd prize
|
1. Big taro soup & salted egg yolk wrapped taro
2. Grilled wild Lang
fish with Chuc leaves
3. Stewed beef, chicken, and Ruellia Tuberosa L. root,
served with Ruellia Tuberosa leaves
4. Carao seeds dessert
|
|
10
|
HCM city
|
Tam Tam company
|
2nd prize
|
1. Grilled Giant River Prawn and orange skin salad
2. Eel rolled Lot
leaves with cactus fruit sauce
3. Beef with young jackfruit, served with bread
4. Binh bat and
longan dessert
|
|
14
|
Ho Chi Minh city
|
Kobe Teppanyaki restaurant
|
2nd prize
|
1. Tiger Prawn rolled in Rice Sheet
2. Scallop in shrimp soup, served with seaweed noodles
2. Sauté black-hair beef, served with sweet rice cake
4. Lychee mousse ice cream
|
|
16
|
Ho Chi Minh city
|
Binh Quoi 1 resort
|
1st prize
|
1. Rice noodle,
veal, and ha thao roll, served
with tram fruits and pepper sauce.
Queen Snails wrapped in bui
leaves, served with lemongrass fish sauce
2. Mantis
Shrimp in cay sung sauce, served with lim
kim leaves and young coconut top salad
3. Chicken
with sam leaves and may fruits, served with fresh rice
noddle
4. Fairy wing taro cake filled lotus seed and
durian paste
|
|
20
|
Ho Chi Minh city
|
Binh Quoi 2 resort
|
2nd prize
|
1. Cu Chi veal rolled with wild vegetables
2. Lotus pincers on sugar-apple leaves
3. Rice-field chicken cooked tamarind tips
4. Tamarind seed dessert
|
|
21
|
Ho Chi Minh city
|
Des Arts Sai Gon restaurant
|
2nd prize
|
1. Pomelo and shrimp salad with silver ear fungus
2. Homemade steamed barramundi, served with fresh rice
noodle and spice vegetables
3. BBQ Pork ribs in Thai Nguyen plum sauce, served with
sweet rice and apricot juice
4. Vietnamese colorful sweet rice cake
|
|
23
|
Ho Chi Minh city
|
Thien Huong restaurant
|
1st prize
|
1.
Beef rolled in rice sheet, dried shrimps, begonia leaves, and steamed frog
paste in cach leaves
2. Seafood soup, grilled sweet rice & young corn
3. Grilled mac khen
seasoned duck breast, doi seed
wrapped in purple sweet rice with quach
fruit sauce
4. Fermented black sweet rice pudding
|
|
24
|
Ho Chi Minh city
|
Park Hyatt Saigon hotel
|
2nd prize
|
1. Mango salad with fresh giant prawn, crushed avocado,
pomelo, cashew nuts, and fried shrimp cake, served with spicy fish sauce
2. Pineapple sour soup, red grouper, fried soft-shell
crabs, fresh rice noodles, and cilantro
3. Sauté beef fillet, red rice, mushroom, crushed corn,
and penny worth leaves in peanut-lemongrass sauce
4. Guava and green bean dessert with coconut milk, fruit
salad
|
|
25
|
Ho Chi Minh city
|
Kim Do hotel
|
2nd prize
|
1. Nanh-heo fish and young tamarind salad, deep fried
tamarind rolls
2. Grilled beef in young tamarind sauce, served with bean
tips
3. Homemade eel and fish rolls stuffed tamarind, served
with fresh rice noodles
4. Tamarind seed dessert
|
|
28
|
Ho Chi Minh city
|
Binh Quoi village
|
2nd prize
|
1. Water chestnut tips and giant river prawn salad,
scallop paste with sake fruit
2. Red grouper rolled in lotus leaves with guava sauce,
served with triple color sweet rice
3. Ninh Thuan lamp curry
4. Orange jelly
|
|
30
|
Binh Thuan
|
Dessole Sea Lion Beach Resort Mui Ne
|
2nd prize
|
1. Gỏi củ hủ dừa - xoài - thịt dông
2. Súp hải sản - thanh long ruột đỏ
3. Thịt lươn cuộn tiêu xanh chiên giòn
4. Thạch tam vị (sắc)
|
|
31
|
Binh Thuan
|
Sea Links City company
|
2nd prize
|
1.
Bee nest salad and wild vegetables
2. Mudskippers in pork fat
3. Eastern newt
4. 5 color dragon fruit dessert
|
|
34
|
Vung Tau
|
Palace Vung Tau hotel
|
1st prize
|
1. Fried jelly roll with lime hint,
Ngu bean salad, frog thighs in xuong xong sauce
2.
Grouper fillet cooked with bua
fruit, grain, and so dua flowers
3. Chicken stuffed xuong xong
leaves in fresh curry sauce, served with curry rice
4. Lotus seed and eggfruit in
sweet rice dessert
|
|
35
|
Vung Tau
|
Ho Tram Beach Boutique Resort & Spa
|
2nd prize
|
1. Ho Tram duc
fish salad
2. Rice-field crabs paste
3. Chicken in bloom
4. Leave cake in durian sauce
|
|
36
|
Dong Nai
|
Dong Nai hotel
|
2nd prize
|
1. Pomelo salad and ribs in strawberry sauce
2. Giant rive prawn and sake fruit in green
curry, served with bread
3. Homemade frog hot pot, served with fresh rice
4. Moringa pudding
|
|
38
|
Dong Nai
|
Tre Xanh club
|
2nd prize
|
1. Squid teeth salad and wild flowers
2. Grilled barramundi with tan vegetables in mint sauce
3. Stewed chicken
4. Rambutan stuff dried longan dessert
|
|
41
|
Binh Duong
|
An Lam Saigon River Resort
|
2nd prize
|
1. Lai Thieu mangosteen salad, fried green tea seafood
rolls
2. Barramundo curry, served with lotus seed rice
3. Sauté beef fillet in 5-spice & mint sauce, served
with stewed tomato, stir fried spinach, and sliced potatoes
4. Pumpkin, pandan leaf, and lotus seed sweet balls
|