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During my short stay in Paris two years ago, I was pleasantly surprised to see long lunchtime queues of French eaters waiting for Vietnamese sandwiches. Although the Vietnamese employees worked away quickly preparing the sandwiches, the volume was so high that customers had to ...
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The very first day of southern semi-final round (The Golden Spoon Contest 2016) was saved for the most ardent competition, which is among 10 host teams of Ho Chi Minh city.
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This December, Mr. Eckart Witzigmann, one of four the world most famous chef tittled “Chef of the Century”, will be in Vietnam as a professional judge of The Golden Spoon Contest 2016, final round.
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The salty, flavorful sauce made from fermented fish that is popular across Southeast Asian countries, most notably Vietnam, may trace its origin to an ancient Roman colony in Africa.
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From their regional specialties, team 81’s chefs – Muong Thanh Lao Cai hotel – varied and created to delicious and exotic dishes.
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There were lots of surprises within 3 days in Dien Bien, having a food tray with nearly 20 strange-hearing yet delicious dishes. Famous spices of the Northern Highlands were Doi seed, Mac Khen, Mac Mat leaves, and another interesting seasoning called “cham cheo” which ...
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“Middle Highlands’ spirit has influenced your whole menu”, said Deputy Director of HCMC Tourism, Guest Judge in southern semi-final round The Golden Spoon Contest 2016, Mrs. Nguyen Thi Anh Hoa.
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Salt fruits, chicken-gizzard fruits, So fruits, and saffron were used as special spices to create remarkable tastes for deluxe dishes.
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“One of the most interesting thing as being TGSA’s judge is to meet good old teams, to see your relentless passion to cooking carreer, and to be surprised by your ardent and creative dishes.” This is judge Kim Xuan’s comment about team no.44 – ...
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First time being at The Golden Spoon Award, Thang Loi 1 Restaurant (An Giang province) impressed the jury by fried Mắm (fermented fish) rolls. This year, in both preliminary and semi-final round, they really tickles the jury’s fancy with their bold, even risky creation ...