For the first time, more than 500 chefs
from restaurants and 5-star hotels attended the Golden Spoon contest. They came
from many different provinces, from the North to the South, and from the ocean
to mountains. Professionalism was maintained throughout all stages of creating
their menus; from selecting ingredients through cooking techniques and
presentation. They aimed to reach unique standards and most of the dishes were
presented for the first time.
New dishes were displayed meticulously,
presenting flamboyant and eye-catching styles using ceramic products that
seemed express the chefs’ endless passion and love of the dishes.
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