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Useful knowledge of modern cooking techniques, how to enjoy wine, and tips for food and wine combination really got attention from chefs.
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Team no. 73 - InterContinental Danang Sun Peninsula Resort – earned the prize of Best Nutritious Menu for their hard work and creative integration of lobsters, creek premna leaves, chicken and frogs.
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Receiving lobsters and sea crabs as secret ingredients, team No. 77 from Naman Retreat Resort Danang won the prize for Best Decoration.
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Team No.62 from Indochine Palace Hue Hotel has won the prize for Best Creative Menu in the final round of TGSA 2016.
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We admire the dishes on the menu winning "rustic dishes, unique traditional" teams of 01 - Quan Nhi (O Mon District, Can Tho City).
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By presenting traditional country dishes, chefs from South Entertainment Co. Ltd in HCM City have won the second place in the preliminary round of the Golden Spoon in the HCM City and Southeast provinces.
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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.
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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.
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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.
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In just 120 minutes, team Van Phat 1 from Can Tho City completed 4 dishes for a four person party table,