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Each dish presented in the preliminary round - Mekong Delta region, 2015 Golden Spoon contest carried the tastes of its origin, but also of the whole country’s cuisine.
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Eel soup; Japanese marble goby served with fish sauce; “Gà tre”- a small chicken- stewed with young water caltrop root served with egg noodle; sweet soup with sticky rice dumpling cooked with pandan leaves and ginger tea. These are the good dishes that Alo ...
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At the preliminary round in Mekong Delta region, Cay Buoi restaurant system captured the essence of food when preparing their menu. The food told an interesting story emotionally and touched the soul of diners.
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The dishes on the menu of Cuu Long River (Can Tho) attracted diners because it was tasty enough to maintain the interest of everyone. In addition the incredible way of cooking and food presentation won over the judges.
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It is very easy to recognize the special taste of Can Tho cuisine in any dish made by the local Khanh Linh restaurant. The food has gentle and passionate characteristics, much as the Can Tho people.
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Vu Binh ecotourism, Can Tho won over the judges with only rustic dishes in the preliminary round - Mekong Delta region, 2015 Golden Spoon contest.
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The menu of the Van Phat Fortunland restaurant in the preliminary round in Mekong Delta region included: seafood salad with passion fruit; beef rolled with mushroom and pepper sauce; chicken stewed with fish sauce and baked sticky rice; dumpling cake with coconut and lotus seeds.
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Dishes made by Cuu Long hotel, Can Tho city were prepared in a simple way, but the flavor and nature made these dishes elegant.