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103 - 105 Vo Nguyen Giap Street, Khue My Ward, Ngu Hanh Son District, Danang City, Vietnam

7,0 km from Danang Airport

Summer Cultural Culinary Night: “Da Nang Flavors – Vietnam’s Essence”


As part of the “Journey of Vietnamese Culinary Culture” series of events, on the evening of June 19, Furama Resort Danang organized a summer culinary culture experience gala with the theme “Da Nang Flavors – Vietnam’s Essence,” offering impressive culinary experiences.


This gala featured the presence of four top Vietnamese Master Chefs: Doan Van Tuan, Do Ngoc Cong, Nguyen Danh Hinh, and Le Xuan Tam. They showcased their exquisite and creative cooking techniques, presenting unique and special dishes tied to cultural stories, with guidance from culinary culture researcher Le Tan.

Chef Do Ngoc Cong, President of the Hai Phong Professional Chefs Association, presented the dish “Hội Ngộ Hải Vương” (Hai Phong Crab Spring Rolls) at Furama Resort Danang.
Chef Nguyen Danh Hinh, Executive Chef at Lac Hong Palace Event Center in Hai Phong and Vice President of the Vietnam Chef Association (VC), presented the dish “Song Quý Tử Đại Dương” (Sea Cucumber and Abalone Soup).
Chef Doan Van Tuan, Executive Chef at Furama & Ariyana Danang International Tourism Complex, presented the dish “Hoài Niệm Cổ Loa Thành” (Golden Fried Whelk).
Chef Le Xuan Tam, President of the World Super Chef Association in Vietnam, presented the dish “Hải Long Tắm Nắng” (Grilled Cornetfish).
The exquisite and unique dishes presented by chefs at the event.

Alongside the culinary showcase, at the gala on the evening of June 19, there were also exhibitions and promotions of agricultural products from Hoa Bac mountainous region, Nam O fish sauce (Da Nang), agricultural products from the mountainous district of Tay Giang (Quang Nam), and Bo Chinh ginseng from A Lưới (Thua Thien Hue). This made a strong impression on culinary culture researcher Le Tan, who is a member of the Central-level Product Evaluation and Classification Council for OCOP products.

The chefs exchanged and selected fresh and delicious ingredients from local agricultural products such as those from Hoa Bac mountainous region, Nam O fish sauce (Da Nang), agricultural products from the mountainous district of Tay Giang (Quang Nam), and Bo Chinh ginseng from A Luoi (Thua Thien Hue).

According to Mr. Tan, one of the significant meanings of the “Journey of Vietnamese Culinary Culture” at Furama Resort Da Nang is to support and promote local agricultural products and rural areas. The distinctive agricultural products of Da Nang, Quang Nam, and Thua Thien Hue are not only used in providing culinary services at resorts and restaurants to create culinary value but also contribute to building the foundation for OCOP products to expand globally.

Mr. Nguyen Duc Quynh, Chairman of the Da Nang Hotel Association, believes that organizing events to celebrate culture and cuisine is one of the effective ways to attract tourists. Culinary festivals, traditional art performances, cultural experiences such as cooking classes, and visits to craft villages all provide unforgettable experiences for both domestic and international tourists.

“The tightly integrated development strategy between culture and cuisine not only brings economic benefits but also contributes to preserving and promoting traditional cultural values, creating a special attraction for visitors to Da Nang, both domestically and internationally,” emphasized Mr. Nguyen Duc Quynh.

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𝑻𝒉𝒆 𝒄𝒖𝒍𝒊𝒏𝒂𝒓𝒚 𝒉𝒆𝒓𝒊𝒕𝒂𝒈𝒆 𝑭𝒖𝒓𝒂𝒎𝒂 𝑹𝒆𝒔𝒐𝒓𝒕 𝑫𝒂𝒏𝒂𝒏𝒈
103 – 105 Vo Nguyen Giap Street, Khue My Ward, Ngu Hanh Son District, Danang City
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T: +84(0)236 3847 888 / 333
E: reservation@furamavietnam.com
W: www.furamavietnam.com
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