On March 29th 2024, in a grand celebration of the 49th anniversary of Da Nang’s liberation and to honor the richness of Vietnamese culinary culture, Furama Resort Da Nang, in collaboration with the Da Nang Hotel Association and the Da Nang Culinary Culture Association, hosted the event – Spring Culinary Culture Night under the theme “Vietnamese Roots – Vietnamese Heritage Artisans”.
The organizing committee and advisors initiate the event with a drumrollThis event marks the beginning of the “Journey through Vietnamese Culinary Culture” series, planned to be held quarterly throughout 2024.
Executive Chef Doan Van Tuan performs alongside culinary artisans
The series will unfold over the four seasons, each with its unique theme: Spring celebrates “Vietnamese Roots – Vietnamese Heritage Artisans”; Summer is themed around “Da’s Sea Breeze – Vietnam’s Flavors”; Autumn echoes the “Alluvial Resonances”; and Winter brings “Vietnamese Tet, Furama Tet”, and the “Vietnamese Culinary Essence” gathering in the lunar December to set a new Asian record for Vietnamese cuisine.
Distinguished Artisan Phan Ton Gia Hien witt her signature dish
The inaugural event featured performances and presentations by four of Vietnam’s leading culinary artisans: Distinguished Vietnamese Cuisine Artisan Phan Ton Gia Hien; Master Chef Le Van Khanh – Executive Chef at the National Convention Center & Ho Chi Minh Political Academy, Master Chef Le Nguyen Hoan Long – Vice President of the World Vietnamese Chefs Association, and Executive Chef Doan Van Tuan – Executive Chef of Furama – Ariyana Da Nang International Tourism Complex.
Culinary Artisan Le Van Khanh performs the unique “Kình Ngư Hóa Long” dishThe “Journey through Vietnamese Culinary Culture” is organized with the aim of elevating Vietnamese culinary culture. This event is uniquely designed to showcase and promote the culinary culture through dishes prepared and presented by the country’s top artisans and chefs. “Guests will enjoy not only the taste but also the visual presentation of the dishes, witnessing the chefs and culinary artisans craft their creations with elegance and beauty,” said Mr. Nguyen Duc Quynh – Chairman of Da Nang Hotel Association.
Culinary Artisan Le Nguyen Hoan Long performs the “East Meets West” dish – American beef with Vietnamese wild pepper sauce
Advised by culinary culture researcher Le Tan, the program brings to light fascinating cultural stories behind each delicious dish, alongside exceptional cultural performances.
The “Delicacies of Spring” dish – crafted by Executive Chef Doan Van Tuan, featuring the flavors of tea from three regions combined with local ginseng, fully embodying the essence of springThe event also featured an exhibition area showcasing Central region’s agricultural products from Tr’hy village, Tay Giang; A Luoi district, Hue; Hoa Bac, and the Nam O area in Da Nang, aiming to promote local agriculture, sustainable development, and community value building.
Central region agricultural products displayed at the event nightRecently, Chef Doan Van Tuan also participated in the signing ceremony of the “Support Program for Agricultural Development and Marketing” with Bac My An Tourism Company Ltd., Da Nang Hotel Association, Da Nang Culinary Culture Association, and Farmers’ Association of Tr’hy village, Tay Giang district at People’s Committee of Tr’hy. The program focuses on guaranteeing the purchase of local agricultural products, ensuring market outlets tied to local community development activities. This initiative not only promises to make Tr’hy village, Tay Giang district, Quang Nam province a stable and sustainable source of clean and green agricultural products but also serves as a testament to Ariyana Convention Center Danang’s commitment to sustainable tourism development.
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Ariyana Convention Centre Danang
107 Vo Nguyen Giap, Khue My Ward, Ngu Hanh Son District, Danang.
T: 0236 651 8888
E: events@ariyanacentre.com