Two teams representing the Bac Ninh Tourism Association took part in the contest. The team from Uri Palace Bac Ninh Event Center secured the competition’s highest distinction, the Special Prize, with a three-course menu showcasing premium ingredients and culinary creativity.

The judge listens to Bac Ninh chefs presenting their competition entries.

The appetizer, “Softshell Turtle Soup with Pink Char Siu Sauce,” combined abalone broth and freshwater softshell turtle to symbolize harmony between seafood delicacies and local natural produce.

The main course, “Green Lobster with Butter, Saffron and Salmon Roe Sauce,” emphasized luxury and refinement through the use of high-end ingredients and delicate preparation techniques.

The dessert, “Chocolate Cigar,” was presented as a symbol of creativity and confidence, ending the culinary experience with an artistic touch.

Another Bac Ninh team, representing the province’s Chefs Association, received the Creativity Award for a menu themed “Ho Chicken Essence – Flavors of Kinh Bac region”.

The menu featured “Ho Chicken Stewed with Golden Pumpkin,” slow-cooked with lotus seeds, fresh cordyceps mushrooms, red dates and herbal ingredients to preserve flavor and nutritional value.

Representative of the Bac Ninh Tourism Association congratulates the award-winning chefs.

The second course, “Steamed Ho Chicken Rolls with Vegetables,” showcased modern cooking techniques aimed at maintaining the natural sweetness of the ingredients.

The dessert, “Lychee and Lotus Seed Sweet Soup,” combined Luc Ngan lychee with fresh lotus seeds, highlighting northern Vietnamese specialties.

Judges praised the Bac Ninh teams for blending traditional Vietnamese culinary heritage with modern presentation and international standards.

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