Speaking at the opening ceremony, Deputy Director of the Hanoi Department of Culture and Sports, Le Thi Anh Mai, emphasised that the festival is a meaningful initiative to honour traditional culinary heritage while promoting Hanoi as a creative, sophisticated city rich in cultural identity.

Since 2022, the Hanoi Party Committee has issued a resolution on developing the cultural industry in the capital, with culinary arts recognised as a key sector that transforms heritage into sustainable cultural assets, and the festival serves as a vivid demonstration of this vision, said the official.

According to the official, from the 36 Old Streets to the expanded administrative Hanoi, the city’s culinary landscape reflects a unique cultural blend of local traditions. Hanoi’s cuisine has become diverse and refined, balancing authenticity with creativity.

Hundreds of intangible culinary heritage elements have been identified and cataloged by the city. Among them, seven have been recognised as national intangible cultural heritage, including Hanoi Phở (Noodles), Mễ Trì Green Rice, Quảng An Lotus Tea, Phú Thượng Sticky Rice, Thanh Trì Rice Rolls, and Bát Tràng Banquet Knowledge.

At the festival, the organisers also announced the inclusion of the Chả Cá Lã Vọng (grilled fish) in the national intangible cultural heritage list.

Recognising this culinary heritage not only honors its historical, cultural, and scientific value but also provides a legal foundation and mobilises social resources to preserve, transmit, and adapt it to contemporary life, she added.

The Hanoi Culinary Culture Festival 2025 offers a creative cultural space where culinary artisans share their stories and connect with younger generations. The programme features 60 areas showcasing Hanoi’s cuisine alongside regional specialties, allowing visitors to experience the city’s gastronomic richness, alongside celebrating culinary heritage and the refined identity of Hanoi.

In addition to culinary exhibits, the festival includes thematic talks, artisan demonstrations, and live cooking competitions among students. Attendees can also enjoy performances of traditional and contemporary arts, including street performances, circus shows, photo exhibitions promoting Vietnamese culture and cuisine, and a mobile book exhibition featuring 200 titles on culture, arts, tourism, and culinary arts.

Heritage cooking demonstrations, such as bánh chưng (cake) wrapping, Bát Tràng banquets, Tây Hồ lotus tea infusion, green rice preparation, Phú Thượng sticky rice, cold snail noodle soup, fruit preserves, and porridge making, also take place throughout the festival.

The festival runs through December 21.

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