The competition attracted 35 teams, including 30 domestic teams and four international delegations from China, Japan, the Republic of Korea (RoK) and Nigeria.

Each team consisted of three professional chefs representing restaurants, hotels and tourism sites in Hai Phong and other localities nationwide.

The judging panel included reputable culinary experts from Vietnam and abroad, ensuring professionalism, objectivity and high industry standards for the competition.

Within 120 minutes, teams were required to prepare a four-course menu comprising a street food appetiser, a signature local main dish, a creative dish using local ingredients and a dessert.

Chef Nguyen Xuan Quy from the Lao Cai Chefs Association said participating teams aimed not only to demonstrate cooking techniques and the quality of their dishes, but also to introduce the culinary and cultural identity of their localities to domestic and international visitors.

He said his team wanted to bring traditional dishes from Vietnam’s northwestern region to Hai Phong residents, including horse meat specialties as well as regional foods such as com lam (bamboo-tube rice) and rau de, a type of forest vegetable.

According to Quy, the dishes presented at the competition also served as an invitation for people in Hai Phong to visit Lao Cai and experience the region’s cuisine and culture.

The competition aims to honour Vietnamese culinary arts, connect talented chefs from Vietnam and abroad, encourage creativity and innovation in food preparation and presentation, and promote cultural exchanges and international cooperation in the culinary sector.

Mai Xuan Thang, Chairman of the Hai Phong Tourism Association, said Hai Phong, a dynamic and modern port city with a distinct identity, is not only one of Vietnam’s major economic and industrial centres but is also steadily building its reputation as an attractive destination for culture, tourism and cuisine.

He noted that Hai Phong’s cuisine carries the distinctive flavours of a coastal city and features specialties such as banh da cua (crab noodle soup), nem cua be (crab spring rolls) and spicy fish noodle soup, which help create a unique appeal for visitors.

The city, he added, has consistently focused on developing tourism linked with cultural values, visitor experiences and international integration.

Thang said the International Golden Chef Competition – Hai Phong Open 2026 and the International Wine Festival, both held as part of the Red Flamboyant Festival 2026, are expected to help stimulate tourism demand and support the city’s service-sector growth.

The competition serves as a high-calibre professional platform and an opportunity to introduce Hai Phong’s cuisine in particular and Vietnamese cuisine in general to international friends.

Alongside the competition, the International Wine Festival offers visitors a refined tasting space featuring renowned brands, helping enhance culinary experiences while promoting cultural exchanges and global tourism connections.

Hai Phong to play host to Miss Vietnam 2026 pageant

VOV.VN - The northern port city of Hai Phong will host the Miss Vietnam 2026 pageant, with the grand finale scheduled for August, organisers announced at a press briefing in Hanoi on May 5.