The event took place at ANYA Premier Hotel in South Quy Nhon Ward as part of a series of activities organised by the Vietnam Culinary Culture Association in coordination with the Gia Lai Provincial People’s Committee.
The Gia Lai Culinary Gala brought together chefs, culinary artisans, delegates and guests for live cooking demonstrations and tastings showcasing the region’s local ingredients and traditional culinary techniques.
At the food demonstration area, chefs and artisans prepared three regional specialties: bot mi nhut ca ro dong (wheat noodles with field perch), banh xeo tom nhay (crispy shrimp pancakes) and Phu My crab noodle soup.
The demonstrations highlighted the selection of local ingredients and traditional cooking methods that give each dish its distinctive flavour.
One of the evening’s main attractions was a live ocean tuna filleting and sashimi preparation demonstration on the ballroom stage. Professional chefs demonstrated their cutting techniques before serving freshly prepared tuna sashimi to guests.
The programme also introduced ca dang la mi met com dong bao, a traditional Central Highlands dish featuring bitter eggplant and cassava leaves, offering visitors a taste of the region’s rustic culinary traditions.
The showcase concluded with a cocktail-making performance combining Bau Da rice wine and coffee.
The demonstration illustrated how traditional local ingredients can be incorporated into modern mixology.
By bringing together coastal seafood dishes and highland specialties, the gala highlighted Gia Lai’s diverse culinary heritage and the role of chefs and artisans in preserving traditional recipes and cooking techniques.
Beyond the food demonstrations, the event provided an opportunity for culinary artisans, businesses, producers and organisations in the tourism and hospitality sectors to establish connections.
It also served as a platform for promoting local specialties, increasing the value of agricultural products and developing distinctive food tourism experiences.
Organisers sought to introduce Gia Lai’s culinary traditions and cultural identity to a wider audience, including domestic and international visitors, while strengthening links between local food production, tourism and cultural preservation.