Local residents and tourists in the Vietnamese city of Hoi An have had the chance to taste different cuisines during an international food festival.

The 2017 Hoi An International Food Festival, organized in the central province of Quang Nam, took place from March 22 to 26.

During the event, the An Hoi Sculpture Garden was transformed into an outdoor kitchen, where 12 talented members from the World Association of Chefs Societies (Worldchefs) showed off their culinary expertise.

The festival attracted a large number of locals and tourists who wished to witness the talented cooks in action and get a taste of food from different parts of the world.

According to Thomas Andeas Gugler, president of Worldchefs, the event created the opportunity for visitors to have a brand new culinary experience and for international chefs to understand Vietnamese culture, cuisine, and people.

On the first night of the fest, Russian chef Victor Belyaev offered his audience Blini, a Russian pancake made from eggs and barley flour.

Attendees were able to pick their own fillings for the Blini that were rich and balanced in flavor.

The stall of chef George Mastro Dimitris from Greece also whetted visitors’ appetites with the irresistible scent of his grilled pork and Greek-style salad, accentuated by his special dipping sauce.

It was very convenient that all the necessary ingredients, from meat, fish to vegetables, were provided by markets in Hoi An, Dimitris said, adding that the Vietnamese city had such a diverse source of ingredients, especially local herbs.

Nguyen Thi Kim Hang, a tourist in Hoi An, expressed her excitement at the culturally unique food.

“I have tried many distinctive dishes from America, Europe, Southeast Asia, all of which were very new, special, and delicious,” Hang said.

According to Nguyen Van Son, vice-chairman of the municipal People’s Committee, Hoi An has a deep-rooted and diverse cuisine, and is a strength of local tourism.

“The food festival helped promote the city’s tourism and create a chance for local chefs and restaurants to learn new things and sharpen their skills,” Son stated.

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