Along with the world’s famous markets in Japan and the UK, Hoi An Market in Hoi An Ancient Town, Quang Nam Province, central Vietnam, is known as a “food paradise” for both local and foreign tourists, according to Lonely Planet.
This vibrant town is also international chefs’ favorite destination, a place where they can easily find their own essence from a variety of flavors.
Recognized as a World Heritage Site by UNESCO in 1999, Hoi An is seen as a cuisine convergence for thousands of Vietnamese kinds of food.
In 2016, the first Hoi An International Food Festival (HAIFF) was held with the participation of 12 international chefs from World Association of Chefs. They specially prepared their countries food at Hoi An's best restaurants by recreating their signature dishes with Vietnamese ingredients.
The festival attracted thousands of tourists from Vietnam and around the world.
This year, HAIFF 2017 will again transform this little town into a truly international culinary destination. The list of 12 cordon bleu chefs includes many influence ones such as chef Viktor Belyaev (Russia) who worked for a total of 30 years in the Kremlin, cooking for leaders and high-profile politicians from various countries, chef Gert Klötzke (Sweden), Committee member for the Nobel Prize Banquet and chef Dr. T Publis Silva (Sri Lanka), who entered the Guinness Book of records by cooking the largest and longest Kiribath and launched The Royal Meals of the Last King of Sri Lanka, the world's smallest cookbook.
Furthermore, at the opening ceremony of HAIFF on March 22, 2017, Mr. Thomas Andeas Gugler, festival founder and president of the World Association of Chefs Societies (WACS) officially awards certificate of honors to Hoi An as one of Vietnam food capitals. This event marks a significant milestone for Hoi An’s cuisine and tourism promotion to the world.
Taking place from March 22 to 26, 2017 at An Hoi Sculpture Garden, Hoi An International Food Festival 2017 welcomes all tourists, local residence and food lovers from all walks of life.
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