From local identity to tourism products
Hai Phong cuisine is renowned for its dishes that bear the distinctive mark of the coastal region, such as crab noodle soup, crab spring rolls, spicy fish noodle soup, and various fresh seafood dishes. According to Chef Do Ngoc Cong, President of the Hai Phong Professional Chefs Association, these seemingly simple dishes, even those only found in street food stalls, are becoming "experiential specialties" that attract tourists on food tours.
He believes that the development of Hai Phong's culinary scene is growing stronger, with many distinct highlights from hands-on experiences, and he expects that in the future it can be elevated from street food to professional models, even aiming for the Fine Dining segment (dining in high-end restaurants).
Within the framework of the Red Phoenix Flower Festival - Hai Phong 2026, culinary activities attracted a large number of locals and tourists. A highlight was the "International Golden Chef Competition - Hai Phong Open 2026," which brought together 35 teams from Vietnam and internationally (China, Japan, South Korea, Nigeria), creating a large-scale platform for the professional culinary community.
Organized by the Hai Phong Tourism Association in collaboration with the Hai Phong Department of Culture, Sports and Tourism, the competition is not only a venue for contests but also a space for international culinary cultural exchange. The head of the judging panel is an international chef from Spain, contributing to a strong fusion between Vietnamese and world cuisine.
According to Mr. Mai Xuan Thang, Chairman of the Hai Phong Tourism Association, cuisine is not only an essential need but also a cultural bridge, helping to enhance the attractiveness of a destination. In the context of strong tourism development, cuisine is becoming a core element in building a dynamic and distinctive Hai Phong tourism brand.
At the competition, many teams utilized characteristic ingredients of the Hai Phong coastal region, such as Bach Long Vi lobster and Cat Ba scallops, to create dishes that were modern in style but still retained their traditional essence.
Chef Dang Van Trinh (Hai Dang Tourism Group JSC) shared that incorporating the flavors of the sea and islands into subtly modified dishes helps strongly promote the image of Hai Phong to international tourists, expanding awareness of this region's rich culinary potential.
Towards a sustainable culinary and tourism ecosystem.
From the perspective of the tourism industry, Ms. Nguyen Thi Ha, General Director of Hai Ha International Tourism and Communication Joint Stock Company, believes that local events, especially side activities such as food exhibitions, cooking competitions, or experiential spaces, are important factors in attracting and retaining tourists.
"Cuisine not only creates a culinary experience but also helps tourists connect more deeply with the local culture. A successful food tour can leave a strong impression, thereby encouraging tourists to return and recommend the destination," Ms. Ha said.
A notable highlight of the Red Flamboyant Flower Festival - Hai Phong 2026 is the system of food and cultural exhibition spaces in the city center, including "Past" and "Current" areas. This is not only a place to introduce traditional dishes but also reflects Hai Phong's transformation in the process of integration and development.
Specialty products from the western part of the city, such as Kiet Bac lotus tea, Con Son mung bean cakes, Con Son honey, and Kinh Mon rice rolls, also contribute to the diverse and rich culinary landscape after the merger.
However, experts also point out that, in order to develop more strongly, Hai Phong needs to plan its culinary spaces rationally, upgrade infrastructure to serve large groups of tourists, create a map of local specialties, and develop specialized culinary tours.
It is clear that cuisine is gradually becoming one of the important pillars of tourism in Hai Phong. From simple street food to international culinary events, from food tours to major festivals, it is contributing to shaping a new Hai Phong - dynamic, creative, and rich in identity.
In the future, with proper investment, cuisine will not only be "delicious food to enjoy" but will also become an internationally recognized "tourism asset" of the port city.
HA LINHSource: https://baohaiphong.vn/am-thuc-mot-tru-cot-cua-du-lich-hai-phong-542573.html
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