Attending the opening ceremony were Vo Cong Chanh, Head of the Internal Affairs Department of the City Party Committee; and Huynh Thi Thuy Dung, Head of the Propaganda and Mass Mobilization Department of the City Party Committee.
In her opening remarks, Deputy Director of the Department of Culture, Sports and Tourism Nguyen Thi Hoai An emphasized that the sea is not only a source of livelihood but also creates the identity of the Quang Nam region. What makes tourists remember a destination is not only the beautiful scenery but also the flavors, emotions, and connection with the local people.
The "Taste of the Sea" food festival is organized to tell the story of maritime culture in the most accessible way, through food, music , and community experiences.
In particular, organizing the event in Quang Phu ward reflects Da Nang's tourism development orientation in the new phase, not only focusing on the central area but gradually expanding to the southern localities of the city.
Set in a charming coastal setting, the festival offers a series of unique cultural, culinary, and community experiences. Visitors can enjoy fresh seafood and authentic Central Vietnamese cuisine; interact with chefs and artisans; and participate in various traditional crafts such as net weaving, making mesh bags, bamboo carving, broom making, and hand-painting bags.
Taking place from May 22-24, "Taste of the Sea" is considered an expanded highlight of the Da Nang Food Tour 2026; contributing to spreading the experiential space from the city center to the southern coastal areas, linking tourism activities with the life of the local community.
The highlight of the program is the live cooking demonstrations and preparation activities taking place from 6 PM to 9:30 PM daily with many attractive themes such as: "Grand Tuna Feast", "Flavors of Heritage Region Wraps", "Grand Feast of Free-Range Chicken and Tay Giang Local Pork".
Many Quang Nam specialties were also introduced at the festival, such as herring salad, banh dap (rice cake), stir-fried clams, Que Son cassava noodles, Hoi An chicken rice, and corn sweet soup.
Besides the culinary space, more than 50 OCOP (One Commune One Product) stalls and local specialties contributed to vividly recreating the coastal cultural life of Central Vietnam. Traditional folk singing performances, folk art exchanges, and community interaction activities added to the event's appeal.
Through the "Taste of the Sea" food festival, Da Nang continues to orient its tourism development towards local culture, marine economy, and local communities; while also renewing tourism products and expanding experiential spaces for the 2026 summer tourism season.
Source: https://baodanang.vn/khai-mac-ngay-hoi-am-thuc-vi-bien-3337726.html
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