Promoting Da Nang's culinary identity to position the destination

*The city cooperates with associations to organize many activities to promote Da Nang - Central region cuisine and honor talented chefs. Photo: HOANG DUNG*

Core values and culinary identity

According to experts in the Tourism - Hospitality industry, Da Nang cuisine is not only food but also the spirit and story of the Central region.

Mr. Le Dinh Nam, interim Chairman of the Da Nang Destination and Events Association, recognized that Da Nang cuisine possesses its own unique qualities with a unique combination of diverse ingredients from the sea, mountains, plains... Therefore, dishes in Da Nang are not only delicious but also tell stories about culture, land, people and traditional crafts.

“The biggest strength is the dishes that carry the soul of the countryside, the “mother’s cooking” style such as Quang noodles, vermicelli with fish sauce, vermicelli with fish cakes… These dishes are simple but profound, capable of evoking memories and leaving an impression in the hearts of tourists from all over the world,” Mr. Nam shared.

*Chefs compete at the 5th Da Nang Professional Chef Competition - 2025. Photo: HOANG DUNG*

Sharing the same opinion, Chef Dang Xuan Toan, Pullman DaNang Beach Resort, believes that Da Nang cuisine in particular and the Central region in general has a characteristic rich flavor, balanced between sweet, salty, sour, and spicy. Each dish reflects the personality of the people here - simple, friendly, straightforward, and emotional.

At Pullman DaNang Beach Resort, the restaurant serves both local and international dishes. Dishes such as Quang noodles and pho are modified and combined with imported ingredients but are still seasoned to ensure the original flavor is retained.

“When cooking local dishes, we always think about preserving the original flavor but still being creative in ingredients and presentation, to satisfy both Vietnamese and international tastes. At the same time, we always use green, clean (organic) food, so we are very popular with international tourists,” Chef Xuan Toan shared.

Building a sustainable culinary ecosystem

According to Mr. Le Dinh Nam, preserving the identity and promoting the core values of Da Nang cuisine will contribute to attracting tourists. Dishes served to tourists must both retain the traditional spirit and combine with modern trends, prioritizing clean food, clean vegetables and farm products.

Along with that, the city needs to strengthen the promotion of culinary culture to tourists; regularly organize chef competitions and culinary festivals, creating opportunities for chefs, restaurants and hotels to exchange and learn experiences and skills.

Mr. Ly Dinh Quan, Chairman of the Danang Culture - Culinary Association, said that to promote the culinary identity of Quang Nam to attract customers, we cannot rely only on a few famous dishes or a few businesses in the Food and Beverage (F&B) industry.

The city needs an ecosystem approach, connecting chefs, craft villages, startups, F&B businesses, associations and related organizations.

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The first and most important thing is to determine the brand DNA of Da Nang and Central cuisine: rich - sophisticated - authentic from the sea and villages.

From here, we can standardize the main dishes: Quang noodles, vermicelli with fish sauce, rice paper rolls with pork, seasonal seafood dishes, wild vegetables, vegetarian dishes and medicinal cuisine.

According to Mr. Quan, each dish needs to have a clear story, a standard process and a consistent experience. Visitors are not only interested in the food but are also attracted by a clean and beautiful space, friendly service, a transparent and multilingual menu, and staff who know how to tell the story of the dish.

When these factors are standardized, Da Nang can build food tours, culinary festivals, cooking experiences, combining sea, mountain, and craft village tourism to become a complete emotional journey.

In addition, it is necessary to form a network of chefs, craft villages, startups and F&B businesses, and associations to create momentum for the entire industry; digitize culinary maps, promote multilingual communication, develop take-home products such as spices, herbal teas, dried foods, etc. to help Central cuisine have "vitality" beyond the local scope.

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When delicious dishes are standardized, experiences are upgraded, stories are told properly and the ecosystem is operated synchronously, Da Nang - Central cuisine can completely become a strong cultural brand, contributing to promoting tourism, making an impression in the hearts of international visitors and raising the city's position.
Mr. Ly Dinh Quan, Chairman of Danang Culture - Culinary Association

Source: https://baodanang.vn/phat-huy-ban-sac-am-thuc-da-nang-de-dinh-vi-diem-den-3310162.html