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| Master Chef Pham Tuan Hai. Photo: NVCC |
* How do you perceive the appeal of fusion in the modern culinary world ?
- The combination of Vietnamese ingredients with foreign foods, such as Western dishes combined with fish sauce or tamarind sauce, has actually existed for a long time. However, in recent years, with the constant change of culinary trends and needs, coupled with the strong cultural exchange between regions, creative dishes have continuously appeared and developed into a popular culinary form around the world. Today, it is easy for diners to experience and enjoy the wonderful combination of flavors across borders.
The elements that make up a fusion dish include the combination of ingredients and processing methods, the way to decorate and present the dish to make it attractive and express the cultural characteristics of each region and country. It is from the unlimited creative nature that fusion food gives the creators of these dishes the opportunity to affirm their own mark and style. Therefore, this type of food is growing rapidly in the culinary world. Particularly for social life, in today's flat world, people's need to explore cuisine also goes beyond all limits, gradually approaching the intersection and connection, not only in terms of taste but also emotions and experiences. Fusion cuisine is therefore widely accepted and favored.
* In your opinion, what are the challenges when combining traditional and innovative cuisine?
- In culinary activities, innovating traditional dishes has never been easy. The biggest challenge comes from the chef. They must have solid knowledge and skills, and understand the principles of combining many different culinary cultures in the world. Next is the sophistication and flexibility in choosing and mixing ingredients and spices, so that all creations develop on the basis of pillars, the finished product is not only delicious in flavor, beautiful in form but also conveys the quintessence and unique appeal of each ingredient, from traditional to modern. Each creative dish is like an artistic painting, hidden within it is the cultural story and talent of the chef.
Fusion food requires meticulousness and carefulness in selecting processed foods, taking advantage of fresh and sustainable local ingredients. In Vietnam, to innovate traditional dishes, each region will have its own variations, depending on market demand, the creativity of the chef and the potential of ingredients in that land. The most important thing is to create harmony and delicate flavors for each dish, attracting tourists from many countries to access and experience local culture. Many Vietnamese chefs have spent time traveling across the country, both domestically and internationally, to learn and experience diverse culinary styles, thereby constantly innovating, applying new techniques and combining local and regional ingredients to create unique, attractive dishes and demonstrate the difference of Vietnamese cuisine.
* "Creative cuisine contributes to promoting culture, tourism and positioning destination values", what is your opinion on this issue?
- I completely agree. Dishes born from the intersection of many cultures are a special source of inspiration for diners and tourists who are passionate about experience and discovery. The cuisine of the three regions of our country is very diverse and rich. If we know how to take advantage of unique local values, create harmonious connections between regions, and at the same time absorb new trends in world cuisine, not only cuisine but also culture, tourism, and local resources will be elevated. As in the collaboration with Da Nang city to organize the Five Elements Culinary Space at DIFF 2017, we created a large, unique playground for chefs to unleash their creativity, opening up a journey to awaken the senses and tell interesting stories about cuisines. This event attracted the attention and response of many people and tourists, creating a very good spreading effect. At that moment, I realized the openness and potential for development of culinary and creative culture in this city.
Compared to nearly ten years ago, Da Nang has now made great strides in all aspects, becoming a highlight of festivals, events and tourism. The development of creative cuisine has become an inevitable need, a standard for positioning brand value. The intersection between tradition and modernity, between local identity and the influence of global trends, creates a vivid culinary picture. It can be clearly seen in the Michelin list of culinary addresses in Da Nang recently announced, many restaurants follow the above fusion trend. Some culinary models involve local people (trained) in serving diners, or use menus that "tell stories" about the origin, value of ingredients or processing to create different experiences and emotions. That is a good way to promote culture, tourism and bring local identity far and wide.
The role of the community and local culinary organizations in preserving and innovating traditional cuisine is also creating positive resonance. Many playgrounds, festivals, exchange activities, and culinary development have become emotional bridges, introducing the fusion style more widely to everyone, honoring chefs pursuing creative cuisine. At the same time, each diner is no longer simply an object of enjoyment but plays a co-creator role, accompanying the spread of the wonderful values of local cuisine. With outstanding potential and a spirit of constant innovation, creative culinary activities in Da Nang promise an inspiring journey, enhancing the value of the destination and inviting the world to explore.
* Thank you!
| Pham Tuan Hai is a culinary expert with over 30 years of experience in the industry, pioneering the creation of new dishes by combining and harmonizing many culinary styles, creating a unique mark of taste and beautiful decoration. However, the dishes prepared by this chef still retain the soul of Vietnamese cuisine, imbued with a rustic hometown flavor. |
Performed by YEN HA
Source: https://baodanang.vn/channel/5433/202506/huong-vi-cua-su-ket-noi-4010822/
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