The culinary passport is seen as a fresh idea that turns dining experiences into highlights of a travel journey. Instead of traditional sightseeing, visitors can “stamp their taste buds” by checking in with signature dishes at each destination. This idea opens up new ways to stimulate tourism demand.

Once the sous chef of a five-star hotel in Hue and a multiple award-winning chef, Tran Huy Cuong took an unexpected turn in his career, venturing into entrepreneurship in his 50s. Driven by the desire to “turn simple things into specialties,” he chose the figs as the starting point for his journey to bring Hue’s traditional culinary products to Vietnamese dining tables and beyond.

On holidays, weekends, or whenever they have free time, young people have a habit of searching for new “locations” to enrich their “virtual living” photo collections. Instead of spending time looking for far away places, recently, many young people have turned to check in at dining, entertainment, and shopping destinations right in the city.

When the clock strikes the transitional moment between the old and new days, many street corners in Hue are still bustling with late-night diners. They are mostly young people, students, and tourists who have contributed to preventing Hue's street corner from sleeping early.

Hue has long been a popular culinary destination, with a wide range of scrumptious delicacies, particularly in the lively evening dining areas known as "places that never sleep," among them, it is impossible not to mention Ben Ngu market.

From the Hue lotus with a close and familiar appearance, researchers at the University of Agriculture and Forestry, Hue University have "transformed" each part of the traditional lotus plant into attractive products on Vietnamese people's dining tables and living rooms; and, it is going to be exported to America in the near future.