On November 27, Permanent Vice Chairman of the Hue City People’s Committee Nguyen Thanh Binh had an official meeting with the Organizing Committee of the “100 Flavors - Michelin-Starred Chefs” program.

As a part of 2025 National Tourism Year, the Event Week titled “100 Flavors - Michelin-Starred Chefs” will take place from November 23 to 30 in Ho Chi Minh City and Hue.

Few places boast sweet soups (chè) as colorful as those in Hue. The colors of Hue’s sweet soups are not only visually captivating but also evoke sweet, rich, and tender flavors.

In the radiant dawn of the lagoon region, travelers from afar sip rich, flavorful coffee while enjoying the vast, beautiful scenery of rippling waters. This fresh experience has been developed into a tourist attraction, creating a unique highlight for visitors to Tam Giang – Cau Hai Lagoon.

With appealing flavors and unique artistic designs, entremet cakes (a type of dessert originating from France) have gained great attraction and are especially loved by young people, particularly on meaningful celebratory occasions.

Culinary culture not simply is about food but also contains stories about the vibrant life of indigenous people. In the vast Truong Son mountains, the dishes of Ta Oi, Pa Co, Co Tu ethnic groups are rich with the flavors of the forest from available natural ingredients, combined with age-old secrets, creating unique values found nowhere else.

Thanks to technology, many delicious dishes from Hue have transcended the borders of their homeland. The unique flavors of the ancient capital are now finding their way to the East and the West, driven by the rise of e-commerce and the entrepreneurial spirit.

On January 22nd, at Truong Sanh Palace in Hue Imperial Citadel, locals and visitors were delighted in experiencing the traditional Tet atmosphere within the royal Palace.

I remember the first time I tried this dish was at the Thuy Bieu Thanh Tra Festival in 2022. Walking amidst the shimmering green and golden-yellow stalls of this special local fruit, I picked up a small bag of candied thanh tra peel before heading home. To this day, the flavor of that simple yet rustic treat lingers in my memory.

The distinctive images and flavors of local specialties brought by women’s union (WU) members to contests, or food stores owned by members, are actively introduced and promoted by the Provincial WU and its local branches, contributing to introducing Hue's culinary culture far and wide.