Vietnamese, Thai, Malaysian chefs showcase 7 durian-inspired dishes to promote Dak Lak tourism

The event was organized by the Dak Lak Department of Culture, Sports, and Tourism as part of promotional activities for the upcoming durian festival.

The showcase featured Vietnamese executive chef Ly Kim Long, Thai chef Kongsawat Surasak, and Malaysian chef Lee Chan Hoong, all members of the World Association of Chefs' Societies, along with Miss Vietnam Tourism Ambassador Dinh Thi Hoa.

During the event, the chefs demonstrated how to prepare seven durian-inspired dishes: baked shrimp with cheese and durian sauce, shrimp with salted egg and durian sauce, grilled shrimp with chili salt and durian sauce, Thai green durian curry, durian sticky rice, sambal fried rice with durian, and durian tapioca sweet soup.

Organizers said the dishes are intended to become culinary tourism products that help promote Dak Lak as a hub of culinary innovation in Vietnam's Central Highlands.

Nguyen Quoc Hiep, deputy director of the provincial Department of Culture, Sports, and Tourism, said durian is not only one of Dak Lak's key agricultural products but also a symbol closely associated with the province's culture, people, and identity.

Designed as an 'open banquet,' the showcase placed durian at the center of culinary creativity while demonstrating modern cooking techniques and cross-cultural influences.

A highlight of the event was the live cooking demonstrations by the three international chefs, reflecting the fusion of Vietnamese, Thai, and Malaysian cuisines.

Chef Ly Kim Long presented shrimp dishes paired with durian, aiming to balance rich, sweet, and savory flavors.

Chef Kongsawat Surasak introduced Thai green durian curry and durian sticky rice, highlighting the fruit's creamy texture and lingering sweetness.

Chef Lee Chan Hoong prepared sambal fried rice and durian tapioca sweet soup, saying Dak Lak durian has strong potential for both savory dishes and fusion cuisine.

Organizers said the recipes will continue to be refined before being introduced at local restaurants and hotels during the durian festival, scheduled for August 15 to September 2, with the goal of establishing durian cuisine as one of the province's signature tourism offerings.