Vice Chairwoman of the Da Nang People's Committee Ngo Thi Kim Yen recently chaired a meeting during which many constructive suggestions were made to realise the city's plan to develop its cuisine into a unique tourism product from 2023 to 2030.

Illustrative image. (Photo: DNO)

“The idea of developing cuisine into a unique tourism product is very good. This is a way to raise the value of the dish, breathe life into the dish to let guests understand the speciality of local dishes, rather than instructing or preparing dishes. It is necessary to clearly determine the specialty and quality of culinary products", said Vice Chairwoman Yen. 

It is necessary to build culinary stories, identify specific customer segments and support existing service establishment owners in creating uniqueness for food. It is highly recommended to select specific places for the organisation of culinary events.

According to Director of the Da Nang Department of Tourism Truong Thi Hong Hanh, the plan to develop cuisine into a unique tourism product in the city from 2023 to 2030 aims to diversify and form a system of tourism products in an effort to attract more domestic and international tourist arrivals.

Accordingly, under the development plan, Da Nang will turn into a unique, high-quality, branded and prominent culinary tourism destination in Viet Nam and the South East Asian region. By 2030, Da Nang will be the centre of international culinary tourism with special, high quality of Viet Nam and the region where traditional and modern, local and international cuisine converge.

The plan also orients specific markets, audience segments and tastes in each period. At the same time, the city will develop a system of criteria for culinary products and services in 5 groups, namely characteristics and taste of dishes and drinks; nutritional, quality assurance of raw materials; high quality of service, especially of entertainment value; food safety; sustainability criteria (environmentally-friendly feature).

By 2025, the city will form good-quality and unique culinary tourism products in 3 groups and 3 segments, all of which are oriented towards development and meeting the criteria of culinary products and services.
By 2030, heed will be paid to developing a system of unique, professional and high-quality culinary tourism products in the aforementioned groups and oriented segments.

In addition, there was a proposal on the formation of specific culinary products based on the tastes of tourists as well as typical local products, including OCOP (One commune - One Product) items and the standardisation of product quality.

Reporting by THU HA - Translating by A.THU