About 150 kitchen staff from the city's tourist accommodation took part in a training session on the afternoon of October 22 on preparing noodle dishes for breakfast buffets, Báo Đà Nẵng reported. The Department of Culture, Sports and Tourism organised it, with culinary experts and chefs from local hotels and restaurants as instructors.
Topics included trends in serving noodles at breakfast and guests' tastes, choosing and storing ingredients, organising service counters and preparing broths. Participants cooked chicken pho (phở gà) and cao lầu, the Hoi An noodle dish, and practised finishing and presenting them for a buffet.
The aim, the paper says, is better breakfast quality and menus that use more local cuisine. It expects Da Nang and Quảng ingredients and specialties to give buffets a more distinct identity and promote local food culture to visitors.
The report does not name the hotels taking part or say whether further sessions are planned.
Sources
This story was compiled by the Da Nang Voice news desk from the published sources listed above. Facts, figures and quotes are attributed to those sources; Da Nang Voice did not conduct interviews for it unless the text says so. Corrections are dated and noted at the top of the story. Read our corrections policy. Spotted an error? Tell us.
