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Month of Canadian premium food products kicked off

Update: November, 12/2016 - 07:00
Chef Đỗ Công Chung from Sheraton Hotel performs snow crab cooked with tamarine sauce during the launching ceremony of Savour Canadian Delights. — VNS Photo Tuyết Trang
Viet Nam News

HÀ NỘI — Canadian culinary specialties will be presented at the Savour Canadian Delights event in Hà Nội from now to November 18 as part of a Canadian food branding series.

The event showcased fine Canadian culinary specialties as part of the Embassy of Canada’s food branding activities to promote the best Canadian food products to Vietnamese consumers.

In this iteration, a number of high-end restaurants will highlight Canadian ingredients in their menus. Sheraton Hanoi Hotel is carrying Canadian lobster and a range of other Canadian seafood in its a la carte menu until November 18.

Le Meridien Saigon Hotel is featuring Canadian lobster and craft beer in a buffet dinner menu every Friday and until December 17.

Canadian beef can also be found in Yakiniku Buffet package at 60 SumoBBQ and Gogi House restaurants of Golden Gate Company in Hà Nội and HCM City in December and January.

Savour Canadian Delights is an annual event introducing Canadian fresh fish and seafood from both Atlantic and Pacific coasts (lobster, oyster, black cod, snow crab, salmon); beef, pork and canola oil from Alberta; fresh and dried fruits from British Columbia; and wine and beverage from Ontario. For the first time in Việt Nam, wild-caught salmon from Canada’s Pacific coast and craft beer are featured.

“From seafood and meat to fruits and beverage, Canada is well positioned to supply quality and healthy food ingredients to Vietnamese consumers,” said Ambassador Ping Kitnikone.

Agri-food and seafood is an increasingly important component of the bilateral trade relations. Canadian export of agri-food and seafood to Việt Nam alone was valued at US$265 million in 2015, up by nearly 50 per cent.

“Việt Nam has a rich cuisine that I’m eager to discover,” she told Việt Nam News. “The potential of co-operation in the field of  food and cuisine between two countries is absolutely big. Through it, we also strengthen the mutual understanding as cuisine is an important part of culture.”  — VNS

 

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