Master chefs Tin Nguyen and Khoa Nguyen Dac, along with their talented team from Hilton Da Nang, have showcased the authentic and diverse flavors of Vietnamese cuisine, including the iconic Pho and Banh Mi. Their efforts have contributed to the growing popularity of Vietnamese gastronomy.

Berry Chua, the director of food and beverage at Conrad Hotel, noted that Vietnamese cuisine has captured the hearts of many in Singapore. It has become a beloved option for locals and tourists alike.

Chua continued that over the years, numerous hotels in Singapore have embraced Vietnamese cuisine in their menus. The recent tourism boom and the increasing exposure to Vietnamese culture have played a significant role in this positive development. By hosting cultural festivals, hotels aim to satisfy the growing appetite for Vietnamese culinary delights.

The Vietnamese Ambassador to Singapore, Mai Phuoc Dung, emphasized the importance of such festivals in promoting Vietnamese cuisine to Singaporean and international audiences alike. He expressed his desire for more culinary initiatives from Vietnamese businesses and organizations, hoping to see the unique flavors of Vietnam reach a global stage.

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