HCMC – After the success of the previous two events, Sai Gon Tiep Thi, a publication of the Saigon Times Group, partnered with the Meizan Demo Center to host the third Chef Exchange Program in HCMC on March 19.
The event attracted nearly 30 participants who love food and cooking.
Vu Nguyen, head chef of the Di Mai Restaurant, guided everyone in preparing two outstanding Vietnamese dishes at the event: mixed pho and stir-fried chicken wings with chili oil.
Almost all the attendees were in awe of the juicy and flavorful taste of the stir-fried chicken wings with chili oil.
Within just two hours of the program, the participants gained valuable culinary experiences and learned how to make two special dishes for their loved ones at home.
The Chef Exchange Program was organized twice in 2020 before being put on hold due to the Covid-19 pandemic. It aims to create good opportunities for Sai Gon Tiep Thi’s readers and the members of the “An Ngon Nau Kheo (Eat Well, Cook Well)” group to exchange ideas and experiences in cooking.
The Meizan Demo Center, a subsidiary of Wilmar CLV Group, regularly hosts baking and cooking activities for food lovers to exchange ideas, knowledge and experiences.
