Hai Phong cuisine ready to shine at Red Flamboyant Festival 2026

Two decades of elevating Hai Phong cuisine

In early May 2026, the port city is awash in the vibrant red of its signature flamboyant flowers. Kitchens at restaurants, hotels and cultural venues across the city are heating up by the hour.

In celebration of the 71st anniversary of Hai Phong’s Liberation Day and the Red Flamboyant Festival 2026 under the theme “Hai Phong – Convergence and Shine,” efforts to elevate the city’s cuisine are entering the final stage, promising a more professional, refined and internationally oriented image.

At the center of this journey are Hai Phong’s chefs, who have played a key role in creating value and raising culinary standards.

The Hai Phong Professional Chefs' Association gathers more than 500 official members working at hotels, cruise ships and major restaurants. They form the core force in standardizing menus for nearly 3,000 food service establishments across the city.

The association’s 22-year journey, from 2004 to 2026, reflects not just the passage of time, but a shift in mindset from “good cooking” to “culinary art.”

Do Ngoc Cong, Chairman of the Hai Phong Professional Chefs' Association, said: “We are not just preparing for a competition lasting a few days. This is the result of distilling culinary excellence over two decades. At the Golden Chef competition in mid-May, more than 60 outstanding chefs will not only demonstrate techniques, but also carry the responsibility of proving that seafood from Long Chau Island, Cat Ba lobster, or rice from Tien Lang can be transformed into fine dining dishes capable of satisfying even the most demanding diners worldwide.”

The appeal of Hai Phong cuisine in recent years lies not only in its flavors but also in improvements in service culture. According to the city’s Department of Culture, Sports and Tourism, Hai Phong welcomed more than 9.1 million visitors in 2025, with more than 40 percent choosing food tours.

In the first quarter of 2026, the city is estimated to have received 2.8 million visitors. During the two-day holiday on April 30 and May 1, nearly 532,000 visitors arrived. This provides a basis for Hai Phong’s target of welcoming 16.8 million visitors in 2026.

Joining forces to boost the tourism brand

To ensure the city’s cuisine truly “shines,” the Hai Phong Tourism Association plays a central role in linking travel companies, accommodation providers and professional associations. This year’s preparations focus on three pillars: product quality, food safety and service culture.

Mai Xuan Thang, Chairman of Hai Dang Tourism and Hotel Group, said the activities aim to discover, introduce and promote attractive dishes from the Red River Delta and surrounding areas, contributing to improving the quality of regional tourism products.

The journey from humble street food to elaborately presented dishes on high-end dining tables symbolizes the city’s development: modern yet preserving its identity.

As hotels and resorts increasingly become destinations for culinary exploration, especially local cuisine, the “Golden Chef” competition is expected to contribute significantly to the overall development of Hai Phong’s tourism industry and pave the way for annual events under the city’s brand.

Hai Phong News