“Mekong Delicacies”: A Premier Rendezvous Celebrating Dong Thap’s Culinary and Agricultural Excellence

(DTO) As part of the inaugural Dong Thap Fruit Festival 2026, the “Mekong Delicacies” culinary space is set to be a standout highlight, showcasing local agricultural products, culinary heritage, and tourism to a wide audience of visitors from near and far.

According to the Dong Thap Provincial Department of Agriculture and Environment, the “Mekong Delicacies” culinary space will take place from June 5 to 8 at Hung Vuong Square (Dao Thanh Ward), operating daily from 8 a.m. to 10 p.m. 

Far from being a mere food showcase, the event aims to bridge agricultural production, food processing, and tourism, driving further growth for the local fruit industry.

A distinctive feature of the culinary space is the lineup of around 20 booths funded through public-private partnerships (socialization model). The event gathers enterprises, cooperatives, food processors, One Commune One Product (OCOP) manufacturers, restaurants, and culinary artisans from both inside and outside the province. 

Designed in the style of a Southern Vietnamese orchard, the booths will combine dining areas, hands-on experiences, photo-worthy backdrops, and folk games, offering visitors an authentic glimpse into waterfront culture.
 

The “Mekong Delicacies” space will chronicle the journey of elevating agricultural products through processing and culinary creativity. From specialty fruits such as mangoes, pink mandarins, longans, jackfruits, lotus, and coconuts, exhibitors will introduce a wide range of dishes, beverages, and processed products, underscoring the development potential of the local agro-processing industry.

Beyond product promotion, the Organizing Committee has challenged participants to develop creative menus inspired by the theme “Mekong Delicacies,” providing visitors with unique culinary experiences.

Food quality and safety remain top priorities. All products must have clear origins, rely primarily on local ingredients, and comply fully with food safety regulations. 

Additionally, the festival promotes green and sustainable practices by advocating eco-friendly packaging, curbing single-use plastics, incentivizing cashless payments, and applying QR codes for product traceability.

The “Mekong Delicacies” culinary space will not only enrich the festival's itinerary but also unlock opportunities for OCOP producers, enterprises, and cooperatives to reach consumers, promote their brands, seek business partners, and expand market access.

The event is highly anticipated to become one of the most attractive highlights of the first Dong Thap Fruit Festival.

By T. DAT
Translated by X.QUANG