The official recognition of Buon Ma Thuot among the “15 Best Culinary Destinations in the World in 2026” marks a major milestone, opening new opportunities to promote distinctive cultural and culinary values of the Central Highlands on a global scale.

Central Highlands region in general, along with Buon Ma Thuot in particular, boasting a rich and diverse culinary ecosystem.

The reputation of Buon Ma Thuot cuisine has been shaped through a unique history of migration alongside cultural convergence. At the heart of this rich culinary mosaic lies the long-standing indigenous food culture of the Ede, M’nong along with Gia Rai ethnic groups, etc. and culinary exchanges with communities from across the country.

Long before receiving international recognition, cuisine had quietly served as one of Buon Ma Thuot’s most effective “cultural ambassadors”. Visitors may not remember every geographical landmark, yet they rarely forget the flavour of coffee enjoyed in the heart of the “World Coffee Capital”, Serepok river catfish or jars of traditional bamboo straw liquor accompanied by gong performances.

Once a dish touches visitors’ taste buds, it opens a gateway to discovering local culture, history and people. Ms. Pham Thi Hong Van, an official from the British Consulate General in Ho Chi Minh City, after attending the World Coffee Heritage Forum Programme held in Buon Ma Thuot in mid-April 2026, remarked: “The food alongside drinks here are unbelievably delicious, beyond my expectations”.

Buon Ma Thuot’s inclusion coupled with globally renowned culinary destinations provides an important foundation for bringing spiritual values and Central Highlands cultural identity to international audiences through culinary value chains.

Traditional cultural beauty surrounding jars of bamboo straw liquor of the Ede people at Tong Ju community-based tourism village in Ea Kao Ward.

At present, one urgent priority for the culture, sports together with tourism sector is preparing documentation and digitising traditional recipes, particularly dishes created by ethnic minority communities, in order to preserve as well as further develop these culinary treasures. Simultaneously, authorities should develop a “Buon Ma Thuot Food Map” integrated with digital technology to help visitors access culinary destinations more conveniently.

Moreover, policies are needed to support culinary artisans and restaurants in standardising preparation processes, registering intellectual property rights combined with building brands for signature dishes.

Another key together with long-term solution for tourism development lies in strengthening value chains linking agriculture with dining experiences. Planning and expanding experiential tourism models that bring visitors to villages such as Ako Dhong along with Tong Ju, etc. where they can harvest ingredients themselves and prepare traditional dishes alongside local residents remains one of the most effective ways to encourage longer stays.

As the pioneer behind community-based tourism development in Tong Ju village, Ms. H’Yam Bkrong shared: “I have gathered 19 households involved in community tourism, together with local art and gong performance teams, all ready to welcome visitors, especially international tourists this summer. Families are actively promoting activities through personal social media pages while taking care of crops and livestock to prepare ingredients for traditional dishes as well as experiential tours”.

To further enhance culinary value, maintaining pedestrian streets and night food markets in central Buon Ma Thuot will help stimulate consumption while promoting unique culinary culture. Alongside this, the city also needs to elevate iconic coffee spaces into distinctive cultural attractions.

When cuisine becomes a cultural ambassador, flavours of Buon Ma Thuot’s dishes coupled with beverages will linger not only on visitors’ taste buds but also in memories of millions of travellers worldwide.

Translated by HAI LOAN