From creative dishes to experiential tourism, cuisine is emerging as a novel dimension in enhancing the value of the Dak Lak durian brand while bringing it closer to consumers and visitors.

No longer confined to fresh fruit, Dak Lak durian is entering the culinary world as a versatile ingredient. This was also a key message at a talk show introducing the art of durian cuisine, held as part of preparations for the 2026 Dak Lak Durian Festival.

Ms. Nguyen Thi Thu Ha of Hana Ban Me participating in preparing dishes made from Dak Lak durian with the chefs.

Chefs from Vietnam, Malaysia and Thailand each presented a distinctive culinary approach, while sharing the view that durian can go far beyond sweet dishes. Malaysian chef Lee Chan Hoong said durian is a highly versatile ingredient that can be used in a wide range of savoury dishes, sauces and even hotpots, blending well with Asian alongside European cuisines, opening up considerable scope for culinary innovation.

According to Chef Ly Kim Long from Ho Chi Minh City, the sweetness, richness and aroma of durian can replace part of the sugar or fat used in dishes while adding greater depth to flavours. These characteristics make durian a promising ingredient for contemporary cuisine.

According to Associate Professor, Doctor Nguyen Trong Hung, durian is rich in carbohydrates, fibre, B vitamins, vitamin C, as well as various minerals and natural antioxidant compounds. When consumed in appropriate portions as well as prepared in ways that preserve its nutritional value while reducing sugar and fat, durian can become an ingredient well suited to current healthy-eating trends.

This is also why the Organising Committee of the 2026 Dak Lak Durian Festival has selected culinary arts as one of its key promotional activities.

Helping visitors remember Dak Lak through flavours

Where visitors once typically bought fresh durian as gifts, they can now take home novel culinary experiences, from prawns served with durian sauce to durian coffee and milk tea, gradually transforming durian from a seasonal fruit into a distinctive culinary offering.

Three Communications Ambassadors of the 2026 Dak Lak Durian Festival introducing dishes made from durian.

According to Mr. Nguyen Quoc Hiep, Deputy Director of the Department of Culture, Sports and Tourism, through activities under the Dak Lak Durian Festival, the province aims to broaden ways in which durian’s value is harnessed, from fresh produce to processed products, from a culinary ingredient to experiences associated with growing areas, orchards alongside local cultural identity.

This approach is also in line with evolving tourism trends, as visitors increasingly seek to discover local cultures through cuisine. A distinctive dish can serve as an "ambassador" telling the story of a locality and its people, helping transform agricultural specialities into tourism products with high added value.

For Dak Lak, this advantage is particularly evident given its extensive durian-growing areas combined with the diverse cultures of Central Highlands ethnic communities. The ideas presented at the talk show demonstrate that the Dak Lak durian brand is built not only around orchards and exports, but also around cuisine coupled with visitor experiences, thereby enhancing value associated with the land, culture as well as people.

Cuisine is therefore emerging as a novel dimension in developing Dak Lak's durian industry, generating higher economic value while expanding its cultural, tourism and branding potential.

Translated by KHUONG THAO