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On November 26–27, the Dim Tu Tac team participated in the Macao International Chinese Cuisine Chef Competition, part of the 25th Macao Food Festival. This is one of the most prestigious culinary stages for Cantonese chefs worldwide — where technique, creativity, and artistry are at their peak.

Dim Tu Tac is proud to be the only representative from Vietnam, joining this competition with one goal: to prove that Cantonese cuisine can reach further when harmoniously blended with Vietnamese ingredients and inspiration.

At the competition, three master chefs from Dim Tu Tac — Li Shu Chun, Li Jian Xiong, and Wang Li Wu — excellently brought home two awards: Creative Dim Sum Dish and Main Dish First Runner-up for their highly rated exceptional flavours.

Savour the dishes that made their mark on the international stage — now available at Dim Tu Tac.

A Dim Tu Tac fusion of Vietnamese specialties with traditional Cantonese culinary techniques to create truly unique flavours.

Beyond the Ordinary (Savour now)

A bold expression of Cantonese flavour, this dish reimagines the spirit of Vietnamese coffee through a confident and aromatic approach. The tiger prawn is deep fried to a golden crisp, paired with coated almonds for texture and contrast.
The interplay of salty cream, coffee and Cantonese cuisine creates an unexpected harmony, inviting guests to experience a new dimension of taste.
Praised by the Macau judges for its fearless use of coffee in a Cantonese context, this dish stands as a testament to Dim Tu Tac’s constant pursuit of expanding possibilities.

Flying Essence (Savour now)

Tracing the journey of Cantonese flavours as they travel southward, this dish reflects how tradition discovers new landscapes and new expressions along the way. Our pigeon is roasted in the classic style for crisp, aromatic skin, then lightly glazed with our house shrimp paste to bring a gentle depth of flavour. It is served with lemongrass chicken oil rice to complete the experience.
Recognised at the Macau gastronomy award, this creation celebrates the meeting of heritage and new inspiration. It is a quiet reminder of how Cantonese cuisine continues to grow, adapt and rediscover itself with character and purpose.