Mr Park Jungwe (standing, fourth left) gathers for a group photo with the winner and the first and second runners-up of the fusion food competition.

Lao - Korean fusion food contest strengthens cultural, culinary ties

The second Lao–Korean Fusion Cooking Competition concluded at the Vientiane Centre on 25 March, showcasing a vibrant blend of flavours and technical expertise that celebrated the growing cultural interaction between the two nations.
Organised by the Korea Trade-Investment Promotion Agency (KOTRA) Vientiane in partnership with the Lao Chef Academy, the event aimed to raise awareness of Korean agri-food products among Lao consumers and build sustainable demand for innovative culinary exports.
The competition took place over two days, beginning with a preliminary round on 24 March featuring 14 teams. Following rigorous judging by professionals from the Lao Chef Academy, eight finalist teams advanced to the grand final on 25 March.
Contestants were tasked with refining their signature dishes, expertly incorporating key Korean ingredients such as ramen and tteokbokki (simmered rice cakes) with traditional Lao flavours and cooking methods.

Members of the judging panel taste and award scores to contestants during the final round of the fusion food contest.

The grand prize of 10 million kip was awarded to the Heritage team from Souphattra Heritage Vientiane for their menu featuring Creamy Coconut Rice Noodles with Braised Pork Ribs and Mekong Fish Larb-Inspired Spicy Tteokbokki. Their winning dishes stood out for their innovation and potential to appeal to local palates.
“We are delighted to have won after all the practice and preparation we put in,” a representative from the Souphattra Heritage Vientiane team said. “Beyond the taste, the highlight of our entry was the presentation and plating. We wanted to elevate simple, traditional dishes and add significant value through creative culinary art.”
The first runner-up was the Golden Maleo team, who received 5 million kip for their Spicy Ant Egg Salad with Korean Ramen Noodles and Bamboo Shoot Soup with Tteokbokki. The second runner-up, the Linda Kimbap team, was awarded 3 million kip for their Ramen Kimbab and Fried Tteokbokki with Lao-Korean Sauce.
Director General of KOTRA Vientiane, Mr Park Jungwe, expressed his appreciation for the creativity on display.
“This competition was designed to celebrate and share the food cultures of both countries,” Mr Park said. “We want to encourage chefs to experiment boldly and discover new ways of blending flavours. Through this event, we also aim to support culinary tourism and strengthen people-to-people connections by honouring our shared ingredients and special traditions.”
The three winning recipes will now be advertised by social media influencers and featured in a dedicated cooking demonstration video. Additionally, the winners will run a cooking booth at the upcoming K-Agriculture Festival, also hosted by KOTRA, allowing them to market their dishes directly to the public and gather consumer feedback.
The competition highlighted how culinary innovation can serve as a creative bridge between Laos and the Republic of Korea, driving both economic opportunity and shared cultural understanding.

By Times Reporters
 (Latest Update March 30, 2026)