From Bình Yên Pomelo Garden to the International Dining Table: The Journey of Bringing Local Produce to Furama Dining House Cuisine
From the Bình Yên pomelo segments served at DITF 2026 to the culinary stories told through every meal at Furama Dining House
Amidst the Gala Dinner, which gathered over 700 delegates and guests at the Da Nang International Tourism Festival 2026, a humble specialty from the Thu Bon River region had the opportunity to be introduced to international friends: Binh Yen Pomelo. This story is not just about a special fruit; it also opens up connections between local agriculture, the hospitality industry, and culinary experiences that embody Central Vietnamese identity.
Binh Yen Pomelo Featured at DITF 2026 Gala Dinner
On October 18, 2026, within the framework of the Da Nang International Tourism Festival (DITF 2026), Furama Resort Da Nang welcomed over 700 delegates and guests to its Gala Dinner, including city leaders, representatives from tourism businesses, hotel partners, and more than 500 domestic and international buyers.
Amidst these gatherings of the tourism industry, Binh Yen Pomelo, a specialty from Que Phuoc commune, brought a unique flavor from the Thu Bon River region.
Prior to the event, with the connecting support of the Quang Land Destination Club, local farmers harvested and transported approximately 2 tons of Binh Yen Pomelo to Furama Resort Da Nang to serve the DITF 2026 activities.
The juicy pomelo segments, with their delicate sweetness and origin deeply rooted in the Que Phuoc land, left a positive impression on the attending guests and culinary experts.
Interestingly, the pomelo didn't need to be transformed into an elaborate dish to showcase its value. Sometimes, its authentic flavor, combined with the story of its origin, is enough to create a memorable experience.
From a riverside orchard to an international banquet table, Binh Yen Pomelo demonstrates the potential of Central Vietnamese agricultural products when introduced in a high-quality service environment.
When Cuisine Becomes a Bridge Between Tourism and Local Agriculture
Cuisine is always a vital part of the destination discovery experience.
For many travelers, memories of a trip come not only from the scenery or accommodation but also from the flavors tasted for the first time: a traditional dish, a seasonal fruit, or a distinctive local ingredient.
That's also why integrating local agricultural products into restaurant and hotel systems holds significance beyond just food supply.
A product chosen to be served at an international event gains new customer access while also introducing the local culture, people, and production methods.
Over the years, Furama Resort Da Nang has implemented numerous activities connecting cuisine with Central Vietnamese communities.
Through the Vietnamese Culinary Culture Journey program, local products such as traditional Nam O fish sauce, Hoa Bac agricultural produce, Tay Giang indigenous products, and A Luoi Bo Chinh ginseng have been introduced to chefs, culinary experts, and international guests.
These activities all aim for one goal: to allow local values to be present in the tourism experience, while also creating further impetus for livelihood development for the local people.
For Binh Yen Pomelo, its appearance at DITF 2026 is a continuation of that journey.
From Event Banquets to Restaurant Menus: Opportunities for Binh Yen Pomelo
An agricultural product can make an impression at an event, but to become a regularly used ingredient in hotels and restaurants, the journey ahead requires more than a single introduction.
According to the direction of Mr. Nguyen Duc Quynh, Chairman of the Da Nang Hotel Association and General Manager of Furama Resort Da Nang, the connection between farmers, local communities, and the hotel industry needs to aim for long-term cooperation opportunities.
For Binh Yen Pomelo, Furama plans to explore the possibility of incorporating the product into seasonal fruit menus, buffet counters, V-Senses Café, Danaksara restaurant, and MICE event programs.
In addition to serving fresh fruit, Executive Chef Doan Van Tuan and the Furama culinary team can also research ways to use pomelo in dishes, desserts, and beverages, always respecting the ingredient's natural flavor.
However, to develop into a stable supply source, the product needs to meet requirements for consistent quality, food safety, preservation, seasonal yield, and delivery capability.
These are crucial conditions for local agricultural products not only to appear in promotional programs but also to have the opportunity to participate long-term in the service industry's supply chain.
Drawing from Furama's experience, the Da Nang Hotel Association can continue to connect member hotels, resorts, and restaurants with the Binh Yen growing region, expanding opportunities for product introduction and commercial cooperation.
“Binh Yen Pomelo – From Thu Bon River”: When Every Product Tells a Story of Home
Increasingly, travelers are interested in the origin of ingredients in the dishes they enjoy.
A fruit can become more memorable when the consumer knows which river it was grown by, which community cared for it, and how it relates to the harvest season.
From this approach, Furama and the Da Nang Hotel Association are aiming to support the introduction of Binh Yen Pomelo with an identity story that resonates with international guests:
BINH YEN POMELO – FROM THU BON RIVER
This name suggests the potential to connect the product with its growing region, landscape, and the lives of the people of Que Phuoc.
In the future, labels at fruit counters, buffets, or culinary events could be supplemented with QR codes for guests to learn about the growing region, farmers, and product characteristics.
This is not just a way to introduce a fruit. It's also an opportunity to tell the story of the land by the Thu Bon River through the language of cuisine.
Towards New Collaboration Opportunities with International Chefs
Following DITF 2026, Furama Resort Da Nang plans to host the Da Nang International Professional Chef Competition on November 3, 2026.
According to the ongoing preparations, Binh Yen Pomelo may continue to be introduced and offered for tasting to international chefs and culinary experts at the event.
If implemented, this activity will create further opportunities for pomelo growers to directly interact with those who select ingredients and develop menus in the restaurant and hotel industry.
Such encounters can help both sides better understand market demands, product standards, preservation methods, and future collaboration potential.
More importantly, the story of Binh Yen Pomelo will have the chance to be told by the very farmers who have dedicated themselves to the land and its harvests.
From Specialty Agricultural Products to Que Phuoc's Community Tourism Potential
Beyond its agricultural value, the Que Phuoc region also boasts Thu Bon riverside landscapes and connectivity to the scenic Hòn Kẽm – Đá Dừng landmark.
These are factors that can lay the groundwork for future agro-tourism and community-based tourism activities.
Visitors can be introduced to the pomelo season, tour orchards, learn about cultivation methods, and enjoy local dishes.
Of course, to develop sustainable tourism products, coordination among local authorities, the community, tour operators, and service businesses is essential.
In this, local residents need to play a central role, directly participating and benefiting from tourism activities.
When agriculture connects with tourism, the value created is measured not only by consumption volume but also by the opportunity to preserve landscapes, develop livelihoods, and spread local identity.
From Local Flavors to the Furama Culinary Experience
The story of Binh Yen Pomelo reflects a broader perspective on cuisine: every ingredient has an origin, people, and cultural value behind it.
For Furama, activities connecting with local agricultural products contribute to enriching its culinary development direction, which is tied to heritage and community.
Located in the An Thuong area, Furama Dining House brings together four culinary styles in one destination: Pho Cuon with Vietnamese dishes, Thai Siam Kitchen with Thai flavors, Steakhouse The Fan with steak and wine, and Hura Izakaya embodying the spirit of a Japanese eatery.
Each space has its own distinct identity, but all aim to create memorable dining experiences for guests.
From the Binh Yen pomelo segments served at DITF 2026 to the culinary stories told through each meal, it's clear that the value of cuisine extends beyond just flavor.
It's also about the ability to connect people with the land, with culture, and with those who produce the ingredients.
From local gardens to international dining tables, every local product deserves the opportunity to be known, appreciated, and chosen.
Discover Furama Dining House in Da Nang
Furama Dining House – One House, Four Flavours
Address: 73 Tran Bach Dang, An Thuong area, Ngu Hanh Son, Da Nang.
Explore four culinary spaces: Pho Cuon · Thai Siam Kitchen · Steakhouse The Fan · Hura Izakaya.
Website: https://www.furamadining.com/
Hotline: 0859 555 759