The 28th National Cooking Festival was held at the iconic Pyongyang Noodle House from March 31 to April 3, in celebration of the DPRK’s most revered national holiday in April.
Bringing together talented cooks and service staff from across the country, the event featured representatives from the Guidance Bureau of Public Catering Service, local restaurants in Pyongyang and provincial cities, as well as ministries, national agencies, and enthusiastic housewives.
Over 800 traditional and innovative dishes and drinks were showcased, alongside more than 270 culinary-related scientific and technological achievements, all aimed at promoting innovation and standardization in the national culinary scene.
Among the highlights was a designated dish exhibition, drawing praise for its representation of Korea’s rich culinary heritage. Standout dishes included the famous Pyongyang Raengmyon (cold noodles) by Okryu Restaurant, a hearty flat vessel noodle with meat from Chongryu Restaurant, and contributions by local culinary institutions such as Ansan Noodle House, Ragwon Noodle House, and others under district restaurant management offices in the capital.
Hotels and establishments like the Pyongyang Hotel, Koryo Hotel, Haebangsan Hotel, and even smaller hostels and drink shops from South Hamgyong Province and North Hamgyong Province joined the festivities, impressing visitors with their unique interpretations of well-known Korean dishes.
The sci-tech exhibition added a modern edge to the festival, with practical innovations in food preparation, visual learning materials, and multimedia tools aimed at making DPRK cuisine more scientific, efficient, and standardized.
The event also included live cooking demonstrations and a spirited cooking competition for housewives in Pyongyang, creating a vibrant and festive atmosphere throughout the venue.
The closing ceremony, held on April 3, was attended by high-ranking officials including Minister of Commerce Kim Yong Sik, Ri Yong Min, chairman of the Central Committee of the Korean Association of Cooks, and the director of the Guidance Bureau of Public Catering Service, along with chefs, waitresses, and representatives from across the country.
Awards, medals, and certificates were presented to outstanding participants and units for their contributions to culinary excellence, further encouraging national pride in Korean cuisine.
