Macau’s unique blend of East-meets-West culture, particularly in its renowned Macanese cuisine, continues to shine as a symbol of the city’s rich history and vibrant culinary scene. Recognized as a UNESCO Creative City of Gastronomy in 2017, Macau recently hosted the International Gastronomy Forum, highlighting its commitment to innovation and cultural development.
The forum, part of the “Celebration of the 25th Anniversary of the Establishment of the Macao SAR,” marked the city’s return to Chinese administration and featured a range of activities, including food fairs, cooking demonstrations, and cultural performances. Held at the Convention and Exhibition Centre at Macau Fisherman’s Wharf, the event brought together industry experts from around the globe to discuss the latest trends in gastronomy, sustainability, and wellness.
Maria Helena de Senna Fernandes, director of the Macao Government Tourism Office (MGTO), emphasized the forum’s theme, “Holistic Gastronomy: Eat Well, Live Well,” and its significance in Macau. She noted that gastronomy intertwines with history, culture, and sustainability, making it a crucial driver for tourism and economic development.
Keynote speaker Manav Tuli, founder of Leela, a contemporary Indian restaurant in Hong Kong, discussed the principles of Ayurveda and how they can be applied to food to promote health and balance. His insights into the connection between diet, consciousness, and well-being resonated with the forum’s holistic theme.
A video presentation featured Kelvin Au Yeung, executive chef at the three-Michelin-starred Jade Dragon restaurant in Macau. Au Yeung discussed his use of traditional Chinese medicinal herbs to enhance the nutritional value of his dishes, reflecting a growing trend in integrating wellness into culinary practices.
A panel discussion titled “Exploring Holistic Gastronomy: A Journey into Macau’s Culinary and Wellness Landscape” included Andreea Apostol, a vegan chef and food consultant, who highlighted the importance of mindfulness in food preparation. Kenneth Law, culinary operations director at Studio City Macau, echoed her sentiments, emphasizing the role of positivity and inspiration in the dining experience.
Wine sommelier Adolphus Foo discussed the rising popularity of low- and non-alcoholic beverages among health-conscious consumers, particularly Generation Z. He showcased how innovative drink pairings can enhance the dining experience without alcohol.
Another keynote speaker, Amber Li, co-founder of the wellness resort Serensia Woods, emphasized the importance of superfoods, seasonal produce, and locally grown foods in a holistic approach to health.
The forum also featured discussions on sustainable practices in the food industry. Andrew Tsui, co-founder of Hong Kong’s Rooftop Republic, stressed the need for regenerative farming and consumer education to promote green choices and ensure high-quality produce.
The event highlighted Macau’s role in driving sustainable change and fostering resilience in the Greater Bay Area, positioning the city as a leader in the global gastronomy scene.
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