Organized by Macao Government Tourism Office (MGTO), the “2025 International Cities of Gastronomy Fest, Macao” (referred to as the “Fest”) is currently held at Roman Amphitheatre Square and Legend Boulevard of Macau Fisherman’s Wharf. As a major highlight, the “International Gastronomy Forum, Macao” will convene at the Convention and Exhibition Centre of Macau Fisherman’s Wharf from 9 a.m. to 1 p.m. next Monday (14 July). Renowned chefs with the Best Chef Awards under their belt are invited to speak at the Forum.  

Under the theme of “The Spice of Life: Macao’s Culinary Connections”, the Forum joins hands with Hong Kong’s South China Morning Post as the collaborative partner to feature two keynote speeches and three panel sessions this year, leading insightful dialogues on the significant role of spices and herbs in worldwide cuisines. 

Celebrity chefs shed light on spices 

Chef and owner of Toyo Eatery in the Philippines, Jordy Navarra, and head chef of Masque Restaurant in India, Varun Totlani, are invited to deliver keynote speeches. The two internationally-renowned chefs will share their unique perspectives on culinary use of spices and herbs to set the direction for profound discussions.

Both winners of the Best Chef Awards in 2024, Jordy Navarra and Varun Totlani are internationally acclaimed for their excellence in culinary arts. Under their culinary leadership, both restaurants have won recognition in Asia’s 50 Best Restaurants. Commended for incorporating local organic ingredients to attain carbon reduction and minimize food waste, Toyo Eatery has garnered the Sustainable Restaurant Award as well. 

Culinary experts engage in panel discussions 

The three panel sessions will unfold a rich breadth of discussions joined by 15 culinary experts and leading professionals in the catering industry. 

Themed as “A History and Legacy of Spices: Tracing Fusion Cuisines’ Culinary Roots”, the first panel discussion explores how the spice trade shaped the culinary landscapes of different parts of Asia. Participants will trace the historic journey of spices and examine how the spices influenced the development of fusion cuisines across the region. Lecturer at the Macao University of Tourism, David Wiley; Chef and Owner of VEA and Wing Restaurant in Hong Kong, Vicky Cheng; Thailand Food Influencer Chonlathip Rayamas (Bowling); Executive Chef of Mizumi at Wynn Palace, Hironori Maeda, and Chef de Cuisine of Grand Lisboa Palace Resort Macau, Murat Kara, will engage in the discussion. 

Themed as “A Symphony of Flavours: Fusion Cuisine in Modern Macao and Beyond”, the second panel discussion explores how chefs are going beyond simply blending spices to create a symphony of flavours by incorporating diverse culinary traditions, innovative techniques, and global influences. Participants will delve into the creative processes behind these culinary masterpieces, examining how chefs balance tradition and innovation to craft dishes that are both delicious and culturally significant. The guests in this session include Macanese Cuisine Iconic Chef and Culinary Instructor, Antonieta Fernandes Manhão; Executive Chef and Co-owner of the Italian restaurant Estro in Hong Kong, Antimo Maria Merone; Academy Chair for Hong Kong, Macao and Taiwan Region of Asia’s 50 Best Restaurants and the World’s 50 Best Restaurants, Susan Jung; Director of Culinary Operations of City of Dreams, Jack Siew, and Consultant Chef of MGM and Owner Chef of Dooreyoo in Seoul, Tony Yoo. 

Themed as “Spice as a Bridge: Celebrating Cultural Fusion and Communities”, the third panel highlights how spices serve as a vital connector among the diverse communities that call Macao home. Participants will discuss the contributions of immigrant communities to Macao's vibrant culinary scene, how food fosters cultural exchange and unity. Guests in this session include Owner of Henri’s Gallery in Macao, Raymond Vong; Executive chef & Co-owner of MONO in Hong Kong, Ricardo Chaneton; Founder of MIUS Hong Kong, Shelley Tai; Executive Sous Chef of The Londoner Macao at Sands China, Jun Kim, and Executive Chef of Sushi Kissho by Miyakawa and Teppanyaki Shou at Galaxy Macau ™, Norihisa Maeda.

Representatives from some 30 Creative Cities of Gastronomy worldwide, Creative Cities in other fields and candidate cities from the Chinese mainland, culinary experts and scholars, catering professionals, representatives of the integrated resort enterprises as well as some Culture Cities of East Asia 2025 will converge at the Forum. Through this international exchange platform, participants will explore the highlights of food cultures, unique flavors and stories across cultures and geographical distances. They will be offered a window onto the inclusive symphony of gastronomic culture in Macao. 

The Forum will be conducted in English with simultaneous interpretation service in Mandarin and Portuguese. The public is welcome to join the Forum for free admission. For the fascinating program and latest information, please visit the themed website: https://www.macaotourism.gov.mo/en/article/events/gastronomy-fest-2025.