The “International Gastronomy Forum, Macao” (referred to as the “Forum”) was held today (14 July), bringing together representatives of over 30 UNESCO Creative Cities of Gastronomy from worldwide and other guests for an exchange of culinary insights and creativity through keynote presentations and panel discussions. The Forum fostered the sustainable development of gastronomy and meaningful dialogues among Creative Cities of Gastronomy, delivering Macao’s impact as an international exchange platform. 

Carrying on the success of last year, the Forum convened once again as part of the “International Cities of Gastronomy Fest, Macao” this year. Joining hands with Hong Kong’s South China Morning Post as the collaborative partner, the Forum led profound discussions on the significant role of spices and herbs in worldwide cuisines under the theme of “The Spice of Life: Macao’s Culinary Connections”.

The Forum gathered over 250 attendees including representatives of over 30 UNESCO Creative Cities of Gastronomy from across six continents, four Creative Cities in other fields and candidate cities from Chinese mainland, Huzhou (China) and Anseong (Korea) as Culture Cities of East Asia 2025, representatives of the six integrated resort enterprises, culinary experts and scholars, tourism and catering professionals from near and far, together with members of the public. 

Macao plays an international exchange platform 

Gastronomy Forum fosters sustainable development 

Director of Macao Government Tourism Office and Macao SAR (China) Focal Point to the UNESCO Creative Cities Network (UCCN), Maria Helena de Senna Fernandes, Coordinator of the Cities of Gastronomy Subnetwork of the UNESCO Creative Cities Network and Focal Point of San Antonio, USA, Colleen Swain, Chief Operating Officer of South China Morning Post, Kevin Huang, keynote speakers Jordy Navarra and Varun Totlani, officiated the Forum’s opening. 

In her welcome speech, MGTO Director Maria Helena de Senna Fernandes expressed that as a UNESCO Creative City of Gastronomy, Macao has rolled out a series of gastronomic initiatives in active support of the United Nations’ 2030 Agenda for Sustainable Development, garnering positive feedback along the way. The “International Gastronomy Forum, Macao” is on track to become an international platform facilitating inspirational exchange on culinary culture, with the dedication to sharing Macao’s unique gastronomic culture with the world, fostering international exchange and steering tourism towards sustainable development. 

Secretary General of Chinese National Commission for UNESCO, Qin Changwei, indicated in his speech by video that the “International Gastronomy Forum, Macao” is a major event organized by the Macao SAR Government to promote international exchange and cooperation among Creative Cities of Gastronomy. The Forum not just builds an exchange platform for Creative Cities of Gastronomy but also contributes actively to the Network. It is anticipated that Macao can forge ahead with brightening its calling card as a Creative City of Gastronomy and achieve greater progress in propelling sustainable urban development through creative and gastronomic industries, thus becoming an outstanding example among Creative Cities worldwide. He expressed hope that Macao will make new contributions to the Network and the implementation of the Global Civilization Initiative, fostering exchange and mutual learning among different civilizations.

Celebrity chefs uncover essence of culinary cultures 

Chef and owner of Toyo Eatery in the Philippines, Jordy Navarra, and head chef of Masque Restaurant in India, Varun Totlani, delivered keynote speeches and shared their unique perspectives on culinary use of spices and herbs. Both winners of the Best Chef Awards in 2024, the two prominent chefs are internationally acclaimed for their excellence in culinary arts. Under their culinary leadership, both restaurants have won recognition in Asia’s 50 Best Restaurants. 

Culinary experts set ablaze new creativity

15 culinary experts and leading professionals in the catering industry from near and far joined the three panel discussion sessions themed as “A History and Legacy of Spices: Tracing Fusion Cuisines’ Culinary Roots”, “A Symphony of Flavours: Fusion Cuisine in Modern Macao and Beyond” and “Spice as a Bridge: Celebrating Cultural Fusion and Communities” to share valuable experiences with attendees and ignite innovative ideas from multiple angles. Their discussions delved into the essence of food cultures and painted a vivid picture of the unique tastes and stories across cultures and territories.

UCCN members convene meetings in Macao  

Functioning further as an international platform, Macao arranged for the Exchange Meeting for UCCN Creative Cities Network Members and the Online-Offline Meeting for Creative Cities of Gastronomy to convene after the Forum. Following their participation in the Forum, delegates of the Creative Cities in different fields shared their cities’ successful experiences related to sustainable development at the exchange meeting to foster international exchange. At the online-offline meeting that ensued, representatives of UNESCO Creative Cities of Gastronomy explored various ways to preserve and innovate on gastronomic culture. 

The “International Gastronomy Forum, Macao” is one of the three major highlights of the “2025 International Cities of Gastronomy Fest, Macao”. With the aim to forge an exchange platform for the sustainable tourism and catering industry development in Macao and the world, the Forum contributes to propelling the concerted progress of “tourism + gastronomy” in Macao and reinforcing the city’s status as a world centre of tourism and leisure. 

For the event program and latest information, please visit the themed website: https://www.macaotourism.gov.mo/en/article/events/gastronomy-fest-2025.