As a UNESCO City of Gastronomy, Macao has earned an additional distinction this year, the Culture City of East Asia 2025 – a well-deserved honour rooted in its rich and diverse cultural heritage.
To commemorate this prestigious dual accolades, the Macao University of Tourism (UTM) partnered with MGM Macao and Robb Report Hong Kong in June to host an exclusive culinary exchange. The event was intended to pay tribute to East Asia’s enduring culinary traditions, while providing an inspiring stage for Macao’s up-and-coming chefs – where they could let dreams simmer through fire and flavours.
The highlight of the day was an engaging cooking competition, with over 12 students and alumni from UTM showcasing extraordinary talent under the theme “One Ingredient, Infinite Possibilities”. The results reflected not only refined techniques, but a profound respect for traditional foodways and cultural depth.
Following the contest, the event transitioned to a thought-provoking sharing session moderated by local culinary icon Antonieta Manhão. Three Michelin-starred maestros — Cheung Yat Fung, Kang Mingoo, and Hiroki Nakanoue — took to the stage to explore the philosophy and soul behind East Asian cuisine. The discussion blended intellect and sentiment into a deeply enriching cultural dialogue.
Chef Cheung Yat Fung, Executive Chef of Beijing’s three-Michelin-starred Chao Shang Chao, emphasised the twin constraints of time and ingredients facing contestants. He noted the need for swift creativity and precise execution — from preparation and seasoning to technical finesse. Such hands-on experience, he said, was invaluable for future entrepreneurs and recipe developers alike.
He added: “A single ingredient easily risks monotony. Competitors must understand the traits of each part, using seasoning and technique to unlock its full range. With limited room for visual expression, meticulous plating and garnishes become essential, demanding immense skill and imagination.”
Chef Cheung also spotlighted the power of close industry-academia cooperation: “When enterprises contribute resources and co-design challenges, students gain hands-on market insight, mentorship, and internship opportunities. Real-world exposure bridges the gap between theory and practice, helps build networks, and clarifies career direction.”
From Japan’s two-Michelin-starred Osaka restaurant Sushiyoshi, Chef Hiroki Nakanoue commented: “Cooking in a set time requires planning ahead and practising. When you are actually cooking, it can feel intense and rushed. The outcome, whether it goes as planned or not, shapes the next steps and inspires valuable lessons.”
He also stressed that innovation in cuisine must stem from time-honoured heritage, instead of sole replacement: “Traditional cuisine consistently retains its core value, even as modern dining trends evolve. Blending contemporary innovation with traditional cooking not only enhances culinary artistry but also creates an exceptional dining experience.”
As the founding chef of Seoul’s three-Michelin-starred Mingles, Chef Kang Mingoo gave his unique insights into culinary education, East Asian values, and globalisation.
“Cooking is basically about making the eater happy,” he said, “However, running a restaurant is a business, one that competes in a fierce market. Even though they are young, young chefs will naturally grow through competitions and overcome pressure and make great dishes in reality.”
Moreover, he lauded UTM’s continued endeavours to merge academic resources with industry engagement: “Investing in the future does not fit with a corporate culture that expects short-term results. However, without such investment, there is no future for our society, let alone the industry. This collaboration is an investment in the future of Macau's gastronomy.”
Chef Kang also encouraged aspiring chefs to take up the mantle of keeping culinary traditions alive in an age of digital media, emphasising East Asia’s deep Confucian and philosophical roots.
He said: “This is especially true for East Asian cuisine, where the culinary spirit and delicate skills of the people who helped create it are important, so profound that it is not technologically replaceable.”