- MGM COTAI’s Aji became the first Macau restaurant to earn a top three-star rating via the Food Made Good Standard.
- The milestone marks a powerful convergence of culinary excellence and sustainability leadership.
MGM COTAI’s one Michelin star restaurant Aji has set a new benchmark for sustainable dining in Macau, becoming the first in the city to receive the highest three-star rating under the globally recognized Food Made Good Standard. Developed by The Sustainable Restaurant Association, the standard is the world’s leading sustainability certification for the hospitality sector and Aji’s achievement marks its first-ever assessment in Macau.
Aji’s “Asian Bistronomy”, spearheaded by Chef de Cuisine Pan Sihui, offers an inventive dining experience that balances bold flavors, creative presentation and a strong commitment to sustainability. The Food Made Good Standard evaluates restaurants across 10 focus areas within the pillars of Sourcing, Society and Environment, demanding measurable progress in waste reduction, carbon emissions and water use alongside ethical sourcing, staff welfare and community engagement.
Aji’s top rating reflects comprehensive efforts in responsible sourcing, resource efficiency, preservation of culinary heritage and open guest communication. The achievement aligns with MGM’s dedication to culinary excellence and sustainability stewardship.
Kenneth Feng, President and Executive Director of MGM China, commented, “Macau’s designation as a UNESCO Creative City of Gastronomy inspires us to lead meaningful change that honors our rich culinary traditions while embracing innovative practices. This recognition proves that luxury hospitality and environmental responsibility can thrive together, as we remain dedicated to building a more sustainable future – not just for our industry but for the communities we serve.”
Aji’s milestone coincides with MGM’s participation in the “Sustainable SEAFood Festival”. MGM offers 24 sustainable seafood dishes across 15 restaurants, furthering its animal welfare commitments and responsible sourcing, including a recent shift to 100% cage-free eggs in Macau.
To deepen sustainability impact, MGM hosted workshops with renowned plant-based zero waste chef Vojtech Vegh, training the group’s culinary staff and students in food waste prevention and sustainable practices.
