• SJM showcased the synergy between tourism and gastronomy at the “2025 International Cities of Gastronomy Fest Macao”.
• The event strengthens Macau’s designation as a UNESCO Creative City of Gastronomy.

SJM Resorts, S.A. showcased its gastronomic excellence by supporting the “2025 International Cities of Gastronomy Fest Macao” – an event organized by the Macao Government Tourism Office (MGTO).

SJM drew on the rich culinary legacy of the Lisboa brand to present a dynamic showcase of gastronomic excellence. This included a dedicated exhibition booth featuring signature delicacies, live cooking demonstrations by international chefs and exclusive promotions, thereby demonstrating the powerful synergy between tourism and gastronomy and reinforcing Macau’s designation as a UNESCO Creative City of Gastronomy.

Guests at the opening ceremony of the “2025 International Cities of Gastronomy Fest Macao” sampled signature bites and captured memorable moments at SJM’s themed booth, one of the most popular booths along the International Gastronomy Promenade. The booth’s tempting selection of Macanese specialties and signature dishes from SJM restaurants drew enthusiastic participation from both locals and tourists.

SJM’s Turkish Chef De Cuisine at Grand Lisboa Palace Resort Macau, Murat Kara, participated in the “International Gastronomy Forum, Macao” and “City of Gastronomy Showcase” on 14 and 16 July. Chef Kara showcased his culinary expertise by preparing dishes featuring vibrant blends of Turkish spices. He also engaged in discussions about the role of spices in culinary culture with industry experts, examining the historical heritage and emerging trends of global gastronomy. These exchanges deepened international culinary dialogue and highlighted Macau’s unique position as a meeting point of Eastern and Western food cultures.

On 17 July, Chef Herlander Fernandes of “Mesa by Jose Avillez” also teamed up with celebrated Thai chef Arnon Wongchiang to lead a Cultural Culinary Exchange Programme. The workshop offered valuable hands-on learning for students from local vocational and secondary schools. Guided by the two chefs, participants explored classical techniques with innovative twists, gaining practical kitchen experience.