澳门首办博古斯世界烹饪大赛亚太区选拔赛：八支队伍争五席里昂总决赛资格
被誉为「烹饪界奥运会」的博古斯世界烹饪大赛（Bocuse d'Or）亚太区选拔赛11月1日至2日首次在澳门举行，来自中国、印度、日本、马来西亚、新西兰、斯里兰卡、泰国和越南的八支队伍在澳门威尼斯人同场竞技，澳门华人餐饮业者与爱好者可近距离观摩这项世界顶级厨艺赛事。
赛事开幕仪式10月31日下午在澳门渔人码头举行，澳门特区政府旅游局局长文绮华、博古斯大赛主席 Jérôme Bocuse 等嘉宾出席。文绮华致辞表示，该赛事自1987年创办以来被公认为全球最具挑战性、最具观赏性的烹饪比赛之一，澳门承办亚太区选拔赛，是这座联合国教科文组织「创意城市美食之都」发展历程中的又一里程碑，也体现国际社会对澳门接待、餐饮、旅游与会展能力的认可。
赛程分两日进行：11月1日由越南、印度、中国和斯里兰卡队登场，中国队主厨为 Chun Kei Wong；11月2日轮到新西兰、马来西亚、日本和泰国队。每支队伍由主厨、副厨、教练、品鉴评审和推广经理组成，须在5小时30分钟内完成主题大盘与主题盘菜两项作品：大盘以整只八肋羊排为核心食材，盘菜指定使用全鸡、虾、白菜和生姜等食材以彰显中华饮食文化，两项作品均须配上必备的热酱与调味。
各队作品将由品鉴、厨房、视觉大盘和副厨四个评审团，按创意、味道、技术水平、整体视觉效果、组织、专业呈现和卫生等标准评分，成绩最佳的五支队伍晋级全球总决赛。各洲选拔赛的优胜队伍将于2027年1月齐聚法国里昂，在 Sirha 国际餐饮酒店展期间角逐总决赛。澳门旅游局表示，在澳门举行的这届赛事是该大赛第四次以洲际选拔赛形式举办，有助推动「旅游＋美食」融合，巩固澳门世界旅游休闲中心的地位。
出处：澳门特区政府新闻局（澳门特区政府入口网站）2026年10月31日发布
Macao Hosts Bocuse d'Or Asia-Pacific for the First Time: Eight Teams Chase Five Places in the Lyon Grand Final
The Bocuse d'Or, the prestigious culinary championship hailed as the Olympics of gastronomy, is holding its Asia-Pacific selection in Macao for the first time on November 1 and 2, with eight teams from China, India, Japan, Malaysia, New Zealand, Sri Lanka, Thailand and Vietnam competing at The Venetian Macao, giving Macao's Chinese catering professionals and food lovers a close-up view of the world-class contest.
The official opening was held on the afternoon of October 31 at Macau Fisherman's Wharf, attended by Maria Helena de Senna Fernandes, Director of the Macao Government Tourism Office (MGTO), and Jérôme Bocuse, President of the Bocuse d'Or competition, among other guests. In her address, Senna Fernandes said that since its inception in 1987 the Bocuse d'Or has been acclaimed as one of the world's most challenging and spectacular cooking competitions, and that hosting the Asia-Pacific selection marks another significant milestone in Macao's journey as a UNESCO Creative City of Gastronomy, reflecting international recognition of the city's capabilities in hospitality, gastronomy, tourism and MICE.
The two-day contest sends the teams of Vietnam, India, China and Sri Lanka onto the stage on November 1, with China's team led by chef Chun Kei Wong, followed by New Zealand, Malaysia, Japan and Thailand on November 2. Each team consists of a lead chef, a commis, a coach, a tasting jury member and a promotion manager, and must, within five hours and 30 minutes, craft both a themed platter built around whole eight-rib lamb racks and a themed plate featuring whole chickens, shrimps, pak choi and ginger as set ingredients highlighting Chinese culinary heritage, both elevated by a mandatory hot sauce and seasoning.
The teams' work will be evaluated by four judging panels, the Tasting Jury, Kitchen Jury, Visual Platter Jury and Commis Jury, on criteria including creativity, taste, technical skill, overall visual impact, organization, professional presentation and hygiene, with the top five teams advancing to the global Grand Final. Winners from all continental selections will compete in the Grand Final at the Sirha Lyon trade fair in France in January 2027. MGTO said the Macao edition is the fourth continental selection held for the competition and helps reinforce Macao's position as a world centre of tourism and leisure and an international exchange platform.
Source: Government Information Bureau of the Macao SAR (Macao SAR Government Portal), October 31, 2026
来源：GSM·美国（原文链接）
图片来源：图：博古斯世界烹饪大赛亚太区选拔赛在澳门揭幕。照片：澳门特区政府旅游局，经澳门特区政府新闻局发布。Photo: The Bocuse d'Or Asia-Pacific 2026 is unveiled in Macao. Photo: Macao Government Tourism Office, via the Government Information Bureau of the Macao SAR.
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