The 9th Culinary Distinction Cooking Competition, organized by the Faculty of Hospitality and Tourism Management (FHTM) at Macau University of Science and Technology, took place on April 25, 2026, at the Culinary Laboratory on the 2nd floor of Building O. This year’s competition focused on noodles and was open to all students across the Faculty, attracting 28 teams with a total of 56 undergraduate and master’s students. The event not only broke through traditional perceptions of noodle preparation but also elevated the diversity of noodle cuisine to a new level.
Group Photo
During the competition, participants used noodles to create a wide variety of dishes, from traditional fried noodles and soup noodles to more innovative steamed noodles. Each dish showcased the students’ culinary skills and boundless creativity. The judging panel consisted of Mr. Ryan Lai, Garde Manger at Wynn Palace; Mr. David Au, President of the FHTM Alumni Association; and Associate Professor Wen Jun of FHTM. Entries were evaluated based on creativity, taste, and presentation to select the best works.
First prize group photo (from left: Han Yudian, Yang Wenqi, and Mr. Ryan Lai)
Second prize group photo (from left: Su Yifan, Yu Shengyi, and Associate Professor Wen Jun)
Third prize group photo (from left: Zhong Zihao, Yan Zigui, and President David Au)
The competition was not only a feast for the eyes and taste buds but also promoted students’ exploration of innovative uses of ingredients. Through such activities, the Faculty hopes to stimulate students’ creativity and team spirit, while also re-emphasizing the importance of making full use of ingredients and avoiding food waste.
Event Highlights
