The Bocuse d’Or Asia‑Pacific Continental Selection will take place on 1 and 2 November 2026.
The host city for this edition is Macao, located on the southeastern coast of China and renowned for its unique blend of Eastern and Western cultures, as well as its strong culinary identity. Aside from the World Heritage Site listed by UNESCO, Macao is recognized through its designation as a UNESCO Creative City of Gastronomy.
The competition will be held at The Venetian Macao Cotai Expo, one of Asia’s iconic integrated resorts, offering world‑class facilities and a vibrant setting for this major international event. Macao offers a natural stage for the Bocuse d’Or, where food, culture and craftsmanship come together to create meaningful connections.
This marks a major milestone for the region, as no Bocuse d’Or competition has been held in Asia‑Pacific since 2018, reinforcing Macao’s role as a gateway between cultures and a key destination for the future of gastronomy in the region.
This selection therefore represents a turning point, not only for the competition, but also for a city that has spent more than four centuries using food and culture to bring people together.
Eight national teams - China, India, Japan, Malaysia, New Zealand, Sri Lanka, Thailand and Vietnam - have been selected to compete in this continental selection.
Together, they reflect the diversity, technical maturity and creative ambition of the region’s contemporary gastronomy. For these teams, the Asia‑Pacific Selection represents a decisive moment in the competition cycle: an opportunity to confront different culinary approaches and demonstrate their mastery in a demanding international format.
From familiarity with and knowledge of ingredients to precision, teamwork and culinary identity, the event places each team in direct competition with the region’s strongest contenders, making this selection a key step toward international recognition within the Bocuse d’Or ecosystem.
Running Order
The tests
A 2026 Platter Theme focused on Fermentation & National Identity
The iconic Bocuse d'Or platter challenge invites this year's 8 teams to create a hot presentation for 14 guests centered around two whole 8-rib lamb racks. The platter must also include:
A daikon garnish;
A garnish featuring fermented products representative of the team's country;
A national pepper tribute highlighting a pepper originating from the candidate's country;
One mandatory hot sauce.
Competition timing
Total competition time: 5h30
Platter presentation: 5 hours and 30 minutes after the start of the competition
Maximum time at the carving table: 8 minutes.
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More than a culinary exercise, this theme is an invitation for each nation to express its identity through local products, traditions and cultural influences. Particular emphasis is placed on fermentation and pepper as symbols of national culinary heritage.
A Plate Theme representative of Chinese culinary heritage
Chicken, Shrimp, Pak Choi & Ginger
For the plate theme, candidates will prepare an individual dish for 14 guests featuring:
Three whole chickens supplied by the competition;
Shrimps;
Pak choi;
Ginger;
One mandatory hot sauce.
Competition timing
Presentation of the three whole chicken creations to the Kitchen Jury: 4 hours and 35 minutes after the start of the competition
Final plate service for tasting: 4 hours and 55 minutes after the start of the competition.
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A distinctive element of this challenge is the presentation of three identical chicken creations, which will be evaluated by the Kitchen Jury before the final plating sequence. The theme rewards precision, consistency, creativity and mastery of the featured products.
Together, these two themes embody the spirit of the Bocuse d'Or: combining technical excellence, innovation and a strong expression of each country's gastronomic culture. We look forward to welcoming the Asia-Pacific culinary community to Macao this November.
Maria Helena de Senna FernandesMacao Government Tourism Office Director
Macao is looking forward to welcoming national teams from across the Asia-Pacific for Bocuse d’Or 2026. With nearly 500 years of east-meets-west cultural heritage, our city has all the ingredients to provide an inspiring ground for chefs to showcase their talent.
Boasting a vibrant dining scene that ranges from popular street food stalls in charming community areas to Michelin-starred restaurants in integrated resorts, gastronomy is among our top attractions. Following the designation as a UNESCO Creative City of Gastronomy, Macao’s commitment to diversification, innovation, sustainability, and training of culinary talent has only increased, alongside our destination’s development as a world centre of tourism and leisure. It is therefore with great enthusiasm that we host the return of the continental selection of this prestigious competition.
Jérôme Bocuse Bocuse d'Or Competition President
Congratulations on reviving the Bocuse d’Or Asia after the COVID-19 hiatus. It’s wonderful to witness this prestigious event taking place in Macao, and I genuinely hope it brings excitement, unforgettable memories, and success. I eagerly anticipate seeing everyone again soon and extending my heartfelt wishes to all the teams for their best efforts in this remarkable competition!
