David Ho | January 2, 2026 |
From December 27 to 28, the two-day 2025 Blue Bay Creative Food Carnival successfully concluded at Bay Area Eye, Qianhai Bay, Shenzhen. The event was jointly guided by the Creative December Organizing Committee, the Shenzhen Municipal Bureau of Commerce, the Shenzhen Market Supervision Administration, and the Shenzhen Human Resources and Social Security Bureau; organized by the Shenzhen Culinary Association; and co-organized by the Bao’an Branch of Shenzhen Publishing Group Co., Ltd.
Under the theme “AI Enjoys Food · Joy at Blue Bay,” the carnival carefully curated a series of featured activities, including:
- AI human-machine cooking PK competitions
- Shenzhen–Hong Kong–Macau food markets
- The release of the 2026 Blue Bay Greater Bay Area Food Guide
- High-level industry dialogues
- Master chef technique showcases and intangible cultural heritage demonstrations
Together, these elements delivered a Bay Area feast that blended creativity and cuisine, craftsmanship and AI technology, and cultural heritage with openness and collaboration. The event vividly showcased the flourishing and diverse development of the Greater Bay Area’s food industry and injected strong momentum into deeper regional integration.
A Benchmark Project of Shenzhen’s “Creative December”
As a flagship project of the 21st Shenzhen Creative December, the 2025 Blue Bay Creative Food Carnival was deeply integrated into the city government’s “Warm Winter Enjoyment · Shopping in Shenzhen” year-end consumption campaign and the Bureau of Commerce’s new consumption initiatives. It also aligned closely with preparations for the 2026 APEC Conference, pioneering a new consumption model that integrates food + technology + culture + entertainment.
Strong Crowd Turnout Drives Consumption Vitality
Throughout the two days, the venue was packed with visitors and buzzing with excitement. The event not only provided citizens with high-quality dining options but also effectively stimulated new consumer vitality and ignited urban consumption enthusiasm. Using food as a medium, it empowered regional economic development and supported Shenzhen’s ambition to become a globally influential consumption center city.
40+ Premium Shenzhen–Hong Kong–Macau Brands Create a New Culinary Landmark
The food market brought together over 40 high-quality dining brands from Shenzhen, Hong Kong, and Macau, spanning fine dining, casual eateries, and trendy food experiences. Each brand presented its signature dishes at relatively accessible prices, offering consumers a delicious, fun, and high-value culinary carnival.
Participating brands included Nanhai Lu, Chunjiang Tide, Munan Chunxiao, Xuanhe Yiwei, Tai Zhen Hui, Xu Ji Seafood, Huai Yue Hui, Fanju Mansion, Panshan Steakhouse, Qingpeng Steamed Seafood, Choi Lan Dim Sum, Huichao Congee, Wudao Kitchen, Chaoshan Damu Beef Hotpot, Walaiya, Tanlu, Cailinji, Hometown Snow Northeast Restaurant, Lamb Mama, Gongji Tea, Meijian Green Plum Wine, along with Hong Kong’s Tsui Hang Village and Chiu Chow Garden Fish Shop, Macau’s Hui Zhen Collection, Golden Swallow, Extraordinary Snacks, and more.
Five-star hotel Chinese restaurants from The Ritz-Carlton Shenzhen, St. Regis Qianhai, and Andaz Shenzhen Bay also appeared together. Total on-site catering sales exceeded ¥3 million, and many participating businesses reported that both foot traffic and sales “exceeded expectations,” gaining not only direct economic benefits but also stronger brand recognition among consumers.
Human-Machine Cooking Battles and Master Chef Heritage Performances
With food as the medium and creativity at its core, the carnival highlighted three defining characteristics: quality, internationalization, and technology.
A headline attraction was the human-machine cooking showdown, featuring 2025 Shenzhen Chef of the Year Jiang Liyuan and Wesley, champion of the 2021–2022 CCTV Chef King Competition, competing against robotic cooking arms in Chinese and Western cuisine challenges. An intelligent beverage robotic arm also competed with Leung Ho-wing, champion of the 2023 Macau Golden Lotus Milk Tea Award.
The clash between tradition and intelligence captivated audiences. While robotic arms demonstrated technological precision through standardized output, master chefs preserved the irreplaceable “wok-hei” essence of Chinese cooking, allowing traditional culinary craftsmanship to shine in the age of AI.
Master Chefs Bring Cantonese Craftsmanship to the Public
To enhance public engagement, the event invited He Kemao, recipient of the Shenzhen May Day Labor Medal and a five-star Guangdong Cantonese Master Chef, and Yu Jinglin, 2023 Asian Chef of the Year and four-star Cantonese Master Chef. They recreated iconic Shenzhen dishes such as Nanao Sea Urchin Zongzi and Crispy Fried Shajing Oysters, allowing visitors to experience Cantonese culinary craftsmanship up close.
Dessert highlights were created by Li Dacheng, gold medalist at the 2019 Luxembourg World Culinary Championship (chocolate category) and champion of the 2020 German Culinary Olympics (desserts). His artistic dessert creations—macarons, sculpted chocolates, soufflés, cream puffs, and Black Forest cakes—combined visual artistry with exquisite flavor.
Seven Guests Gather in Shenzhen to Discuss Global Expression of Chinese Cuisine
Amid rapid AI-driven industrial transformation and Shenzhen’s emergence as China’s third APEC host city, industry leaders explored how Chinese cuisine can communicate Shenzhen’s identity as a city of creativity and technology to the world.
Under the theme “AI Empowering the Taste of Shenzhen · Global Expression of Chinese Cuisine,” the forum brought together leaders from regional culinary associations and enterprises, moderated by Liu Yongzhong, President of the Shenzhen Culinary Association. Speakers emphasized making AI a core competency rather than an optional tool, using Shenzhen as a strategic launchpad for Chinese cuisine to reach global audiences with confidence and authenticity.
2026 Blue Bay Greater Bay Area Food Guide Officially Released
On December 28, the 2026 Blue Bay Greater Bay Area Food Guide was officially unveiled. Based on professional evaluation + consumer recognition, the list underwent eight months of rigorous review, selecting 257 outstanding restaurants from over 400 applicants across Shenzhen, Hong Kong, and Macau.
The guide spans fine-dining establishments, heritage street eateries, traditional craftsmanship restaurants, and innovative cross-border concepts, reflecting the shared roots yet distinct creativity of Greater Bay Area cuisine.
Music, Culture, and Landmark Collaboration Elevate the Experience
The carnival achieved a breakthrough in immersive “Food +” experiences, integrating live music, intangible cultural heritage workshops (paper-cutting, sugar painting, rubbing), band performances, and interactive clown parades. Leveraging the iconic Bay Area Eye cultural complex, the event successfully fused cuisine with cultural performance, upgrading the carnival into a sustainable urban cultural tourism IP.
Acknowledgements
The success of the 2025 Blue Bay Creative Food Carnival was made possible through the strong support of Bay Area Eye, along with numerous industry associations across Guangdong, Hong Kong, and Macau. Special thanks also go to corporate partners whose commitment and support empowered this landmark industry event.
David Ho
January 2, 2026