MGM has announced that its one-Michelin-star restaurant Aji at MGM COTAI has become the first restaurant in Macau to achieve the highest three-star rating in its first-ever evaluation under the globally recognized Food Made Good Standard, the world’s leading sustainability certification for the hospitality sector, developed by The Sustainable Restaurant Association.
Aji presents an innovative and fun-filled dining experience, coined by Chef de Cuisine Pan Sihui as the “Asian Bistronomy.” Through a spectrum of bold flavors and striking visual components, a unique approach that elevates the dining experience while aligning with MGM’s commitment to culinary creativity and sustainability.
The Food Made Good Standard represents the hospitality industry’s leading global sustainability certification, evaluating restaurants through rigorous, evidence-based criteria across 10 focus areas in three core pillars: Sourcing, Society and Environment.
To achieve certification, businesses must demonstrate measurable progress in areas like governance policies, reducing waste, carbon emissions, and water usage, alongside ethical sourcing, staff welfare and community engagement. Aji’s top-tier rating reflects its holistic commitment, from responsible sourcing and resource efficiency to preservation of culinary heritage and transparent guest communication.
Kenneth Feng, President and Executive Director of MGM China Holdings Limited, said: “Macau’s designation as a UNESCO Creative City of Gastronomy inspires us to lead meaningful change that honors our rich culinary traditions while embracing innovative practices. This recognition proves that luxury hospitality and environmental responsibility can thrive together, as we remain dedicated to building a more sustainable future — not just for our industry, but for the communities we serve.”
The accomplishment coincides with MGM’s participation in the “Sustainable SEAFood Festival” organized by the Hong Kong Sustainable Seafood Coalition (HKSSC) in celebration of World Oceans Day. Running from 1 to 30 June 2025, the festival spans Hong Kong, Macau and Singapore, featuring over 45 restaurants showcasing curated sustainable seafood menus. MGM is proud to contribute with 24 sustainable seafood dishes across 15 restaurants, offering guests a dining experience that balances delicious taste with environmental responsibility.
To reinforce its sustainability capabilities and extend this initiative to the community, MGM invited renowned plant-based zero waste Chef Vojtech Vegh for a specialized food waste workshop on June 23. One session was attended by 40 culinary talents from MGM’s F&B team, focused on preventing food waste at its source and transforming scraps into creative, high-quality dishes, whilst another was arranged for Macao University of Tourism, engaging students, faculty members, and the culinary team in sustainability practices.
