MGM’s Aji Becomes First Macau Restaurant to Earn Top Three-Star Rating in the Food Made Good Standard

MGM proudly announces 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 inaugural 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. This milestone sets a new benchmark in Macau’s dining scene, marking a powerful convergence of culinary excellence and sustainability leadership.

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 such as governance policies, waste reduction, 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.

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 a total of 24 sustainable seafood dishes​​ across ​​15 restaurants, offering guests a dining experience that balances ​​delicious taste with environmental responsibility. These initiatives complement MGM’s recent milestone of transitioning to 100% cage-free eggs across all its F&B operations in Macau, which underscores the company’s commitment to animal welfare and responsible sourcing practices throughout its operations.

To further strengthen 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.