Five Michelin-class chefs are among several gourmet cooks from home and abroad serving rather unique dishes along the Fuxiang riverside of Chimelong International Ocean Resort from 11 am to 10 pm daily through Aug 21. Visitors may dine without buying admission tickets.

The ongoing Chimelong Star Chefs Food Festival has lined up 20 food stalls along the Fuxiang River. It is said that even the most finicky can be tempted by high-end Bluefin Tuna and Boston Lobster, while those seeking novelty might choose the molecular (social, artistic, technical) cuisines.

Ready-to-serve delicacy

Alan Yu from the United States, an executive chef of many Michelin three-star restaurants, is determined to turn every dish into an edible artwork. For this occasion he has chosen to highlight theme park elements, and to integrate the taste of Cantonese Cuisine and the novelty of Western dishes.

Italian chef Bruno Ferrari, meanwhile, brings the ever-familiar pizza and pasta, and adds his own twists to seafood and desserts that bring out color, flavor, and taste.

Thinking of something trending and faster? American popcorn, molecular ice-creams, and fruit delights are served at pop-up stores. 

Sushi chef

Queue at food stall [Photos by Li Jianshu / Zhuhai Daily]