The Greater Bay Area International Premium Food & Wine Pairing Festival Concludes Successfully
GBA Food & Wine pairing Gourmet Festival
On August 9, the Greater Bay Area International Premium Food & Wine Pairing Festival, hosted by the Tasting Global team and co-organized by the Guangdong Imported Food Association, was successfully held in Guangzhou. Centered on the theme of “Global Food & Wine Pairing and Imported Food Culture,” the event brought together over 100 participants, including international food and wine brand representatives, Michelin-starred chefs, food KOLs, and industry elites. Through thematic talks, interactive tastings, B2B matchmaking, and cultural showcases, it created a premier imported food industry event that blended culinary experiences, cultural exchange, and business opportunities. Leveraging its strong resource-linking advantages, the Guangdong Imported Food Association helped make the festival an important platform for promoting global gastronomic exchange and trade cooperation.
At the start of the event, Mr. Li Dingguo, Co-founder of Guangzhou Tasting Global Management Consulting Co., Ltd. and representative of the organizer, took the stage to deliver the opening speech and officially kick off the festival.
广州尝汇国际管理咨询有限公司联合创始人黎定国
Mr. Qi Yilong, President of the Guangdong Imported Food Association, then gave a comprehensive introduction to the Association’s development journey, core mission, and the significant achievements and value it has created in advancing the imported food industry and building international exchange platforms. From key milestones since its establishment to its guiding service philosophy, and specific initiatives to connect the industry and foster domestic and international cooperation, President Qi provided guests with a clearer understanding of the Association, laying a solid foundation for future exchanges and collaborations.
广东省进口食品协会会长綦宜龙
The Food & Wine Host Interactive Sessions were a highlight, where culinary and beverage cultures from around the world collided and blended.
Expert Denis from the Italian Culinary Institute focused on the cultural heritage of the Mediterranean diet, systematically explaining the scientific principles and cultural significance behind its ingredient pairings. Eason, proprietor of Bulgaria’s Bluff Castle Winery, centered on “terroir expression and food‑wine balance,” using carefully selected fruity wines from his estate to achieve harmonious flavor synergy. Ms. Angela Pang, head of Guangzhou Guangfengyuan International Trading Co., Ltd., provided an on‑site breakdown of the classic pairing logic behind “balsamic vinegar cheese crackers,” showing how the richness of the balsamic, the crispness of the crackers, and the fruity notes of the wine came together in perfect balance.
Australian STRATFORMS PTY LTD, the Hezuitingbrand, and Sliver, principal of the British-style Western restaurant The Happy Monk, joined forces to present a live demonstration of creative cocktail recipes infused with British flair. With masterful skill, Sliver showcased the versatile adaptability of food-and-wine pairing, bringing breakthrough inspiration to traditional combinations.
Zara, Co-founder of the VOOE brand, introduced Italian canned red wine crafted using traditional methods to preserve its fresh flavor. This wine pairs well with fried chicken, seafood, and other rich dishes, effectively balancing their oiliness. Tanya, Vice President of the Guangdong Cuisine Association, provided a detailed explanation of the origin environment and cellar-aging techniques of Spain’s 5J ham, highlighting its unique appeal as a culinary treasure.
Ian, General Manager of Guangzhou Lanspring Wine and head of international wine trade, began with the terroir of France’s wine regions, illustrating how climate and soil give rise to the remarkable diversity of red wine flavors. Zhang Weiling, representative of Zhengqi Tea, presented a custom “dampness‑removing tea,” conveying the health‑preserving wisdom of Lingnan culture. Peter Lisicky, representative of Slovak wine, shared the distinctive flavors of a lesser‑known producing region, while Luca of Leteng Foods focused on characteristic European ingredients. Together, they painted a rich and multifaceted picture of global food culture.
Chef Rob, a star chef with over 30 years of international culinary experience who has cooked for presidents of multiple countries, engaged in a dialogue with Yuan Weiming, Chairman of the Asia‑Pacific Culinary Emperor Association. Their conversation focused on the fusion trend between Cantonese cuisine and international flavors, offering fresh perspectives for the industry from the standpoint of high‑end dining innovation.
星厨Chef Rob
亚太厨皇美食会主席袁伟明
綦会长为LAVI颁发“国际饮食交流支委会主任”证书
Beyond the professional presentations, the event also specially invited veteran Greater Bay Area media KOLs Liang Zheng and Frankie, along with several other influencer friends, to help unlock the traffic secrets of culinary lifestyles. They skillfully connected brands with content platforms, delving into effective approaches for spreading food-related content and converting it into consumer action, thus offering fresh ideas for brand promotion. Over 30 Best Food & Wine Partner awards were presented on site to restaurants and suppliers.
大湾区资深餐饮博主Frankie
To promote the efficient flow of industry resources, the event featured a carefully curated B2B business exchange session, bringing together representatives from the catering, hospitality, and food sectors to the “Haoyi Tianhe” Integrated Service Center for in-depth discussions centered on creating an “international neighborhood business atmosphere.” On-site coffee tastings, integrated with food-and-wine pairing scenarios, offered targeted opportunities for upstream and downstream players in the imported food supply chain to connect. From raw material sourcing to end consumption, and from brand collaboration to channel expansion, participants actively sought points of synergy in their exchanges, laying a solid foundation for future partnerships.
At the end of the event, the core guests dinner moved to Mezomd Spanish Restaurant (Guangyue Branch), where key participants gathered to savor fine cuisine and sample beverages and wines provided by various brands. In a relaxed and convivial atmosphere, they deepened resource connections and further strengthened their intentions for future cooperation.
This event was not only a showcase window for global food and wine culture, but also a key opportunity for resource integration within the imported food industry. In the future, the Association will link with more international resources to host a diverse range of activities—including food and wine culture festivals, imported ingredient tastings, and B2B matchmaking sessions—thereby driving the prosperous development of the imported food market in Guangdong and across China, and bringing more of the world’s finest flavors into the lives of Chinese consumers.