Estuary by Vicky Cheng Brings Indulgent and Nourishing French Gastronomy to Galaxy Macau

A Pristine New Expression of Chef Vicky Cheng’s Culinary Excellence Arrives at the Award-Winning Luxury Resort

MACAU SAR - Media OutReach Newswire - 19 May 2026 - Galaxy Macau upholds its status as Asia's leading dining destination with the debut of Estuary by Vicky Cheng on May 29, 2026, a collaborative masterpiece with the acclaimed chef and one of the region's most highly regarded culinary talents today, and his first French restaurant. As one of the region's most highly rated integrated resorts, home to five Michelin stars across four acclaimed establishments, Galaxy Macau continues to shape the gastronomy landscape of the Greater Bay Area with exceptional talent and guest-focused hospitality, infused with Asian warmth and a commitment to excellence.

Galaxy Macau upholds its status as Asia’s leading dining destination with the debut of Estuary by Vicky Cheng, the acclaimed chef's first French restaurant, opening on May 29, 2026; welcoming discerning guests from around the globe with the highest international standards of hospitality and culinary excellence.

"Estuary by Vicky Cheng is a vision that has been years in the making, working with intense focus together with Chef Vicky. This restaurant concept represents the pinnacle of Galaxy Macau's global ambitions—an independent fine dining expression built on patience, purpose and a shared vision for enduring culinary excellence and impeccable guest service," says Mr Kevin Kelley, Chief Operating Officer, Macau of Galaxy Entertainment Group.

Chef Vicky Cheng is renowned for his mastery in bridging French technique and regional ingredients; this time, he brings a new dimension of refinement to the resort's exceptional portfolio through modern French gastronomy that is both indulgent and deeply personal, guided by a philosophy that balances nourishment, generosity, and refined finesse.

Widely recognised for his precision, creativity, and cross-cultural fluency, Chef Vicky's recent accolades further underscore his authority in shaping contemporary fine dining. Recently honoured with the Black Pearl Restaurant Guide Master Chef Award 2026, Chef Vicky's work continues to gain international acclaim, with Wing ranked No. 2 on Asia's 50 Best Restaurants 2026 and his flagship VEA retaining its one Michelin star in the Michelin Guide Hong Kong & Macau.

Nature's Finest Ingredients Meet Masterful Craftsmanship

Estuary by Vicky Cheng is a French restaurant that draws inspiration from the natural meeting point of river and sea—a fecund place of transformation and renewal. With a seafood-forward menu featuring ingredients of both fresh and saltwater, Estuary reflects the harmony and transformation in these converging worlds.

At Estuary, savoury consommés and delicate jellies act as nourishing through-lines, while fermentation, wood-fired cooking, and essential oils extraction build depth and clarity. The gastronomic experience is precise and pristine, leaving guests feeling sated.

Accentuating Chef Vicky's decades of culinary exploration and experimentation, Estuary encapsulates the chef's highly awarded craftsmanship, with each dish meticulously prepared. There's a respect for dedicated craft, both on and off the plate; the creative process considers every detail, from artisanal tableware and cutlery to a commitment to sourcing rare local ingredients, such as sweet and sour honey from Yuen Long's stingless bees.

"Estuary by Vicky Cheng is a full-circle moment for me," says Vicky Cheng. "I was trained in classic French cooking, which shaped my culinary foundations. When I returned to Hong Kong ten years ago, I began exploring the intersection of Chinese and French cuisine; and five years ago, opened my own Chinese restaurant. Estuary brings these experiences together. It is a reflection of my roots, my evolution, and a reverential understanding of flavour, culture, and craft."

A Contemporary Expression of Tradition and Culinary Mastery

The experience at Estuary by Vicky Cheng unfolds as a culinary journey with a sense of ceremony, drawing inspiration from Parisian grands hôtels. From artisanal bread and butter service to refined guéridon tableside presentations, the experience is anchored in a choreography of classic rituals. Guests are invited to begin with an aperitif from a traditional champagne trolley, followed by dessert, coffee, and tisanes presented in sequence, alongside candlelit wine decanting service. This is complemented by a nuanced wine list that celebrates Old World vintages from France as well as select New World wines. The oldest heritage vintages include the 1928 Château Cos d'Estournel from Bordeaux and the 1981 Krug Collection. A non-alcoholic pairing is also available for a palate cleansing option upon request.

Chef Vicky Cheng's anchors the debut seasonal six-course tasting menu: intentional, precise and quality ingredients-driven. Dauricus caviar, sweet peas, and turnip are served with a tableside pour of lacto-fermented kabu, brightened with lime, coconut milk, and cream, creating a rich play of salinity, acidity, and creamy umami.

The debut seasonal six-course tasting menu is anchored by Chef Vicky's signature style: intentional, precise, and quality ingredient-driven, while revealing unexpected layers of flavour and texture.

The luxurious first course of Dauricus caviar (only available at Cheng's restaurant in Macau), spring turnip, sweet peas and chervil is served with a tableside pour of lacto-fermented turnip sauce transformed into liquid, brightened with lime, and cream; creating a rich play of salinity and acidity. White asparagus follows, slow-poached and crowned with Hokkaido sea urchin and delicate sea urchin ice cream, finished with a champagne-and-24-month Bellota ham sauce and chive oil for savoury depth and oceanic umami. Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures, lifted by a shellfish consommé giving sweet, tangy notes. A signature dish on the menu is the charcoal-grilled fish maw glazed with black garlic, at once crispy yet tender, served tableside on a bed of cordyceps mushrooms and gingko nuts, with a sand-ginger-infused beurre blanc sauce; giving it smoky, collagen-rich intensity.

Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures; lifted by a shellfish consommé giving sweet, tangy notes.

Every dish is perfectly balanced and layered; subtle notes of fermented ingredients run through the menu, along with savoury, rich broths and the nuanced flavours of char-grilled and wood-fired cooking.

Executive Chef Harvey Hsieh brings a refined culinary perspective shaped by classical French training, a strong technical foundation and disciplined approach in Michelin-starred kitchens. Years spent alongside his mentor Vicky Cheng at VEA further defined a style marked by precision, elegance, and restraint.

Ambience Rooted in Nature and Artistry

Designed by J Candice Interior Architects, a long-time interior collaborator of Chef Vicky Cheng, Estuary by Vicky Cheng's interiors unfold as an immersive spatial journey that mirrors the restaurant's themes of tidal transformation and the fluidity of nature. Greeted by artist Martin Gallo's suspended Splash sculpture of tumbled glass, guests enter through a towering 5.7-metre-high carved ash-wood door, progressing through a sandstone portal, before arriving at the reception desk where a stone fireplace casts a warm welcome—a symbolic representation of Chef Vicky's spark of passion leading to a prolific career in the kitchen.

Designed by J Candice Interior Architects, Estuary by Vicky Cheng unfolds as a timeless, immersive spatial journey that mirrors the restaurant’s themes of tidal transformation in nature.

The space opens onto a warm, Art Nouveau-inspired dining room defined by organic lines, branch-like forms, and a canopy that evokes a sense of connection and flow. Opening into an airy ambience created by a spectacular domed ceiling, the space draws guests' attention to the polished Molteni 1923 open kitchen that anchors the main dining room. Its design cadence and flow visually lead to the centre stage of the dining room, where the kitchen is reminiscent of a perfectly timed orchestra, and where the kitchen team set about their craft in synchronised rhythm.

Interior details such as an occasional table and embossed wall panels reinforce the restaurant's respect for time, technique, and evolution. With a visible tree ringed patina, the centre-piece occasional table bridges past and future, paying homage to nature – the sun, the sky, the soil and the ocean – as well as to the rotation of the seasons; which in turn inspires the menu. Sculptural lighting by Lasvit adds a final organic touch to the private room, casting waterlike reflections from the gilded tumbled glass, completing the sensory landscape.

A tumbled-glass chandelier by Lasvit adds a final poetic touch to the private room at Estuary by Vicky Cheng, casting waterlike reflections and natural textures that complete the sensory landscape.

Estuary by Vicky Cheng is one of the most anticipated openings in the Greater Bay Area, further strengthening Galaxy Macau's recognised position as the region's preeminent destination for outstanding dining. As the latest addition to the resort's award-winning portfolio, the restaurant offers a fresh expression of modern French cuisine, shaped by Chef Vicky Cheng's distinctive perspective and artistry; backed by industry-defining accolades that affirm his standing at the forefront of Asia's culinary landscape. All served with the highest standards of Asian hospitality.

Adds Kelley: "Estuary by Vicky Cheng embodies the best of what Galaxy Resort stands for today: our relentless dedication to refined, guest‑focused dining that looks forward, honouring Macau's UNESCO culinary heritage as a Creative City of Gastronomy, while shaping what personalised fine dining in Asia can truly become."

For more information about Galaxy Macau, please visit www.galaxymacau.com.

Hashtag: #GalaxyMacau

The issuer is solely responsible for the content of this announcement.

ABOUT GALAXY MACAU INTEGRATED RESORT

Galaxy Macau, The World-class Luxury Integrated Resort, delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million square meters of unique entertainment and leisure attractions that are unlike anything else in Macau. Nine award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau, and Capella at Galaxy Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.

As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies.

Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different calibre of privileges and rewards also awaits. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game.

Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customisable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalisation. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events.

Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.

For more details, please visit www.galaxymacau.com, www.broadwaymacau.com.mo and www.galaxyicc.com.

MACAU SAR - Media OutReach Newswire - 19 May 2026 - Galaxy Macau upholds its status as Asia's leading dining destination with the debut of Estuary by Vicky Cheng on May 29, 2026, a collaborative masterpiece with the acclaimed chef and one of the region's most highly regarded culinary talents today, and his first French restaurant. As one of the region's most highly rated integrated resorts, home to five Michelin stars across four acclaimed establishments, Galaxy Macau continues to shape the gastronomy landscape of the Greater Bay Area with exceptional talent and guest-focused hospitality, infused with Asian warmth and a commitment to excellence.

Galaxy Macau upholds its status as Asia’s leading dining destination with the debut of Estuary by Vicky Cheng, the acclaimed chef's first French restaurant, opening on May 29, 2026; welcoming discerning guests from around the globe with the highest international standards of hospitality and culinary excellence.

"Estuary by Vicky Cheng is a vision that has been years in the making, working with intense focus together with Chef Vicky. This restaurant concept represents the pinnacle of Galaxy Macau's global ambitions—an independent fine dining expression built on patience, purpose and a shared vision for enduring culinary excellence and impeccable guest service," says Mr Kevin Kelley, Chief Operating Officer, Macau of Galaxy Entertainment Group.

Chef Vicky Cheng is renowned for his mastery in bridging French technique and regional ingredients; this time, he brings a new dimension of refinement to the resort's exceptional portfolio through modern French gastronomy that is both indulgent and deeply personal, guided by a philosophy that balances nourishment, generosity, and refined finesse.

Widely recognised for his precision, creativity, and cross-cultural fluency, Chef Vicky's recent accolades further underscore his authority in shaping contemporary fine dining. Recently honoured with the Black Pearl Restaurant Guide Master Chef Award 2026, Chef Vicky's work continues to gain international acclaim, with Wing ranked No. 2 on Asia's 50 Best Restaurants 2026 and his flagship VEA retaining its one Michelin star in the Michelin Guide Hong Kong & Macau.

Nature's Finest Ingredients Meet Masterful Craftsmanship

Estuary by Vicky Cheng is a French restaurant that draws inspiration from the natural meeting point of river and sea—a fecund place of transformation and renewal. With a seafood-forward menu featuring ingredients of both fresh and saltwater, Estuary reflects the harmony and transformation in these converging worlds.

At Estuary, savoury consommés and delicate jellies act as nourishing through-lines, while fermentation, wood-fired cooking, and essential oils extraction build depth and clarity. The gastronomic experience is precise and pristine, leaving guests feeling sated.

Accentuating Chef Vicky's decades of culinary exploration and experimentation, Estuary encapsulates the chef's highly awarded craftsmanship, with each dish meticulously prepared. There's a respect for dedicated craft, both on and off the plate; the creative process considers every detail, from artisanal tableware and cutlery to a commitment to sourcing rare local ingredients, such as sweet and sour honey from Yuen Long's stingless bees.

"Estuary by Vicky Cheng is a full-circle moment for me," says Vicky Cheng. "I was trained in classic French cooking, which shaped my culinary foundations. When I returned to Hong Kong ten years ago, I began exploring the intersection of Chinese and French cuisine; and five years ago, opened my own Chinese restaurant. Estuary brings these experiences together. It is a reflection of my roots, my evolution, and a reverential understanding of flavour, culture, and craft."

A Contemporary Expression of Tradition and Culinary Mastery

The experience at Estuary by Vicky Cheng unfolds as a culinary journey with a sense of ceremony, drawing inspiration from Parisian grands hôtels. From artisanal bread and butter service to refined guéridon tableside presentations, the experience is anchored in a choreography of classic rituals. Guests are invited to begin with an aperitif from a traditional champagne trolley, followed by dessert, coffee, and tisanes presented in sequence, alongside candlelit wine decanting service. This is complemented by a nuanced wine list that celebrates Old World vintages from France as well as select New World wines. The oldest heritage vintages include the 1928 Château Cos d'Estournel from Bordeaux and the 1981 Krug Collection. A non-alcoholic pairing is also available for a palate cleansing option upon request.

Chef Vicky Cheng's anchors the debut seasonal six-course tasting menu: intentional, precise and quality ingredients-driven. Dauricus caviar, sweet peas, and turnip are served with a tableside pour of lacto-fermented kabu, brightened with lime, coconut milk, and cream, creating a rich play of salinity, acidity, and creamy umami.

The debut seasonal six-course tasting menu is anchored by Chef Vicky's signature style: intentional, precise, and quality ingredient-driven, while revealing unexpected layers of flavour and texture.

The luxurious first course of Dauricus caviar (only available at Cheng's restaurant in Macau), spring turnip, sweet peas and chervil is served with a tableside pour of lacto-fermented turnip sauce transformed into liquid, brightened with lime, and cream; creating a rich play of salinity and acidity. White asparagus follows, slow-poached and crowned with Hokkaido sea urchin and delicate sea urchin ice cream, finished with a champagne-and-24-month Bellota ham sauce and chive oil for savoury depth and oceanic umami. Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures, lifted by a shellfish consommé giving sweet, tangy notes. A signature dish on the menu is the charcoal-grilled fish maw glazed with black garlic, at once crispy yet tender, served tableside on a bed of cordyceps mushrooms and gingko nuts, with a sand-ginger-infused beurre blanc sauce; giving it smoky, collagen-rich intensity.

Blue lobster poached in lobster butter arrives with a fermented pineapple brunoise and a trio of zucchini textures; lifted by a shellfish consommé giving sweet, tangy notes.

Every dish is perfectly balanced and layered; subtle notes of fermented ingredients run through the menu, along with savoury, rich broths and the nuanced flavours of char-grilled and wood-fired cooking.

Executive Chef Harvey Hsieh brings a refined culinary perspective shaped by classical French training, a strong technical foundation and disciplined approach in Michelin-starred kitchens. Years spent alongside his mentor Vicky Cheng at VEA further defined a style marked by precision, elegance, and restraint.

Ambience Rooted in Nature and Artistry

Designed by J Candice Interior Architects, a long-time interior collaborator of Chef Vicky Cheng, Estuary by Vicky Cheng's interiors unfold as an immersive spatial journey that mirrors the restaurant's themes of tidal transformation and the fluidity of nature. Greeted by artist Martin Gallo's suspended Splash sculpture of tumbled glass, guests enter through a towering 5.7-metre-high carved ash-wood door, progressing through a sandstone portal, before arriving at the reception desk where a stone fireplace casts a warm welcome—a symbolic representation of Chef Vicky's spark of passion leading to a prolific career in the kitchen.

Designed by J Candice Interior Architects, Estuary by Vicky Cheng unfolds as a timeless, immersive spatial journey that mirrors the restaurant’s themes of tidal transformation in nature.

The space opens onto a warm, Art Nouveau-inspired dining room defined by organic lines, branch-like forms, and a canopy that evokes a sense of connection and flow. Opening into an airy ambience created by a spectacular domed ceiling, the space draws guests' attention to the polished Molteni 1923 open kitchen that anchors the main dining room. Its design cadence and flow visually lead to the centre stage of the dining room, where the kitchen is reminiscent of a perfectly timed orchestra, and where the kitchen team set about their craft in synchronised rhythm.

Interior details such as an occasional table and embossed wall panels reinforce the restaurant's respect for time, technique, and evolution. With a visible tree ringed patina, the centre-piece occasional table bridges past and future, paying homage to nature – the sun, the sky, the soil and the ocean – as well as to the rotation of the seasons; which in turn inspires the menu. Sculptural lighting by Lasvit adds a final organic touch to the private room, casting waterlike reflections from the gilded tumbled glass, completing the sensory landscape.

A tumbled-glass chandelier by Lasvit adds a final poetic touch to the private room at Estuary by Vicky Cheng, casting waterlike reflections and natural textures that complete the sensory landscape.

Estuary by Vicky Cheng is one of the most anticipated openings in the Greater Bay Area, further strengthening Galaxy Macau's recognised position as the region's preeminent destination for outstanding dining. As the latest addition to the resort's award-winning portfolio, the restaurant offers a fresh expression of modern French cuisine, shaped by Chef Vicky Cheng's distinctive perspective and artistry; backed by industry-defining accolades that affirm his standing at the forefront of Asia's culinary landscape. All served with the highest standards of Asian hospitality.

Adds Kelley: "Estuary by Vicky Cheng embodies the best of what Galaxy Resort stands for today: our relentless dedication to refined, guest‑focused dining that looks forward, honouring Macau's UNESCO culinary heritage as a Creative City of Gastronomy, while shaping what personalised fine dining in Asia can truly become."

For more information about Galaxy Macau, please visit www.galaxymacau.com.

Hashtag: #GalaxyMacau

The issuer is solely responsible for the content of this announcement.

ABOUT GALAXY MACAU INTEGRATED RESORT

Galaxy Macau, The World-class Luxury Integrated Resort, delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million square meters of unique entertainment and leisure attractions that are unlike anything else in Macau. Nine award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau, and Capella at Galaxy Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate.

As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies.

Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different calibre of privileges and rewards also awaits. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game.

Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customisable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalisation. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events.

Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.

For more details, please visit www.galaxymacau.com, www.broadwaymacau.com.mo and www.galaxyicc.com.

** This press release is distributed by Media OutReach Newswire through automated distribution system, for which the client assumes full responsibility. **

Visionary Dialogues on AI Filmmaking Inspire Next Generation of Creative Talent

HONG KONG SAR - Media OutReach Newswire - 19 May 2026 - The Hong Kong University of Science and Technology (HKUST) has successfully concluded its 2nd AI Film Festival (AIFF), held recently at the Shaw Auditorium. As one of the key events celebrating HKUST's 35th anniversary, the two-day Festival brought together industry leaders, filmmakers, scholars, students, and members of the public to explore how artificial intelligence (AI) is redefining cinematic creativity and production.

This year's AIFF saw an overwhelming global response, with over 1,300 submissions—almost double that of last year—from nearly 80 countries and regions. Following a rigorous evaluation by an international jury, a number of outstanding works were recognized across key award categories*. The Best Film Award was presented to The Afterlife of Aphrodite by Gabriela Cardona WALTHER, a Mexican filmmaker whose work seamlessly blends personal memory and mythology to explore themes of identity, femininity, and transformation. The Best Debut AI Film Award went to NeoNature by Javier Gracia ALCAINE, a Spanish AI content creator who captures the beauty of natural world through cinematic, ultra-realistic wildlife documentaries with immersive storytelling.

In addition to these remarkable overseas works, local talent also shone at this year's Festival. Hong Kong-based AI filmmaker KA TAM earned the Best Technical Innovation Award for Project J, a sci-fi action piece that demonstrates the pioneering use of AI in crafting a dystopian narrative set in a technologically controlled future. The Best Human AI Collaboration Award was presented to Ash Boat by OUYANG Mengke, a postgraduate student from HKUST's Division of Arts and Machine Creativity (AMC). Her evocative short film explores the complexities of human grief, memory, and emotion through the story of a teenage girl assigned an AI guardian in a near-future society.

The Festival was graced by distinguished guests, including Ms. Edith SHIH, Vice Chairperson of the HKUST Council; Mr. Kevin WANG Xikai, Station Chief of the Hong Kong Reporter Station, National Radio and Television Administration; Prof. QU Huamin, Dean of the Academy of Interdisciplinary Studies (AIS) at HKUST; Prof. FU Hongbo, Acting head of AMC at HKUST, as well as other academic and industry representatives. Acclaimed local film director Mr. Stanley TONG also delivered a keynote speech, sharing insights into how AI offers new opportunities for Chinese film development by reducing trial‑and‑error costs and accelerating visual innovation, while underscoring that storytelling, human emotion, and cultural depth remain the irreplaceable core of filmmaking.

Alongside the screenings of shortlisted films, the Festival featured three thematic panels examining key issues in AI filmmaking. The panel titled "Future · AI Film · Production Technology" featuring Prof. RAO Anyi, Assistant Professor of AMC; Mr. Feynman LI, General Manager of the AI Content Creative Department at Tencent Online Video; Ms. Eddy CHEN, Chinese AI artist; as well as other industry representatives, addressed both the opportunities and challenges in areas such as creative control, visual consistency, and production efficiency, while also discussing how AI is accelerating content creation and empowering smaller creative teams.

Building on this discussion, the panel titled "Reshaping Light and Shadow: Film Aesthetics and Authorship in the AI Era," featuring local film director and HKUST alumnus Mr. KA Sing-Fung; local film producer Ms. TO Chi-Long; Korean film director Prof. Chul HEO; and other academic representatives, explored how AI is reshaping cinematic aesthetics and authorship, highlighting the importance of integrating tools, performance, and storytelling while preserving creative originality. Another panel titled "Cultural Memories and Digital Heritage," featuring Dr. Vennes CHENG, Lecturer of AMC; Mr. HO Rui-An, Singaporean artist and writer; and other experts, examined how AI can reconstruct and reinterpret historical materials while emphasizing ethical considerations in balancing preservation, interpretation, and authenticity.

Beyond the screenings and discussions, this year's Festival introduced an exhibition gallery showcasing AI film materials and selected student projects from AMC in an immersive, installation-based format, featuring works such as interactive robotic arms and a facial-capture device. To further enhance real-world impact, AIFF also strengthened its industry engagement through strategic collaborations with leading AI enterprises, including Tencent, Kling, TapNow, and MiniMax, effectively bridging academic innovation with professional AI filmmaking practices.

As part of its commitment to nurturing future talent, HKUST further enriched its educational outreach for this year's AIFF. A series of workshops and a 36-hour AI film hackathon for secondary school students were introduced in March to deepen their understanding of AI generated content and to empower the next generation of innovators. The winning student work premiered during the Festival's opening screening, reinforcing the event's role as a platform where education, industry, and creative practice meaningfully converge.

Prof. Qu Huamin, Dean of AIS at HKUST, said, "The HKUST AIFF is more than a celebration of digital creativity; it also bridges the gap between cutting-edge research and real-world practice, driving the development of art and technology in academia and industry. This flagship initiative demonstrates AIS's ongoing commitment to fostering innovation and social impact through interdisciplinary collaboration, while nurturing versatile talent in our rapidly evolving world."

Prof. Fu Hongbo, Acting Head of AMC at HKUST, expressed his gratitude for the contributions of AMC student teams who were actively involved in planning and organizing the AIFF. "At HKUST, we see AI film as a unique meeting point where creators, researchers, industry partners, and students unite to explore new possibilities in storytelling. This year's AIFF continues to grow not only in scale but also in ambition. Through these efforts, we hope to foster a sustainable and dynamic ecosystem for AI‑driven creative practice."

Having established Hong Kong's first Division of Arts and Machine Creativity in 2024, HKUST continues to demonstrate its dedication to promoting AI integration in the creative industries and advancing art tech education and research through AIFF.

*The full list of awardees, together with their winning works, is available here.

Download photos here: https://hkust.edu.hk/news/hkust-2nd-ai-film-festival-concludes-successfully-showcasing-global-excellence-ai-creativity
Hashtag: #HKUST

The issuer is solely responsible for the content of this announcement.

HONG KONG SAR - Media OutReach Newswire - 19 May 2026 - The Hong Kong University of Science and Technology (HKUST) has successfully concluded its 2nd AI Film Festival (AIFF), held recently at the Shaw Auditorium. As one of the key events celebrating HKUST's 35th anniversary, the two-day Festival brought together industry leaders, filmmakers, scholars, students, and members of the public to explore how artificial intelligence (AI) is redefining cinematic creativity and production.

This year's AIFF saw an overwhelming global response, with over 1,300 submissions—almost double that of last year—from nearly 80 countries and regions. Following a rigorous evaluation by an international jury, a number of outstanding works were recognized across key award categories*. The Best Film Award was presented to The Afterlife of Aphrodite by Gabriela Cardona WALTHER, a Mexican filmmaker whose work seamlessly blends personal memory and mythology to explore themes of identity, femininity, and transformation. The Best Debut AI Film Award went to NeoNature by Javier Gracia ALCAINE, a Spanish AI content creator who captures the beauty of natural world through cinematic, ultra-realistic wildlife documentaries with immersive storytelling.

In addition to these remarkable overseas works, local talent also shone at this year's Festival. Hong Kong-based AI filmmaker KA TAM earned the Best Technical Innovation Award for Project J, a sci-fi action piece that demonstrates the pioneering use of AI in crafting a dystopian narrative set in a technologically controlled future. The Best Human AI Collaboration Award was presented to Ash Boat by OUYANG Mengke, a postgraduate student from HKUST's Division of Arts and Machine Creativity (AMC). Her evocative short film explores the complexities of human grief, memory, and emotion through the story of a teenage girl assigned an AI guardian in a near-future society.

The Festival was graced by distinguished guests, including Ms. Edith SHIH, Vice Chairperson of the HKUST Council; Mr. Kevin WANG Xikai, Station Chief of the Hong Kong Reporter Station, National Radio and Television Administration; Prof. QU Huamin, Dean of the Academy of Interdisciplinary Studies (AIS) at HKUST; Prof. FU Hongbo, Acting head of AMC at HKUST, as well as other academic and industry representatives. Acclaimed local film director Mr. Stanley TONG also delivered a keynote speech, sharing insights into how AI offers new opportunities for Chinese film development by reducing trial‑and‑error costs and accelerating visual innovation, while underscoring that storytelling, human emotion, and cultural depth remain the irreplaceable core of filmmaking.

Alongside the screenings of shortlisted films, the Festival featured three thematic panels examining key issues in AI filmmaking. The panel titled "Future · AI Film · Production Technology" featuring Prof. RAO Anyi, Assistant Professor of AMC; Mr. Feynman LI, General Manager of the AI Content Creative Department at Tencent Online Video; Ms. Eddy CHEN, Chinese AI artist; as well as other industry representatives, addressed both the opportunities and challenges in areas such as creative control, visual consistency, and production efficiency, while also discussing how AI is accelerating content creation and empowering smaller creative teams.

Building on this discussion, the panel titled "Reshaping Light and Shadow: Film Aesthetics and Authorship in the AI Era," featuring local film director and HKUST alumnus Mr. KA Sing-Fung; local film producer Ms. TO Chi-Long; Korean film director Prof. Chul HEO; and other academic representatives, explored how AI is reshaping cinematic aesthetics and authorship, highlighting the importance of integrating tools, performance, and storytelling while preserving creative originality. Another panel titled "Cultural Memories and Digital Heritage," featuring Dr. Vennes CHENG, Lecturer of AMC; Mr. HO Rui-An, Singaporean artist and writer; and other experts, examined how AI can reconstruct and reinterpret historical materials while emphasizing ethical considerations in balancing preservation, interpretation, and authenticity.

Beyond the screenings and discussions, this year's Festival introduced an exhibition gallery showcasing AI film materials and selected student projects from AMC in an immersive, installation-based format, featuring works such as interactive robotic arms and a facial-capture device. To further enhance real-world impact, AIFF also strengthened its industry engagement through strategic collaborations with leading AI enterprises, including Tencent, Kling, TapNow, and MiniMax, effectively bridging academic innovation with professional AI filmmaking practices.

As part of its commitment to nurturing future talent, HKUST further enriched its educational outreach for this year's AIFF. A series of workshops and a 36-hour AI film hackathon for secondary school students were introduced in March to deepen their understanding of AI generated content and to empower the next generation of innovators. The winning student work premiered during the Festival's opening screening, reinforcing the event's role as a platform where education, industry, and creative practice meaningfully converge.

Prof. Qu Huamin, Dean of AIS at HKUST, said, "The HKUST AIFF is more than a celebration of digital creativity; it also bridges the gap between cutting-edge research and real-world practice, driving the development of art and technology in academia and industry. This flagship initiative demonstrates AIS's ongoing commitment to fostering innovation and social impact through interdisciplinary collaboration, while nurturing versatile talent in our rapidly evolving world."

Prof. Fu Hongbo, Acting Head of AMC at HKUST, expressed his gratitude for the contributions of AMC student teams who were actively involved in planning and organizing the AIFF. "At HKUST, we see AI film as a unique meeting point where creators, researchers, industry partners, and students unite to explore new possibilities in storytelling. This year's AIFF continues to grow not only in scale but also in ambition. Through these efforts, we hope to foster a sustainable and dynamic ecosystem for AI‑driven creative practice."

Having established Hong Kong's first Division of Arts and Machine Creativity in 2024, HKUST continues to demonstrate its dedication to promoting AI integration in the creative industries and advancing art tech education and research through AIFF.

*The full list of awardees, together with their winning works, is available here.

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