AIRSIDE GATE33 Art Gallery | Disgusting Food Museum Limited-Time Arrival in Hong Kong at AIRSIDE - Five Exhibition Zones Showcase Over 80 Controversial Dishes Worldwide - Limited First 200 Early Bird Discount Tickets

Description

Are you a naturally fearless foodie, or do you frown at the mention of unusual ingredients? The world's first, internationally acclaimed, boundary-pushing exhibition—Disgusting Food Museum—previously captivating Los Angeles, Berlin, Bordeaux, and Taipei, attracting over 0.5 million visitors, will make its Hong Kong debut on September 29, 2026, at AIRSIDE GATE33 Gallery in Kai Tak!

Tickets are now available for purchase via Klook, Maoyan, and UUTIX platforms, with a special limited offer of the first 200 early bird discount tickets, allowing all "taste bud adventurers" to secure this visually, olfactorily, and gustatorily shocking journey at a discounted price!

Pushing Sensory Limits! Featuring Over 80 Controversial Dishes Worldwide — Prepare Your "Vomit Bag"

The Disgusting Food Museum originated in Malmö, Sweden, and has been widely covered by international media including The New York Times, BBC, The Economist, and Forbes. The exhibition gathers over 80 of the most controversial dishes from 35 countries worldwide. Each visitor receives not only a ticket but also a specially designed "vomit bag"—because this is not an ordinary visual exhibition, but a full-sensory trial integrating real and model exhibits, photographs, video materials, scent experiences, and a series of interactive elements and photo spots!

Exhibition Highlights Include:

King of Smells: Swedish Fermented Herring (Surströmming)

Renowned as the world's smelliest canned food, its odor upon opening can "seal" an entire space.
 
Bio-Weapon Level: Icelandic Fermented Shark (Hákarl)

Emits a strong, ammonia-like pungent odor; locals reportedly need to pair it with strong liquor to swallow.
 
World's Most Dangerous Cheese: Sardinian Maggot Cheese (Casu Marzu)

A traditional sheep's milk cheese fermented by cheese fly larvae, containing countless live larvae, delivering intense visual and psychological impact. When eating, protect your eyes to prevent larvae from spraying out of the cheese; consuming live larvae also carries risks, as they can parasitize the human body and even penetrate intestinal walls, leading the EU to ban its sale.
 
Double Visual and Psychological Shock: Peruvian Frog Juice & Mongolian Sheep Eye Juice

Blending whole frogs into juice or soaking sheep eyeballs in tomato juice challenges human imagination of "deliciousness" and "nourishment."
  
Arctic Survival Legend: Greenlandic Fermented Seabirds (Kiviak)

Hundreds of seabirds are stuffed into a seal skin, buried in frozen soil for months to ferment, offering an extreme primal flavor that tests global diners' psychological limits.
 
Middle Eastern Traditional Flavor: Iranian Sheep Head Soup (Kale Pache)

Slow-cooked whole sheep heads, hooves, and brains, considered nourishing delicacies locally, yet visually shocking to foreign visitors.
 
American Cowboy Classic: Rocky Mountain Oysters

Despite the name, these are actually deep-fried bull testicles, perfectly embodying the stark contrast between clever naming and the true nature of the ingredient.
 
From "Nausea" to Reflection: Redefining Deliciousness, Exploring Cultural Bias and Future "Sustainable Eating"

Beyond the shocking sensory experiences, the Disgusting Food Museum carries a profound core mission—from "nausea" to reflection. What is "disgusting"? Through five imaginative exhibition zones—"Wild Feast," "Nourishing Oddities," "Stench Workshop," "Dining Choices," and "Tomorrow's Leftovers"—the exhibition guides visitors to contemplate the history and biases behind food cultures. Ingredients we take for granted may be taboos in other cultures; seemingly terrifying foreign dishes are cultural treasures locally. More importantly, the exhibition explores solutions to future food crises. High-protein, low-carbon insect foods (like crickets and mopane worms with up to 60% protein) and functional lab-grown meat, though currently deemed "unacceptable" by many, may be key to sustainable eating (Sustainability) for saving the planet. The exhibition aims to break down public psychological barriers and redefine future dining possibilities.

[Hong Kong Exclusive] Swedish Team Collaborates with Local Creative Team to Craft a Unique Sensory Feast for Hong Kong

Adapting to local culture and exhibition space, the official Swedish team partnered with local creative teams to redesign the Hong Kong edition: preserving the original international exhibition content while infusing rich Hong Kong characteristics:

· Swedish × Local Team Cross-Border Collaboration: Both teams re-planned the exhibition flow and visual presentation, adding interactive elements to create a one-of-a-kind bizarre food adventure and reflective journey exclusively for Hong Kong audiences.
 

· Local Perfumer Develops "Hong Kong Exclusive Food Scents": The exhibition specially invited professional perfumers to develop and replicate unique scents for specific foods tailored to the Hong Kong venue. Through high-intensity realistic olfactory and visual integration, the exhibition significantly enhances sensory impact and immersion while cleverly incorporating local elements, guiding visitors to challenge their olfactory limits from a fresh perspective!
 

"Last Bite" Tasting Bar: Unlock the Title of "Taste Bud Adventurer"

Looking and smelling aren't enough! The exhibition features an immersive "Last Bite" tasting bar. All visitors can, under the guidance of professional staff, freely choose to taste bizarre ingredients from around the world—from crispy cricket snacks, dark, sticky, extremely salty, and umami-bursting Australian Vegemite, intensely sour sauerkraut juice, to the ultimate bosses: Swedish fermented herring or Icelandic fermented shark! Some find it unforgettable, others vomit instantly—please open your vomit bag before your mouth explodes! Successful challengers will earn the title of "Taste Bud Adventurer," concluding this sensory adventure perfectly.

Disgusting Food Museum Hong Kong Exhibition Details

Exhibition Dates:    September 29, 2026 (Tuesday) to November 26, 2026 (Thursday)
Opening Hours:
12:00 PM to 8:00 PM (Monday to Thursday)
11:00 AM to 9:00 PM (Friday to Sunday and Public Holidays)
Venue:    3rd Floor, GATE33 Gallery, AIRSIDE, Kai Tak, Kowloon, Hong Kong
Ticketing Platforms:                     
Klook  -  https://www.klook.com/zh-HK/activity/236747
Maoyan  -  https://show.maoyan.com/qqw/?#/detail/507134
UUTIX  -  https://www.uutix.com/detail?pId=3957

Notes:

Early bird discount tickets(Total) Limited to 200, first come, first served. After early bird tickets sell out, prices will automatically revert to standard rates; final prices are subject to the ticketing platform system.
Children aged 3 or under may enter free of charge when accompanied by a ticketed adult.
 

For more details, please refer to the official social media platforms

https://www.instagram.com/disgustingfoodmuseumhk/