Abstract
This study focused on Hong Kong and Singapore and sought to explore culinary tourism development and marketing strategies and contents. The study also analyzed the framework of marketing strategies for developing culinary tourism from a resource-based theory perspective. The methodology primarily involved in-depth interviews with strategy planners on tourism boards and content analysis of academic documents and official publications on tourism as means for exploring marketing strategies for culinary tourism in Hong Kong and Singapore. The results showed that, although Hong Kong and Singapore do not have abundant natural resources to develop more diverse tourism experiences, they do have a diversified dietary and cultural background, and with a combination of tourism and creativity they could develop culinary tourism that is innovative, diverse and likely to attract attention. The public and private sectors could form strategic alliances to enhance the attractiveness of tourism through different marketing strategies and thereby present an image of the destination's culinary culture.
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