MICHELIN Guide inspectors spend all year on the road uncovering the best restaurants to recommend — and what they've found is too good to keep a secret.
While the MICHELIN Guide annual distinctions — Stars, Green Stars and Bib Gourmands — granted to some of our recommended restaurants will only be revealed at the next annual ceremony, restaurants will be added to the Hong Kong selection and the Macau selection every second Wednesday of every other month.
The new venues will be featured in the MICHELIN Guide Hong Kong and Macau websites and the MICHELIN Guide mobile application (available on iOS and on Android). These locations will be highlighted with a "New" symbol for easy identification.
Bookmark this page and check back monthly for the latest additions!
RELATED: Check Out the New Additions to the MICHELIN Guide Hong Kong and Macau
August 2024
The first set of new additions to the MICHELIN Hong Kong & Macau 2025 is released, including six new restaurants — five in Hong Kong and one in Macau.
These include an Italian steakhouse that embraces the nose-to-tail concept, an Indian restaurant that offers a menu inspired by royal kitchens dotted around India, a trattoria serving culinary treasures from Naples, and a Japanese restaurant showcasing omakase menus with exceptional attention to detail and craftsmanship. A take-out shop that offers heartwarming Vietnamese sandwiches, as well as an establishment that is famous for its springy noodles and xiaolongbao, are also added onto the list.
Hong Kong
Carna by Dario Cecchini
The Italian steakhouse, brainchild of the famous butcher Dario Cecchini, champions a nose-to-tail concept with a focus on beef from Italy, Australia, the U.S., Japan and Ireland. Premium U.S. Wagyu steaks stand out in particular. The Italian wine list practically covers the entire country. (left and hero image: Carna by Dario Cecchini)
Lulu Baobao
Noodles and buns are handmade à la minute in the glass-clad kitchen, so expect a wait during peak hours. Try their noodles in "gentle" scallion oil – bouncy noodles dressed in the perfect amount of infused oil. The xiao long bao are also exquisitely made with beautiful pleats and soupy pork filling.
Prince and the Peacock
Chef Palash Mitra opened this lavish restaurant in a prison and police station-turned arts complex. Fit for royalty, the interior is matched by a menu inspired by the royal kitchens dotted around India. The chef collects lost recipes as he travels, recreating them as sharing plates for Hong Kong audience. Try his nalli gosht biryani – aged basmati with lamb shank and short ribs, plus minty raita to cut through the richness.
RELATED: All Stories about Indian Cuisine
Trattoria Felino
The chef hails from Naples and his trattoria serves culinary gems from the Italian city, including his grandma's recipes. Start with the carbonara egg, aerated egg yolk with guanciale and pecorino in an eggcup on a bed of corn kernels. Then move on to the house-made pasta, which embodies the ethos of the trattoria. The tagliatelle with Wagyu beef ragout strikes the perfect balance between meaty and tangy.
Bánh Mì Nếm
This takeout-only shop specialises in Vietnamese sandwiches, alongside rice noodles and coffee. The signature bánh mì dặc biệt features Vietnamese char siu, sausage and pâté in a baguette. Pickled radish and chilli add extra zing.
RELATED: A Guide to Vietnamese Coffee
Macau
Zuicho
Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.
RELATED: Best of Omakase in Tokyo
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