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
February 2025
From exquisite cuisine that melds European culinary techniques with Japanese flavours, to classic Taiwanese delicacies, Chiuchow cuisine crafted by a chef with 50 years of experience, innovative Cantonese fare reimagined by both Cantonese and Western chefs, British cuisine served in a century-old historic building, charming Thai street food, a restaurant themed around Moutai and global seafood, North and South Indian delights, and Japanese cuisine featuring an elegant sake bar—as well as street food favourites like banana pancakes, black sesame rolls, and silky gelato—this month, just ahead of the annual MICHELIN Guide Ceremony taking place on 13 March, the inspectors have added 12 new recommended restaurants in Hong Kong and Macau.
Don't forget to add them to your culinary adventure list and check them out!
Ankôma
This compact joint offers two seating areas – the counter overlooking an open kitchen serves a 10-course season-driven tasting menu that melds Japanese flavours with European techniques; the terrace serves upmarket steakhouse favourites like Wagyu sandwich, caviar with blinis, and truffle fries. Butter-aged lobster seared on a lava stone is velvety and flavoursome. Roast three-yellow chicken in a vin jaune sauce is ideal to share and worth pre-ordering.
Art & Taste
After the restaurant What to Eat shuttered in 2024, one of the owners opened Art & Taste on the same spot and with the same kitchen team – they deserve praise for the well-made Taiwanese classics and small bites. For their signature braised beef noodle soup, choose between ribs, tendon, shank and a mix of tendon and shank. The broth imparts a robust flavour to the bouncy textured noodles. Don't miss the cheese and egg crêpe – another highlight. (left image ©Art & Taste)
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Hung's Delicacies
Chef Hung, who has enjoyed a career spanning 50+ years, started the brand in 2003, since when it has moved several times. As always, Chiuchow cuisine, especially marinated meat and offal, is the main event. Marinated goose boasts robust meaty flavour and delicate seasoning. Hung’s signature fried rice seduces with pronounced wok hei; goose meat, XO sauce and sakura shrimps add to the complex, alluring depth.
Jee
A veteran Cantonese chef has paired up with a local chef well-versed in Western cuisine to reimagine local flavours using modern techniques. Their 8- or 10-course menu embodies a creative take on Cantonese classics that is pleasantly surprising at every turn. Crispy Silkie chicken in Moutai liquor sauce is loaded with deep aromas; soft-shell turtle aspic highlights the meat’s umami and rich collagen. Ask the sommelier about Chinese alcohol pairing. (Right image ©Jee)
Magistracy Dining Room
If yours is a larger party, you can book the semi-private table in what was once the public gallery, but the best seats are the curved oxblood banquettes in the middle of this former court. It’s now a handsome room, with its wood panelling, high vaulted ceiling that radiates a palpable sense of history. There’s a distinct British accent to the menu, with everything from roast beef to dressed crab and soufflé Arnold Bennett. Be sure to order the confit potatoes, inspired by London’s Quality Chop House restaurant. (left image ©Magistracy Dining Room)
Thai Pai Dong
This no-frills shop may not be eye candy, but its Thai street food is enough to make food lovers return again and again, overlooking its lack of ambience. With varied textures and layered flavours, its drunkard fried noodles seduce with herbal aromas and ribbon noodles nicely charred on the edges. Don’t miss the Wagyu boat noodles – a classic jazzed up by a luxury cut of meat in a rich pork bone broth.
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Banana Boy
Its à la minute banana roti has been reputed for its crispy skin and tender filling since 2019. The shop reopened in 2024 in this spot, with Nutella, Ovaltine, pork floss with mozzarella and new flavours in the menu. (right image @MICHELIN)
Heartwarming (Prince Edward)
With black sesame seeds ground non-stop by the two stone mills at the door, you can tell what this shop is famous for – sweet black sesame soup, ice cream, pudding… and black sesame rolls prized for their intense flavour and chewy texture. (left image @MICHELIN)
Snack Baby
Strict vegans and anyone who is lactose intolerant will adore this gelato store with 10-plus animal-free and lactose-free options. The pistachio crunch flavour made with cashew milk boasts a silky texture and crunchy bits. (left image @MICHELIN)
Drunken Fish
Curved glass aquariums provide visual cues as to the oceanic theme that also dominates the seafood-led menu. Another recurring concept is the Chinese liquor Moutai. The young Beijingese chef melds global influences in dishes like leopard coral grouper in Moutai and Guizhou sour soup, or drunken freshwater prawns blanched in Moutai. Even the house-made chilli sauce is laced with the prized liquor. Order Moutai cocktails to start or finish your meal. (left image ©Drunken Fish)
Justindia
After helming an iconic Indian restaurant in Macau for 16 years, Keralan-born chef Justin Paul opened his own 20-seater with a bar counter. At lunch, set menus offer great value delicacies spanning northern to southern India. The experience is more formal at dinner – alongside various à la carte options, there is a 10-course tasting menu which showcases the full breadth of the chef’s creativity, courtesy of mouth-watering plating. (right image ©Justindia)
Mizumi
Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side. (hero image ©Mizumi)
Welcome to subscribe to our newsletters. Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Asia Facebook Page, MICHELIN Guide Hong Kong & Macau Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
November 2024
The latest MICHELIN Hong Kong & Macau Guide introduces six exciting new additions, including a restaurant led by a young Singaporean chef who blends French flair with top-tier Japanese ingredients and Asian flavours. There’s also a Mediterranean establishment helmed by a Barcelona-born chef, whose passion transports diners to the beautiful Southern Europe.
Another standout is a restaurant offering modern takes on Vegan and lacto-ovo vegetarian dishes, alongside the relocation of a renowned teppanyaki establishment. A private club has been reimagined to serve exquisite Chiuchow delicacies, while a decades-old restaurant delights with heartwarming, made-to-order steamed rice rolls. The incredible diversity of these culinary offerings is sure to impress — make sure to try them on your next trip!
Chiu Ka Banquet
The traditionally furnished room, which used to be a private club, now specialises in home-style cooking from Chiuchow. Pork tripe soup with salted mustard greens and peppercorns is creamy and rich. Braised goose in spiced soy marinade impresses with a robust meaty flavour and subtle herbal warmth and the buttery, velvety goose liver is a must.
Juno
Hailing from Barcelona, Spain, chef Jordi Vallés Claverol crafts a concise Mediterranean-inspired menu reminiscent of sunny southern Europe. Start your journey with house-made rosemary focaccia, best enjoyed with small sharing plates like charcoal peperonata. The baked Cote d’Azur seabass with crisp skin and juicy flesh is another must-try dish.
RELATED: The Best Seafood Restaurants in Rome
Teppanyaki Mihara Goten
After moving from Tsueng Kwan O to bustling Causeway Bay, this 14-seater is hidden behind a sukiyaki joint and a cocktail bar. As always, chef Mihara champions a kappo-style teppanyaki experience using the freshest produce flown in from Japan. In addition to teppanyaki staples such as seafood and beef, his tasting menus include less commonly seen griddle items — silky, umami-laden chawanmushi, and donabe with foie gras, crab, fish or eel. (Hero Image: © Teppanyaki Mihara Goten)
Yuan
Vegan and lacto-ovo vegetarian dishes are prepared Chinese-style and jazzed up by occasional European touches. Steamed and deep-fried twisted rolls with black olives and preserved cabbage foam on the side impart unique aromas. Delicately cut tofu floats in flavoursome matsutake broth like a chrysanthemum, flaunting exquisite knife-work.
Aji
Aji is helmed by a young Singaporean chef, who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white, and yellow wines alongside sake and hard liquor.
Lun Kee Rice Roll
Since 2011, this simple shop has been serving rice rolls made and steamed to order. The spring onion and whisked egg rice roll is simple but delicious, boasting bouncy texture.
RELATED: 5 MICHELIN Guide Hong Kong Macau Restaurants For Dim Sum
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.
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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
Welcome to subscribe to our newsletters. Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Asia Facebook Page, MICHELIN Guide Hong Kong & Macau Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
