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!
In this latest set of inclusions to the MICHELIN Guide Hong Kong and Macau, a total of 13 restaurants — nine in Hong Kong and four in Macau — are added.
Apart from the new concepts of many well-known chefs in Hong Kong and Macau, there are also restaurants that focus on local ingredients, vegetables, innovative dishes that combine Asian flavours and French cuisine, and elegant Chinese restaurants. Exciting local delicacies such as pan-fried buns and marinated meat dishes, as well as diverse cuisines such as Portuguese and Thai, come into full bloom.
Singaporean chef Voon gives familiar Asian flavours a fine dining revamp with great panache and deft use of European techniques. His multi-course dinner menu, which changes every season, celebrates the circle of life; standout dishes include lobster green curry and mud crab. The simple, understated décor puts the creative food centre stage. To watch the alchemy unfold, book the private room with a window onto the kitchen.
As well as an à la carte offering, the dining concept by chef Tam Kwok-Fung features two set menus — one classic, one seasonal. The latter is based on the Chinese calendar’s 24 solar terms and changes every fortnight, in line with the seasons. The traditional appetiser ge zha, or deep-fried egg custard, makes it to the dessert menu, infused with walnut or coconut milk. Roast spareribs in black bean honey sauce are smoky and aromatic. Pairing with Chinese wine and tea adds to the experience.
Besides the typical sheng jian bao with soupy pork filling, this shop serves varieties such as shrimp, mala pork, truffle, crabmeat, and roe. The buns are springy, brimming with filling, and crispy on the bottom.
As well as a neighbourhood of Lisbon, Chiado is celebrity chef Henrique Sá Pessoa’s first dining concept outside Portugal. The room is modern and cosy, setting the mood for a feast of Portuguese classics oozing with understated elegance and robust flavours. Choose the 6-course dégustation menu to sample all the chef’s signature dishes. Don’t miss the boneless suckling pig that is slow-cooked then grilled, boasting crispy skin and silky meat.
In keeping with its moniker, literally, the opulent space seduces with sparkles, mirrored panels, and jaw-dropping city views. The celebrity chef's second venture in Asia greets diners with an oversized crystal chandelier. The six- or eight-course tasting menu, consisting of the chef’s signature dishes, is deeply rooted in French traditions, with subtle Japanese twists in terms of produce and condiments — delicate and exciting at the same time.
Renowned French chef David Toutain’s first venture outside France advocates an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. The multi-course veggie-heavy tasting menu, just like the restaurant’s name, is inspired by nature and the life cycle of plants. Dishes take a root-to-shoot approach, finessed by French techniques. Highlights include cumin-egg-sweet-corn, and the photogenic spiny lobster.
As its name suggests, this restaurant serves authentic French fare in a convivial atmosphere. Seafood choices abound — from smoked salmon and bouillabaisse to the seafood platter. Meat lovers should check out the pâtés in the charcuterie section. A visit to the pastry counter is a must for classics such as éclairs and opera cake as much as novel creations like Genmaicha St Honoré. The wine list boasts a good range of by-the-glass options.
This newcomer to the East Kowloon dining scene is tucked away in a public housing estate, but that doesn't stop diners from coming in droves from near and far for quality Cantonese dishes made with fresh ingredients. The kitchen and front-of-house teams have worked in exclusive clubs, hotels, and restaurants — quality of food and service are guaranteed. The menu features all-time classics such as wok hei-laden "king of stir-fries" with fresh, dried and sakura shrimps.
Two chef-owners from Southern France revisit their culinary roots at Racines, literally “roots” in French. Classic heirloom recipes are given a modern makeover and are meticulously crafted with seasonal produce from their home country and Hong Kong. From homemade sourdough with smoked butter, to petits-fours in a vintage biscuit tin, every dish of the 5- or 7-course menu is a tour de force, weaving a story of terroir, family, and friendship.
The simple space has a vaulted ceiling with exposed wooden trusses, roughcast walls, and irregular flagstone floor for a casual vibe. Portuguese and Macanese classics are served in portion sizes meant for sharing. Carne Alentejana marries the umami of fresh clams and pork cubes with bold seasoning; the African chicken is coated in shredded coconut and caramelised onion, then browned under a broiler. Finish with the light and fluffy serradura.
Come to this place with a nose-to-tail concept for Chiuchow-style marinated goose. Made with grain-fed goose from Chiuchow, it boasts a firm texture and meaty flavour. Try the goose blood curd, web, wing, liver, intestine, and gizzard, too.
"Tai Tsai" is a homophone of "Taiwanese Cuisine" in Chinese. The owner missed his home island's classic braised pork rice so much that he opened his own shop. He cooks the signature rice dish in Taipei style, adding sugar in moderation, and with hand-diced pork belly slow-cooked in aromatics and soy for up to four hours. Top it with onsen tamago or soft-boiled egg. The salt-and-pepper popcorn chicken and boba tea are also well made. Arrive early to beat the crowd.
Diners are bowled over by the high-ceilinged room adorned in colourful lanterns and wood carving, all of which on a mews (stabling for horses in historic London) theme. The native Thai kitchen team reinvents specialities from their homeland with a contemporary spin. Try the mouthwateringly juicy grilled Wagyu beef with red curry and chakram leaves, or the tangy sunflower chicken tom kha soup. Thai-inspired nibbles and cocktails are also highly recommended.
Three new restaurants in Hong Kong and another three restaurants in Macau will be included in the upcoming MICHELIN Guide Hong Kong and Macau 2024 selection.
This month's line-up features a variety of cuisines. In Macau, a sushi-ya, a Portuguese place, and a Cantonese restaurant are added; and in Hong Kong, a steakhouse, a contemporary Thai spot, and a new joint opened by a popular chef make their way to the MICHELIN Guide. Read more about them below!
Cafe Bau, a new dining concept by the self-proclaimed “Demon Chef” Alvin Leung, is styled like a vintage brasserie dripping in retro glam. Sit at the bar and watch the bartender concoct exquisite beverages. On to the food, order the 3-course menu for traditional European fare, or opt for the 8-course tasting extravaganza for more innovative, adventurous dishes. Local produce like oysters and fish is used to good effect. Service is off-the-cuff and to-the-point.
The interior is inspired by nature, with soft lighting setting the mood to showcase the harbour view. On the menu, European techniques underpin modern Thai cooking, while authentic spices and sauces imbue globally sourced produce with punchy flavours and aromas. Choose between the 4- and 6-course dinner set menus. Alternatively, order the chargrilled Aussie lobster with tom yum sauce on top. As well as wine, Niras also offers sake and kombucha food pairings.
The iconic Regent Hong Kong has reopened with several new F&B outlets. One of them is The Steak House, commanding sweeping harbour views through its tall windows. As its name suggests, the menu revolves around steak — from Italy, Spain, Korea, Japan, Australia, and the U.S. The Moroccan chef ages his own beef — ask the servers. Season your favourite cuts with rock salt, charcoal salt, yuzu salt, or the array of sauces and mustards on offer.
The high-ceilinged room, which sports a smart modern Chinese vibe, is the quintessence of stylish flair. The Hong Kong head chef, who has been honing his skills in Macau for many a year, imbues the mostly Cantonese menu with creative touches and luxe delights, such as crispy quinoa on smoked tofu skin rolls; and steamed savoury custard made with Breton blue lobster and Japanese Ranou eggs. The exquisitely crafted petit fours are not to be missed.
After a hiatus, Portugália has reopened in the historic town with the same kitchen and service teams. The blue-and-white interior, dotted in matching azulejo tiles from their previous address, is relaxed and cosy. The menu features authentic Portuguese family favourites in sharing portions, such as gambas a la guillo, and the signature steak "a Portugália" in a secret gravy. Round off the meal with a fluffy, whipped serradura.
Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus are available; bookings are essential.
A total of four new restaurants find their way in the upcoming MICHELIN Guide Hong Kong and Macau selection this October 2023.
This month's line-up features a Vietnamese eatery run by a binational Chinese-Vietnamese couple, two local Chinese spots, and a remodelled Cantonese restaurant that offers gorgeous harbour views. Food-wise, these newly added establishments showcase a diverse spread of Asian food such as Vietnamese banh mi, Shanghainese and Jiangzhe classics, Cantonese favourites, and authentic Shun Tak dishes. Read more about them below!
Run by a binational Chinese-Vietnamese couple, the colourful Ăn Chơi captures the liveliness of Vietnamese street stalls. Their bánh mì sandwiches come in an array of fillings, while varying versions of phở are made according to different regional traditions. Lã Vọng grilled fish uses halibut instead of river fish, and the house-fermented fish sauce is loaded with full-bodied and unique flavours. For drinks, try the luscious egg coffee or have a bottle of refreshing Vietnamese beer.
The top three floors of a prestigious office tower in Central have been remodelled into a swanky restaurant with drop-dead harbour views. Green velvet is a prominent feature, with contrasting splashes of orange on the semi-circular banquettes. Well-crafted traditional Shanghainese and Jiangzhe classics are on offer such as braised wheat gluten, sautéed “dragon beard” shredded mandarin fish, pan-fried eight-treasure rice, and braised Chinese ham in osmanthus honey.
With ceiling fans, bowl pendant lights, and Lingnan-style stained glass, the room is the epitome of yesteryear glamour. The menu is likewise dominated by traditionally made Cantonese favourites — diced pork fat gives har gow extra depth of flavour, and the white sugar sponge is perfectly proofed without a hint of sourness. Don’t miss their green chillies stuffed with minced dace, double-boiled soups, and seafood dishes.
Since 1979, Son Tak Kong has been jam-packed with happy regulars, who are lured by its no-frills, authentic Shun Tak cuisine. A Shun Tak native himself, the owner hires chefs for whom the secrets of Cantonese and Shun Tak food have no secrets. Their signature creamy fish soup calls upon exquisite knife work, first-rate ingredients, and rich, slowly simmered fish broth. Also try the sticky rice with Sakura shrimps and pine nuts in a cast iron pot.