The 2021 edition of the MICHELIN Guide Hong Kong Macau was just announced on 27 January. In total, the selection highlights a total of 69 starred restaurants in Hong Kong and 18 starred restaurants in Macau, among which 10 restaurants — 8 One Star restaurants and 2 new Two Star restaurants — have received new distinctions.
From rare chicken parts cooked over binchotan charcoal to dishes fashioned out of organic ingredients from local farmers and fishermen, here's what most impressed MICHELIN Guide inspectors about each venue.
New Two Star Restaurants
The restaurant, managed by Chef Olivier Elzer, comes elegantly furnished in marble and wood. Shrewdly prepared, artfully plated dishes coupled with professional and warm service capture the quintessence of French fine dining. Signatures include Hokkaido sea urchin box, and ‘la langoustine de Loctudy’. The wine list has 100 different champagnes and the cheese cart boasts over 15 French choices, alongside condiments like Ukrainian honeycomb.
Owner-chef Vicky Lau tells edible stories with an eight-course menu that treads the boundary between French and Chinese cooking in a feminine, sophisticated way. Each dish is an ode to an ingredient, mostly locally sourced, with occasional exceptions such as Hokkaido scallop or Australian Wagyu. Wine flights are predominantly French, but also consider sake. Refined and detailed service echoes the sentiments that the food imparts.
New One Star Restaurants
Born in Argentina but having honed his skills in Japan, chef-founder Agustin Balbi opened Andō to realise his culinary vision from his unique vantage point. In a minimalistic dining room boasting tasteful details and an open kitchen, his tasting menu takes diners on a personal journey by fusing his ancestral roots with strong Japanese influences. Don’t miss the signature Sin Lola, the caldoso rice – also a homage to his grandma.
After a major makeover in 2019, Man Ho now welcomes guests with a sophisticated interior inspired by a Chinese garden. Cascading glass chandeliers shaped like morning glory are set nicely against marble moon gates and camellia enamel art. The young but experienced head chef takes a creative approach to Cantonese classics, as manifested in specialities like honey-glazed barbecued Iberico pork loin, and pan-fried fish maw in almond milk chicken broth.
Helmed by Mitsuhiro Araki himself, The Araki is the second overseas venture of this highly acclaimed chef, following his five years in London. The minimalistic dining room in a heritage building boasts a 200-year-old cypress counter with just 12 seats. There is only one 20-course omakase menu, with fish mostly flown in from Japan. But the chef’s considerable skills in melding local culinary culture and sushi tradition are evident in creative courses using bird’s nest and fish maw.
Showing respect for the mostly organic ingredients from small suppliers and local fishermen, the kitchen team puts its heart and soul into making elegant creations such as steamed crab with aged Shaoxing wine layered with flavours and showing astute precision. Labour-intensive dishes like crispy chicken stuffed with shrimp paste need pre-ordering. Service is pleasant and reassuring; ask servers about the daily specials not on the menu.
The appointment of chef Tam led to a rejuvenation of Wing Lei Palace, with many of his signature and seasonal dishes added to the menu. Don’t miss the lychee wood roasted meats or braised fish broth with fish maw and vegetables. At lunch, dim sum options are also available. The room features spacious table settings and floor to ceiling windows which also provide fantastic views of the Performance Lake show.
Yardbird moved here in 2018 and since then, reservations aren’t accepted so arrive early and expect to queue. The main draw is no doubt the 20-plus types of yakitori skewers made with local ‘three-yellow’ chicken from beak to tail, grilled over binchotan charcoal. Rare cuts like thyroid and ventricle can be hard to find elsewhere, as are the crispy meatballs with tare and egg yolk. Check out the extensive list of Japanese whisky.
It may have moved to a swanky mall in 2020, but this household name in Shanghainese food has been on the radar of gastronomes for over two decades. The room is spread across two floors with a modern take on 1930s Shanghai charm. As well as Shanghainese, the menu includes Jiangsu and Zhejiang dishes, all exhibiting remarkable skill and technique. Specialities include drunken chicken, stir-fried river shrimps and crab shell stuffed with crabmeat and roe.
Taking over the former spot of Sushi Shikon, Zuicho serves just one omakase multicourse Kappo menu that changes monthly. The head chef worked in revered establishments in Tokyo for years and all ingredients are shipped from Japan. The highlight is Satsuma beef fillet; it is steeped in a special marinade, before being slow-cooked and deep-fried and served with tempura of uni wrapped in shiso leaf and an array of sea salts.