The MICHELIN Guide Hong Kong & Macau is pleased to announce the food establishments that have been awarded a Bib Gourmand distinction by the MICHELIN inspectors’ team, ahead of unveiling the full restaurant selection of the MICHELIN Guide Hong Kong & Macau 2025, on 13th March 2025.
Among the 10 new Bib Gourmand food establishments, 9 are in Hong Kong and 1 is in Macau. This brings the total number of restaurants and street food, providing delightful value-for-money gourmet experiences, to 66 in Hong Kong and 11 in Macau.
"In this year’s selection, Hong Kong and Macau’s dining scene once again demonstrates its unique diversity and vitality, offering a wide variety of cuisines. We are delighted to welcome 9 new additions from Hong Kong and 1 from Macau to the Bib Gourmand selection, including local street food, dim sum, chiu chow, Indian and Mediterranean cuisine," says Gwendal Poullennec, International Director of the MICHELIN Guide. "The Bib Gourmand dining establishments not only reflect the vibrant food culture of Hong Kong and Macau but also emphasis the diverse opportunities available for gourmets seeking exceptional culinary experiences at affordable prices."
9 New Bib Gourmand Establishments in Hong Kong
Art & Taste opened in 2024 at the former location of What to Eat, retaining the same kitchen team and earning acclaim for its well-made Taiwanese classics and small bites. Their signature braised beef noodle soup allows you to choose between ribs, tendon, shank, or a mix of tendon and shank, with the broth imparting a robust flavour to the bouncy textured noodles. The cheese and egg crêpe is another highlight not to be missed.
Banana Boy – operating since 2019, is well-known for its à la minute banana roti, which features a crispy skin and tender filling. After reopening in 2024 in a new spot , the shop has introduced popular flavours to its menu, including Nutella, Ovaltine, and pork floss with mozzarella .
Chiu Ka Banquet - housed in a traditionally furnished room that was once a private club, now specialises in Chiuchow home-style cooking. Their pork tripe soup with salted mustard greens and peppercorns is creamy and rich, while the braised goose in spiced soy marinade impresses with robust meaty flavour and subtle herbal warmth. Their buttery, velvety goose liver is also a must-try. Diners are encouraged to inquire about the catch of the day and consider pre-ordering dried seafood like abalone and fish maw.
With black sesame seed grounded non-stop by two stone mills at their door of Heartwarming (Prince Edward), it is evident what this spot this famous for. Diners can enjoy sweet black sesame soup, ice cream, pudding, and black sesame rolls are prized for their intense flavour and chewy texture.
Hung's Delicacies is led by Chef Hung, who boasts a culinary career spanning over 50 years and launched the brand in 2003, moving several times since. The restaurant specialises in Chiuchow cuisine, especially the marinated meats and offal. The marinated goose showcases robust flavour and delicate seasoning, while Hung’s signature fried rice delights with pronounced ‘wok hei’, enhanced by goose meat, XO sauce, and sakura shrimps for a complex, alluring depth.
Juno features a mint green façade with brushed brass trimming that leads to a bright interior decked in wood, marble, and travertine, where chef Jordi Vallés Claverol from Barcelona crafts a concise Mediterranean-inspired menu reminiscent of sunny southern Europe. Start your meal with house-made rosemary focaccia, best paired with small sharing plates like charcoal peperonata, and don’t miss the baked Cote d’Azur seabass, which boasts crisp skin and juicy flesh.
Keung Kee is renowned for its glutinous rice with preserved meat, which is a must-try for its plump, bouncy rice texture. Patrons can also order additional cured Cantonese pork sausage or duck liver sausage, along with wok-fried rice rolls and pork bone congee, all of which are worth trying.
Lulu Baobao offers a stylish and spacious space with custom-made crockery and retro marquetry adorning the walls and tables. Noodles and buns are made à la minute in the glass-clad kitchen, so expect a wait during peak hours. Not to be missed dishes include their noodles in "gentle" scallion oil, which features bouncy noodles dressed in the perfect amount of scallion-infused oil, alongside exquisitely made xiao long bao with beautiful pleats and soupy pork filling.
No-frills Thai Pai Dong presents delicious Thai street food that keeps food lovers coming back. With varied textures and layered flavours, its drunkard fried noodles seduce with herbal aromas and ribbon noodles nicely charred on the edges, while the Wagyu boat noodles is an elevated classic dish with a luxurious cut of meat in rich pork bone broth.
New Bib Gourmand Establishments in Macau
Justindia is a 20-seater restaurant with a bar counter, opened by Keralan-born chef Justin Paul after spending 16 years running an iconic Indian restaurant in Macau. At lunch, set menus offer great value delicacies spanning northern to southern India, while dinner delivers a more formal experience featuring various à la carte options as well as a 10-course tasting menu that showcases the full breadth of the chef’s creativity through mouth-watering plating.
The full restaurant selection of the 17th edition of the MICHELIN Guide Hong Kong & Macau will be announced on 13 March 2025, at a physical MICHELIN Guide Ceremony, and it will be published in digital form on the MICHELIN Guide’s official website and the MICHELIN Guide mobile app (iOS and Andriod) on the same day.
Hero image courtesy of Chiu Ka Banquet.
