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
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.
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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
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