The complete selection of MICHELIN Guide Hong Kong & Macau 2025 has just been released, featuring a total of 260 restaurants—206 from Hong Kong and 54 from Macau. This year’s guide celebrates an astounding array of culinary experiences, from bustling street food stalls to exquisite fine dining, highlighting the rich and diverse gastronomic scenes of these two vibrant hubs.
MICHELIN inspectors have uncovered exciting new trends throughout the two destinations. From the rise of a dynamic new generation of chefs to the seamless passing down of culinary traditions, combined with innovative uses of ingredients and diverse cooking styles, this year's selections reflect the ever-evolving culinary landscape. Diners can look forward to a wealth of fresh experiences and delightful surprises.
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Culinary Innovators: Experienced Chefs Crafting New Milestones
Many seasoned chefs are refusing to rest on their laurels, pushing boundaries by introducing fresh concepts and bold ideas. Take Chef Umberto Bombana, for instance, who's newly awarded one-MICHELIN-Starred restaurant, Tuber Umberto Bombana , brilliantly combines his expertise in traditional Italian cuisine with the richness of seasonal truffles, resulting in an array of vibrant, new dishes sure to tempt any palate. Similarly, the celebrated chef Palash Mitra of one-MICHELIN-Starred restaurant New Punjab Club has made waves with his recently opened Prince and the Peacock, showcasing an enthralling journey through North to South Indian royal cuisine that dazzles diners with rich, bold flavours. (right image ©Tuber Umberto Bombana)
Another standout is the newly awarded Bib Gourmand Hung’s Delicacies. This iconic eatery, famed for its Chiu Chow braised dishes, previously held a MICHELIN star from 2009 to 2013 and had expanded through collaborations, opening new locations in the airport and Taiwan for example. Last year, the chef decided to reclaim his name and reopened his own shop at mall in Causeway Bay.
"Chef Lai, now in his seventies, remains vigorous in the kitchen, radiating an infectious energy and passion that is truly inspiring," shared one inspector.
The Ongoing Wave of International Investment
The culinary landscape is not solely shaped by local chefs; international celebrated chefs are making their mark in Hong Kong with ambitious new concepts. Chef Anne-Sophie Pic, for example, opened Cristal Room by Anne-Sophie Pic at the end of 2023 , boasting an unparalleled combination of a prime location, exquisite decor, and a carefully curated menu and was awarded one MICHELIN Star last year. Renowned Barcelona chef Jordi Vallés Claverol has introduced diners to Juno, a stunning Mediterranean restaurant in Sheung Wan that features exquisite design and masterful flavours.
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Similarly, Chef Mauro Colagreco's Plaisance by Mauro Colagreco, which opened at the end of 2023 and awarded with one MICHELIN Star this year, presents an exceptional fusion of local ingredients and high-quality produce to create memorable French dishes. (left image: celebrated chef Mauro Colagreco and executive chef Mitsuru Konishi of Plaisance by Mauro Colagreco took a picture together after receiving one MICHELIN star. ©MICHELIN)
"You can truly feel that regardless of the economic landscape, Hong Kong remains one of the premier destinations for dining investment in Asia, "an inspector shared.
Merging Tradition and Innovation: The Rise of Young Talent
As established chefs chart new territories, many are also nurturing the next generation of culinary talent, who are stepping into the spotlight with increasing confidence.
Take chef Keith Yam at Tuber Umberto Bombana for example . After over twenty years of working alongside chef Bombana, he’s now ready to take the helm. Similarly, Marc Mantovani, head chef of Cristal Room by Anne-Sophie Pic, has spent more than a decade perfecting his craft under chef Pic. It’s not just him—the talented team, including young chefs and sommeliers trained by chef Pic, also plays a pivotal role in creating a restaurant that seamlessly blends Asian elements into its offerings. (right image: celebrated Umberto Bombana and executive Keith Yam of Tuber Umberto Bombana took a picture together after receiving one MICHELIN Star ©MICHELIN）
Innovative collaborations can also be seen in Chinese cuisine. The newly recognized restaurant "Jee," led by chef Siu Hin Chi of two-MICHELIN-Starred restaurant Ying Jee Club who brings over 40 years of experience and chef Olivier Li from two-MICHELIN-Starred restaurant L'Envol to craft inventive dishes that incorporate Cantonese elements, successfully merging traditional and contemporary flavours.
Emphasis on Local Ingredients
While Hong Kong and Macau may not be agricultural hubs, more restaurants are making a focused effort to harness local ingredients. From fresh seafood like lobster and grouper to locally crafted seasonings like shrimp paste, there is a commendable push to incorporate regional produce into menus.
"This is encouraging because, while importing ingredients can often be more cost-effective, these restaurants opt for local produce to champion sustainability and support local industries," shared a MICHELIN inspector.
Sustainability is becoming an increasingly significant focus within the culinary community, as evidenced by the five restaurants recognized Green Star this year. Among them is Amber, which has made noteworthy strides since its emphasis on traditional fine French cuisine. Additionally, a new vegetarian restaurant named "Yuan" has made its debut in this year’s selection as well. "Even in non-vegetarian establishments, there is a growing emphasis on incorporating plant-based proteins, such as tofu and soy milk, as diners become more health-conscious about their diets and lifestyles," the inspector said.
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Enhanced Cross-Cultural Exchange Through Diverse Cuisines
Diversity has always been a defining feature of the culinary landscapes in Hong Kong and Macau. The 17th edition of the MICHELIN Guide Hong Kong & Macau showcases an impressive fifty-one types of cuisine, and twenty types of cuisine among those newly listed eateries and establishments.
Significantly, this year's list highlights a rich tapestry of dishes that reflect the synergies and fusions between different cuisine across China. Diners could explore cuisines from regions including Fujian, Huaiyang, Ningbo, Shanghai, Shunde, Xinjiang, and Zhejiang......etc.
Furthermore, a wide range of seasonal ingredients from various provinces is showcased in both Chinese and Western restaurants. For instance, Yunnan mushrooms and shrimp from Zhuhai, as well as the sumptuous hairy crabs and caviar from Thousand Island Lake. Hong Kong's mature dining market serves as a vital testing ground for these cuisines, further enriching the vibrant and diverse gastronomic offerings in these two gastronomic hubs. (left image: Wok-Fried River Shrimp with Ginger and Spring Onion from two-MICHELIN-Starred restaurant The Huaiyang Cuisine, which uses locally sourced shrimp from the brackish waters near the Pearl River Delta in Guangdong ©MICHELIN）
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