Michelin is pleased to reveal the 17th edition of the MICHELIN Guide Hong Kong & Macau restaurant selection, through the highly anticipated MICHELIN Guide Ceremony scheduled for Thursday, 13 March 2025 at Grand Lisboa Palace Resort Macau.
This prestigious culinary event will once again gather the best of the best in the culinary world, industry luminaries, and passionate food enthusiasts to celebrate the exceptional dining scene in this dynamic region. The ceremony promises to be a true highlight for gastronomes and industry professionals alike.
Date: Thursday, 13 March 2025
Time: From 5:00 PM local time
Location: Grand Lisboa Palace Resort Macau
*Please note this is an invitation only event.
Bib Gourmand Announcement
Ahead of the main event, food lovers can look forward to the release of the much-loved Bib Gourmand selection one week prior on 6 March 2025, which lists restaurants offering ‘good quality, good value cooking’. The selection will be revealed through a press release as well as editorial articles to be published on the MICHELIN Guide website and mobile app.
The selection criteria of the MICHELIN Guide, no matter the status of restaurant within the selection, adhere to a global standard where anonymous Michelin inspectors review all types of restaurants which they evaluate based only on the quality of the dishes. All establishments are chosen according to the same five criteria: the quality of the ingredients used; the mastery of cooking and culinary techniques; the harmony of flavours; the expression of the chef’s personality in the cuisine; and consistency, both over time and across the entire menu. Location, décor, service, and available facilities are not part of the selection criteria but can be highlighted if of particular interest.
Stay tuned for further announcements of this prestigious event and the MICHELIN Guide Hong Kong & Macau 2025 selection. Follow the latest updates on our website or MICHELIN Guide Facebook page.
Guest Chefs
Chef Wong Chi Fai
mmm T'ang Court
MICHELIN Guide Hong Kong & Macau 2024
It’s easy to see why this restaurant remains so popular after opening its doors 30-plus years ago. Comfort and luxury are factors, thanks to the plush fabrics, beautifully dressed tables and Chinese art. But the ability and experience of the head chef and his kitchen play an even bigger part. Their soups made with top notch ingredients win the hearts of countless connoisseurs. Other specialities include Peking duck, and baked stuffed crab shell.
Chef Ding Yong
mmm Xin Rong Ji (Xinyuan South Road)
MICHELIN Guide Beijing 2025
This flagship of the chain has an elegant but relaxed dining space done out in modern Chinese style. The menu is essentially the same as at other branches, focusing on Taizhou cooking and fish from the East China Sea. But the 28-day-old baby Peking duck, which you have to pre-order, is available exclusively at this location. Try also the duck stew with fish maw and taro – the taro is so starchy and tender that it melts in your mouth.
Chef Richard Ekkebus
mm 
Amber
MICHELIN Guide Hong Kong & Macau 2024
Dutch-born chef Richard Ekkebus's restaurant has undergone a radical revamp. The bright space is characterised by organic curves, luxury materials and a gold and beige colour palette. As opposed to the à la carte of the past, it now serves only prix-fixe menus, one of which is vegetarian, dairy- and gluten-free with reduced salt and sugar. Top-notch ingredients are sourced globally and crafted into light and delicate creations with a modern touch.
Chef Santiago Fernandez
mm MAZ
MICHELIN Guide Tokyo 2025
MAZ operates under the supervision of Virgilio Martínez Véliz, chef of Central Restaurante in Lima, Peru. Through gastronomy, MAZ interprets the abundant natural environment of Peru from the vertical perspective of altitude. Directing the kitchen here is Santiago Fernández Saim. The menu, organised into themes for each of Peru’s environments—the Pacific coast, the Amazon rainforest and the Andes—is an encounter between diverse ecosystems and the seasons of Japan.
Chef Kwon Young-woon & Chef Kim Bo-mi
mm Mitou
MICHELIN Guide Seoul & Busan 2024
At Mitou, the prowess and ingenuity of the chef duo Kwon Young-woon and Kim Bo-mi are showcased through authentic Japanese cuisine prepared with fresh seasonal ingredients. Indeed, their relentless struggle to incorporate seasonality into the menu starts with a careful selection of quality ingredients. In particular, chicken, eggs, rice and vegetables used at this establishment are sourced from Chef Kwon’s family farm. A culmination of such painstaking effort, the fare at Mitou genuinely reflects a sense of earnestness, modesty and dedication harbored by the two chefs as eternal students of culinary art. It thus comes as no surprise that customers eagerly anticipate Mitou’s new offerings every season.
Chef Choi Ming-fai
m
Mora
MICHELIN Guide Hong Kong & Macau 2024
Mora is located on Cat Street, famous for its antique and junk market. The soothing interior adopts a cream colour scheme with subtle curvy lines. Soybeans are at the core of the menu, taking the forms of bean sauce, tofu skin, soymilk, and fermented beans, whose textures complement other ingredients in each dish well. European techniques are seamlessly melded with local flavours for a varied and interesting experience.
Chef Auntie Gaik Lean
m Auntie Gaik Lean's Old School Eatery
MICHELIN Guide Kuala Lumpur & Penang 2025
Memorabilia in show windows and a 60s soundtrack exude the charm of a bygone era. Chef Gaik Lean has been guarding her secret recipes for decades and she makes no compromises in terms of food quality. Many items are made from scratch, including her heavenly pie tee and gulai tumis that uses over eight ingredients in the curry paste, such as fresh saffron. Also try nasi ulam, an old-time recipe.
Chef Arvin Wan
m MINIMAL
MICHELIN Guide Taiwan 2024
The sister dessert spot of Sur- makes a gustatory and visual splash with its complex layering of flavours and textures. The seven-course menu changes every season; frozen treats like gelato and granita are artfully plated to articulate a theme. In line with wabi sabi aesthetics, the pared-down interior embraces imperfections in its rusted steel siding, restored roof truss and concrete beams. Reservations recommended. Or order gelato to take away.
Chef Sam Tran
m Gia
MICHELIN Guide Hanoi, Ho Chi Minh City & Da Nang 2024
Gia đình, meaning "family", is a reference to chef Sam Tran and partner Long Tran's longing for their homeland during their years working abroad. The restaurant decor draws inspiration from the Temple of Literature just across the road. Their 12-course set menu changes with the seasons and is informed by Vietnamese culinary heritage. Deceptively complex, the beautifully crafted dishes showcase well-judged combinations of subtle flavours, with acidity and texture playing prominent roles.
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