Here are Our MICHELIN Inspectors' Favourite Dishes from the MICHELIN Guide Hong Kong & Macau 2025's Newly Starred Restaurants

Hong Kong

Normandy Scallop, Salt-roasted Celeriac, Scallop Garum, Périgord Black Winter Truffle, Toasted Hazelnut Butter

Guests were invited on a kitchen tour before enjoying this dish at the chef's table where the chef introduced and finished the plating.

First, presented a seaweed bread baked Normandy scallop, opened right out of the shell, the special combi-cooking method ensured the scallop came to absolute perfection resulting in a tender and juicy texture, topped with rich hazelnut 'butter' and a lovely smooth salt-roasted celeriac puree, finished with slices of black winter truffles, warming up in the mix providing even more aroma, as for the seasoning, used scallop garum instead of salt, creating a complex yet harmonious blend of flavours. With such amazing flavours complementing this outstanding main ingredient, this dish was an exceptional example of a top-tier kitchen creation and Amber’s sustainable-driven cooking philosophy.

Grenaille potato - Sherry vinegar - Summer Truffle

It was a warm potato salad that looked simple, but the whole dish was well structured. Using Normandy potatoes, cooked until soft and creamy, seasoned with coarsely ground black pepper, sherry vinegar and chopped shallot. The seasoning was a classic sweet and sour flavour with a hint of spiciness. It is topped with a layer of potato foam, made with potatoes and black truffles. It had a very fluffy texture suitable for summer. Topped with crispy potato chips and flavourful black truffles. The chips were fried to very crispy without a greasy feel, contrasting with the soft sauce and foam on the bottom.

Clams - Baby potato - Osciètre caviar - Flowers

Plaisance by Mauro Colagreco
One MICHELIN Star
MICHELIN Hong Kong & Macau 2025

Served warm, this dish featured razor clams and local clams cut into various shapes, offering fresh and tender texture with a hint of ocean flavour. The potato cubes and shimeji mushrooms added a fresh, earthy and light taste. Topped with glossy caviar, it enhanced the rich, fresh taste without being too salty. The edible flowers added beauty, creating a simple yet perfect combination that brought out the most precious side of the ingredients, with delicious ocean umami in every bite.

Royal Langoustine - Artichoke - Burrata Cheese - Oscietra Caviar

Tuber Umberto Bombana
One MICHELIN Star
MICHELIN Guide Hong Kong & Macau

The langoustine was of top quality, shell-off and pan-seared to perfect medium doneness with a tender and bouncy texture. The rich egg yolk sauce enhanced the flavour. Underneath, a well-trimmed artichoke stuffed with burrata cheese and caviar was cooked to tenderness and paired beautifully with the creamy burrata. The zucchini puree added a refreshing touch that balanced the richness, and the langoustine jus was full of umami and all the flavours were in harmony.

Macau

Hairy Crab Ge Zha

Chef Tam's Seasons
Two MICHELIN Stars
MICHELIN Guide Hong Kong & Macau 2025

This meticulously crafted Cantonese delicacy ge zha or deep-fried egg custard, reimagined the classic as a seasonal ode to autumn's prized hairy crab. A diamond-shaped golden crust encasing a molten, velvety custard bursting with concentrated umami while achieving a symphony of textures. Accompanied by ginger-infused Italian fruit vinegar for a subtle acidic lift and bittersweet Zhongshan chrysanthemum petals to reset the palate, one single bite that guests could enjoy the pure hairy crab's essence without the trouble of cracking the shell.

A4 Wagyu Sirloin - Onion Consommé - Maitake

This signature dish used high-quality Japanese A4 wagyu sirloin thin slices, all raw and placed on top of the homemade yuzu somen. It was paired with a Japanese egg yolk soaked in soy sauce, which was high quality and had a good texture. The soup was made from onion consommé that simmered for more than 8 hours and was delicious. The yuzu somen had a smooth texture and was paired with some maitake, which was well matched.

Smoked Fatty Tuna with Egg Yolk Soy Sauce 

MIZUMI
One MICHELIN Star
MICHELIN Guide Hong Kong & Macau 2025

Used premium fatty tuna, thinly sliced, first smoked with straw, then served with homemade egg yolk soy sauce, topped with some kombu salt, shallots and shiso flowers. The surface of the bowl was wrapped in a thin slice of Japanese paper, which was ignited by a waiter when presented, with a smoky smell. The tuna sashimi was plump, the ingredients tasted special, the egg yolk soy sauce with egg aroma and the right amount of saltiness. (hero image: ©MIZUMI)

Sushi

First, in front of the counter table, the chef poured three kinds of red vinegar into the rice cooked from three different kinds of rice to make sushi rice, the chef then made the nigiri sushi. The quality of all the ingredients was very good, the freshness itself was obvious and paired with ginger and yuzu powder according to different ingredients. The chef's technique of making nigiri sushi was very skillful. The portion of the rice was small, the firmness was good, it did not spread easily, the acidity of the red vinegar was just right, and it matched the ingredients well.

RELATED: MICHELIN Inspectors Share Their 10 Favourite Dishes from the Newly Listed Bib Gourmands in the MICHELIN Guide Hong Kong & Macau 2025