The full selection of the MICHELIN Guide Hong Kong & Macau 2024 has just been announced, and nine restaurants are newly awarded or promoted to one or two MICHELIN Stars.
Find out what impressed our MICHELIN Guide inspectors in these newly awarded or promoted restaurants!
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Hokkaido Red Uni, Teardrop Peas, Ibérico
NoiTwo MICHELIN Stars
MICHELIN Guide Hong Kong & Macau 2024
This dish takes inspiration from the Japanese chawanmushi (steamed egg custard). Topped with sansho leaves and myoga ginger, the silky egg custard is elevated with a touch of herbal notes. The teardrop peas offer a layer of texture contrasting the egg custard, as well as the creamy Hokkaido red uni. Good dimension is added with the layer of Ibérico pork consommé, which is clear, light in weight, and with an intense and lingering flavour on the palate.
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Wok-fried River Shrimp with Ginger and Spring Onion
The Huaiyang GardenTwo MICHELIN Stars
MICHELIN Guide Hong Kong & Macau 2024
The use of local river shrimp from Guangdong ensures the ingredient’s freshness. Most of the shrimp in this dish come plump with shrimp roe. The presentation is exquisite. The skin is fried till crisp, and the shrimp flesh is very sweet and bouncy. There is no greasy feeling at all, and the flavour of sugar and soy sauce is balanced well. At the same time, some chopped lemon leaves are added to bring a fresh aftertaste, which is special.
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Les Berlingots ASP
Cristal Room by Anne-Sophie PicOne MICHELIN Star
MICHELIN Guide Hong Kong & Macau 2024
It’s a dish of pasta parcels filled with over 24-month aged Comté cheese in a pyramid shape. The addition of fresh pomelo rightly adds a little citrus to the dish, whereas Tuber Melanosporum truffle, or Périgord black truffle, is adequately shaved for an elevation to the classic combination.
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Zucchini - Turbot - Flower Oil
FeuilleOne MICHELIN Star & MICHELIN Green Star
MICHELIN Guide Hong Kong & Macau 2024
The turbot fillet is pan-fried and topped with some fried seeds, giving it a tender and crispy texture that pairs perfectly with the unique flavour of the zucchini sauce. Poured also a sauce cooked with butter, lemon, tarragon, and flower oil, which is delicious and has a nice sour taste. On the side is a piece of zucchini and turbot fish paste wrapped in zucchini flower, which is delicately crafted and delicious.
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Ossau Iraty
RacinesOne MICHELIN Star
MICHELIN Guide Hong Kong & Macau 2024
Taking cues from the standard cheese platter, Racines has their own interpretation of the dish. Ossau-Iraty, a Basque cheese made from sheep's milk, is used to make a foam and matched with its slices, and then mixed with plums, piquillo pepper, Espelette pepper, and more, which results to a rich taste and texture. This is a surprising dish.
Udon Noodle in Soy Milk Lobster Bouillon
MoraOne MICHELIN Star & MICHELIN Green Star
MICHELIN Guide Hong Kong & Macau 2024
This is a delightful dish consisting of a bowl filled with creamy soy milk and rich lobster bouillon, accompanied by tender udon noodles and succulent pieces of lobster. The lobster meat has a delightful texture that is both firm and springy, while the udon noodles are cooked perfectly to achieve a pleasing, slightly chewy consistency. The combination of the smooth and velvety soy milk with the flavourful lobster soup creates a truly enchanting fusion of tastes. The delicate flavours of this dish linger in your mouth, leaving a lasting impression. (Hero Image: Mora)
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Minced Fish Soup, Fungi, Dried Tangerine Peel, Ham, Olive Seed
The Legacy HouseOne MICHELIN Star
MICHELIN Guide Hong Kong & Macau 2024
Paying respect to the founder of the New World Group by presenting hometown Shun Tak's classic dishes — minced fish soup is the best example. It calls upon exquisite knife work and a painstaking process, using every part of mandarin fish, pan-seared, and then the tender flesh is handpicked. The fish bones are turned into a milky fish broth, and abundant ingredients are introduced, with each component contributing to the soup, such as fine juliennes of black fungi and carrot, along with olive seeds. This combination adds interesting and crunchy bites, while 18-year old dried tangerine peel and ham complement the umami flavour of this fish soup.
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Crispy Bean Curd with Bird’s Nest
Chef Tam's SeasonsOne MICHELIN Star
MICHELIN Guide Hong Kong and Macau 2024
It is made by wrapping homemade minced shrimp with tofu and stuffed bird's nest before deep-frying until fragrant. The surface of the tofu is adorned with finely shredded Jinhua ham, and it is shaped like a pipa (a traditional Chinese musical instrument). The outer layer is coated with a thin layer of batter and deep-fried, resulting in a crispy texture. The middle layer of tofu and minced shrimp is incredibly soft, smooth, and flavourful, while the inner layer contains a smooth bird's nest. This dish offers a rich texture and requires high culinary skills to achieve the perfect balance of a crispy exterior and tender interior. The seasoning is precise, making it a delicious and exquisite appetiser.
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Sushi
Sushi KinetsuOne MICHELIN Star
MICHELIN Guide Hong Kong & Macau 2024
They use rice from Yamagata Prefecture, which is transported to Hong Kong and then de-husked. The rice is cooked with water from Kagoshima and seasoned with light red vinegar to ensure that the texture of the rice meets the requirements before it is used to make sushi. The portion of rice used in each sushi is relatively small, and it is paired with seasonal Japanese seafood. Experienced chefs skilfully create each piece of exquisite sushi.
