Star-studded Celebration 

Last week, Michelin unveiled the latest restaurant selection of the MICHELIN Guide Hong Kong & Macau 2025, through a ceremony held at Grand Lisboa Palace Resort Macau. The full selection of the MICHELIN Guide Hong Kong & Macau 2025 showcased a total of 260 restaurants, including 206 restaurants in Hong Kong and 54 in Macau, encompassing the Starred, Bib Gourmand, and Selected food establishments. Five restaurants are also recognised with the MICHELIN Green Star.

Showcasing Unique Culinary Excellence Amber has achieved an outstanding promotion from two MICHELIN Stars to three MICHELIN Stars this year. Helmed by Dutch-born chef Richard Ekkebus, the restaurant is going from strength to strength. His commitment to sustainability and dairy-free cooking, already rewarded with a MICHELIN Green Star, is reflected in the creativity and imagination that his kitchen consistently delivers. Set menus and their vegetarian versions create a progression of flavours using first-rate produce like aka uni, Ping Yuen chicken, and blue lobster. Every ingredient has a carefully thought-out role to play. 

A total of 9 restaurants have been honoured with three MICHELIN Stars in the 17th edition of the MICHELIN Guide Hong Kong & Macau with 7 in Hong Kong: 8 1/2 Otto e Mezzo – Bombana, Amber, Caprice, Forum, Sushi Shikon, Ta Vie, and T’ang Court; and 2 in Macau: Jade Dragon, and Robuchon au Dôme.

 Reflecting Exceptional Standards in Culinary Artistry Chef Tam›s Seasons offers a unique dining concept by chef Tam Kwok-Fung, featuring a main menu along with two set options—one classic and one seasonal— while new à la carte items are introduced every month to highlight seasonal ingredients. In autumn, the traditional appetiser ge zha, or deep-fried egg custard, is transformed into a hairy crab version, with the velvety custard bursting with crabmeat flavour and encased in a crispy crust. Roast spareribs in black bean honey sauce are smoky and aromatic. 

In total, 17 restaurants are awarded two MICHELIN Stars, with 11 in Hong Kong: Arbor, Bo Innovation, Lai Ching Heen, L’Envol, Lung King Heen, Noi by Paulo Airaudo, Octavium, Rùn, Tate, Tin Lung Heen, and Ying Jee Club; and 6 in Macau: Alain Ducasse at Morpheus, Chef Tam’s Seasons, Feng Wei Ju, The Eight, The Huaiyang Garden, and Wing Lei. 

3 Restaurants in Hong Kong have been promoted to one MICHELIN Star, bringing the total number of one MICHELIN Star restaurants in Hong Kong to 58. Ami, decorated on a forest theme, offers a fine dining experience in a casual setting. On top of tasting menus, all-day à la carte choices abound – Gallic staples, dishes to share and bar snacks. The veteran executive chef sources the best produce, pairing it with traditional French sauces. His meticulous craftsmanship reaches its peak in signatures like hand-chopped Wagyu beef tartare, yellow chicken and seafood vol au vent. Plaisance by Mauro Colagreco features an ocean-inspired ambiance with mother of pearl trimmings, shades of turquoise, and a sculpted whirlpool of metallic fish. The seafood-led menu delivers spellbinding dishes that showcase the best ingredients from around the world alongside local vegetables, all finessed with solid French technique and a healthy dose of creativity. House-made sauces are one of the highlights, as is the extensive wine list. Tuber Umberto Bombana is a dining concept created by the eponymous chef, dedicated to the black and white treasure of gastronomy; its name also refers to the genus to which truffles belong. The head chef, who worked under Chef Bombana for over 20 years, demonstrates dexterous handling of seasonal ingredients from around the world, including jumbo carabinero prawns from Spain. 

4 Restaurants Newly Awarded One MICHELIN Star in Macau

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. Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. The MICHELIN Guide Inspectors particularly recommend the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side. Sushi Kissho by Miyakawa is the first overseas outpost of the legendary Hokkaido establishment, opens for dinner only with an omakase menu comprising of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. 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. Overall, the MICHELIN Guide Hong Kong & Macau 2025 saw a total of 69 restaurants with one MICHELIN Star, showcasing the culinary excellence of the region. 58 restaurants are in Hong Kong, while 11 are situated in Macau.