Hong Kong

The chef of two-MICHELIN-starred L’Envol brings hard work and consistency to the kitchen, as he does with sports.

Everything you need to know about MICHELIN-starred restaurants’ latest happenings this spring.

Helmed by Argentinian chef Agustin Balbi, Ando received its first MICHELIN star just six months after its opening. He tells us about incorporating Japanese hospitality and the inspiration behind his innovative cuisine.

2021 is looking promising for the F&B industry with exciting openings by chefs and restaurateurs behind top MICHELIN-starred restaurants.

The head chef of one-MICHELIN-starred Zuicho tells us about his upbringing in his family's kappo restaurant, and why he resisted the idea of being a chef in the first place.

We turn to Leung Man-To of Tai Wing Wah, aka "God of Gourmet", for answers.

Prior to its opening on February 1, we speak to chef Wong of One MICHELIN-starred Man Wah to get a sneak peek of the new menu.

Ever wondered why turnip cakes from MICHELIN-starred restaurants taste so good? Here's everything you need to know about the traditional Cantonese dim sum favourite.

Among a total of 69 MICHELIN-starred restaurants in Hong Kong and 18 starred restaurants in Macau, 2 restaurants newly receive Two Stars and 8 restaurants receive One Star.

What goes on Hong Kong food influencers' Chinese New Year dinner table?

To one chef, the best claypot rice must be made with their very own home-cured meat. For another, the fragrance of the rice is as alluring as that of white truffles. We speak to six of Hong Kong's most popular chefs to reveal what is an excellent claypot rice for them — and how to best enjoy it.

The executive chef of Zest By Konishi made history as revered French restaurant Taillevent's first Japanese sous chef. He tells us how he achieves his delicate balance of French techniques and Japanese sensibilities.

How should hairy crabs be eaten to extract maximum pleasure from them? Three chefs from MICHELIN-recommended restaurants in Hong Kong share their expert opinions.

From covering a meal at the hotel's MICHELIN restaurants to conjuring up an in-room multiple-course dinner feast curated by their kitchen teams, these staycation packages will put a smile on every foodie's face. 

A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.

A banquet without chicken is just dinner, according to an old Cantonese saying. We round up a selection of mouth-watering chicken dishes from the top MICHELIN restaurants around town.

Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. But its chef Uwe Opocensky doesn’t want it to be just iconic — he wants it to be one of the best restaurants in the city.

The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the "modern classic" cuisine he wants to showcase in Hong Kong.