11 February 2026
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MICHELIN Guide inspectors spend all year on the road uncovering the best restaurants to recommend — and what they've found is too good to keep a secret.
While the MICHELIN Guide annual distinctions — Stars, Green Stars and Bib Gourmands — granted to some of our recommended restaurants will only be revealed at the next annual ceremony, restaurants will be added to the Hong Kong selection and the Macau selection every second Wednesday of every other month.
The new venues will be featured in the MICHELIN Guide Hong Kong and Macau websites and the MICHELIN Guide mobile application (available on iOS and on Android). These locations will be highlighted with a "New" symbol for easy identification.
Bookmark this page and check back monthly for the latest additions!
RELATED: Check Out the New Additions to the MICHELIN Guide Hong Kong and Macau
February 2026
Ahead of the annual ceremony, the MICHELIN inspectors announced nine new additions to the MICHELIN Guide Hong Kong & Macau. he selection includes the Hong Kong debut of celebrated chef Akira Back; an establishment devoted to expertly crafted Neapolitan pizza; an elegant dining space showcasing meticulously prepared Cantonese classics; and a French bistro celebrating timeless dishes with refined flair.
Also joining the list is a concept by renowned chef Vicky Lau, inspired by the culinary traditions and ingredients of Yunnan and Guizhou; a venue dedicated to Hong Kong’s dai pai dong culture; and restaurants that either blend traditional Korean flavors with Western techniques or reinterpret Portuguese and French cuisine through a refined, contemporary lens.
Together, these additions underscore the vibrancy and diversity that define the dining scenes of Hong Kong and Macau.
RELATED: Our MICHELIN Guide Inspectors Share Their Best Fine Dining Tips
Akira Back
Chef Akira Back’s debut concept in the city unveils a menu that feels bold and familiar at the same time. His creative flair draws upon his Korean heritage, finessed by Japanese nuances and modern American twists. The generous dishes, designed to be shared, make the venue ideal for friendly get-togethers and casual dinner parties. His artist mother’s work is everywhere – on paintings, murals and tableware. (hero image©Akira Back)
Fiata
The divine smell of freshly baked pizza lingers in the air, as the chef – hailing from Southern Italy – devises his short menu of expertly crafted Neapolitan pizzas plus a handful of starters. Made to order using Italian DOP ingredients, his pizza boasts a light, chewy crust, gooey centre and perfectly charred edges. His proud creation of provola e pepe pizza features smoky, creamy mozzarella, juicy tomatoes and a sharp peppery kick.
RELATED: Pizza Napoletana or Pizza Romana?
Hau Tak
Spanning several floors in a commercial building, this restaurant has several private rooms for banquets and parties. Cantonese classics are the menu mainstays – from dim sum and barbecue to painstaking recipes rarely found elsewhere. Pre-order pipa bird's nest: a patty of crabmeat and bird's nest bound by egg white then steamed and pan fried. The sautéed sliced conch and chicken with honey-glazed Yunnan ham, an umami extravaganza, is another highlight.
RELATED: The Vanishing Treasures of Cantonese Cuisine and Where to Find Them
Jean-Pierre
A meal at this bistro transports you back to Paris in the Belle Époque. Art Nouveau motifs, scarlet velvet upholstery and flickering candle flame embody the joie de vivre of the last century. The menu is equally classic: expect the likes of beef tartare, duck confit and onion soup gratinée, served in silver platters and country-style bone china. In "Poulet de Simone", local three-yellow chicken is stuffed with button mushrooms and roasted until golden.
RELATED: Paris by the MICHELIN Guide
Jija
‘Jija’ is the Cantonese equivalent of a gabfest, where people connect and have fun. Chef Vicky Lau has appointed this sea-view room in dark wood, chrome trims and soft lighting. The menu rolls out authentic Guizhou and Yunnan fare, pepped up with modern, creative touches. House-made pickles, cured meats and cheese rub shoulders with fresh produce from both provinces to showcase intense flavors and nuanced textures. Check out their selection of Yunnanese teas. (Left image©Jija)
RELATED: MICHELIN Chefs’ Favorite Autumn Ingredient: Yunnan Mushrooms
Lai's Kitchen
With neon signs and a street food stall vibe, the room is a tribute to Hong Kong's dai pai dong culture. Lunch revolves around budget-friendly staples like steamed rice and noodles; the more extensive dinner menu covers various Cantonese stir-fries and claypot rice dishes (cooked to order). Try Chef Fung's three-treasure claypot rice with pork sausage, goose liver sausage and salted pork belly. The tea-scented crispy-skin chicken is also a treat.
RELATED: The Evolution of Cha Chaan Teng: Exploring Hong Kong’s Iconic Dishes and Local Dining Culture
Sol
Sol is Latin for "sun", and a metaphor for the passion and energy of the kitchen team as they reimagine Korean classics using modern Western techniques. The set menu starts with amuse-bouches inspired by banchan – Korean home-style side dishes. Their signature Jeju abalone is seasoned with two kinds of Korean seaweed for a burst of seafood umami. Each course comes with a card that describes its cultural significance, elevating the experience.
Mesa
Mesa, which marks iconic chef José Avillez’ inaugural restaurant in the Far East, champions a modern, refined take on Portuguese food. At the helm, the head chef, a disciple of Avillez, faithfully interprets the master’s vision with a menu that highlights the ingredients and craftsmanship. His umami-loaded seafood rice with caviar takes classic arroz de marisco to new heights. Ask the sommelier to help you navigate the wine list of over 250 Portuguese vintages. (right image©Mesa)
RELATED: Video: José Avillez's Macau Is A Cultural Gem That Leaves You Spellbound
Twelve25
The chef rolls out a neo-French score with unorthodox ingredients from around the world, such as marble goby confit in a herb butter that is stuffed with mashed potato and topped with caviar. Beads of tangy champagne sauce are piped around the fish to cut through the richness. To experience the chef’s artistry and creativity, order the 6-course tasting menu; even better with the well-curated wine pairing. Certain items need pre-ordering.
Welcome to subscribe to our newsletters. Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Asia Facebook Page, MICHELIN Guide Hong Kong & Macau Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
November 2025
Seven new establishments join the Hong Kong selection this month. Highlights include a nostalgic restaurant serving timeless Cantonese classics, Hong Kong’s first cheese omakase, vibrant Thai favorites and French-Asian creations from a Hong Kong–born chef of Swiss–Filipino heritage.
Celebrated chefs and familiar names also return to the list. L’Atelier de Joël Robuchon makes a comeback with a more spacious and comfortable setting; Chef Roland Schuller’s new spot introduces a pasta house showcasing comforting flavors and rustic charm; while Chef Barry Quek of One-MICHELIN-Starred Whey presents creative, home-style Southeast Asian fare inspired by his childhood memories in a new dining concept.
RELATED: The Full List of the MICHELIN Guide Hong Kong & Macau 2025
Dragons' Den
Hidden in a shopping mall at the foot of Lion Rock, this restaurant has retro decor and mid-century modern furniture in keeping with the menu – a rollcall of yesteryear's Cantonese classics, such as baked egg omelette with fish tripe, which is hard to come by. Their famous squab is dry aged for five days before being smoked with pear wood and deep fried. The dim sum lunch is also hugely popular. Certain barbecue and seafood dishes need to be pre-ordered. (Right image © Dragons' Den)
Further Reading: 10 Essential Cantonese Sauces Explained
L'Atelier de Joël Robuchon
After renovation works, the Hong Kong outpost of the globally renowned brand of high-end restaurants returned in 2025. The brand’s DNA (i.e. the iconic red-and-black color scheme and even longer counter) remains, but with a larger-than-life and more dramatic edge than ever. The open kitchen allows diners to admire the sophisticated culinary gems in the making as they are meticulously crafted by the dexterous kitchen team.
Further Reading: My Signature Dish: Joël Robuchon’s Purée De Pomme
La Volta
With soft lighting and exposed brick walls, this pasta bar helmed by chef Roland Schuller exudes rustic charm. The rotating menu features both fresh and dried pasta alongside seasonal produce. One standout is the handmade pappardelle alla genovese – the meat ragù clings to each ribbon of pasta beautifully and imparts deep, layered flavours. Save room for the signature poached Williams pear tart with a flaky puff pastry crust and house-made gelato. (Hero image ©La Volta)
Further Reading: World Pasta Day: An A-Z Guide To Pasta
Roucou
An expert cheesemaker has teamed up with French and Japanese chefs to offer Hong Kong’s first cheese omakase with 12 courses that combine French artisan cheeses with Japanese culinary art. The tasting menu juxtapose different taste profiles and textures for a genuine fine dining experience. In addition to the 8-seater omakase counter, there is a main dining room for guests ordering à la carte dishes. Check out their Japanese-inspired cocktails, wine and sake pairing options.
Siaw
Named after the Thai word for "friends", this bustling joint with an open kitchen, colorful façade and Thai pop soundtrack oozes tropical vibrancy. The menu covers all-time Thai favorites, from street snacks and boat noodles to rice dishes and desserts. The pad kra pao – minced pork or beef with holy basil and fried eggs on steamed rice – has a wonderful kick. Try the kha nom krok, too: crispy coconut rice flour pancakes with custardy centers.
Further Reading: Restaurants Secrets: How To Master The Perfect Thai Omelette
Té Bo
A perfect spot for sophisticated food in an unpretentious space. Chef Sebastian, a Hong Kong native with Swiss-Filipino roots, honed his craft in some prestigious kitchens. In keeping with his eclectic background, he combines a reverence for classical French technique with Asian accents. His Wagyu short rib ravioli bursts with juices, creating a contrast with silky black truffle mashed potato enveloped in pasta dough. Ask the sommelier about wine pairings. (Left image ©Té Bo)
Uncle Quek
Another dining concept overseen by chef Barry Quek of Whey fame, Uncle Quek impresses with creative home-style Southeast Asian fare inspired by the chef's childhood memories. His signature lobster laksa, served in a shrimp broth with tomalley, spices and coconut milk, boasts addictively complex flavors. Crispy and aromatic, the cereal-crusted fried chicken is a variation on the famous Singaporean shrimp recipe. The lunch sets are great value.
Further Reading: Chilli Crab: An Iconic Singaporean Staple Born from Cultural Fusion
Welcome to subscribe to our newsletters. Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Asia Facebook Page, MICHELIN Guide Hong Kong & Macau Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
August 2025
Following the annual MICHELIN Guide ceremony in mid-March, our inspectors have unveiled six new restaurants featured in the latest MICHELIN Guide Hong Kong & Macau. These include an eatery specializing in authentic Chiu Chow cuisine known for its premium ingredients; a sushi-ya led by an experienced chef renowned for his artistry in sushi-making; a century-old building with stylish red accents serving comforting Portuguese classics; an exquisite Chinese restaurant blending the mellow flavors of Jiangnan, Sichuan, and Cantonese cuisines; a Thai restaurant offering meticulously crafted fusion dishes; and a spot specializing in handmade, made-to-order xiao long bao. Don’t forget to add them to your culinary adventure list and check them out!
RELATED: The Full List of the MICHELIN Guide Hong Kong & Macau 2025
Ho Ho Chak
The apt moniker of this Chiu Chow restaurant is Ho Ho Chak, which means ‘delicious’ in Teochew dialect. The three brothers who run the joint also wholesale seafood and fruit, so they have reliable access to the best ingredients. The signature steamed pork patty with mud crab is loaded with buttery roe while the pork is springy and finely textured. Fried omelette with dried radish and ground pork is browned on the outside and custardy on the inside. (Right image ©Ho Ho Chak)
RELATED: MICHELIN-Recommended Dining Near Hong Kong’s Avenue of Stars
Sushi Takeshi
Chef Kin’s stints at famous sushi-ya in Hong Kong and Japan explain his exceptional sushi making skills and artistry. According to the oiliness of each fish, he pairs it with rice dressed in one of his two vinegar blends. A single omakase menu is served, composed entirely of ingredients flown in from Japan, such as umami-laden kuruma prawn that is perfectly cooked and boasts bouncy, juicy flesh.
Further Reading: A Guide To Sushi Beyond Fatty Tuna
Albergue 1601
The yellow façade of the century-old building contrasts well with the splashes of red adorning the stylish interior. The Portuguese chef specialises in no-frills classics, using mostly ingredients from his home country. Start with petingas fritas, or deep-fried whole baby sardines, followed by leitão assado, or crispy-skin roast suckling pig with orange, and fried potato rounds in a spicy sauce. Try also the Portuguese white wine brewed by the chef himself. (Left image ©Albergue 1601)
Lakeview Palace
The chef, who worked in Jiangsu, Zhejiang and Shanghai for years, melds the rounded flavours of Jiangnan fare with Sichuanese mala seasoning and Cantonese subtlety and freshness. His eight-treasure roast duck is a hybrid between the Huaiyang and Cantonese varieties – sticky rice is wrapped in crispy duck skin and topped with caviar. (Right image ©Lakeview Palace)
Further Reading: A Family-Friendly Guide to MICHELIN-Recommended Hotels in Macau
Nok Song
Quality ingredients from around the world are crafted into fusion Thai dishes. Examples include spicy raw shrimp salad featuring Obsiblue from New Caledonia, or heart of palm red curry with Iberian pork collar from Spain. For a sweet finale, go for the fruity, fluffy mango soufflé pancake roll. (Hero image & left image ©Nok Song)
RELATED: How to Make World-Renowned Thai Mango Sticky Rice Like a Two-MICHELIN-Star Restaurant
Unique
Seven varieties of xiao long bao are available, ranging from the traditional pork filling to novelties like cheese and black truffle. The nicely pleated soupy dumplings are made to order and taste even better with chili oil.
Welcome to subscribe to our newsletters. Stay up-to-date with the latest MICHELIN-recommended restaurants and news on the MICHELIN Guide Asia Facebook Page, MICHELIN Guide Hong Kong & Macau Website, and on the MICHELIN Guide mobile app (iOS and Android), which enables you to find every restaurant and hotel in the world selected by the MICHELIN Guide.
