19 March 2026
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The MICHELIN Guide Hong Kong & Macau 2026 is just announced. In the latest Hong Kong & Macau selection, the MICHELIN Star shines on 98 restaurants, including four newly awarded or promoted to One MICHELIN Star and two to Two MICHELIN Stars.
Find out what impressed our MICHELIN Guide inspectors in these newly awarded or promoted restaurants!
Les Berlingots ASP
Cristal Room by Anne-Sophie Pic
Two-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
A signature handmade pasta parcel, flawlessly cooked to an al dente texture and generously filled with 24-month-aged Comté cheese. The rich, creamy filling harmonizes beautifully with the earthy depth of morel. It is accompanied by a velvety mushroom consommé subtly infused with coffee and sobacha. The robust mushroom flavor is unexpectedly elevated by delicate coffee notes, creating a beautifully balanced and nuanced experience in every bite. The thoughtfully composed sauce and garnish evolve with the seasons.
Chestnut Veloute (LA CHATAIGNE)
L'Atelier de Joël Robuchon
Two-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
After a long renovation wait, the restaurant has finally made its glamorous return. It retains its iconic red-and-black décor, now complemented by a more spacious open kitchen and bar counter area that are always a delight to behold. The menu fully preserves the distinctive style and traditions of Robuchon, featuring classic dishes that have truly stood the test of time.Highly recommended is the Chestnut Velouté. The steamed egg at the bottom is delicate, light, and incredibly silky smooth. It is paired with chestnuts and bacon slow-cooked in cognac, along with crispy dried chestnut flakes, creating a pleasant textural contrast. The chestnut velouté itself is equally silky. The drizzle of piment chili sauce garnished in the bowl adds a subtle spiciness and fermented acidity that cuts beautifully through the richness of the nutty chestnuts, introducing a vibrant layer of flavor to the dish.
Comprador Seafood Soup (Million Dollar Soup)
China Tang
One-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
A classic from old Shanghai’s Western dining era, this soup is elevated with the refined techniques of Beijing cuisine’s imperial broths. The golden-yellow broth is luxuriously smooth, rich and creamy without ever feeling heavy. Plump shrimp retain their shape and delicate springiness, while lightly seared scallops are tender and naturally sweet. The fresh, bright flavors of the seafood mingle seamlessly with the soup’s velvety depth, creating a harmonious, layered experience.
Tuna
Sushi Takeshi
One-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
Sushi Takeshi is led by local chef Kin-san, who brings years of sushi experience and sources all ingredients directly from Japan, ensuring consistently high quality. Each piece is crafted with meticulous attention: the fish is precisely cut, revealing clean lines and a natural sheen that reflects the chef’s mastery of technique.The three-piece tuna selection progresses from light to rich: the akami is briefly brushed with soy at the table, delivering a concentrated, savory flavor; the chu-toro balances lean and fatty textures, with a natural interplay of acidity and richness; while the o-toro offers a more sumptuous experience, its marbled fat melting slowly on the tongue, leaving a deeply satisfying impression.
Spaghetti ai Ricci di Mare-Handmade Spaghetti alla Chitarra with Sea Urchin, Lime and Coffee Powder
Don Alfonso 1890
One-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
Pasta is clearly one of their strengths. The handmade spaghetti alla chitarra was perfectly shaped and cooked al dente, with just the right bite. The sauce, featuring Hokkaido sea urchin, was beautifully emulsified to a silky consistency, while a generous portion of fresh sea urchin on top added a creamy, briny sweetness that made every mouthful deeply satisfying. The dish was elevated with a hint of lime zest, a drizzle of herb oil, and a delicate dusting of coffee powder. The subtle coffee note was surprisingly intriguing, enhancing the richness of the sauce and adding a refined, layered dimension to the flavor. A Whole Fresh Crab Claw served with steamed Lobster Broth Egg White
Palace Garden
One-MICHELN-Starred, MICHELIN Guide Hong Kong & Macau 2026
The craftsmanship behind this dish is truly impressive. It features a Philippine large mud crab weighing over two kilograms, with the claws meticulously prepared. The shell is removed while keeping all three segments of the claw meat perfectly intact and connected—an exceptional skill rarely seen elsewhere. The crab meat is thick, sweet, and succulent, making every bite a delight.It is paired with a silky steamed egg white made with Japanese eggs and French blue lobster broth. Its smooth texture and subtle lobster aroma complement the crab claws beautifully, enhancing the overall experience. (hero image © Palace Garden)
