Two Restaurants in Hong Kong Newly Awarded Two MICHELIN Stars in the 18th edition of The MICHELIN Guide Hong Kong & Macau

7 Hong Kong Restaurants and 2 Macau Restaurants Retained Their Three MICHELIN Stars

7 restaurants in Hong Kong have once again been awarded three MICHELIN Stars in the 18^th edition of the MICHELIN Guide Hong Kong & Macau: 8 ½ Otto e Mezzo - Bombana, Amber, Caprice, Forum, Sushi Shikon, Ta Vie, and T'ang Court. Meanwhile, in Macau, the UNESCO Creative City of Gastronomy, Jade Dragon and Robuchon au Dôme continue to set the standard for culinary excellence.

Cristal Room by Anne-Sophie Pic and L'Atelier De Joël Robuchon Shines in the Two MICHELIN Stars Category

The Two MICHELIN Stars list has expanded with 2 restaurants joining the ranks for their outstanding performances: Cristal Room by Anne-Sophie Pic, the celebrity chef's second venture in Asia, has been promoted to Two MICHELIN Stars in the 2026 selection. Following a recent refurbishment, L'Atelier De Joël Robuchon makes a bright comeback, securing Two MICHELIN Stars for the global brand, where the artistry of Gallic cuisine takes centre stage.

This brings the total number of Two MICHELIN Stars restaurants to 19, with 13 located in Hong Kong and 6 in Macau.

4 Restaurants Newly Receive One MICHELIN Star

Of the 4 newly awarded One MICHELIN Star entries, two are newcomers in Hong Kong - China Tang and Sushi Takeshi making their debut in the Guide, while the other two in Macau - Don Alfonso 1890 and Palace Garden have been promoted from the MICHELIN Selected category.

China Tang is a handsome restaurant conceived by the late Sir David Tang. It has recently undergone a refurbishment, restoring the interior to its former classy glory. The menu has been revamped to feature Beijing and Sichuan delicacies alongside Cantonese mainstays.

Chef Kinfrom Sushi Takeshi brings an impressive background from renowned sushi-ya restaurants in Hong Kong and Japan, showcasing his exceptional sushi-making skills and artistry. He expertly pairs each fish, considering its oiliness, with rice dressed in one of his two signature vinegar blends.

This year's selection features a total of 70 restaurants awarded One MICHELIN Star, comprising 57 in Hong Kong and 13 in Macau.

5 Restaurants Maintained Their MICHELIN Green Star Recognition

Amber, Feuille, Mora, Roganic from Hong Kong, along with UTM Educational Restaurant from Macau continue to be part of the MICHELIN Green Star community, capturing the Inspectors' attention for their inspiring visions. The MICHELIN Green Star editorially highlights restaurants that, among the MICHELIN Guide selection, have impressed Inspectors with their commitment to the future of gastronomy. By gathering a community of innovative establishments driven to pursue progress in the role of restaurants, the MICHELIN Green Star fosters dialogue and collaboration, encouraging establishments to inspire and evolve together.

4 MICHELIN Guide Special Awards

With its Special Awards, the MICHELIN Guide aims to highlight the amazing diversity of the roles within the hospitality industry, as well as its most talented and inspiring professionals. For the first time in Hong Kong and Macau, China, the newly introduced "Mentor Chef Award" recognises senior chefs who have made significant contributions and had a profound impact on the F&B industry and the next generation of chefs.

MICHELIN Guide Young Chef Award

Chef Kim GwanJu from Sol (newly Selected restaurant) is a graduate of a professional culinary school. Despite his young age, he has travelled throughout Asia, honing his skills in the kitchens of numerous MICHELIN-Starred restaurants, accumulating rich experience and mastering exquisite culinary techniques.

At Sol, he pours his deep affection and fond memories of his hometown's cuisine into his cooking. He not only extensively selects high-quality ingredients from Korea's mountains and seas but also reinterprets traditional Korean dishes with modern culinary techniques, giving them a unique flavour.

This humble and courteous chef also personally introduces guests to the characteristics of the ingredients and the cooking traditions, deepening their appreciation and love for the rich land of Korea.

MICHELIN Guide Service Award

Jenny Ye from The Huaiyang Garden (Two MICHELIN Stars) hails from Shaoguan, Guangdong, and holds a formal degree in hotel management. Her extensive frontline experience brings a sense of professionalism into every gesture, creating a warm and welcoming experience for guests.

In her service, she always speaks softly yet is incredibly perceptive, accurately grasping the needs of her guests, and is particularly adept at recommending dishes' ingredients based on the dining context.

MICHELIN Guide Sommelier Award

Originally from France, FlorianeHureau has worked at Caprice (Three MICHELIN Stars) for three years, becoming a core member of the restaurant's outstanding front-of-house team. Driven by her passion for working in Asia, she embarked on this journey with her husband, who also works in the wine industry.

Floriane not only possesses extensive wine knowledge but is also renowned for her warm and attentive professional wine service. She enjoys sharing the story behind each wine. She respects classic French traditions but is not bound by them-her carefully selected wines are often unique, fully showcasing her personal style. She is highly adaptable and can elegantly and flexibly meet guests' special needs.

MICHELIN Guide Mentor Chef Award

Chef Lau Ping Lui, Paul from Tin Lung Heen (Two MICHELIN Stars)entered the culinary world at the age of 14 and has dedicated nearly 50 years to the art of Cantonese cuisine. His career has spanned both hemispheres, including South Africa and Peru, and he has managed numerous renowned restaurants in Beijing, Shanghai, and Hong Kong, accumulating a wealth of culinary experience. Since joining Tin Lung Heen as head chef in 2011, he has skillfully blended classic and innovative techniques, insisting on using top-quality ingredients and combining meticulous traditional methods with modern plating aesthetics. While preserving the essence of Cantonese cuisine, he also provides guests with a feast for both the eyes and the palate.

Over the years, Chef Lau's superb culinary skills have not only earned him the respect of his peers but have also led to the mentorship of many outstanding chefs. He has selflessly passed on his skills and offered guidance on life's challenges. Today, some of his apprentices have become head chefs in various renowned Chinese restaurants, spread across different regions, nurturing a new generation of excellent chefs and truly embodying the spirit of passing on the torch. Chef Lau is a model and exemplary in the catering industry, worthy of emulation by future generations.

The full selection of the MICHELIN Guide Hong Kong & Macau 2026, which also includes newly recommended restaurants, is enclosed within this press release.

The restaurants join the MICHELIN Guide selection of hotels, which features the most unique and exciting places to stay in Hong Kong, Macau, and throughout the world. Every hotel in the selection is chosen by MICHELIN Guide experts for its extraordinary style, service, and personality - with options for all budgets - and each hotel can be booked directly through the MICHELIN Guide website and app.

The MICHELIN Guide Hong Kong & Macau 2026 at a glance:

*Moved from MICHELIN Selected

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