The culinary world gathered under the gilded ceilings of the Grand Lisboa Palace Resort Macau on March 25, 2026, to witness a milestone in gastronomic history. This year marks the 18th edition of the MICHELIN Guide Hong Kong & Macau, a celebration that beautifully coincides with the 100th anniversary of the MICHELIN Star globally. The selection reveals a vibrant tapestry of 278 restaurants where the unwavering spirit of hospitality meets a relentless drive for innovation. International Director Gwendal Poullennec noted that the region’s chefs continue to honor nostalgic traditions while embracing bold new evolutions, from the revival of classic styles to the sophisticated influence of regional Chinese flavors.
The Summit of Taste: Three MICHELIN Stars
Consistency is the hallmark of true mastery, and nine institutions have once again proven they belong at the pinnacle of global dining. In Hong Kong, seven legendary kitchens retained their three-star status, including the creative French contemporary plates of Amber and Caprice, the refined Cantonese artistry of Forum and T’ang Court, and the precise sushi craftsmanship of Sushi Shikon. Across the water in Macau, the UNESCO Creative City of Gastronomy continues to be anchored by the excellence of Jade Dragon and Robuchon au Dôme.
New Elegance and Grand Comebacks
The two-star category welcomed exciting growth this year, now totaling 19 restaurants across the region. Cristal Room by Anne-Sophie Pic achieved a prestigious promotion to two stars, captivating inspectors with its sophisticated French contemporary vision. Meanwhile, the legendary L’Atelier de Joël Robuchon made a triumphant return to the list following a refurbishment, proving that its Gallic artistry remains as bright as ever.
Four new names joined the one-star ranks, reflecting the diversity of the local scene. Hong Kong’s China Tang returned to its former classy glory with a revamped menu featuring Beijing and Sichuan delicacies alongside Cantonese favorites. At Sushi Takeshi, Chef Kin brings a deep reverence for the craft, expertly pairing the oiliness of each fish with signature vinegar blends. In Macau, both Don Alfonso 1890 and Palace Garden were promoted from the Selected category, marking their ascent into the star-studded elite.
Sustainability and the Human Touch
The guide continues to champion the future of gastronomy through the MICHELIN Green Star, awarded to five restaurants that lead the way in eco-conscious dining. This community of innovators includes Hong Kong’s Amber, Feuille, Mora, and Roganic, as well as the UTM Educational Restaurant in Macau. Beyond the plate, the guide also honored the professionals who make the industry thrive. Chef Lau Ping Lui, Paul of Tin Lung Heen received the first-ever Mentor Chef Award in the region, recognized for his 50-year career and his selfless dedication to passing the torch to the next generation of culinary talent.
The MICHELIN Guide Hong Kong & Macau 2026 Full Selection
Three MICHELIN Stars
8 1/2 Otto e Mezzo Bombana (Italian)
Amber (French contemporary)
Caprice (French contemporary)
Forum (Cantonese)
Sushi Shikon (Sushi)
Ta Vie (Innovative)
T’ang Court (Cantonese)
Jade Dragon (Cantonese)
Robuchon au Dôme (French contemporary)
Two MICHELIN Stars
Hong Kong
Arbor (Innovative)
Bo Innovation (Innovative)
Cristal Room by Anne-Sophie Pic (French contemporary)
Lai Ching Heen (Cantonese)
L’Atelier de Joël Robuchon (French contemporary)
L’Envol (French contemporary)
Lung King Heen (Cantonese)
Noi by Paulo Airaudo (Italian contemporary)
Octavium (Italian)
Rùn (Cantonese)
Tate (Innovative)
Tin Lung Heen (Cantonese)
Ying Jee Club (Cantonese)
Macau
Alain Ducasse at Morpheus (French contemporary)
Chef Tam’s Seasons (Cantonese)
Feng Wei Ju (Hunanese & Sichuan)
The Eight (Cantonese)
The Huaiyang Garden (Huai Yang)
Wing Lei (Cantonese)
One MICHELIN Star
Hong Kong
Ami (French contemporary)
Andō (Innovative)
Arcane (European contemporary)
Beefbar (Steakhouse)
Belon (French contemporary)
Chaat (Indian)
China Tang (Cantonese)
Duddell’s (Cantonese)
Épure (French contemporary)
Estro (Italian)
Feuille (French contemporary)
Fook Lam Moon (Wan Chai) (Cantonese)
Fu Ho (Cantonese)
Gaddi’s (French)
Godenya (Japanese)
Hansik Goo (Korean)
Ho Hung Kee (Causeway Bay) (Noodles and Congee)
I M Teppanyaki & Wine (Teppanyaki)
Imperial Treasure Fine Chinese Cuisine (Tsim Sha Tsui) (Cantonese)
Kam’s Roast Goose (Cantonese Roast Meats)
Kappo Rin (Japanese)
Liu Yuan Pavilion (Shanghainese)
Loaf On (Seafood)
Louise (French contemporary)
Man Ho (Admiralty) (Cantonese)
Man Wah (Cantonese)
Mono (Latin American)
Mora (Innovative)
Nagamoto (Japanese)
Neighborhood (European contemporary)
New Punjab Club (Indian)
Pang’s Kitchen (Cantonese)
Petrus (French)
Plaisance by Mauro Colagreco (French contemporary)
Racines (French contemporary)
Roganic (European contemporary)
Ryota Kappou Modern (Japanese)
Seventh Son (Wan Chai) (Cantonese)
Shang Palace (Cantonese)
Spring Moon (Cantonese)
Summer Palace (Cantonese)
Sun Tung Lok (Cantonese)
Sushi Takeshi (Sushi)
Sushi Wadatsumi (Sushi)
The Chairman (Cantonese)
The Legacy House (Shun Tak)
Tosca di Angelo (Italian)
Tuber Umberto Bombana (Italian)
Vea (Innovative)
Whey (Asian contemporary)
Xin Rong Ji (Taizhou)
Yardbird (Yakitori)
Yat Lok (Central) (Cantonese Roast Meats)
Yat Tung Heen (Cantonese)
Yè Shanghai (Tsim Sha Tsui) (Shanghainese)
Yong Fu (Ningbo)
Zhejiang Heen (Zhejiang)
