Hong Kong continues to reinforce its reputation as one of Asia’s leading culinary destinations, blending world-class fine dining with authentic local experiences in a culturally diverse and easily navigable city. Increasingly popular among travellers from the GCC and wider Middle East, the city offers a compelling mix of luxury, comfort, and diverse gastronomy tailored to discerning food enthusiasts, further strengthening its global appeal.
The latest MICHELIN Guide Hong Kong & Macau 2026 marks the 18th edition for the region and coincides with the global 100th anniversary of the MICHELIN Star.
Unveiled at the Grand Lisboa Palace Resort Macau, this year’s guide features a total of 278 restaurants—219 in Hong Kong and 59 in Macau—spanning MICHELIN Star, Bib Gourmand, and Selected categories.
It also introduces the Mentor Chef Award for the first time and highlights five restaurants maintaining their MICHELIN Green Star for sustainability.
In the highest tier, seven Hong Kong restaurants retained their prestigious three MICHELIN Stars: 8½ Otto e Mezzo – Bombana, Amber, Caprice, Forum, Sushi Shikon, Ta Vie, and T’ang Court.
In Macau, Jade Dragon and Robuchon au Dôme continue to hold the same distinction, reaffirming their culinary excellence.
The two MICHELIN Star category expanded with Cristal Room by Anne-Sophie Pic and L’Atelier de Joël Robuchon, bringing the total to 19 (13 in Hong Kong, 6 in Macau).
Meanwhile, four restaurants newly earned one MICHELIN Star: China Tang and Sushi Takeshi in Hong Kong, and Don Alfonso 1890 and Palace Garden in Macau. Altogether, 70 restaurants now hold one MICHELIN Star.
Sustainability remains a key focus, with five establishments—Amber, Feuille, Mora, Roganic, and UTM Educational Restaurant—retaining their MICHELIN Green Star for environmentally conscious practices and forward-thinking gastronomy.
The Guide also celebrated industry talent through four special awards. Chef Kim GwanJu of Sol received the Young Chef Award for his innovative reinterpretation of Korean cuisine.
Jenny Ye of The Huaiyang Garden earned the Service Award for her attentive and refined hospitality. Floriane Hureau of Caprice was honored with the Sommelier Award for her expertise and engaging wine storytelling.
The newly introduced Mentor Chef Award went to Chef Lau Ping Lui of Tin Lung Heen, recognizing his decades-long contribution to Cantonese cuisine and dedication to mentoring future generations.
Overall, the 2026 selection reflects the region’s dynamic culinary landscape, balancing tradition, innovation, and sustainability while continuing to attract global gastronomes.
"The culinary scene in Hong Kong and Macau, China highlights the unwavering spirit of hospitality, defined by a commitment to resilience and boundless evolution. Reopenings and exciting debuts inject new vitality, and the continued revival of nostalgic and classic styles speaks to diners’ deep emotional connections. Our inspectors have been truly impressed by the consistency, innovation and diversity found in these two dynamic cities. Some well-known restaurants, even after relocation, have retained their traditional flavours, while others, after renovations, have returned to the list, demonstrating their outstanding standards,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “This year, we also recognize the growing influence of regional flavours from mainland China, where ingenious fusion and harmony of distinctive ingredients and local seasonings shape Hong Kong and Macau as thriving hubs for culinary exchange.” -TradeArabia News Service
