Hong Kong’s diverse culinary scene is studded with stars, thanks to the creativity, resilience, and prowess of new and established talent in the city. This year, nine restaurants will be joining the ranks of the long list of Michelin-starred restaurants in Hong Kong, and seven others will be included as Bib Gourmand selections. The newly starred take your senses on a wild ride to the street stalls of India and the home kitchens of Latin America, into the tile-roofed hanoks of Seoul’s traditional villages and by the immaculate wooden counters serving Japan’s finest seasonal offerings. The Bib Gourmand distinction is awarded to venues that offer high-quality food at budget-friendly prices, where you can have an excellent three-course meal for under HK$400. New honourees this year celebrate traditional Cantonese and Chiu Chow flavours, as well as beloved street food favourites.
In total, the 2022 edition of the guide highlights 71 starred restaurants in Hong Kong, and 64 eateries in Hong Kong as well as seven establishments in Macao for the Bib Gourmand distinction.
Made with fresh seasonal produce, the relocated neo-Parisian bistro offers diners novel creations rooted in French techniques. The new location is clad in rich, blue hues and sinewy silhouettes, to accompany chef Matthew Kirkley’s classically minded menu. Signature dishes include turbot with beurre cancalaise, salade gourmande with veal tongue and foie gras, cervelas en brioche, and pigeon pithivier.
Indian street food classics like puri, samosa, and curry are presented in elegant dress — chef Manav Tuli elevates classics inspired by flavours from around the region for a modern setting. Sample the vivacious flavours of signatures such as raj kachori & baked jackfruit samosas, homemade paneer cheese and pav bhaji, old Delhi butter chicken, and the Christmas pudding kulfi. Opt for the tasting menu for a taste of everything.
Homestyle food expertly concocted and reimagined, Hansik Goo serves elevated Korean cuisine that plays on traditional flavours. Chef-owner of Seoul’s Michelin-awarded Mingles, Mingoo Kang, stuns with signatures such as the samgye risotto, hanwoo duo with bibim guksu, and makgeolli ice cream. There is only one tasting menu, so don’t worry about ordering — just make sure you supplement your meal with the Korean fried chicken, served with yuza jang.
Theatrical cooking with top-notch ingredients flown in from Hokkaido and France daily, paired with an elaborate curation of fine wines. Try seasonal delicacies such as Japanese abalone with seaweed sauce, Amadai fish with sea urchin cream sauce, and lobster with brown meat sauce. Choose from a la carte options, the tasting menu, or omakase.
Chef Ricardo Chaneton’s Venezuelan roots are honoured through his cooking — Latin American ingredients are used to create colourful dishes with larger-than-life flavours. Not to be missed: Racan pigeon cooked to the perfect shade of pale pink, under a layer of crispy skin, and the silky mole made from scratch with 21 ingredients.
Celebrating time-honoured Cantonese classics such as barbecued meats and stir-fried dishes, this is one of the city’s best places for a traditional meal. The chef — the seventh son from a family of culinary artists — was previously with Fook Lam Moon, another icon in the industry. Order the roast suckling pig, deep-fried egg custard with chicken kidney, and steamed beef patty with dried tangerine peel.
Previously Ginza Iwa, this long-standing sushi fixture has again been bestowed a Michelin star. Helmed by chef Hisayoshi Iwa, diners come for traditional Edomae-style sushi expertly hand-crafted with freshly caught fish imported daily from Japan. Each item on the menu is a chef’s signature — fermented oo-toro, shirako tempura in white wine sauce, soft-braised octopus, monkfish liver, marinated scabbardfish, Red Sea bream, and baby tuna. If you’re there at the right time, you might even get to taste the live baby cuttlefish, available for only two weeks a year.
With a commitment to sourcing from local farms and working towards reducing food waste, chef Barry Quek draws from his Singaporean roots for a stunning reimagining of modern European cuisine. The menu is tweaked seasonally, but highlights remain: bak kut teh pork ribs, curry laksa konjac rice, and the unique house-made brioche, served with buah keluak emulsion for a nutty finish.
An overseas transplant of the Michelin-starred Shanghai-based restaurant of the same name, Yong Fu delivers Shanghainese flavours punctuated by Western influence. Signatures of the original branch, such as the 18-cut raw crab, are served here as well, along with fresh fish and seafood from the East China Sea, painstakingly prepared by the expert team.
An honour bestowed upon those championing sustainable gastronomy, two-Michelin starred Amber led by chef Richard Ekkebus has done a major overhaul with the menu and working process. Plant-based iterations of commercial cling films, vacuum pouches, and bin liners are used, while food waste is kept to a minimum. Needless to say, the food remains top-notch, with a pronounced Japanese influence. Don’t miss the aka uni, served in its shell with cauliflower, lobster, and Daurenki Schrenki caviar.
A hidden joint with minimal seating serving traditional Taiwanese street food. Regulars recommend the gua bao sandwiches made with fluffy buns made in-house daily, available in both the well-loved version with pork belly and yuja marmalade, as well as a variety of flavours. Make room for the deep-fried mochi balls and pressed cheese sandwiches, if possible.
This Chiu Chow restaurant has been a household name for over 70 years, famous for their marinated goose, a tender and flavourful delicacy served with soy sauce. Enjoy it with rice, congee, or just on its own.
If you’re missing Taiwanese street food, head to Ding Ba for street snack staples including oyster omelette, vermicelli soup, stinky tofu, pancake rolls, and braised minced pork rice, to pair with rice milk or winter melon tea. This humble hole-in-the-wall is owned and operated by a Taiwan native, so rest assured the flavours are authentically delicious.
Affordable and healthy, this snack shop specialising in soy-centric creations has been around since the 1960s. The house-made tofu is rich and flavourful, expressed in a variety of dishes such as the celebrated tofu pudding, tofu puffs, golden fish tofu, and soymilk.
Hearty crowd pleasers hailing from Beijing and Shanghai are served here — freshly made sticky rice rolls stuffed with fried dough stick, pork floss, and pickled vegetables, hot and sour soup, and savoury soy milk. Perfect for breakfast, lunch, or even dinner.
A nostalgic eatery serving Cantonese classics made with a creative twist. Try dim sum items like the duo sausage rolls and pan-fried chicken sticky rice dumplings, and larger dishes like soya sauce-braised chicken and steamed crab with glutinous rice.
A local favourite, this unpretentious eatery gained fame as Cantonese roast meat experts. The signature roast goose, made from geese shipped from Foshan every day, is marinated and roasted to perfection, to be enjoyed voraciously with rice noodles. Their honey-glazed char siu, roast duck, and drunken chicken are also standouts.
This Italian fine-dining venue received its second Michelin star in this year’s guide, whose name has graced the Michelin lists since 2019. Savour Italian classics that highlight the natural flavours of quality ingredients, helmed by Austrian chef Roland Schuller and German chef Bjoern Alexander. The menu is updated according to availability of market produce — don’t miss the house-made artisanal tagliolini with black truffle and parmesan, when it’s on offer. For the ultimate experience, go for the ‘Octavium experience’ tasting menu with seven delicious courses.
Fine-dining institution Yan Toh Heen was also awarded its second Michelin star this year. Serving elegant Cantonese cuisine, expect to be pampered with the freshest ingredients prepared with time-honoured Chinese cooking techniques, with a side of harbour views. Try the golden stuffed crab shell with crabmeat, crispy lung kong chicken, and the wok-fried lobster with black garlic and herbs in cognac.
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