Cover Amber is promoted to three star status at the Michelin awards this year
Amber is promoted to three star status at the Michelin awards this year
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Amber earns three Michelin stars, seven new restaurants earn their first star and Macau welcomes a new two-star venue—here’s what you need to know from this year’s list
The Michelin Guide Hong Kong & Macau 2025 has been unveiled, featuring 260 restaurants across both cities—206 in Hong Kong and 54 in Macau—recognised across the Starred, Bib Gourmand, and Selected categories.
This year’s headline news is the promotion of Amber to three Michelin stars, a recognition of Richard Ekkebus’s long-standing vision for a refined, sustainability-driven approach to fine dining. Since its opening in 2005, Amber consistently held two-star status from the inaugural Michelin Guide Hong Kong and Macau in 2009 until 2024. Already distinguished with a Michelin Green Star for its environmentally conscious philosophy, Amber’s elevation after 17 years at two-star status cements its place as one of the city’s most influential restaurants.
Above Richard Ekkebus of the newly three-starred Amber
Richard Ekkebus of the newly three-starred Amber
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In Macau, Chef Tam’s Seasons moves up to two stars, reflecting the increasing diversity of fine dining offerings in the city, while Hong Kong welcomes three promotions to one star: Ami, Plaisance by Mauro Colagreco, and Tuber Umberto Bombana. Macau also sees four new entries in the one-star category: Aji, Mizumi, Sushi Kissho by Miyakawa and Zuicho. Across both cities, the selection highlights a balance between classical techniques and a growing emphasis on ingredient-led, contemporary cooking.
The total count for three-starred restaurants now stands at seven in Hong Kong—8½ Otto e Mezzo – Bombana, Amber, Caprice, Forum, Sushi Shikon, Ta Vie and T’ang Court—and two in Macau—Jade Dragon and Robuchon au Dôme. There are now 17 two-star restaurants, including 11 in Hong Kong and 6 in Macau, while 69 restaurants hold one star—58 in Hong Kong and 11 in Macau.
Above Chef Tam’s Seasons in Macau earns two Michelin stars
Chef Tam’s Seasons in Macau earns two Michelin stars
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Five restaurants retain Michelin’s Green Star for their commitment to sustainability. Amber, Feuille, Mora and Roganic in Hong Kong and UTM Educational Restaurant in Macau continue to set the standard for responsible gastronomy, whether through locally sourced ingredients, waste reduction, or environmentally conscious practices that go beyond the plate.
See also: A first look inside Simon Rogan’s reimagined Roganic Hong Kong
Meanwhile, Michelin’s three special awards acknowledge the talent that shapes the dining experience: Carlito Chiu (Andō) wins the Sommelier Award, recognised for his deep understanding of pairing, blending sake, Spanish and Argentine wines and tailoring selections to diners’ preferences. The Young Chef Award goes to Frankie Sui Wan Wong of Ankôma, whose experience at Écriture and Zest by Konishi led him to open his own restaurant, where he blends French technique with Asian influences and leads a team driven by precision and energy. The Service Award is given to Winnie Zhang (Wing Lei), whose ability to seamlessly guide diners through the restaurant’s offerings and personalise the guest experience demonstrates the level of care that defines top-tier hospitality.
This year’s results, as always, will spark discussion, debate and celebration, for it is only one of many voices in the conversation about what great dining looks like in these two cities today.
Three Michelin Stars
Hong Kong:
8½ Otto e Mezzo – Bombana
Amber (promoted)
Caprice
Forum
Sushi Shikon
Ta Vie
T’ang Court
Macau:
Jade Dragon
Robuchon au Dôme
Two Michelin Stars
Hong Kong:
Arbor
Bo Innovation
Lai Ching Heen
L’Envol
Lung King Heen
Noi by Paulo Airaudo
Octavium
Rùn
Tate
Tin Lung Heen
Ying Jee Club
Macau:
Alain Ducasse at Morpheus
Chef Tam’s Seasons (promoted)
Feng Wei Ju
The Eight
The Huaiyang Garden
Wing Lei
One Michelin Star
Hong Kong:
Ami (new)
Andō
Arcane
Beefbar
Belon
Chaat
Cristal Room by Anne-Sophie Pic
Duddell’s
Épure
Estro
Feuille
Fook Lam Moon (Wan Chai)
Fu Ho
Gaddi’s
Godenya
Hansik Goo
Ho Hung Kee (Causeway Bay)
I M Teppanyaki & Wine
Imperial Treasure Fine Chinese Cuisine (Tsim Sha Tsui)
Kam’s Roast Goose
Kappo Rin
Liu Yuan Pavilion
Loaf On
Louise
Man Ho (Admiralty)
Man Wah
Mono
Mora
Nagamoto
Neighborhood
New Punjab Club
Pang’s Kitchen
Petrus
Plaisance by Mauro Colagreco (new)
Racines
Roganic
Ryota Kappou Modern
Seventh Son (Wan Chai)
Shang Palace
Spring Moon
Summer Palace
Sun Tung Lok
Sushi Saito
Sushi Wadatsumi
The Chairman
The Legacy House
Tosca di Angelo
Tuber Umberto Bombana (new)
VEA
Whey
Xin Rong Ji
Yardbird
Yat Lok (Central)
Yat Tung Heen
Yè Shanghai (Tsim Sha Tsui)
Yong Fu
Zhejiang Heen
Zuicho
Macau:
8½ Otto e Mezzo - Bombana
Aji (new)
Five Foot Road
Lai Heen
Mizumi (new)
Pearl Dragon
Sushi Kinetsu
Sushi Kissho by Miyakawa (new)
Ying
Zi Yat Heen
Zuicho (new)
Michelin Green Star for sustainability
Amber (Hong Kong)
Feuille (Hong Kong)
Mora (Hong Kong)
Roganic (Hong Kong)
UTM Educational Restaurant (Macau)
Special awards
Young Chef Award: Frankie Sui Wan Wong (Ankôma, Hong Kong)
Sommelier Award: Carlito Chiu (Andō, Hong Kong)
Service Award: Winnie Zhang (Wing Lei, Macau)
Topics
A storyteller by day and a first-class food devourer by night, Fontaine is the Regional Dining Editor at Tatler Asia, overseeing dining content across all regions and shaping the brand’s editorial voice on food, chefs and culinary culture.
She is also Content Lead for Tatler Best and Co-jury Head for Tatler Best Hong Kong and Macau, guiding the awards’ editorial direction and evaluation process. With over a decade in the lifestyle and media industry spanning London and Hong Kong, she brings a cross-regional perspective to the table.
Follow her on Instagram at @fontimes.
