Amber just shone the brightest as Chef Richard Ekkebus clinched the coveted three MICHELIN Stars in the culinary world’s most anticipated reveal. This is the MICHELIN Guide Hong Kong & Macau 2025.
It’s 13th March, 2025, and The MICHELIN Guide just dropped its 17th edition for Hong Kong & Macau, and the culinary scene seems to be sizzling. A dazzling total of 260 restaurants made the cut: 206 in Hong Kong and 54 in Macau – ranging from street food gems to the crème de la crème of fine dining.
MICHELIN Guide Hong Kong & Macau 2025 Announces The Stellar Rise of Amber
So, Dutch-born maestro Richard Ekkebus has done it. His dairy-free, sustainability-focused approach at Amber has catapulted the restaurant from two to three MICHELIN Stars. Ekkebus’ kitchen weaves pure magic with ingredients like aka uni, Ping Yuen chicken, and blue lobster in meticulously crafted set menus. Every element plays its part perfectly – no ingredient left behind.
Amber joins the elite ranks of Hong Kong’s three-star establishments: 8 1/2 Otto e Mezzo – Bombana, Caprice, Forum, Sushi Shikon, Ta Vie, and T’ang Court. In Macau, Jade Dragon and Robuchon au Dôme maintain their supreme status.
Macau’s Rising Star Identified At MICHELIN Guide Hong Kong & Macau 2025
Chef Tam’s Seasons has stepped into the spotlight, earning its second MICHELIN Star. Chef Tam Kwok-Fung delivers a concept that balances tradition and seasonality. Fall brings a hairy crab twist to the classic ge zha (deep-fried egg custard) – a velvety center bursting with crabmeat, encased in crisp perfection. The smoky, aromatic roast spareribs in black bean honey sauce have been declared divine too.
This brings Macau’s two-star collection to six restaurants, while Hong Kong has eleven.
Sprinkle In Some Fresh One-Star Wonders
The MICHELIN Guide Hong Kong & Macau 2025 guide welcomed seven restaurants to the one-star constellation.
In Hong Kong, Ami presents a forest-themed haven offering fine dining with a casual twist, where its veteran executive chef, Nicolas Boutin, offers meticulous craftsmanship that peaks in dishes like hand-chopped Wagyu beef tartare.
Plaisance by Mauro Colagreco invites diners to dive into an ocean-inspired setting with spellbinding seafood dishes that showcase global ingredients alongside local vegetables. Tuber Umberto Bombana stands as a shrine to truffles led by a head chef who spent two decades under Bombana’s wing.
Macau’s newcomers dazzled too: Aji features a young Singaporean chef who fuses French techniques with Japanese produce and Asian flavors – like their crispy-skinned shima aji with matcha and 20-year-old tangerine peel sauce. Mizumi (Cotai) offers three specialized zones for tempura, teppanyaki, and sushi, each with two set menus; with an especially succulent Kagoshima Wagyu tenderloin.
Sushi Kissho by Miyakawa, Hokkaido’s legendary establishment, brings its first overseas outpost with a refined omakase experience. And Zuicho showcases Chef Kinomoto’s 30+ years of expertise through three kappo cuisine omakase menus using ingredients flown in from Japan.
Green Stars For Sustainability Champions
Five eco-conscious kitchens maintained their MICHELIN Green Star status this year. Hong Kong’s sustainable champions include Amber (newly crowned with three MICHELIN Stars), Feuille, Mora, and Roganic, while Macau’s UTM Educational Restaurant continues to impress with its green credentials.
Individual Excellence Awards At MICHELIN Guide Hong Kong & Macau 2025
The MICHELIN Guide also celebrated exceptional talent across the industry. The prestigious Sommelier Award went to Carlito CHIU from Andō, whose bespoke wine pairings include sake and unexpected selections from Spain and Argentina.
The Young Chef Award honored Frankie, Sui Wan Wong of Ankôma in Hong Kong, a local talent who masterfully combines French techniques with Asian elements. Completing the trio, the Service Award recognized Winnie Zhang from Wing Lei in Macau, whose decade-long dedication and genuine enthusiasm create a seamless dining experience for every guest.
The culinary landscape of Hong Kong and Macau continues to evolve, blending tradition with innovation, established masters with rising stars. The 2025 MICHELIN Guide captures this vibrant moment – a snapshot of excellence in one of the world’s most dynamic gastronomic destinations.
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