The Bib Gourmand selection of the MICHELIN Guide Hong Kong & Macau 2024 has just been revealed.
With the addition of 10 new Bib Gourmand food establishments, 7 are located in Hong Kong and 3 are in Macau. This brings the total number of restaurants and street food stalls, providing delightful value-for-money gourmet experiences, to 67 in Hong Kong and 10 in Macau.
We invited our MICHELIN Guide inspectors to share with us the ten dishes that impressed them the most. Make sure you check them out on your next visit to Hong Kong and Macau!
Hong Kong
Chả Cá Lã Vọng
Ăn Chơi
Chả Cá Lã Vọng is a very traditional dish in Vietnam, and Ăn Chơi has elevated it by using a fillet of halibut. The fish is well-marinated in turmeric and well-seared with a light crisp and a firm surface. The inside is moist, with plenty of fish oil within. The actual cut of fish is thick and well-portioned; definitely fit for a main course. The peanuts on the side add texture and crunch, while the accompanying noodles go well with the flavourful fish sauce, allowing saltiness and acidity to come through. (Hero Image: Michelin)
Cosacca of Little Napoli (Photo: Michelin)
Cosacca
Little Napoli
All the pizzas at Little Napoli are all made to order, so patience is required. Cosacca is a type of pizza that does not contain mozzarella. At Little Napoli, the cosacca is fragrant when presented, and the ingredients are very rich. The pizza dough is coated with roasted cherry tomato sauce, with a subtle sweet and sour taste. The toppings include Cetara anchovies, Gaeta olives, Pecorino Romano, Pantelleria oregano, garlic, fresh basil, and olive oil. The ingredients are very fresh, delicious, and full of savory aromas. The crust is crispy and has a fluffy texture, which is very satisfying to the bite.
Man Yuen’s “King of Stir-freies” (Photo: Michelin)
King of Stir-fries
Man Yuen
Man Yuen‘s “King of Stir-fries” is a delicious combination of shrimp, chives, Sakura shrimp, cashews, and dried shrimp, creating a flavourful and irresistible dish. The preparation includes using fresh and crispy chives for a unique texture and refreshing aroma, while the crispy Sakura shrimp and cashews provide a crunchy texture and rich fragrance. Additionally, the shrimps contribute a refreshing and sweet taste, enhancing the overall deliciousness of the dish.
Sang Kee’s Baked Chicken with Salt (Photo: Michelin)
Baked Chicken with Salt
Sang Kee
The signature dish of the restaurant, the chicken skin is golden-yellow with a slightly sticky texture, while the meat remains tender, juicy, and flavourful. Even the chicken breast retains its succulence without feeling dry. The seasoning is excellent, with the chicken being salt-baked and flavoured with a hint of Shaoxing wine, highlighting its freshness.
The signature pork soup buns and crab roe buns at Cheung Hing Kee (Tsim Sha Tsui) (Photo: Michelin)
Signature Pork Soup Buns and Crab Roe Buns
Cheung Hing Kee (Tsim Sha Tsui)
The moderately sized pan-fried buns are all plump. Both types of pan-fried buns are thin-skinned, sprinkled with some black and white sesame seeds on the surface, and pan-fried until crispy on the bottom. The signature pan-fried pork soup buns are juicy and delicious. The fillings are made of fresh pork and have a good texture. The pan-fried buns with crab roe have a little more umami flavour. Enjoy with vinegar.
Braised goose intestines and gizzard at Sang Kee Foods (Western District) (Photo: Michelin)
Braised Goose Intestines and Gizzard
Sang Kee Foods (Western District)
Authentic Chiu Chow style lou mei (braised meat) at wallet-friendly prices can be expected at Sang Kee Foods (Western District). Sourcing the specific grain-fed lion-headed goose, the bird is slow-braised in the restaurant’s back kitchen every single day with no part waster. Order different parts of the goose — the intestines and gizzard are worth trying. Cleaned carefully, extra fat content and odour are removed. The velvety intestines fully absorb the spice marinade without being greasy, and the gizzard provides an interesting texture, cooked to perfect doneness, resulting to a soft yet pleasing resilient bite.
Liangpi (Glass Noodles)
Twins Liangpi Limited (Mong Kok)
The liangpi (glass noodles) here is cut with similar thicknesses, and each noodle has a cool taste and smooth texture. The ingredients in every bowl include coriander, chopped green onion, cucumber shreds, chopped peanuts, peas, and sesame seeds, dressed in a secret blend of chilli vinegar. The taste is rich, spicy, and delicious. Various spiciness levels are also available. (Photo: Michelin)
Green Chillies Stuffed with Minced Dace at Kapok (Photo: Michelin)
Macau
Green Chillies Stuffed with Minced Dace
Kapok
The long-standing signature dish of this old-school Cantonese restaurant, Kapok insists on using fresh dace and prepares the fish farce every morning, which are then stuffed inside the green chillies in a perfect amount. The green chillies are pan-seared on both sides until the pepper becomes blistered, and then they seasoned with premium soy sauce. The dish displays a nice visual contrast of snow white and dark green. Diners can enjoy the bouncy fish farce with crispy green chilies together; the natural sweetness from the fish and chilli coming in first, and then followed by a hint of spiciness.
The African Chicken (Galinha Africana) of Restaurante Litoral (Taipa) (Photo: Michelin)
African Chicken (Galinha Africana)
Restaurante Litoral (Taipa)
Halved chicken is served covered in coconut flakes and simmered together with tomato and onion. It is aromatic and lightly roasted, sporting toasty flavours as well as a hint of spiciness. The chicken comes with a meaty texture, which goes perfectly with the pickled cucumber and homemade deep-fried thick-cut potato slices that come with a crisp exterior and a moist centre.
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Son Tak Kong’s Sticky Rice with Sakura Shrimp and Pine Nuts (Photo: Michelin)
Sticky Rice with Sakura Shrimp and Pine Nuts
Son Tak Kong
The sticky rice at Son Tak Kong comes in a burning-hot cast iron pot; fragrant aroma hits as soon as the lid is opened. Prepared in an old-fashioned and very authentic way, the rice is prepared from scratch, gradually adding different ingredients and stirring with patience. Each grain of sticky rice is well-coated with the flavours from dried shiitake mushrooms and sausages, and the dish is sprinkled with Sakura shrimp and pine nuts for a more in-depth umami and nutty flavour. Remember to scoop the crispy rice from the bottom and mix for an addictive mouthfeel of varying textures.
