The Bib Gourmand selection of the MICHELIN Guide Hong Kong & Macau 2025 has just been revealed.
With 10 new establishments joining the list—9 from Hong Kong and 1 from Macau—the total now stands at 77 food establishments awarded this distinction, celebrating exceptional value-for-money gourmet experiences. The list highlights the diversity and vibrancy of the culinary scene in these two gastronomic hubs. Hong Kong and Macau continue to showcase their rich culinary heritage with a wide range of cuisines.
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!
RELATED: 10 New Bib Gourmand Establishments Joins The MICHELIN Guide Hong Kong & Macau 2025 Selection
Braised beef noodle soup at Art & Taste. (©MICHELIN)
Braised Beef Noodle Soup
There are different cuts of beef to choose from for the braised beef noodle soup but it is recommended to choose beef tendon and beef meat. The beef tendon is braised until soft and flavourful, while the beef meat is tender and has a meaty aroma. The noodles are bouncy, and the soup is filled with chopped green onion and chili oil, which makes it rich, slightly spicy and delicious.
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Signature banana roti at Banana Boy. (©MICHELIN)
Signature Banana Roti
Made to order, the banana roti is crispy on the outside and tender on the inside, and you can taste the soft, ripe banana in almost every bite. Paired with moderately sweet condensed milk and secret dark chocolate sauce, it goes perfectly.
Oyster omelet at Chiu Ka Banquet. (©MICHELIN)
Oyster Omelet
Made in authentic Teochew style, the oyster omelet is pan-fried into a glossy golden plate with a crisp but not greasy crust and an interior bound by a glossy cassava starch batter for a pleasantly chewy and slightly sticky interior. The filling is filled with fresh, plump baby oysters and flavourful green onions to create a layered texture and deliver an oceanic umami flavour. Top touch: light amber kumquat syrup, its honey citrus notes penetrate the richness.
Black sesame roll at Heartwarming (Prince Edward). (©MICHELIN)
Black Sesame Roll
The black sesame seeds here are processed using the ancient method of “nine times steaming and nine times drying”. The process of steaming and then sun drying is repeated nine times, which makes the sesame flavour overflow. Meanwhile, the shop’s sesame pastes, as well as sesame oil, is all ground with a stone mill, a natural processing method that is rare in Hong Kong. The signature black sesame roll, traditionally made, each roll is bouncy and uniformly shaped. Once you bite, you can taste the rich black sesame flavour, the texture is soft and sticky with a little bit of elasticity, not dry at all. Sprinkle white sesame seeds on the surface to add more flavour and aroma.
Hung’s fried rice at Hung’s Delicacies. (©MICHELIN)
Hung’s Fried Rice
This is one of the signature dishes on the menu, named after the owner-chef, Hung. The hearty ingredients include XO sauce, diced goose meat, scallions, vegetables, eggs and dried Sakura shrimp, providing a variety of textures and truly satisfying in each bite. The fried rice is cooked to order with wok-hei and brings a fragrant aroma with a delightful blend of spiciness, savory meatiness and umami flavour. The portion is quite large, perfect for sharing with friends.
Baked ‘Cote d’Azur’ seabass
The original whole French seabass fillet is baked in a perfectly crispy skin while retaining its juicy flesh, impeccably succulent. Nestled among Mediterranean garden treasures – roasted baby aubergines revealing their soft interior, zucchini and blister-kissed cherry tomatoes bursting with solar sweetness, and black olives imparting savory depth. This composition of the plates creates a sun-drenched symphony of Mediterranean flavour, evoking the vibrant essence of the southern French coastline in summer. (hero image: © MICHELIN)
Sticky rice with preserved sausage & duck liver dried sausage at Keung Kee. (©MICHELIN)
Sticky Rice with Preserved Sausage & Duck Liver Dried Sausage
Signature dish of sticky rice with sausage, guests can choose to add traditional Cantonese style preserved sausage or duck liver dried sausage. The “double sausage” option is highly recommended because it allows you to eat both sausages in one bowl. When steaming, the sticky rice is placed at the bottom, along with the sliced sausage, so, the fat and aroma of the sausage coats the rice well. The rice is very bouncy with good elasticity. Dressed with a little soy sauce for a balance of savory and sweet. The bowl is full of sausage, the preserved sausage is firm, and the duck liver sausage has good fatness, with strong flavours of duck liver and cooking wine, and the sticky rice is also filled with soft shiitake mushrooms and chopped scallions. Very distinctive.
Steamed pork dumplings (Xiao Long Bao) at Lulu Baobao. (©MICHELIN)
Steamed Pork Dumplings (Xiao Long Bao)
There are 4 in a cage of handmade Xiao Long Bao that remain uniform and consistent in size and shape, the top folds are even and flat, the filling inside is juicy, and the soup is very rich. Pork flavour is balanced well with the seasoning of green onions and ginger. Served with ginger vinegar, which is a classic combination.
Stir-fried spicy flat noodles with tiger prawn at Tai Pai Dong. (©MICHELIN)
Stir-fried Spicy Flat Noodles with Tiger Prawn
This dish of stir-fried spicy flat noodles is packed with ingredients. The flat noodles are wider than usual, slightly caramelized around the edges, shiny, soft but never sticky. The egg is pan-fried to a golden-brown color, making it look as enticing as it tastes. The addition of holy basil and fresh peppercorns is the perfect finish, adding a unique refreshing aroma. The tiger prawns are fresh and bouncy, while the baby corn, long beans and red pepper slices enhance the texture and bring a hint of freshness. It’s slightly spicy, aromatic, not greasy at all, and full of that irresistible wok-hei.
Konchu Kizhi
Konchu Kizhi is a dish from the owner-chef’s hometown, with Thai tiger prawns wrapped in fresh banana leaves and a complex sauce made from smoked kokum, coconut milk and mustard seeds. The banana leaves, charred in the oven, envelop aromatic, tender tiger prawns in a flavourful sauce. This dish is the perfect accompaniment to the spiciness, creaminess and smoky flavours of every bite and is recommended to go with rice or naan. (right image: (©MICHELIN)
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