appConfigEntityId

bodyType

customContents

entityId

entityUuid

isVideo

articlePageQuery

article

articleSchemaContent

content

hooksArticlePageAdvertisementConfigArticle

hooksArticlePageFloatingButtonConfigArticle

appConfig

filter

json

liveArticle

Tracey Furniss

As the dust settles on another Michelin award ceremony for the 12th edition of the Michelin Guide Hong Kong Macau 2020, which took place on December 17 at the Grand Hyatt Macau, it was exciting to see who was on the revered list this year. However, as always, I was left wondering why some obvious choices were ignored, and why some went down in rank.

The usual suspects retained their three star status: Caprice, L’Atelier de Joël Robuchon, Lung King Heen, 8 ½ Otto e Mezzo Bombana Hong Kong, T’ang Court and Sushi Shikon in Hong Kong and Jade Dragon, Robuchon au Dôme and The Eight in Macau. And a deserved new addition joining the upper echelons this year is Cantonese restaurant Forum in Causeway Bay.
Are zero-waste restaurants just a pipe dream?

One surprise, however, was Alvin Leung’s Bo Innovation; it dropped from three to two stars this year. With the chef’s creative flair and dishes with backstories relating to Hong Kong’s evolving cuisine, he is a unique talent and I believe he should have his three-star status back as soon as possible. Masterchef Canada’s Hong Kong “xtreme cuisine” restaurant had retained its three-star status for seven years and it deserves to keep them.

It was also a bit of a shock Shane Osborn’s modern European eatery, Arcane, and Vicky Cheng’s VEA did not make the two-star list this year, although they retained their one Michelin-star status.
Yakiniku: Wagyu beef eateries for the meat lovers

The execution, artistry, quality ingredients and service in these two restaurants are heads above many other restaurants in Hong Kong, so come on Michelin, I think they are worthy.

I was happy to see Michelin has discovered Gaddi’s at last. The city’s first Western fine dining restaurant, which opened in 1953 at The Peninsula Hong Kong, has been a favourite among local gourmands for its top notch cuisine, excellent service and ambience, and now, Michelin has included the French restaurant on its list, earning a well-deserved one star.
Is younger better? Singapore restaurant owners think so

But again, I wonder why such obviously amazing restaurants were left off the list. Hoi King Heen for instance. It was awarded one star from 2011 to 2013 but not since. Who can resist master chef Leung Fai-hung’s crispy pork belly stuffed with egg yolk or his steamed grouper rolls with Yunnan ham, as he refines Chinese cooking and uses top quality ingredients and seasonal products. I say, bring back that star!

Then there is Yi at Morpheus in Macau. Most foodies have given it a thumbs up since it opened a year ago. With the restaurant’s unique approach to regional cuisine – in which the chefs put together a multi-course menu based on what they find in the market each day – and the excellent dishes they create from that produce, I think they deserve to be recognised. The wine pairing and service also make the experience amazing.

Another restaurant I believe should be considered next time is Haku. Come on, Michelin – chef Agustin Balbi debuted at number 87 on the Best Chef Awards announced in Spain this year. That means fellow chefs voted him in the top 100 in the world. He must be doing something right.
5 top spots in Kuala Lumpur for an immersive omakase meal

Then there is Le Pan over in Kowloon Bay, which might not be the most convenient location but chef Edward Voon makes a mean Kaluga Queen caviar with sea urchin, botan shrimp and crustacean jelly. Really, it is worth the trip.

The decor is pretty awesome, too; its expansive white marble interior may not be to everyone’s taste, and I think if they put some greenery around to break it up, the restaurant would feel a tad warmer. But still, I believe they should be awarded a star next year.
Want more stories like this? Sign up here. Follow STYLE on Facebook, Instagram, YouTube and Twitter .


5 of the best things to do in Hong Kong this weekend, September 18-20

Is New York’s Bar Leone a copycat of Hong Kong’s ‘World’s Best’ original?

Our cheat sheet for the best things to do in Hong Kong, September 17-26

Where a champion Hong Kong barista goes for local comfort food and Italian dishes

Food and Drinks

Which Hong Kong and Macau restaurants kept – and which lost – their rank in the Michelin Guide 2020 edition?

Michelin Guide Hong Kong and Macau 2020 awarded new restaurants with Michelin stars and took some stars away. Photo: Handout

Michelin Guide Hong Kong and Macau 2020 mascot

Kaluga Queen hybrid caviar with botan shrimp tartare, sea urchin and crustacean jelly by Le Pan, at Goldin Financial Global Centre, Kowloon Bay. Roy Issa

Michelin Guide Hong Kong and Macau 2020 - Gaddi's

Hoi King Heen - chef Leung Fai Hung

Executive chef Agustin Balbi at Haku in Harbour City SCMP / Edmond So

Michelin star chef Alvin Leung in Wan Chai. 10JUL19 SCMP / Xiaomei Chen

Shane Osborn, Chef Patron of Arcane, Central. SCMP / Edward Wong

Yi at Morpheus in Macau - homemade rice noodles with pork intestines and pork ears

Le Pan, at Goldin Financial Global Centre, Kowloon Bay. SCMP / Roy Issa

Chef Vicky Cheng, at VEA on 198 Wellington Street in Central. SCMP / Roy Issa

6 of the best places to go for hotpot in Hong Kong and Macau

There are several new hotpot spots opening up in Hong Kong and Macau that foodies will love. Photos: Handouts

Golden Court

Small dishes by J pot

Pork 'roses' at Quan Alley restaurant

Split Pot

Hot pot set from Lotus Palace

dish from Ping

32 Christmas dining options around Hong Kong and Macau for an unforgettable celebration

Alibi offers a seafood dinner buffet.

J's Bar semi buffet

Marinated Wild Strawberry

Sabatini - Christmas - Dover sole fillet with fennel flan, sea urchin and champagne sauce

InterContinental Hong Kong - the-steak-house--korean-beef-

Sip Song - Don't Tell Mom Roti Pancake on the Christmas menu

BEDU Festive feast

Whisk festive starter

Mr Brown's Christmas - flaming turkey

Bombay Dreams interior

Yamm Christmas buffet

Theo Mistral - by Theo Randall - freshly shucked oysters on the festive menu

La Petite Maison - salmon carpaccio with guacamole on the Christmas menu

The Chop House - pan seared Hokkaido scallops in butternut squash

Francis - Christmas lamb spread

5 new restaurants around the Hong Kong Museum of Art in Tsim Sha Tsui you will love, whether you like theatre and ballet or not

Aged duck breast with quince purée and black garlic sauce from the Museum of Art’s Hue. Photos: Handouts

Asaya Kitchen

INK seating area on the TST waterfront

Hue at Museum of Art in Tsim Sha Tsui

Henry smokehouse interior

Hue's bufalo ricotta dumplings

INK at Museum of Art in TST - octopus poke

INK at the Museum of Art in TST - crayfish roll

Where to eat at Hong Kong International Airport: best restaurants to try before boarding your flight

Duddell’s dim sum: the restaurant has a new outpost at Hong Kong International Airport

Good Eating - Beef and Liberty - The Lambo

Gordon Ramsay Plane Food to Go at HKIA

Lady M at HKIA

Wolfgang Puck Kitchen salmon pizza

Wolfgang Puck Kitchen at Hong Kong International Airport

Photos cannot be used prior to XXIV (Twenty-Four) magazine publication on Nov 5th, 2019 (subject to AMS Specialist Publications discretion). Three Michelin star chef Alvin Leung in Wan Chai. 10JUL19 SCMP / Xiaomei Chen

Duddell's at HKIA

Magazines

Style

News & Trends

Leisure

Being awarded a Michelin star is the holy grail of restaurant achievements; which Hong Kong and Macau restaurants still have that honour?


Where to eat in Hong Kong

Explore Hong Kong

Macau

More To Macau

Which Hong Kong and Macau restaurants kept – and which lost – their rank in the Michelin Guide 2020 edition?

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Being awarded a Michelin star is the holy grail of restaurant achievements; which Hong Kong and Macau restaurants still have that honour?

Being awarded a Michelin star is the holy grail of restaurant achievements; which Hong Kong and Macau restaurants still have that honour?