2018 Michelin [Hong Kong / Macau] Stars and Bib are out

Regional Dining Discussions Asia Pacific
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Bib Gourmand 2018 Hong Kong

Ah Chun Shandong Dumpling 阿純山東餃子(Prince Edward) - Northeastern Chinese
Ancient Moon 古月 (North Point) - Singaporean
Ba Yi 巴依 (Western District) - Xinjiang
Bombay Dreams (Central) - Indian
Brass Spoon (Wan Chai) - Vietnamese
Café Hunan 書湘門第 (Western District) - Hunan
Chan Kan Kee Chiu Chow 陳勤記鹵鵝飯店 (Sheung Wan) - Chiu Chow
Chiuchow Delicacies 潮樂園 (North Point) - Chiu Chow (New)
Chuen Cheung Kui 泉章居 (Mong Kok) - Hakka
CIAK - All Day Italian (Tai Koo) - Italian & Bakery
Congee and Noodle Shop 粥麵館 (Quarry Bay) - Cantonese
Din Tai Fung 鼎泰豐 (Causeway Bay) - Taiwanese
Din Tai Fung 鼎泰豐 (Silvercord) - Taiwanese
Dragon Inn 容龍 (Tuen Mun) - Cantonese seafood
Fu Sing Shark Fin Seafood Restaurant 富聲魚翅海鮮酒家 (Causeway Bay) - Cantonese seafood
Fu Sing Shark Fin Seafood Restaurant 富聲魚翅海鮮酒家 (Wan Chai) - Cantonese seafood
Fung Shing 鳳城酒家 (Mong Kok) - Cantonese
Glorious Cuisine 增煇藝廚 (Sham Shui Po) - Hong Kong style Dai Pan Dong (New)
Good Hope Noodle 好旺角麵家 (Fa Yuen Street, Mong Kok) - Hong Kong
Ho To Tai 好到底麵家 (Yuen Long) - Hong Kong
Ju Xing Home 聚興家 (Prince Edward) - Cantonese stir-fry (New)
Kau Kee 九記牛腩 (Central) - Cantonese
Kung Tak Lam 功德林上海素食 (Causeway Bay) - Shanghainese Vegetarian
Kwan Kee Bamboo Noodles 坤記竹昇麵 (Cheung Sha Wan) - Hong Kong style noodles
Kwan Kee Clay Pot Rice 坤記煲仔小菜 (Western District) - Cantonese stir-fry (New)
Lan Yuen Chee Koon 蘭苑饎館 (Prince Edward) - Cantonese dessert
Lin Heung Kui 蓮香居 (Sheung Wan) - Cantonese
Liu Yuan Pavilion 留園雅敘 (Wanchai) - Shanghainese
Lucky Indonesia 好運印尼餐廳 (Kwun Tong)
Mak Man Kee 麥文記 (Jordon) - Hong Kong style noodles (New)
Megan’s Kitchen 美味廚 (Wanchai) - Hong Kong stir-fry, hot pot
New Shanghai 新滬坊 (Wan Chai) - Shanghainese
Nishiki 錦 (Tsim Sha Tsui) - Japanese Yakitori
Po Kee 波記燒臘粉麵店 (Western District) - Hong Kong noodles
Putien 莆田 (Causeway Bay) - Fujian
Qĭao Cuisine 巧饍坊 (Hung Hom) - Jingchuanhu
Qing Zuo 請坐 (Western District) - Taiwanese (New)
Ramen Jo 拉麵Jo (Causeway Bay) - Japanese
Sabah 莎巴 (Wan Chai) - Malaysian
Samsen 泰麵 (Wan Chai) - Thai (New)
Sang Kee 生記 (Wan Chai) - Cantonese
She Wong Yee 蛇王二 (Causeway Bay) - Cantonese stir-fry / Snake
Shek Kee Kitchen 石記廚房 (Tin Hau) - Cantonese
Sheung Hei Dim Sum 嚐囍點心皇 (Western District) - Cantonese (New)
Sheung Hei Claypot Rice 嚐囍煲仔小菜 (Western District) - Cantonese (New)
Shugetsu Ramen 麵鮮醬油房周月(Central) - Japanese
Shugetsu Ramen 麵鮮醬油房周月 (Quarry Bay) - Japanese
Sing Kee 星記海鮮飯店 (Central) - Cantonese seafood
Sister Wah 華姐清湯腩 (Tin Hau) - Cantonese noodles
Siu Shun Village Cuisine 肇順名匯河鮮專門店 (Kowloon Bay) - Cantonese
Snow Garden 雪園 (Causeway Bay) - Shanghainese / vegetarian
Sun Yuen Hing Kee 新園興記 (Sheung Wan) - Hong Kong style BBQ
Tai Wing Wah 大榮華 (Yuen Long) - Cantonese
Tai Woo 太湖海鮮城 (Causeway Bay) - Cantonese seafood
Tak Kee 德記 (Western District) - Chiu Chow (New)
Takeya 竹家 (Hung Hom) - Japanese Yakitori
Tasty 正斗粥麵專家 (IFC, Central) - Hong Kong style noodles
Thai Chiu 泰潮 (Sham Shui Po) - Thai
Tim Ho Wan 添好運 (North Point) - Cantonese dim sum
Tim Ho Wan 添好運 (Tai Kwok Tsui) - Cantonese dim sum
Trusty Congee King 靠得住 (Wan Chai) - Hong Kong style noodles (New)
Trusty Gourmet 信得過 (Wanchai) - Hong Kong style noodles (New)
Tsim Chai Kee 沾仔記 (Wellington Street, Central) - Hong Kong style noodles
Tsuta 蔦 (Causeway Bay) - Japanese ramen (New)
Wang Fu 王府 (Central) - Beijing
Wing Lai Yuen 詠藜園 (Hung Hom) - Sichuan
Wing Wah 永華雲吞麵家 (Wanchai) - Hong Kong style noodles
Yau Yuen Siu Tsui 有緣小敍 (Jordon) - Shanxi
Ying Kee Noodle Shop 英記麵家 (Western District) - Hong Kong (New)
Yixin 益新 (Wanchai) - Cantonese & BBQ (New)
Yue Kee 裕記 (Sham Tseng) - Cantonese & BBQ
Yuet Lai Shun 粵來順 (Mong Kok) - Cantonese & BBQ (New)
Yung Kee 容記小菜王 (Prince Edward) - Cantonese / Hong Kong style (New)

Bib Gourmand 2018 Macau

Castiço (Vila de Taipa) - Portuguese
Chan Seng Kei 陳勝記 (Coloane Downtown) - Cantonese & dim sum
Cheong Kei 祥記 (Avenida de Almeida Ribeiro) - Cantonese
Din Tai Fung 鼎泰豐 (COD, COTAI) - Taiwanese
Hou Kong Chi Kei 濠江志記美食 (Patane) - Hong Kong
IFT Educational Restaurant [Instituto de Formacao Turistica] 旅遊學院教學餐廳 (Mong-Há) - Portuguese
Lou Kei 老記 (Fai Chi Kei) - Cantonese
Luk Kei Noodle 六記粥麵 (Patane) - Cantonese noodles
Tou Tou Koi 陶陶居 (Avenida de Almeida Ribeiro) - Cantonese / Hotpot

Among the new awardees, eight restaurants specialise in Cantonese cuisine. One of them is Ju Xing Home, helmed by 39-year-old chef Wu Jiang Qiao. Wu is a master at cooking up a variety of Cantonese-style side dishes, one of the reasons why Ju Xing Home has become a go-to supper spot for many acclaimed chefs in Hong Kong.

Two restaurants serving Cantonese soup noodles also made the list this year: Eng Kee Noodle Shop is a family business which has been serving Cantonese soup noodles for 23 years, and Mak Man Kee, a 40-year-old establishment where locals can order prawn wontons with springy duck egg noodles swimming in a flavourful broth.

Located in Wan Chai, Trusty Congee King is the first congee shop being awarded Bib Gourmand. The congee here is cooked in fish broth that gives an extra dimension of flavour.

Asian cuisines are also represented in the list. Taiwanese Restaurant Qing Zhuo (directly translated to ‘Please Sit’ in English) is a new entrant to the selection. The restaurant is helmed by two Taiwanese ladies, who serve up traditional Taiwanese dishes and welcoming hospitality with their friendly service.

Adam Cliff’s Samsen, known for its specialty Thai-style boat noodles, is also new on the list this year. The interior of the restaurant is designed to mimic the gritty streets of Thailand, and the food holds no punches. Here, spicy and sour dishes are served as is; chef does nothing to temper down the bold flavours of traditional Thai cuisine.

A Bib Gourmand award is handed out to eateries that offer a quality three-course set menu for a maximum of HKD400.

“The selection highlights the richness of the local culinary scene and the quality of Cantonese cuisine,” comments Michael ELLIS, International Director in charge of the MICHELIN guides. “Our inspectors have discovered more local gourmet offerings including Cantonese stir-fry, congee and noodle, dim sum in attractive prices.”

The launch date of the MICHELIN Guide Hong Kong Macau 2018 is on 30 November, 2017.

From Michelin Guide Hong Kong Macau site

N.B. Please let me know if the restaurant names in English contains errors. I corrected several mistakes made by the Michelin “Pinyin” system. (Try to find the restaurant with the English name provided by Michelin, couldn’t find the restaurant)

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I am glad some of those shops newly got recognitions. But, many of them have been serving the same classics for years, or even decades, e.g. Ying Kee 英記, Kwan Kee 坤記, Tak Kee 德記, etc… In fact, these names are so old school that new restaurants don’t call themselves ‘-kee’ any more.

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The $400HKD budget is quite high, equals to 51 USD and 43 euro. And in a Chinese meal, there is not really 3 courses…

In France, Bib G. is maximum 36 euro in Paris and 32 in other part of France.

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Michelin stars lists is out today!

Hong Kong

Three stars
Bo Innovation
L’Atelier de Joël Robuchon
Lung King Heen 龍景軒
8 1/2 Otto e Mezzo - Bombana
Sushi Shikon 志魂
T’ang Court 唐閣

Two stars
Amber
Caprice
Forum 富臨飯店
Kashiwaya 柏屋
Pierre
Ryu Gin 天空龍吟
Shang Palace 香宮
Sun Tung Lok (Tsim Sha Tsui) 新同樂 (尖沙咀)
Ta Vie 旅
Tin Lung Heen 天龍軒
Yan Toh Heen 欣圖軒

One star
Ah Yat Harbour View (Tsim Sha Tsui) 阿一海景飯店(尖沙咀)
Akrame
Arcane (New)
Beefbar
Celebrity Cuisine 名人坊
Duddell’s 都爹利會館
Épure Fu Ho (Tsim Sha Tsui) 富豪 (尖沙咀)
Guo Fu Lou 國福樓
Ho Hung Kee 何洪記
IM Teppanyaki & Wine
Imperial Treasure Fine Chinese Cuisine 御寶軒 (New)
Jardin de Jade 蘇浙滙
Kaiseki Den by Saotome (New)
Kam’s Roast Goose甘牌燒鵝
Lei Garden (Kwun Tong) 利苑酒家 (觀塘)
Lei Garden (Mong Kok) 利苑酒家 (旺角)
Lei Garden (North Point) 利苑酒家 (北角)
Loaf On 六福菜館
Man Wah文華廳
Mandarin Grill + Bar 文華扒房+酒吧
MIC Kitchen
Ming Court 明閣
ON Pang’s Kitchen 彭慶記
Peking Garden (Central) 北京樓 (中環)
Qi (Wan Chai) 呇 (灣仔)
Rech by Alain Ducasse (New)
Sai Kung Sing Kee 勝記
Serge et le Phoque
Spring Moon 嘉麟樓
Summer Palace 夏宮
Sushi Tokami
Sushi Wadatsumi Takumi by Daisuke Mori Tate (New)
The Ocean (New)
Tim Ho Wan (Sham Shui Po) 添好運 (深水埗)
Tosca
VEA
Yat Lok一樂燒鵝
Yat Tung Heen (Jordan)逸東軒 (佐敦)
Yè Shanghai (Tsim Sha Tsui) 夜上海 (尖沙咀)
Yee Tung Heen 怡東軒 (New)
Ying Jee Club 營致會館 (New)
Zhejiang Heen 浙江軒

N.B. Duddell’s and Ming Court dropped from two stars to one, while Ciak, Golden Valley and Tim Ho Wan in North Point lost their only stars.

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Macau

Three stars
Robuchon au Dôme 天巢法國餐廳 - French contemporary
The Eight 8餐廳 - Chinese

Two stars
Feng Wei Ju 風味居 - Hunanese and Sichuan
Golden Flower 京花軒 - Chinese
Jade Dragon譽瓏軒 - Cantonese
Mizumi 泓 - Japanese
The Tasting Room 御膳房 - French contemporary

One star
King 帝皇樓 - Cantonese
Lai Heen 麗軒 - Cantonese
8 1/2 Otto e Mezzo - Bombana - Italian
Pearl Dragon 玥龍軒 - Cantonese
Shinji by Kanesaka 金坂極上壽司- Sushi
The Golden Peacock 皇雀- Indian
The Kitchen大廚 - Steakhouse
Tim’s Kitchen桃花源小廚 - Cantonese
Wing Lei 永利軒 - Cantonese
Ying 帝影樓 - Cantonese
Zi Yat Heen 紫逸軒 - Cantonese

N.B. Galaxy Macau’s Terrazza lost their only star.

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Interesting to see both Amber and Caprice are only 2 star - I think they were both once 3. Can never understand 8 1/2 at 3…but HK Michelin is a mystery.

Nice to see Arcane get a star - Osborne is a really good chef. Rech must have replaced Spoon which had really lost the plot last time I ate there.

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Yee Tung Heen, after all these years, finally get a star eh. Hopefully they don’t raise price too much.

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Don’t worry, they were charging star prices already before they got the star. :wink:
Ate last year, the dim sum meal of Yee Tung Heen was far more expensive than the Ming Court meal. (Though I admit that we ate more).

Too bad Ming Court lost a star.

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The year I ate dim sum at both Yee Tung Heen and Ming Court a few years ago, I recall Yee Tung Heen was cheaper. Maybe they raised prices since then. Or maybe I had the wrong impression since I didn’t pay. :slight_smile:

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Ming Court though, has been fluctuating between 2 and 1 stars for the last few years. I believe it was ** 4, 5 years ago, dropped down to * for a couple of years, then ** again. Now *

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I have never been to 8 1/2. What would you say its rating would be if its in, let’s say, U.K.?

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For Pierre too (a restaurant under the group of Pierre Gagnaire) , I think in France it would be max a 1 star restaurant. (Service wasn’t very pro, waiters were more like trainees at catering school.)

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I have never understood why Tim Ho Wan has stars. They are decent, but far from being star material. I will make the same argument for Ho Hung Kee. I enjoyed their food, but putting Ho Hung Kee, Tim Ho Wan alongside Ming Court is an absolute joke, even accounting for any issues with Ming Court unknown to me in the past year.

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The only Tim Ho Wan that worth a star was the very original restaurant in Mongkok , when chef Mak Kwai-Pui was still cooking in the kitchen.

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Or maybe at Yee Tung Heen, we have ordered some of the fancy creative signature dim sum, they were twice or 3 times the price the traditional ones.

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Probably a 1 star level. Always enjoyed my food but nothing ever wowed me.

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I seem to remember something I read a few years ago which said for 1 stars Michelin use different standards for different types of restaurants. It was along the lines of saying British pubs would have a different measure to small bistros, which would be different to grand dining rooms.

The logic being that expectation levels would be different as the style of food is different. So in the pub they don’t expect complexity in the dishes just simple but god cooking, whilst in the grand dining room they expect complexity and ambition that is well executed.

So not all 1 stars are the same standard, but they are good in their category - diners are expected to understand this i.e. not expect complex dishes in a pub because they have star, nor a simple pub dish in a grand dining room as it is a grand dining room and should have higher standards.

2 and 3 stars on the other hand are judged to the same standard

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from Goldthread on YouTube:

[Paid Partnership with Marriott Bonvoy]
Meet chef Paul Lau of two-star Michelin restaurant Tin Lung Heen at The Ritz-Carlton, Hong Kong,

This is the first episode of Fueling the Culinary Fire, a six-part series about the chefs behind some of Hong Kong and Macau’s award-winning restaurants.

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That fire in the wok is impressive.

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