Amber, a distinguished restaurant in Hong Kong, has been elevated to the prestigious rank of three MICHELIN stars in the 17th edition of the MICHELIN Guide Hong Kong & Macau 2025 on Thursday.
The announcement was made during a ceremony at the Grand Lisboa Palace Resort in Macau today.
This year’s guide highlights a total of 260 dining establishments across Hong Kong and Macau, including 206 in Hong Kong and 54 in Macau.
These include restaurants awarded with MICHELIN stars, those recognized with a Bib Gourmand, and other selected food establishments. Notably, five restaurants have been awarded the MICHELIN Green Star for their commitment to sustainability.
Under the leadership of Dutch-born chef Richard Ekkebus, Amber has ascended from two to three MICHELIN stars, showcasing a strong commitment to sustainability and innovative dairy-free cooking.
The restaurant offers meticulously crafted set menus and their vegetarian alternatives, featuring premium ingredients such as aka uni, Ping Yuen chicken, and blue lobster.
In addition to Amber, the guide features nine restaurants with three MICHELIN stars, including 8 1/2 Otto e Mezzo—Bombana, Caprice, Forum, Sushi Shikon, Ta Vie, and T’ang Court in Hong Kong, along with Jade Dragon and Robuchon au Dôme in Macau.
Three Hong Kong restaurants have newly achieved one MICHELIN star status: Ami, Plaisance by Mauro Colagreco, and Tuber Umberto Bombana, bringing the total to 58 one-star establishments in the city.
Ami, nestled in Central and adorned with a forest theme, offers an inviting fine dining experience with a casual flair. The menu includes Gallic staples and a variety of dishes ideal for sharing.
Plaisance by Mauro Colagreco, also in Central, captivates diners with its ocean-inspired decor and a seafood-centric menu enriched with French techniques and creative flair.
Tuber Umberto Bombana in Tsim Sha Tsui celebrates truffles and features a menu that highlights the chef’s expertise with global seasonal ingredients.
The 2025 MICHELIN Guide has also recognized up-and-coming culinary talents. Among them is Frankie Wong Sui-wan, a graduate of the International Culinary Institute in Hong Kong and a native Hongkonger. He has been honored with the Young Chef Award for his outstanding work at the newly selected MICHELIN restaurant, Ankôma.
Meanwhile, Carlito Chiu from the one-MICHELIN-starred Ando has received the Sommelier Award for his exceptional wine pairing skills.
However, Chinese restaurant Ming Court in Mong Kok, after holding a MICHELIN star for 16 consecutive years, had been stripped of it this year.
For more details on the full selection, it can be found here.
