MICHELIN Guide Hong Kong has announced five new entrants as “recommended restaurants” this August, joining the pack of Hong Kong’s top places to eat.

Beyond the Guide’s annual distinctions of Stars, Green Stars, and Bib Gourmands, the Paris-founded publication awards restaurants as recommended venues to visit whilst dining in a specific city. This is the first set of new additions to the Hong Kong edition since the MICHELIN Guide Hong Kong & Macau 2024 ceremony was held in March.

Carna by Dario Cecchini at the Mondrian Hong Kong has earned a rightful spot in the Guide, praised for its innovative nose-to-tail steakhouse concept, sourcing beef from Italy, Australia, Ireland, the USA, and Japan.

In Wong Chuk Hang, lulu BAOBAO is a surprise entrant. This hidden gem serves a taste of Shanghai cuisine with made-to-order xiaolongbao and bouncy noodles. The restaurant is located in an industrial building on the Southside.

Prince and the Peacock is celebrated for its lavish presentation of regional cuisines dotting the Indian subcontinent, fit for royals, located inside Tai Kwun’s former Central Magistracy building. The Guide lauds the restaurant’s lamb biryani, a must-order when dining at Prince and the Peacock.

Trattoria Felino explores the trattorias of Naples, delivering grandmotherly recipes by the duo chef team of Marcello Scognamiglio and Félix De Arriaga Balanzat at the Wan Chai restaurant. The pasta is handmade, and the lamb, beef, and chicken dishes are prepared with bold flavours.

Banh Mi Nem is another new Wan Chai entrant in the Guide, receiving viral attention for its authentic Hanoi-style banh mi sandwiches, along with cold vermicelli dishes and Vietnamese coffee.

Rubin Verebes is the Managing Editor of Foodie, the guiding force behind the magazine's delectable stories. With a knack for cooking up mouthwatering profiles, crafting immersive restaurant reviews, and dishing out tasty features, Rubin tells the great stories of Hong Kong's dining scene.

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