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Nov 25, 2009 11:40 PM

2010 HK Michelin-starred restaurants

Restaurants awarded three stars are:
Caprice, French (New)
Lung King Heen, Cantonese
Galera a Robuchon (Macau), French

Restaurants awarded two stars are:
Fook Lam Moon (Wanchai) (New)
Ming Court (New)
Petrus (New)
Shang Palace
T’ang Court
Tim’s Kitchen (New)

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  1. Thanks for the update. I asked Sherm on FB before seeing this. Looks like Bo dropped out...

    1. Here is the complete list including the Bib Gourmet :


      Happy to see Se Wong Ye (Snake King the 2nd) to be the first snake specialty shop on the BG list !!!

      8 Replies
      1. re: skylineR33

        Interesting to see Lung King Hee (龍景軒) still at 3 stars. Funny story: my friend went to Caprice last week. Found 2 bullets her duck breast dinner (she bit into something hard and thought it was a peppercorn). The head waiter told her it was unavoidable and a sign the ducks were fresh/from the wild...hahaha.

        1. re: big_apple_ken

          head waiter? Jeremy? Find it hard to believe that he would say something like that!

          1. re: Peech

            No idea what his name is since I wasn't there but this is one of my good friends so I do trust her story. We just had a good laugh since I couldn't believe they tried to play it off like it was a normal occurrence to find bullets in your food...haha.

            1. re: big_apple_ken

              Those were lead shots, the kitchen should have been more careful to pick them out before cooking. Yes, it's a sign indeed that those were wild ducks that's been hunted.

              When I was in London last month, we bought some wild partridges from Notting Hill,had to spend quite a bit of time picking out lead shots before cooking those birds. No good having your dinner guests break a tooth on lead shot & telling them it's proof the bird was wild ;-)

              1. re: klyeoh

                Yes, my friend described it as shotgun shots since it looked like a small pellet. She said originally she thought it was a crazy hard peppercorn when she bit into it (luckily no broken teeth). The funny thing was she found one after biting into her food, complained then found another one while taking another bite.

                Well exactly my point. At least to me finding bullets in your food is unacceptable by any standards (especially for a 3 star Michelin restaurant!). Although I'm not necessarily saying her meal should be comp-ed I gather at least they would do a little more than just telling her it is a sign of freshness...haha.

                1. re: big_apple_ken

                  Many a times, French/Western service staff in HK can be quite condescending when talking to local diners. No way that finding lead shots in your wild game is "unavoidable"! If it'd had happened in a restaurant in Paris or London (Michelin-starred or not), they'd have apologised profusely for their carelessness.
                  BTW, a lead shot DOES look like a peppercorn, but it'll still have that metallic sheen ;-)

                  1. re: klyeoh

                    I spoke to someone at Caprice about this. The "head waiter" was Jeremy, the maitre d' who is normally extremely nice. 2 points: 1) the dinner was comped after the shots were found. 2) It can be a case where the bird was shot but not fatally wounded, got away where the wounds healed, then was shot and killed some time later. As the shots were hidden inside old wounds, they would not be easily detected and removed unless it goes through a metal detector...

                    1. re: Peech

                      My dear Peech, whilst I really admire your faith & trust in Caprice's maitre'd, I felt that Jeremy has not been entirely truthful to you. I, for one, find his story pretty implausible that a duck which had been shot carried 2 shotgun pellets which healed, and later was shot dead. Ha-ha.
                      The more likely scenario would be that it was an oversight by Caprice kitchen staff, who forgot to look for pellet shots in a wild duck. Abd like what big_apple_ken expected in a 3-Michelin-star restaurant, Caprice should be "man" enough to admit its mistake.
                      And, please, Jeremy, no far-fetched stories as an excuse: wild ducks carrying old battle wounds indeed. Puh-leeze :-D

      2. hmmm...haven't been to any of these places but I follow the HK threads closely. Lung King Heen's continuing 3 stars remain a bit of a mystery given than none of the posts/blogs I have read seem to think it lives up to its 3 stars. I remember klyeoh enjoying his meal at Fu Sing more than at LKH.

        2 Replies
        1. re: medgirl

          Agreed it is a bit of a mystery. It seems like it can do no wrong. Even 添好運 (the former Lung King Hee dim sum chef's place) gets a Michelin star. I love that they gave a Michelin start to a really affordable place though like 添好運. Do you guys think it has a chance to be most affordable place with at least 1 Michelin star? Haha.

          Also a little shocked that Ding Tai Fung (鼎泰豐) gets a Michelin star. The place is nice and food is pretty good but to me (in terms of taste) there's still a bit of a gap between the HK branch and the original restaurant in Taipei. I like 鼎泰豐 a lot in Taipei...but potentially 2 star Michelin? That's highly debatable...

          1. re: medgirl

            You're right, medgril. I really, really wanted to like Lung King Heen, but its food just didn't make that much of an impact on me. BTW, did the two visiting Michelin inspectors (one Briton & one French) stay at the Four Seasons again? The hotel's got two 3-Michelin star restaurants now (Caprice got its 3rd star) - is it the only hotel in the world with such accolades. And who are the two "Chinese Michelin inspectors" for HK? Would be interested to know what impact they have on the ratings.

          2. To Fourseasons: The guide actually gave 'Fung Lam' a mention! Must have read our reviews? Ha!! For the pigeons or the prawns, I wonder?!

            Ming Court is good. But 2*?! Still think Michelin, in some cases, give points to decor and service, not just food alone?!

            With an additional star, Tim's Kitchen should really spend some money upgrading the washroom!

            Morton's get a star??????? A steak is a steak is a steak? No?! Sure, they might offer some interesting varietal selection... but?! If thats the criteria, then the grill on the second floor of Paris Galerie Lafayette should also get a star too! Their selection was mighty impressive too, offering Australian and Japanese Wagyu, Scottish Angus, Kansas Prime, Argentinian grass fed and French Charolais. What more can one ask for in a steak house?!

            2 Replies
            1. re: Charles Yu

              Charles, the only Tim's Kitchen Hk can "renovate" its 3ft-by-4-ft washroom, located right between its kitchen and dining area, would be to move to new premises!

              1. re: Charles Yu

                Hi CharlesYu:

                Don't think the inspectors are influenced by our reviews of Fung Lam. My own review was actually lukewarm and they certainly have missed many of our favorites!!!

              2. My own review of 2010 HK+Macau Michelin Guide based on my experience in the dining scene in both cities. Others are welcome to join in. Let's pretend we are the judges for just one day.

                HONG KONG:
                3 stars:
                Agree on Caprice.
                Lung King Heen- I will downgrade it to just 1*.
                2 stars:
                Agree on Latelier.
                Amber, Tang Court- I will downgrade them to just 1*.
                Fook Lam Moon- its sharkfin is 3* but other dishes belong more to 1*, so I will just award it 1*.
                Have not tried others.
                1 star:
                Bo Innovation, Lei Garden (Wanchai), Yung Kee 4th floor deserve 2*.
                Farm House, Island Tang, Summer Palace do not deserve to be on the list. (especially Island Tang, why it is there simply baffled me)
                Agree on Golden Leaf and Ye Shanghai.
                Have not tried the rest.
                Others that deserve on the list:
                I will award 2 stars to Sheung Hing, Fu Sing, Ting Heung Lau, Hoi King Heen, Da Domenico. I would have awarded Lei Garden (IFC) to 2* based on the last visit 2-3 years ago but wonder if the standard has deteriorated since Michelin has knocked it out of last year's 1* list.
                I will award 1 star to Da Ping Huo, Sang Kee Seafood, Pak Loh Chiu Chow, Manor, Sister Wah, One Harbour Road, Chung's Cuisine and Victoria City.

                3 stars:
                Agree on Galera.
                2 stars:
                Have not tried Zi Yet Heen. Will try it in late Dec.
                1 star:
                I will upgrade Tim's Kitchen to 3* based on my lone visit late December last year. Every dish was perfect. In fact, if I had just one option, I will opt for Tim's to Galera which I had dined 3 times for last 2-3 years.
                I will not include Wing Lei on the list.
                Agree on Lei Garden(Venetian). I have tried Jade Garden a few times in Shanghai and Beijing; it is top notch Shanghai cuisine, will agree if the standard is the same as in the parents group.
                Have not tried the rest on the list.
                Others that deserve on the list:
                I will award 2* to Luk Kee, my favorite street-food noodle house. Of course, ambiance is terrible but this is based on Chinese value, not French.
                I will award 1 star to Canton and Old Neptune (both in Venetian), Tou Tou Koi, Noble House (both serve Macau style Cantonese cuisine), Imperial Court (MGM), 鳳城珠記.

                45 Replies
                1. re: FourSeasons

                  FourSeasons, I'll trust your opinion more than those pretentious Michelin people who're more interested in how many guides they'll sell. Try and compile your own food guide in your free time.

                  BTW, I'm surprised at Caprice getting 3-stars. Don't get me wrong, I've been there a couple of times, and was quite happy with their food & service. Maybe it's indeed the best in Hong Kong. But put it in Australia and you'll find dozens and dozens of Melbourne and Sydney restaurants which are more dazzling, with more exacting standard of produce, more cutting-edge passionate owner-chefs. Not some cold, hotel-based restaurant.

                  Chefs like Serge Dansereau, Neil Perry, Dietmar Sawyere, Tetsuya Wakuda, Tony Bilson, Cheong Liew, etc, have 25-35 years of experience in churning out some of the best cooking, and running their restaurants. Chefs like Beppi Polese were picking mussels from Sydney Harbour in the 50s and introducing the mollusc to Aussies who didn't know how to eat mussels then. Caprice, on the other hand, have chefs who looked 20 years old! If Caprice can get 3-stars, so would at least 20 restaurants each in Sydney and Melbourne.

                  1. re: M_Gomez

                    Caprice gets 3 stars because the food is good, consistent, and French. It's my fav French in HK. Is it better than many other restaurants around the world that don't have stars? Perhaps not. But they don't have a guide for Sydney/Australia, do they...

                    When the first NY guide came out, lots of locals were furious that Alain Ducasse got 3 stars when lots of other local favs did not. People attributed it to the fame of the chef and the fact that he's French.

                    I honestly think that Michelin got it wrong again...they tried too hard to show people that the only consideration for stars is food, so they ended up putting Din Tai Feng and Tim Ho Wan on the star list. These places are holes-in-the-wall eateries that specialize in a few items. They should be on the Bib Gourmand list and not get stars. And THW's really not THAT good...

                    Do you think the Red Guide for Paris/France would give stars to a really, really good sandwich shop that's the best in the country? Or the best entrecote place? I think not!

                    1. re: Peech

                      Hello Peech!
                      Based on your experience with Sun Tung Lok, will you give it a star or two?

                      1. re: Charles Yu

                        can't really rate it based on one dim sum lunch, but the quality was very high. Definitely on par with dim sum at some restaurants which received 1 star

                      2. re: Peech

                        Peech is spot on: DTF and THW should be on Bib Gourmand.

                        1. re: Peech

                          No, unfortunately, Michelin didn't see Australia to be a viable market for their guide(too small & too far away from other financial centres), despite the obvious talents of Aussie chefs who also helm many good restaurants around the world. Also, Sydney and Melbourne already have their own well-established food guides like the SMH and Melbourne Age Good Food Guides, amongst others. HK, on the other hand, only had the inaccurate HK Tatler Best Restaurants Guide publication.

                          1. re: Peech

                            Hi Peech:

                            I have no problem if Michelin awards stars to "holes-in-the-wall eateries that specialize in a few items" if they are the best in their categories. Why not? I would rather they get rid of Bib Gourmand list; it is more like a consolation reward. As a reader, I want to know the best food available, and if it is hole in the wall, so be it.

                          2. re: M_Gomez

                            Hi Gomez:

                            I have received mixed reviews on Caprice as well from my friends. I have been there only once; it was specially arranged by sher.eats and I have to say it was an excellent meal; every dish was perfect and I enjoyed every moment. Based on that experience, I think Caprice deserves a 3 stars.

                            1. re: FourSeasons

                              This seems to be a constant hotbed that fires people up - the stars that is. I have not dined at Caprice but have seen pics of dishes from it posted on FB. I imagine that the food there is more traditional than L'Atelier where I have dined many times and of a similar quality. I have eaten at L'Arpege, Le Cinq, Guy Savoy and similar French establishments and would presume that the food at Caprice is of a similar standard. I have also dined extensively in many of the Australian places M_Gomez mentions and it is difficult to compare the cuisine with the aforementioned French ones. The closest I can think of would be the Tony Bilson places, Claude's under the stewardship of Damien Pignolet and Tim Pak Poy, perhaps Tetsuya's, the short lived Restaurant VII and Quay - although the Tets and VII are more French Japanese and Quay Modern Oz. The produce is different because Australian restaurants tend to use more local fare. Overall I would say that if I take the French places and assume Caprice is similar, I'd say the it is slightly more refined in presentation and tastes than the Australian ones. If that is the case, it deserves the 3 stars. I'll try it out the next time I'm in HK, as a change from L'Atelier.

                              1. re: FourSeasons

                                cepage by the les amis group won a michelin star..

                                1. re: FourSeasons

                                  and I'm looking forward to doing another bull-market lunch (or dinner) with you at Caprice the next time you're in town

                                  1. re: Peech

                                    Let's hope it does not turn out to be a bear-market lunch; i will settle for wonton noodle instead!!!

                              2. re: FourSeasons

                                Hello ' Chow Master ' Fourseasons!,
                                Wow! Thats one comprehensive and impressive list! As for your assessment, pretty, pretty close to my thoughts! Nothing substantial to add except that the meal I had at the Farm House early this year was very good but the Chui Chow meal at Pak Lok was a disappointment.
                                May be a couple of 'side comment' as well:
                                - Based on the latest super-positive input from fellow chowhounders Peech and Sherman, sounded like Happy Valley's Sun Tung Lok should be in the guide.
                                - Pity the guide cannot evaluate dishes/cuisine coming out of kitchens of private member clubs. Because, IMHO, some of the best food can be found at both the Chinese as well as the Western restaurants of the HK Jockey club in Happy Valley. At least 1*-2*

                                1. re: Charles Yu

                                  Anyone know what happened to Lei Garden? I'm surprised five of their restaurants got one star -- does that mean the Michelin team went to every location in HK (presumably multiple times for each location) and spent so much time on one single name?

                                  Also, anyone know what happened to the one in IFC? Going from one of the original two locations with one star to not even a mention in the Bib gourmand section is pretty shocking.

                                  1. re: hong_kong_foodie

                                    I think Lei Garden at IFC Mall's still the best among the lot. Maybe the Michelin inspectors went during weekend lunch, whence the whole place turns into a circus. Noise level was deafening!!

                                    1. re: klyeoh

                                      I thought 'local foodies' rated the Wan Chai's location as having the best food?! Weekly 'food sampling' review meetings headed by the owner is also held in the Wan Chai's location.

                                      1. re: Charles Yu

                                        Charles you are right - the Wanchai branch has the best food but is a nightmare to get into especially for dim sum on weekends.

                                        klyeoh, I was just at the IFC Lei Garden for dim sum on a Sunday last month - although I was earlyish - 11.30 and could get a table easily. When I left at 1.00'ish there was no queue.

                                        1. re: mikey8811

                                          I wondered if Lei Garden rotated some of its best chefs to IFC Mall when it first opened. Then, after the outlet gain a firmed footing, simply switched the chefs around again.

                                          The last time I lunched at IFC Mall was Sun, 15 Nov - went in around 2.30pm. It was, as always, a nightmare - the cacophony of noise was enough to dampen any appetite! I'm going to the Wanchai outlet next time ... early.

                                    2. re: hong_kong_foodie

                                      I find Lei Garden to be one of the best managed Cantonese chain. The food has been consistent whether in Guangzhou, Beijing, Macau or Singapore. I have never had a bad meal (except a recent one in Singapore) in so many meals in Lei Garden in different cities. So I am not surprised many of their restaurants have received stars. Having said that, I have not been back to the IFC for the last 2 years (the last one was excellent) and Wanchai for last 3-4 years. I think it is about time to go back to try the Wanchai one on my next trip.

                                      But as much as I like Lei Garden, I don't think Dim Sum is their strongest suit. I much prefer to dine there for the evening ala carte dishes. Their soup is always top notch; 蠟味飯 never disappoint me.

                                      1. re: FourSeasons

                                        Yes, agreed. They tend to be more consistent than not. I remember going to Orchard Towers(?) and Chijmes Lei Gardens some years back and they were fine though not as good as the ones in HK. I like both the Dim Sum and the ala carte dishes.

                                        By the way, Four Seasons, are you on Facebook? Would like to look at your food pics if you do post them up there as seems to be the trend by some board members these days.

                                        1. re: mikey8811

                                          I think you meant Orchard Shopping Centre, not Orchard Tower. My last meal there just right after their renovation was bad, the first time I felt let down by Lei Garden anywhere. Hopefully, it is just an isolated incident because that place served consistently good Cantonese food before the renovation. Yeah, I agree with you, they are not as good as the HK branches. Cantonese food here in Singapore is just way behind the standard offered in HK; Hua Ting, Imperial Treasure, Crystal Jade pale in comparison to any listed above.

                                          Yes, I am on FB, setting is only to "friends".

                                          1. re: FourSeasons

                                            and I still remember going to Lei Garden at the Boulevard Hotel for some of the best Canto meals... but that's ancient history!

                                            1. re: Peech

                                              Most of the kitchen/service staff from Lei Garden @ Boulevard transplanted to Lei Garden @ Chijmes in 1997, when Boulevard Hotel was pulled down. But some of the magic seemed to have gotten lost during the transition.

                                            2. re: FourSeasons

                                              Yes, my bad - Orchard Towers den of ill repute - I remember now.

                                              Hua Ting I thought was better than Lei Garden Chijmes.

                                              1. re: mikey8811

                                                Hua Ting's Chef Chan Kwok was the one who put the original Crystal Jade restaurant (Cairnhill Hotel) on the foodie's map back in 1991 :-)

                                                1. re: klyeoh

                                                  There used to be a restaurant in Sing called Happy Valley - did they not move to Cairnhill Hotel? They even had a branch in KL for a while..

                                                  1. re: mikey8811

                                                    No, but it was Chef Chan Kwok who was in charge of Happy Valley - there's the link :-)

                                                    If I'm not wrong, Crystal Jade restaurant was started by the 3 Leung brothers (Alfred, Jimmy & Vincent - Alfed originally started Happy Valley) but now taken over by his bro-in-law, Ip Yiu Tung.

                                                    Alfred's gone on to start the rival Imperial Treaure restaurant group which offered pretty much the same menu. If many of the wait-staff & restaurant managers look familiar to you, they probably joined from Crystal Jade!

                                                    1. re: klyeoh

                                                      OK got you - I remember something like that - prob the chef left Happy Valley and started up at Cairnhill Hotel. The history of these resto groups are interesting.

                                                      Imperial Treasure is here in KL too. They are apparently going to be in the Thistle chain in London bankrolled by Quek Leng Chan.

                                                      Crystal Jade is doing pretty well everywhere

                                                2. re: mikey8811

                                                  Sorry, mikey, not sure if I agree based on my last experience. My last meal at Hua Ting was poor, the sea whelk it did was downright BAD and charged me close to $50!!! My last meal at Lei Garden Chymes, on the other hand, was excellent. But that was a special menu that I have discussed with the captain prior to the dinner, so perhaps that maybe an exception.

                                                  1. re: FourSeasons

                                                    My experience was some years back so you are probably more correct.

                                                    1. re: mikey8811

                                                      Not sure if I am correct too: I am not a regular in both places because I have been traveling so often to Hong Kong nowadays that I prefer to dine Cantonese food out here.

                                                      1. re: FourSeasons

                                                        Absolutely agree, FourSeasons - HK Cantonese restaurants are light-years ahead of Singapore's!

                                      2. re: FourSeasons

                                        I am in shock at Amber. I think the food is overly pretentious and most of the time they do things that do nothing to enhance the flavor of the food just for the sake of showing off that they can do it. As a result you end up with too much foam, a lot of fuss that is not all that well executed when the food is served and scales that taste awful and are are mysteriously left on the fish so because they can fry it and fluff it up. And this from their degustation menu... They don't even deserve one star, much less two. They also stole a two full glasses of our fine wine (which included a 1982 Mouton) which we brought during a private dinner. Apalling behaviour for a restaurant of their supposed calibre. Under impressed and never going back.

                                        Last night however, I had my best fine dining experience in HK so far at Cepage and am very happy to see they got one star. We enjoyed two simple, yet excellent dishes from their white truffle menu and had the most incredible lamb dish there. It was hideously expensive but worth every succulent bite.

                                        1. re: ywwan

                                          Stealing wine?!!! Thats disgusting behaviour for a Michelin 2* establishment! I would send management a letter and complain!

                                          1. re: Charles Yu

                                            How did they 'steal' your wine? Did they open it for you and then you noticed the bottle was 2/3 full?

                                          2. re: ywwan

                                            Very strong words, indeed! But ywwan, Amber is part of the Mandarin Oriental hotel set-up - you can make legitimate complaint to the management immediately, instead of letting it slip by!

                                            I've been to Amber a couple of times, and rather liked it more than Pierre at the older Mandarin Oriental hotel. But you're right about the "pretentiousness" of the food there - both Amber and Pierre are into experimental molecular gastronomy - something which (call me oldfashioned) I simply cannot stomach!

                                            1. re: M_Gomez

                                              We brought 3 bottles of wine with us and bought some champagne from them. Two were reds that needed to be decanted. We were in a private room, we saw everything that was happening. They set aside two full glasses, one from each bottle and poured the rest into two decanters, which they started to pour for us immediately. Then in the middle of the dinner service, the waiter just calmly strolled out with both glasses. It was a stupid thing to do, as they were full glasses from two 100pt bottles - there was no way we wouldn't have noticed or would have let it just slide. We didn't make a fuss then as we were kind of shocked and it was a birthday dinner party where we still had a few courses coming. After we settled the bill, the more we thought about it, the more upset we felt so we called the manager and complained about it. She obviously knew about it, she didn't even have to check with the waiter or try to deny it happened but immediately offered to comp us 10% of our bill. Her shoddy "official excuse" was that they coated the decanter with the two glasses but that was not at all what they did. It was just how she probably accounted for the discount internally. What really happened was that some of the staff probably shared the wine amongst themselves. We frequently bring our own wine to many fine establishments and if the somnelier actually has the curtesy of coming in to discuss the vintage with us, we are happy to share. But this on occasion we didn't even see the somnelier and they didn't even ask so it was just theft and really quite shocking for such a supposedly high class establishment. And the food, which was the degustation menu minus the cheeses, wasn't just forgettable, we left wanting to forget about it.

                                              1. re: ywwan

                                                not a fan of Amber... for much the same reason as you mentioned on the food. My first impression nearly 3 years ago was poor. Things have improved since then: http://chi-he-wan-le.blogspot.com/200...

                                                Much prefer Pierre for the more creative stuff.

                                                1. re: Peech

                                                  Agree, I really wish I had seen your blog before booking Amber Peech!

                                                2. re: ywwan

                                                  Oh my, what a shockingly brazen thing to do. I'd have apprehended the waiter, called the manager, and raised a scene! You must have the most patience & highest tolerance limit in HK!

                                                  1. re: M_Gomez

                                                    It was very clear that he manager was also in on it...

                                                    1. re: ywwan

                                                      Why doesn't someone simply forward this posting to Mandarin Oriental's management?

                                                  2. re: ywwan

                                                    It happens all the time, if a customer leaves behind some wine the waiters would share it out. But in this case, instead of letting you finish what you can and leaving some behind, they stole it...

                                              2. re: FourSeasons

                                                > I will not include Wing Lei on the list
                                                I went there 3/4 of a year ago and it was one big freaking MSG joint.
                                                Either they have become better or the Michelin guys forgot about.
                                                It is sad to see that some of the "honest" (use no MSG for sure) Chinese restaurants lost their stars.

                                                1. re: FourSeasons

                                                  Would you award any 3* to any Chinese restaurant?

                                                  Any thoughts on some places near TST that are high on Openrice like
                                                  Hung Tao, Golden Palace Seaview, Coulour Crystal, Loong Yat Heen