Photograph: Courtesy Amber Three Michelin-starred restaurants in Hong Kong and Macau A total of nine dining establishments have been honoured with three stars, with seven in Hong Kong and two in Macau: 8 1/2 Otto e Mezzo – Bombana, Caprice, Forum, Amber, Sushi Shikon, Ta Vie, T’ang Court, Jade Dragon (Macau), and Robuchon au Dôme (Macau). Among these standout restaurants, Amber sees the spotlight as it moves from two to three stars this year thanks to Dutch-born chef Richard Ekkebus’s consistent creativity, commitment to sustainability, and approach to dairy-free cooking. Photograph: Courtesy Arbor Two Michelin-starred restaurants in Hong Kong and Macau 11 Hong Kong restaurants were recognised with two stars in this year’s guide, including Arbor, Bo Innovation, Lai Ching Heen, L’Envol, Lung King Heen, Noi by Paulo Airaudo, Octavium, Rùn, Tate, Tin Lung Heen, and Ying Jee Club.

Named after the Golden Age in Chinese history, the T’ang Dynasty, this three-Michelin-starred Chinese restaurant is aptly furnished in extravagant burgundy and gold tones to match in The Langham hotel. The extensive menu includes Cantonese classics and signature dishes like stir-fried lobster with spring onions and shallots, Peking duck, and golden-fried stuffed crab claw, as well as the more traditional bird’s nest and abalone dishes too.

Their consistency in delivering the highest of culinary standards can be attributed to a steadfast, long-serving team, led by Kwong Wai Keung, the Chinese Master Chef of the Langham, Hong Kong who has been with T’ang Court since its opening in 1988, and Wong Chi Fai, who first joined the team in 2000 and was named Executive Chef of T’ang Court in 2018.

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The first of the three-Michelin-starred Cantonese establishments to grace our list, T’ang Court at The Langham hotel has been going strong for over three decades, which might explain its plush but somewhat dating-looking burgundy- and gold-toned decor. Chef Wong Chi Fai creates Cantonese culinary masterpieces here. The stir-fried lobster with spring onion, red onion, and shallot (HKD1,360), baked stuffed crab shell with crabmeat, onion, and cream sauce (HKD360), and stir-fried diced Japanese Wagyu beef with spring onion and wasabi (HKD680) are our top recommendations – or you can go the whole hog and order the tasting menu (HKD3,280 pp).

In a city where new restaurants open (and shutter) so frequently, it’s reassuring to see T’ang Court at the Langham Hong Kong remain a fine-dining institution for authentic Cantonese cuisine. At the helm for the past three decades is executive chef Wong Chi-fai, who masterfully delivers highlights such as the Peking duck; baked stuffed crab shell with crab meat, onion and cream sauce; as well as fried and diced cod with honey. Plush, comfortable interiors, if slightly dated, convey both the restaurant’s heritage and the discretion expected from guests.

T'ang Court, located within The Langham, Hong Kong, has been dazzling diners since 1988 and stands as a testament to authentic Cantonese culinary artistry. This opulent establishment has earned three Michelin stars, a recognition it has maintained for several years, making it one of only a handful of Cantonese restaurants worldwide to achieve this honor. The restaurant's enduring popularity stems from its luxurious ambiance, complete with plush fabrics, beautifully adorned tables, and exquisite Chinese art.

Experience the epitome of Cantonese cuisine at T’ang Court, one of the finest restaurants in town and a recipient of three Michelin stars since 2020. Curated by Executive Chef Wong Chi Fai and his talented team, the restaurant is inspired by the Tang Dynasty, China’s golden age. Don’t miss the signature dishes such as the baked stuffed crab shell, the succulent braised imperial bird nest, as well as the finest abalone and seafood dishes.

Inside The Langham, Hong Kong, T’ang Court reflects the classic timelessness of the Tang Dynasty and is one of the few restaurants to hold three Michelin stars. It offers an experience steeped in luxury and age-old culinary traditions, delighting patrons with its refined Cantonese cuisine. The restaurant’s dedication to preserving classic flavors, impeccable service, and posh settings are emblematic of its stature.

Highlights include Octavium and Yan Toh Heen promoted to two Michelin stars; the newly crowned one-star restaurants include Belon, Hansik Goo, I M Teppanyaki & Wine, Sushi Wadatsumi, Whey, Chaat, Mono, Seventh Son and Yong Fu; the three-star list remains unchanged: Caprice, Forum, L’Atelier de Joël Robuchon, Lung King Heen, 8½ Otto e Mezzo Bombana, Sushi Shikon and T’ang Court retain their titles.

Enjoy authentic Cantonese cuisine at this acclaimed but unpretentious restaurant located in the bustling Tsim Sha Tsui district of Kowloon. The classics, such as Peking duck, lobster with onions and shallot, and baked stuffed crab shell with onion are particularly popular. Amid lavish furnishings, dine on an array of authentic Cantonese culinary masterpieces crafted with the finest ingredients.

T'ang Court, honored with three Michelin stars in Hong Kong, offers a modern twist on classic Cantonese cuisine. Led by Chef Kwong Wai Keung, the restaurant's menu thoughtfully celebrates genuine Cantonese recipes with a focus on fresh, quality ingredients. The sophisticated setting lends itself to special occasions and intimate gatherings.

Cuisine : Cantonese Chef : Kwong Wai Keung Pricing : $$$ Location : Hong Kong, Hong Kong SAR. T’ang Court reflects a golden era, where Chef Kwong Wai Keung prepares exquisite Cantonese culinary exotic masterpieces such as chilled abalone with jellyfish.

(Two Stars ★★) Address: 1/F, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui 地址: 尖沙咀北京道8号香港朗廷酒店1楼 Average Spending: about HK$ 400-850 per person 人均消费: 大约港币$ 400-850 Food Style: Chinese, Guangdong / 中菜,粤菜

Acres of ruby red carpet and swathes of silk draping, combined with crisp white linen and modern art, smacks of opulence and luxury here at T-ang Court ...