Michelin guide Hong Kong & Macau 2015 | CNN

<strong>Chom Chom in Hong Kong </strong>didn't garner any stars in this year's Michelin guide, but it's still an incredible value for gourmet meals. Click on for more examples from around the world. <br /><strong>Chef: </strong>Peter Cuong Franklin.<br /><strong>Cuisine: </strong>Modern Vietnamese street food, with French techniques and presentation applied to classics like charcoal-grilled squid and bun cha pork. This casual eatery is inspired by Hanoi's bia hoi culture of sipping draft beer on street corners.

Gourmet food, cheap: Chom Chom —

Chom Chom in Hong Kong didn't garner any stars in this year's Michelin guide, but it's still an incredible value for gourmet meals. Click on for more examples from around the world.
Chef: Peter Cuong Franklin.
Cuisine: Modern Vietnamese street food, with French techniques and presentation applied to classics like charcoal-grilled squid and bun cha pork. This casual eatery is inspired by Hanoi's bia hoi culture of sipping draft beer on street corners.

Chom Chom

The Clove Club (London) —

The Clove Club, London.
Chef: Isaac McHale, former development chef of two-Michelin-starred The Ledbur.Cuisine: Inventive British food, with buttermilk fried chicken with pine and mains built around meats sided with local ingredients such as spinach, anchovy and mint.

courtesy yuki sugiura

<strong>Bistrot Bruno Loubet in London.</strong><br />Chef: Bruno Loubet, former head chef of Raymond Blanc's two-starred Four Season.Cuisine: Modern French food from a chef of the old school, with starters such as snails and meatballs alongside venison carpaccio and beetroot ravioli. Mains include roasted poussin and rabbit ragout.

Bistrot Bruno Loubet (London) —

Bistrot Bruno Loubet in London.
Chef: Bruno Loubet, former head chef of Raymond Blanc's two-starred Four Season.Cuisine: Modern French food from a chef of the old school, with starters such as snails and meatballs alongside venison carpaccio and beetroot ravioli. Mains include roasted poussin and rabbit ragout.

courtesy Bistrot Bruno Loubet

&Made (Singapore) —

&Made in Singapore. Chef: Bruno Menard, former head chef of Michelin triple-starred L'Osier in Tokyo. Cuisine: Every type of burger imaginable. Sides include truffle fries, posh salads and lychee milkshakes.

courtesy &made

<strong>22 Ships in Hong Kong.</strong><br /><strong>Chef</strong>: Jason Atherton, former head chef of Gordon Ramsay's Maze (one Michelin star) and owner of Pollen Street Social (one Michelin star). Pictured: head chef Matt Bishop.<br /><strong>Cuisine</strong>: Massive menu of modern Spanish tapas with classic seafood and meat dishes, as well as salmon ceviche and watermelon, or pineapple carrot sorbet with coconut tapioca.

22 Ships (Hong Kong) —

22 Ships in Hong Kong.
Chef: Jason Atherton, former head chef of Gordon Ramsay's Maze (one Michelin star) and owner of Pollen Street Social (one Michelin star). Pictured: head chef Matt Bishop.
Cuisine: Massive menu of modern Spanish tapas with classic seafood and meat dishes, as well as salmon ceviche and watermelon, or pineapple carrot sorbet with coconut tapioca.

courtesy 22 ships

<strong>Gustu in La Paz, Bolivia.</strong><br /><strong>Chef</strong>: Claus Meyer, co-founder and co-owner of Noma, Danish celebrity chef. <br /><strong>Cuisine</strong>: Indigenous Bolivian cuisine re-imagined. Mains include local beetroot prepared with hibiscus, and rabbit slow-cooked in a corn base creamed by lemon juice. Gustu is part of Meyer's nonprofit foundation aimed at stimulating the Bolivian economy by investing in local resources.

Gustu (La Paz, Bolivia) —

Gustu in La Paz, Bolivia.
Chef: Claus Meyer, co-founder and co-owner of Noma, Danish celebrity chef.
Cuisine: Indigenous Bolivian cuisine re-imagined. Mains include local beetroot prepared with hibiscus, and rabbit slow-cooked in a corn base creamed by lemon juice. Gustu is part of Meyer's nonprofit foundation aimed at stimulating the Bolivian economy by investing in local resources.

courtesy Gustu

<strong>Boco in Paris.</strong><br /><strong>Chef</strong>: Executive chefs include Gilles Goujon and Anne-Sophie Pic, of three-Michelin-starred restaurants L'Auberge du Vieux Puits and Pic in Valence.<strong>Cuisine</strong>: Ferniot calls it "fast fine food." Veal tenderloin is pre-cooked sous-vide for 12 hours; poached eggs are cooked by steaming in their shells for three minutes.

Boco (Paris) —

Boco in Paris.
Chef: Executive chefs include Gilles Goujon and Anne-Sophie Pic, of three-Michelin-starred restaurants L'Auberge du Vieux Puits and Pic in Valence.Cuisine: Ferniot calls it "fast fine food." Veal tenderloin is pre-cooked sous-vide for 12 hours; poached eggs are cooked by steaming in their shells for three minutes.

courtesy boco

<strong>Bone Daddies in London.</strong><br /><strong>Chef</strong>: Ross Shonhan, former head chef of Nobu London, a one-Michelin-starred Japanese restaurant.<br /><strong>Cuisine</strong>: Ramen bar with four soups to choose from -- soya, miso, spicy sesame with pork mince and the signature, a piggy tonkotsu broth. Snacks include soft shell crab and yellowtail sashimi with ponzu, while the liquor menu includes sakes, shochus and Japanese beers and whiskeys.

Bone Daddies (London) —

Bone Daddies in London.
Chef: Ross Shonhan, former head chef of Nobu London, a one-Michelin-starred Japanese restaurant.
Cuisine: Ramen bar with four soups to choose from -- soya, miso, spicy sesame with pork mince and the signature, a piggy tonkotsu broth. Snacks include soft shell crab and yellowtail sashimi with ponzu, while the liquor menu includes sakes, shochus and Japanese beers and whiskeys.

courtesy bone daddies

<strong>Corner Room in London.</strong><br /><strong>Chef</strong>: Nuno Mendes, owner and chef patron of one-Michelin-starred Viajante.<br /><strong>Cuisine:</strong> Creative Portuguese food served informally yet reminiscent of its Michelin-starred big brother, Viajante, with starters such as aged pumpkin with port and stracciatella, or Iberico pork with sides of bitter leaves and "winter" relish.

Corner Room (London) —

Corner Room in London.
Chef: Nuno Mendes, owner and chef patron of one-Michelin-starred Viajante.
Cuisine: Creative Portuguese food served informally yet reminiscent of its Michelin-starred big brother, Viajante, with starters such as aged pumpkin with port and stracciatella, or Iberico pork with sides of bitter leaves and "winter" relish.

courtesy Mans Jensen

<strong>Luksus in New York.</strong><br /><strong>Chef</strong>: Daniel Burns, former pastry chef at two-Michelin-starred Noma.<strong>Cuisine</strong>: Scandi-American food using local and seasonal ingredients as taught at Noma. The 26-seat restaurant is accessed through a door at the back of Tørst, a craft beer bar also founded by Burns, so there are plenty of unique brews.

Luksus (New York) —

Luksus in New York.
Chef: Daniel Burns, former pastry chef at two-Michelin-starred Noma.Cuisine: Scandi-American food using local and seasonal ingredients as taught at Noma. The 26-seat restaurant is accessed through a door at the back of Tørst, a craft beer bar also founded by Burns, so there are plenty of unique brews.

courtesy luksus

<strong>The Hind's Head in Bray, UK.</strong><br /><strong>Chef</strong>: Heston Blumenthal, chef proprietor of triple-Michelin-starred The Fat Duck and one-starred Dinner by Heston Blumenthal.<br /><strong>Cuisine</strong>: The original gastro-pub serving up retooled British classics, like a gently oozy Scotch egg and foamy pea and ham soup, with mains including Cornish cod in a mussel broth and a bubble-and-squeak cake with quail egg and leek sauce.

The Hind's Head (Bray, UK) —

The Hind's Head in Bray, UK.
Chef: Heston Blumenthal, chef proprietor of triple-Michelin-starred The Fat Duck and one-starred Dinner by Heston Blumenthal.
Cuisine: The original gastro-pub serving up retooled British classics, like a gently oozy Scotch egg and foamy pea and ham soup, with mains including Cornish cod in a mussel broth and a bubble-and-squeak cake with quail egg and leek sauce.

courtesy the hinds head

<strong>Amass in Copenhagen.</strong><br /><strong>Chef</strong>: Matt Orlando, former head chef of two-Michelin-starred Noma in Copenhagen and two-Michelin starred Per Se in New York.<br /><strong>Cuisine</strong>: Modern and fresh, prepared from seasonal, local produce grown in a garden at the front of the restaurant.

Amass (Copenhagen) —

Amass in Copenhagen.
Chef: Matt Orlando, former head chef of two-Michelin-starred Noma in Copenhagen and two-Michelin starred Per Se in New York.
Cuisine: Modern and fresh, prepared from seasonal, local produce grown in a garden at the front of the restaurant.

courtesy Amass

Where top chefs offer great food, cheaper

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The 2015 Michelin guide to Hong Kong and Macau awards stars to 64 restaurants in Hong Kong and 11 in Macau

Hong Kong and Macau are among the most affordable gourmet cities in the world, says Michelin

Tim Ho Wan's dim sum and Yat Lok's roasted goose are some of the Michelin-starred cheap eats

CNN —

Tokyoites may brag about having the most Michelin stars in the world, but Hong Kongers can actually eat in theirs without breaking the bank.

Unveiled last week, the 2015 Michelin guide to Hong Kong and Macau awards 75 restaurants with its coveted stars – 64 in Hong Kong and 11 in Macau.

Bo Innovation, L’Atelier de Joel Robuchon, Lung King Heen, 8 ½ Otto e Mezzo-Bombana, Sushi Shikon, Robuchon au Dome (Macau) and The Eight (Macau) are once again crowned with three Michelin stars. (All restaurants in this story are located in Hong Kong unless otherwise indicated.)

But what makes Hong Kong special are the prices – Hong Kong and Macau are among the most affordable Michelin lists in the world – and variety.

“The selection in the 2015 guide also shows to what extent Hong Kong is increasingly attractive to young foreign chefs, more and more of whom are moving to the city,” said Michelin in a statement accompanying the release of the guide. “Hong Kong has become an undisputed leader in the international culinary landscape.”

MORE: “Help! A fake version of my restaurant has opened in China.”

Starred cheap eats

Hong Kong Michelin guide mainstay Tim Ho Wan (9-11 Fuk Wing St., Sham Shui Po; +852 2788 1226) has long been known as the cheapest Michelin-starred restaurant in the world.

The humble establishment has now expanded to three branches and all receive one-star status in the 2015 guide.

A dim sum meal at Tim Ho Wan can easily cost less than $12.

After losing its place in the guide last year, Ho Hung Kee (Shop 1204-05, 12/F, Hysan Place, 500 Hennessy Road, Causeway Bay; +852 2577 6060), celebrated for its $8 wonton noodle, returns in the 2015 guide with one star.

Serving roasted goose noodle for about $8, Yat Lok (34-38, Stanley St., Central; +852 2524 3882) advanced from the Bib Gourmand list to a one-star Michelin pick.

READ: The best Hong Kong dim sum

Newbies on the list

There are 15 new entries in the guide.

Some are also new to Hong Kong.

Notable newbs include Seasons (one star), helmed by former executive chef of L’Atelier de Joel Robuchon; and Olivier Elzer, open only since June (Shop 308, 3/F, Phase 2, Lee Garden, 2-38 Yun Ping Road, Causeway Bay; +852 2505 6228).

Another new one-star entry is NUR (3/F, 1 Lyndhurst Tower, Lyndhurst Terrace, Central; +852 2871 9993), which opened in April. Chef Nurdin Topham says the secret to snatching a star so quickly is differentiating itself from competitors.

“We are committed to finding local products from producers in the region and working with the best local farmers, which may be in contrast to other restaurants,” says Topham. “(Our) delivery cost is four times higher than normal.”

Topham says many ingredients take only 48 hours at the most to go from the farm to NUR’s tables.

Local celeb restaurateur Hardy Kam may have lost control of his renowned family restaurant Yung Kee – after losing a high-profile court case involving the Kam brothers – but his new eatery, Kam’s Roast Goose (G/F, Po Wah Commercial Center, 226 Hennessy Road, Wan Chai; +852 25201110), was also awarded one star.

The guide also includes 78 Bib Gourmand restaurants, eateries of good value and that cost less than HKD300 ($38).

MORE: Hong Kong’s best ‘no reservations’ restaurants

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Where top chefs offer great food, cheaper

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