MICHELIN Guide Guangzhou | Shenzhen 2026 Joint Release Marks Shenzhen’s Unprecedented Debut

• Shenzhen debuts as MICHELIN Guide destination, joint list with Guangzhou.

• Inaugural Shenzhen Selection features 59 restaurants including 7 MICHELIN-Starred establishments.

• 4 individual awards presented including the first MICHELIN Mentor Chef Award in Guangdong

MICHELIN Guide unveiled the inaugural Guangzhou and Shenzhen restaurant Selection at Grand Hyatt Shenzhen in Luohu District, Shenzhen. The first joint Selection, marking Shenzhen’s debut as a MICHELIN Guide destination, features a total of 176 restaurants: 5 Two MICHELIN Stars, 22 One Star, 73 Bib Gourmand and 76 MICHELIN-Selected restaurants.

Since 2018, we have been celebrating Cantonese culinary mastery. Today, we write a brand‑new page: for the very first time, the MICHELIN Guide arrives in Shenzhen. Two cities, one shared moment. Guangzhou gives us roots – deep, warm, enduring. Shenzhen gives us wings – open, dynamic, endlessly creative. From Guangzhou’s millennia-old Cantonese soul to Shenzhen’s emerging vibrancy, these two cities together compose a compelling movement in southern China’s culinary landscape. We look forward to the Guide gradually expanding deeper into the Greater Bay Area, exploring more diverse dining scenarios and uncovering more of the province’s hidden culinary treasures.

Gwendal Poullennec

International Director of the MICHELIN Guides

Guangzhou Retains Stars, Shenzhen Impresses on First Try

Guangzhou retained 20 MICHELIN-Starred restaurants, including 3 Two-Star: fine Cantonese Imperial Treasure Fine Chinese and Jiang by Chef Fei, and the innovative Taian Table. Among the 17 One-Star, Cantonese classics and dim sum restaurants are BingSheng Mansion (Xiancun Road), BingSheng Private Kitchen (Tianhe East Road), Hongtu Hall, Jade River, Lai Heen, Lei Garden (Yuexiu), Lingnan House, Wisca (Haizhu), Xin Ji, and Yu Yue Heen; Chao Zhou cuisine spots Imperial Treasure Fine Teochew Cuisine and Suyab Courtyard・Pickmoon Gourmet; and the rest include Sichuan fine dining Song and Yong, European contemporary Stiller, innovative Chōwa, and Fujianese Yu Garden.

Shenzhen, as the newest MICHELIN Guide destination for 2026, debuted with 2 Two-Star and 5 One-Star restaurants on its first Selection. This unprecedented first showing reflects the solid strength of Shenzhen’s dining market, built on years of steady accumulation.

The Bay by Chef Fei - Cantonese cuisine - Two MICHELIN Stars, Shenzhen, 2026

Done out in modern Chinese style, the main dining area is complemented by nine private rooms named after the mythical landforms of the ancient Classic of Mountains and Seas. The menu covers both Cantonese and Chaoshan dishes, with a balance of classics and novel creations. With its crispy skin and tender meat, the roast goose roll stuffed with Yunnanese mushrooms is on point. The sautéed fish maw with aged, preserved radish presents lovely textures and umami.

Yun Jing - Cantonese cuisine - Two MICHELIN Stars, Shenzhen, 2026

This sky-scraper restaurant, whose name means cloud iridescence, aims to serve novel Cantonese fare against a backdrop of breathtaking 270-degree city and ocean views. Chef Guo Yuanfeng strikes a balance between tradition and innovation, crafting a menu that covers all the bases from double-boiled soup and barbecue to poultry and seafood. Try his poached sunflower seed-fed chicken, or spicy sautéed mantis shrimp with basil and golden fried garlic.

Chao Shang Chao - Chao Zhou cuisine - One MICHELIN Star, Shenzhen, 2026

This upscale Beijing-based restaurant chain opened its first branch in Shenzhen in 2024. The elegant room feels modern, a display of gourmet dried seafood befitting the brand’s image. They serve refined Chaozhou cooking, and you can also have a menu tailored to your budget and preferences. The braised fish maw in chicken stock with aged, preserved radish boasts a gelatinous texture and unique aroma. Try the conch chargrilled in its own shell, too.

Ensue - Innovative cuisine - One MICHELIN Star, Shenzhen, 2026

Perched atop a skyscraper hotel, Ensue affords spectacular city views. The room exudes understated elegance with natural materials and soft lighting. The young chef reworks Cantonese classics, presenting a tasting menu inspired by history and personal narratives, underpinned by solid skills and dialled-in flavours. The exact items spin with the season; the wine list offers both French vintages and Napa Valley pours, the best of New and Old Worlds.

Fumée - Innovative cuisine - One MICHELIN Star, Shenzhen, 2026

In a nature-inspired space generously decorated with lush plants, the Zhennan wood counter overlooking the open kitchen can comfortably seat 12. The multi-course pan-Chinese tasting menu sees bold combinations of regional influences alongside imported premium produce. Glutinous rice cooked in serrano ham stock is paired with chanterelle and termite mushrooms. At times, there is an add-on menu for pre-orders only. Try their original cocktails, too!

Opus 388 - French Contemporary cuisine - One MICHELIN Star, Shenzhen, 2026

At a head-spinning height of 388 metres, this elegant restaurant has a lot to offer as well as spectacular views. The chef’s table provides a fascinating insight into the culinary process, while the main dining room sports an airy, tranquil vibe. Italian chef, Alessio Durante, deftly and creatively reworks French classics with the best seasonal ingredients. The tasting menu is the best way to experience his vision, but à la carte options also abound.

Xin Rong Ji - Taizhou cuisine - One MICHELIN Star, Shenzhen, 2026

The first Guangdong outlet of this upmarket restaurant chain opened here in 2019. With only nine tables and a few private rooms, it’s not as roomy as other branches, but the wood-rich space adorned with subtle Chinese motifs feels cosy and warm. On the menu, Taizhou fare, especially seafood from the East China Sea, takes centre stage. The brown croaker lion’s head meatballs with hairy crab roe and tofu in clay pot present layered textures and flavours.

Local snacks debut on the MICHELIN Guide

Since its official launch in the 1990s, the Bib Gourmand in MICHELIN Guide has won wide acclaim from chefs, food lovers, and travelers around the world. It highlights affordable dining options with outstanding quality, particularly local snacks, dim sum shops, noodle houses, and home‑style stir‑fries. These are not only budget‑friendly choices but also a wonderful gateway to experiencing the authentic flavors of a place.

With the release of the new Guangzhou selection, 8 affordable and delicious eateries have made it onto the Bib Gourmand list. They are Baode (Dunhe Road), which started with Longjiang braised pork rice; E Qian Ya Hou, famous for its white‑cut goose and duck; Tai Shan Lao Biao Xian Tang Yuan (Xihua Road), serving Taishan specialty dishes; Si Mao Cai Guan, offering Yunnan Pu’er‑style cuisine; Ru Yi Chuan Tong Zhu Sheng Mian, featuring house‑made noodles; and Mei Lu Xiao Chu, Wuchuan Hao Wei Lai, and Yu Yuen, all offering traditional Cantonese dim sum and small dishes.

Shenzhen’s debut Selection features 21 restaurants awarded the Bib Gourmand, covering over 10 cooking styles including Cantonese, Chao Zhou, Sichuan, Hakka, Hunan, Shun Tak, and Indonesian. Among them are beloved local snacks, such as Jie Yang Lao Er Guo Tiao Tang, which has been serving traditional kway teow for nearly 30 years, making its rice noodles fresh daily by steaming and cutting them into strips for a soft, chewy texture with a rich rice aroma, whether stir‑fried or in soup. Also notable is Gao San Jie Dou Hua Dian, where soybean milk is ground fresh each morning to make douhua; the Sichuan‑style bean curd, served with a spicy chili dipping sauce, delivers a numbing heat that instantly awakens the palate. For noodle lovers, there are plenty of comforting options, including Jiu Jiu Noodle for Jiangsu‑Zhejiang‑style noodles, Xiao Long Niu Rou Mian (Futian) for Chongqing noodles, Xin Hu Cun Cu Rou (Longhua Jianshe Road) for Chao Zhou‑style toppings over noodles, and Xin Ji Ke Jia Wei Dao for Hakka marinated noodles and noodle soups.

Beyond the MICHELIN Star and Bib Gourmand, the list of MICHELIN-Selected restaurants also brings pleasant surprises. Guangzhou adds 7 new members: Chaleur for innovative cuisine, De Dian for Chinese dim sum, Feng Yue Xuan and Yue Yan for Cantonese cuisine, Hitom Xiao Wei and Xian Chu Ling (Haizhu) for noodle dishes, and Rose Garden for European contemporary cuisine.

For the debut Shenzhen Selection, 31 restaurants are also recommended, including innovative restaurants Avant, La Lune, La Tablée, and Pairedd; Chinese contemporary cuisine Shan Hai Zuo and Thai contemporary Blackitch. Also featured are regional specialties such as Jiangsu‑Zhejiang cuisine Greenside (Nanshan), Sichuan cuisine Ma’s Kitchen and Rong Chuan Cai (Shennan Boulevard), Ningbo cuisine Ning Bo Jiu Jia, Huai Yang cuisine Shang Garden, as well as two vegetarian restaurants, Tian Yu Shui and VAWU. With over 10 cooking styles on the list, the diversity and vitality of Shenzhen’s dining scene are on full display.

4 Individual Awards, Including First Mentor Chef Award in Guangdong

Over the past year, MICHELIN Guide inspectors have traversed the streets and alleys, not only identifying outstanding restaurants but also discovering talented individuals who have quietly excelled in the culinary industry. This year, several individual awards have been established to honor excellence across different dimensions: the Young Chef Award celebrates emerging culinary talents, the Service Award recognizes attentive hospitality, and the Sommelier Award pays tribute to the artistry and knowledge of wine pairing. Of particular note, the Mentor Chef Award is presented for the first time in Guangdong, honoring industry veterans who have generously mentored the next generation. These individual accolades are not only a recognition of personal achievement but also a vivid celebration of heritage and innovation within the culinary ecosystem.

Mr. Jinghui HUANG, chef of the Two-Star restaurant Jiang by Chef Fei in Guangzhou, received the MICHELIN Mentor Chef Award presented by Shinho. Chef Fei is a master of Cantonese and Chao Zhou cuisine, blending traditional techniques with modern concepts to create his own distinctive style. Beyond his own culinary excellence, he has long been dedicated to mentoring young chefs and has established a systematic training system that provides clear career paths for rising talent. In kitchen management and talent development, he consistently upholds the highest standards, leading by example and passing on his skills hands‑on, truly embodying the spirit of mentorship in the industry.

Ms. Chunghan HOU, chef of La Lune, a MICHELIN-Selected restaurant in Shenzhen, received this year’s MICHELIN Young Chef Award presented by MINDONGYIYU. Born in Taipei, Chef Hou received her professional culinary training in France under Alexandre Couillon, honing her skills at his Three‑Star restaurant La Marine. She then worked for several years at Ensue in Shenzhen, further refining her craft. Now at the helm of La Lune, a fully women‑run restaurant, she oversees the open kitchen with composure, precision, clear communication, and efficient coordination. She personally inspects every dish before it leaves the pass and often steps out to explain her creative vision to guests. With inner strength that commands the respect of her team, she unites her all‑female staff and stands as an exemplary figure for women in the contemporary culinary world.

Ms. Lianxiang Qin of Yue Yan, a MICHELIN-Selected restaurant in Guangzhou, received this year’s MICHELIN Service Award. Ms. Qin joined the front‑of‑house team when Yue Yan first opened and has since accumulated years of service experience. Her work is efficient and precise, accompanied by a keen sense of restraint and measure—essential qualities in fine dining. When presenting dishes, she speaks with clarity and elegance, helping guests fully appreciate the kitchen’s creative vision. Her style is understated and reserved, yet carries warm, attentive care that puts everyone at ease.

Mr. Herry HE of Chaleur, a MICHELIN-Selected restaurant in Guangzhou, received the MICHELIN Sommelier Award presented by MANSONG. Mr. He joined the wine industry in 2016. His experience as a wine merchant and working with head chefs in local restaurants sparked his passion and expertise in wine. He enjoys engaging with guests, sharing tasting notes and pairing insights. As both sommelier and general manager, he has a holistic view of hospitality. Instead of listing by‑the‑glass wines, he presents bottles tableside and offers whole‑bottle service even for single glasses. This encourages interaction and allows flexible, real‑time adjustments to pair with each course, enhancing the dining experience.

The full MICHELIN Guide Guangzhou: Shenzhen 2026 Restaurant Selection is available on the MICHELIN Guide website and on the free MICHELIN Guide app, where users can research restaurants via their locations, cuisine types or additional features.

The Inaugural Edition f the MICHELIN Guide Guangzhou : Shenzhen 2026 at a Glance:

Guangzhou: 117

• 3 Two MICHELIN Stars

• 17 One MICHELIN Star

• 52 Bib Gourmand

• 45 MICHELIN Selected

Shenzhen: 59

• 2 Two MICHELIN Stars

• 5 One MICHELIN Star

• 21 Bib Gourmand

• 31 MICHELIN Selected

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