The Michelin Guide Hong Kong/Macau 2021 has announced it will now include a new distinction, the Michelin Green Star, to highlight restaurants’ sustainability efforts.
Launched in France in January 2020 and implemented in several international editions of the Michelin Guide, this new accolade will be added to the next Hong Kong and Macau edition to celebrate role-model restaurants that embody and embrace sustainability in their establishments, such as efforts in food waste reduction, recycling, the promotion of local and ethical ingredient sourcing, or other initiatives.
These establishments are selected based on research and data collected from the Michelin Guide inspectors’ fieldwork.
Gwendal Poullennec, international director of Michelin Guides, said: “Launching a brand new distinction dedicated to sustainable gastronomy shows that our recognition goes beyond the search for the best quality of food to also put the spotlight on those who do so with a great sense of responsibility towards the environment.
“And by unveiling our annual selection of restaurants, we also want to encourage all gourmets to safely rediscover the pleasure of great gastronomic experiences by recommending them the best of Kong Kong and Macau culinary scenes.”
Moreover, the organisation will also announce the upcoming edition on 27 January 2021 online. Poullennec will make an appearance to reveal the restaurants selected in the 13th edition of the Michelin Guide Hong Kong/Macau, as well as share words of encouragement for chefs and restaurateurs going through an unprecedentedly challenging year.
He added, “despite the ups and downs we have all been through in 2020, the Hong Kong and Macau restaurateurs community have demonstrated an incredible resilience and commitment to overcoming the obstacles and adapting their businesses with an unchanged passion, talent and innovation.
“Through the global crisis, economic challenges and temporary shutdowns, many restaurants continued to play their part in keeping Hong Kong and Macau’s culinary scenes lively and dynamic by offering creative dining experiences to foodies. That’s also what we want to celebrate during the coming ceremony.”
