MICHELIN Guide officially released its 2027 restaurant selection for Chengdu. The city now celebrates its first Three MICHELIN Stars restaurant. The 6th Chengdu edition features a total of 84 restaurants, including 1 Three-Star, 1 Two-Star, 13 One-Star, 32 Bib Gourmand, and 37 MICHELIN-Selected establishments.
Chengdu welcome its first Three-Star Restaurant
This year’s selection includes 15 MICHELIN-Starred restaurants. Yu Zhi Lan retains its Two-Star distinction, while Xin Rong Ji has been promoted from Two Stars to become Chengdu’s first Three-Star restaurant. Xin Rong Ji preserves the authentic purity of Taizhou cuisine ”truth in ingredients, beauty in flavor" and over 3 years in Sichuan has absorbed local culinary essence, sourced quality ingredients from the region, and embodied a philosophy of thriving symbiosis with its new home.
11 restaurants retain their One-Star distinction: fine-dining Sichuan establishments Chaimen Hui, Fang Xiang Jing, Fu Rong Huang, Ma's Kitchen (Jinjiang), Silver Pot, Xu's Cuisine, Young Art · Yong Ya He Xian (Tongzilin East Road); innovative cuisine restaurant Co-; vegetarian restaurant Mi Xun Teahouse; Fujian restaurant Hokkien Cuisine; and contemporary European restaurant The Hall. Two new entries have earned their first One-Star: creative cuisine Focus by Bill Yue and fine-dining Sichuan restaurant Zinan.
Xin Rong Ji Three MICHELIN Stars 2027 Taizhou cuisine
This branch of an upmarket chain boasts a spacious room divided into different areas, all commanding lovely views of the Twin Towers. Some ingredients are flown in from Taizhou to ensure premium quality. Seasonal gems like live seafood from Dalian and lamb from Hulunbuir are precisely crafted to highlight their natural flavours. Do not miss the raw crab marinated in amber yellow wine if available – the red, gooey roe is soft, sticky and loaded with umami.
Focus by Bill Yue
One MICHELIN Star 2027 Innovative cuisine
Chef Bill Yue named his venture ‘Focus’ and it has self-actualised to become the epicentre of Chengdu’s dining scene. The Japanese-French fusion cuisine embodies his creative vision, striking a balance between expressiveness and restraint. Some of the courses of the ingredient-driven tasting menu come with options. The signature seared dry-aged squab is served with toasted cumin seeds in a complex sauce of coffee, pilsner and pinot noir.
Zinan
One MICHELIN Star 2027 Sichuan cuisine
The airy room spans three storeys, imparting a peaceful, elegant vibe. The local female chef specialises in home-style Sichuanese and long-standing classics underpinned by solid skills. To ensure the quality, the kitchen uses premium local produce to great effect, including Berkshire pork from their own farm. Braised sea cucumber with aged, salted kohlrabi boasts savoury depth, while snowflake soufflé chicken is fluffy and velvety.
New Bib Gourmand Additions Expand Affordable Excellence
Beyond fine dining, Michelin inspectors ventured deeper into Chengdu’s neighbourhoods, exploring shaomai, noodles, wontons, dumplings, and other everyday staples. These seemingly simple foods carry the vibrant spirit of Chengdu’s streets and reflect a genuine, grounded food culture.
7 new affordable eateries join the Bib Gourmand list: Ban Tian Te Se Mian (Sichuan noodles); Da Ya Ji, Gu Tian Yuan Zi, and Mao Wu Da Jiu Dian (authentic Sichuan flavours); No.37 Lao Yuan Ba Chao Shou and Ren Ren Shui Jiao (Sichuan-style wontons and dumplings); as well as Xiao You Shao Mai (Qiangyang) (Leshan snacks including shaomai, tofu pudding, and bone-broth steamed dumplings).
The MICHELIN-Selected list reflects remarkable diversity, with 37 restaurants spanning 15 culinary styles, including 2 new entries: Sichuan restaurants Fu Rong Chuan and Xiao Ya Tang Wu.
4 Individual Awards, Including First Mentor Chef Award in Guangdong
Over the past year, Michelin inspectors have not only identified outstanding restaurants but also sought out dedicated professionals with exceptional skill. This year’s Chengdu awards recognise excellence across different domains: the Young Chef Award honours emerging talent, the Service Award acknowledges warm hospitality, and the Sommelier Award celebrates artful food-and-wine pairings. Notably, the Mentor Chef Award is presented for the first time in Chengdu, paying tribute to senior chefs who generously pass on their knowledge and nurture the next generation. These individual honours affirm the value of each practitioner and vividly illustrate the spirit of heritage and innovation within Chengdu’s dining community.
Chef Guijun LAN of Two MICHELIN Stars Yu Zhi Lan receives the MICHELIN Mentor Chef Award. Born in Chengdu, Chef Lan has devoted over four decades to Sichuan cuisine. In 2011, he founded Yu Zhi Lan with a "back-to-nature" philosophy—broth defines flavour, ingredients shape character, seasonings enliven spirit—to reveal pure, authentic tastes. His signature dishes display classic finesse. Deeply respected by peers, Chef Lan is a generous mentor; his disciples now lead branches in Guangzhou and Hangzhou, spreading Sichuan’s essence far and wide. His dedication to passing on the craft inspires the entire industry, making him a most worthy recipient.
Chef Sicong YIN of Bib Gourmand Yongle Restaurant receives the MICHELIN Young Chef Award. The third-generation successor of Yongle, Chef Yin left a design career to return to the family kitchen. Starting from the bottom, he worked through every role, honing his skills until he became head chef. Today, he juggles both chef and owner responsibilities, upholding this decades-old establishment. He stays true to the home-style soul of traditional Sichuan cuisine with solid craftsmanship, while infusing fresh vitality through his youthful vision and innovative thinking.
Ms. Karen LI of One MICHELIN Star Mi Xun Teahouse receives the MICHELIN Service Award. Karen brings extensive experience in hospitality and a nuanced understanding of Chengdu’s local culture. Her warmth and poise create genuine connections, while her keen intuition anticipates guests' unspoken needs with professional, thoughtful recommendations. She effortlessly shares stories of Chengdu’s alleys, culinary heritage, and everyday life, allowing diners to savour not only fine food but also the city's unique warmth and character.
Mr. Sam LIU of newly Starred Focus by Bill Yue receives the MICHELIN Sommelier Award. Sam is a humble, steady sommelier with a distinctive perspective, having worked in vineyards—his knowledge is rooted in real winemaking and terroir. Professional yet approachable, he explains each pour clearly and naturally. Through close collaboration with the head chef, he knows every dish's flavours, textures, and layers. His pairings create natural harmony, and he ventures beyond wine to include sake and huangjiu when they better complement the dish. With his mature service, Sam makes every glass a memorable highlight of the dining experience.
The full MICHELIN Guide Chengdu 2027 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.
2027 Edition of the MICHELIN Guide Chengdu at a Glance:
In total: 84
1 Three MICHELIN Stars
1 Two MICHELIN Stars
13 One MICHELIN Star
32 Bib Gourmand
37 MICHELIN Selected
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