𓊛 Michelin Guide 2025 Bib Gourmand Recommended European Bistro in Central

𓊔 𓊔 𓊔 Push open Juno’s walnut door, and warm light spills from brass chandeliers. The aroma of seared duck fat mingles with the smoky scent of Iberico ham, as if heralding the start of a Mediterranean flavor journey. Honored with the Michelin Guide 2025 Bib Gourmand, this place offers not only exquisite plating and meticulous ingredient selection but also an outstanding dining experience, truly writing a contemporary bistro’s flavor manifesto. 𓊕 Iberico Ham 48 months 48-month aged Iberico ham, amber-colored fat flowing between slices as thin as cicada wings, with a salty aroma and a lingering sweetness of acorns. Homemade focaccia is enhanced by the herbal scent of rosemary, simple yet soul-stirring luxury. 𓊕 Eggs Tonnato A must-try! Breaking the tradition of heavy mayonnaise, the tuna yolk foam is light as a cloud, layered with the salty freshness of capers and the popping sensation of salmon roe. A refined appetizer reinterpreted with molecular gastronomy techniques! 𓊕 Tuna Tartare The freshness of minced tuna is heightened by the tangy shallot and citrus vinegar dressing. Paired with crispy fried rice crackers, the texture is richly layered. 𓊕 Iberico Meatballs “al sugo" Pork and beef meatballs burst with juicy flavor. The sweet and sour tomato sauce and basil garlic sauce are irresistibly tasty. Dipping toast into the sauce adds extra delight, evoking the essence of a Southern European summer on the palate. 𓊕 Sautéed Clams Clams open wide in a rich butter, garlic, and white wine sauce, each plump and fresh daily. 𓊕 Paccheri Salsiccia Rare Paccheri pasta in Hong Kong! The noodles have a firm bite, combined with spicy minced meat tomato sauce and savory cheese, plus the smoky hint of Espelette pepper, reminiscent of the Tuscan sunshine. 𓊕 Magret Du Canard A personal favorite! Medium-rare French duck breast with pink meat infused with cherry wood smoke. The orange jelly is a masterstroke, its sweet and sour fruitiness perfectly balancing the richness of the duck fat—a flawless demonstration of the chef’s “way of balance.” 𓊕 Tarte Tatin Caramel-soaked apple slices are tender yet crisp, complemented by cool, sweet vanilla ice cream and the aroma of apples, creating an irresistible texture. 𓊕 Fresh Raspberry & Passionfruit Airy fruit-acid foam melts on the tongue, with the nutty aroma of candied almonds standing out. Overall, a refreshing dessert to end the meal. 𓊕 Red Sangria $120 A blend of red wine, brandy, and sherry with a splash of orange juice, the fruity aroma is vibrant yet deep, like the Spanish sunshine captured in a glass. 𓊕 Ginger Lemonade $80 Fresh ginger’s spiciness combined with ginger beer and lemon juice offers a refreshing finale for the palate. Juno reinterprets traditional dishes with a contemporary approach, especially the duck breast and meatballs, which fully showcase the balance between tradition and innovation. Each dish is exquisite and surprising, making the entire dining experience truly delightful. No wonder it earned the Michelin Guide 2025 Bib Gourmand—well deserved. 𓊔 𓊔 𓊔 📍Shop, 88 Wing Lok Street, Sheung Wan