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2024-12-08 55 views
Besides Epure, their sister restaurant, Arbor also had a promotion in November.The karelian pie was a nice start to show their North European taste.The scallop was cooked perfectly and their peas didn't have the typical "grassy" flavor so I think even those who don't like peas should be able to love this dish.The abalone should be the star but the noodles soaked up the rich sauce and left you wanting more.The truffle aroma was just right while the daishi was like a sponge filled with the rich fl
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Besides Epure, their sister restaurant, Arbor also had a promotion in November.
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The karelian pie was a nice start to show their North European taste.
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The scallop was cooked perfectly and their peas didn't have the typical "grassy" flavor so I think even those who don't like peas should be able to love this dish.
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The abalone should be the star but the noodles soaked up the rich sauce and left you wanting more.
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The truffle aroma was just right while the daishi was like a sponge filled with the rich flavors.
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For dessert, I chose their citrus which has a mikan base. It is on the tarty side but the decorative meringue on the side would balance this dessert.
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I tried my friend's genmaicha and caviar was an interesting choice. The mild saltiness created a nice contrast with the tea flavored dessert. For myself I enjoyed my fruity dessert more but for those who want to venture a bit, this would be a good choice.
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Finale is the aomori apple crumble. There was plenty of apples inside and even without the cream it would not be too dry.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-11-23
Dining Method
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Spending Per Head
$1800 (Dinner)
Level4
557
0
在中環開業短短只有五年多的ᴀʀʙᴏʀ,已極速摘下米芝蓮一星,2024年更「升呢」獲得兩星殊榮。由此證明其水平之高,魅力非凡。.ᴀʀʙᴏʀ 在拉丁文來說有「樹」的意思,餐廳由來自芬蘭主廚所帶領,主廚善於以日本優質食材入饌並滲入北歐的烹調手法,創作出嶄新,但不失天然風味的各款菜式,為食客帶來驚喜。.晚上到訪,餐廳已暖橙色為主調,樓底極高,圓拱形的玄關裝飾,加上幽暗美王的燈光甚有情調。.今天品嚐了餐廳的六道菜晚餐 💲1688/1.6 ᴄᴏᴜʀꜱᴇ ᴅɪɴɴᴇʀ✿ ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ✿ ᴇʙɪꜱᴜ ᴏʏꜱᴛᴇʀ✿ ꜱᴄᴀʟʟᴏᴘ✿ ᴛʀᴜꜰꜰʟᴇ ᴅᴀꜱʜɪ✿ ꜰɪꜱʜ ᴏʀ✿ ᴘɪɢᴇᴏɴ✿ ᴘᴇᴀʀ✿ ᴍᴀᴅᴇʟᴇɪɴᴇ.先來是ᴡᴇʟᴄᴏᴍᴇ ᴅʀɪɴᴋ同麵包。麵包加左少少紫菜,配上自家製的明太子牛油,還有微微辣椒粉,滿有趣。.頭盤有ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ金甜菜頭,金甜菜切成薄片,亮黃閃閃。配了點羅勒籽、熱情果籽,還有微量藏紅花再帶點點薑的風味。是一道相當清爽的菜色。.第二道頭盤是一小碗來自福岡縣的蠔,底層是自家製素麵。然後面再鋪上不同品種的日本昆布和微量芥末,再加上日本醋造的啫喱。整
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在中環開業短短只有五年多的ᴀʀʙᴏʀ,已極速摘下米芝蓮一星,2024年更「升呢」獲得兩星殊榮。由此證明其水平之高,魅力非凡。
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ᴀʀʙᴏʀ 在拉丁文來說有「樹」的意思,餐廳由來自芬蘭主廚所帶領,主廚善於以日本優質食材入饌並滲入北歐的烹調手法,創作出嶄新,但不失天然風味的各款菜式,為食客帶來驚喜。
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晚上到訪,餐廳已暖橙色為主調,樓底極高,圓拱形的玄關裝飾,加上幽暗美王的燈光甚有情調。
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今天品嚐了餐廳的六道菜晚餐 💲1688/1
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6 ᴄᴏᴜʀꜱᴇ ᴅɪɴɴᴇʀ
✿ ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ
✿ ᴇʙɪꜱᴜ ᴏʏꜱᴛᴇʀ
✿ ꜱᴄᴀʟʟᴏᴘ
✿ ᴛʀᴜꜰꜰʟᴇ ᴅᴀꜱʜɪ
✿ ꜰɪꜱʜ
ᴏʀ
✿ ᴘɪɢᴇᴏɴ
✿ ᴘᴇᴀʀ
✿ ᴍᴀᴅᴇʟᴇɪɴᴇ
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先來是ᴡᴇʟᴄᴏᴍᴇ ᴅʀɪɴᴋ同麵包。麵包加左少少紫菜,配上自家製的明太子牛油,還有微微辣椒粉,滿有趣。
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頭盤有ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ金甜菜頭,金甜菜切成薄片,亮黃閃閃。配了點羅勒籽、熱情果籽,還有微量藏紅花再帶點點薑的風味。是一道相當清爽的菜色。
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第二道頭盤是一小碗來自福岡縣的蠔,底層是自家製素麵。然後面再鋪上不同品種的日本昆布和微量芥末,再加上日本醋造的啫喱。整體酸酸爽爽,感覺像是日式冷麵,同是走清新風的頭盤。
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第三道菜主題是帶子。新鮮帶子經過味醂、清酒醃製,再與大量清甜的法式青豆一起烹調,再以ʙᴜᴛᴛᴇʀᴍɪʟᴋ 做汁調味。最面層的是以辣根做的奶油啫喱,能完美品嚐到食材的鮮味。
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來到第四道菜,是一款有關東煮風格的高湯大根芯。日本蘿蔔爾醬油醃製,再加上松露與木耳增添層次感。
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來到主食部份二選一,今天有鱈魚和招牌鴿肉。餐廳聚招牌的作品是這道來自法國的烤乳鴿胸。餐廳建議約三到四成熟的狀態才能充份盡享其軟淋感。烤前,先塗抹上沖繩黑糖,黑糖經果烤焗後為面層帶來甜脆感。另外,還可配搭不同的醬料,例如有馬生山椒醬、黑蒜醬等增加風味。配菜經醋煮過的洋蔥,乳鴿胸還是相當粉嫩狀態。另外,還有一小口以菜包著的乳鴿腿。
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另一款主菜是香煎來自澳洲的鱈魚,旁邊有魚籽以及加了雞肉、蛋白的薯蓉。
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最後一道菜是香梨主題甜品。包括雪葩、以奶泡造成的薄脆片,底部的是日本梨肉。整體擺盤像藝術品一樣。
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最後還送上以外賣小紙盒承載的貝殼蛋糕。這小小的瑪德蓮蛋糕原來餐廳的招牌作之一,以清酒酒糟加上酸爽清檸焗製。雖說可以帶走,但建議立時品嚐,才能好好享受其外脆內軟的感覺。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level4
主打北歐日本菜式嘅中環星級餐廳🌟Arbor🌟,以主張🏞️天然食材及煮法嘅北歐風格去烹調!而菜式亦crossover咗好多🇯🇵日本食材同埋元素!冇諗過喺香港都可以食到🔝世界頂尖潮流嘅北歐菜!🥂Welcome Drink & BreadSparkling Green Tea入面有百香果嘅果酸同埋果香!鬆軟嘅餐包內含白味噌同埋紫菜,明太子牛油加咗少少辣椒粉,特別得嚟又幾好味!6-Course Dinner Set💛Golden Beet金菜頭好似Taco咁包住桃膠,旁邊有熱情果籽同埋羅勒籽,清爽得嚟又健康!🦪Ebisu Oyster海草、蕃茄、惠比壽生蠔、綠茶素麵,整成一碗好似Soba咁嘅冷麵,主部mix埋一齊食,滑溜而且鮮味十足!🪸Scallop肥大肉厚嘅帶子經過清酒慢煮同埋香煎處理,勁顯甜!上面鋪咗一塊辣根啫喱薄片,下面係嫩綠嘅青豆,配​搭出色!🍲Truffle Dashi關東煮大根嘅高階版本,日本大根只取中心最嫩嘅位置,慢煮到軟淋兼入晒味!Dashi加入黑木耳同埋黑松露增香!🥩Wagyu Beef A4帶炭烤香氣嘅熊本A4和牛,入口軟嫩兼充滿油香,肉味亦濃郁!以印度香料調配嘅醬汁,有效提
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主打北歐日本菜式嘅中環星級餐廳🌟Arbor🌟,以主張🏞️天然食材及煮法嘅北歐風格去烹調!而菜式亦crossover咗好多🇯🇵日本食材同埋元素!冇諗過喺香港都可以食到🔝世界頂尖潮流嘅北歐菜!
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🥂Welcome Drink & Bread
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Sparkling Green Tea入面有百香果嘅果酸同埋果香!鬆軟嘅餐包內含白味噌同埋紫菜,明太子牛油加咗少少辣椒粉,特別得嚟又幾好味!
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6-Course Dinner Set
💛Golden Beet
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金菜頭好似Taco咁包住桃膠,旁邊有熱情果籽同埋羅勒籽,清爽得嚟又健康!
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🦪Ebisu Oyster
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海草、蕃茄、惠比壽生蠔、綠茶素麵,整成一碗好似Soba咁嘅冷麵,主部mix埋一齊食,滑溜而且鮮味十足!
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🪸Scallop
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肥大肉厚嘅帶子經過清酒慢煮同埋香煎處理,勁顯甜!上面鋪咗一塊辣根啫喱薄片,下面係嫩綠嘅青豆,配​搭出色!
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🍲Truffle Dashi
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關東煮大根嘅高階版本,日本大根只取中心最嫩嘅位置,慢煮到軟淋兼入晒味!Dashi加入黑木耳同埋黑松露增香!
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🥩Wagyu Beef A4
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帶炭烤香氣嘅熊本A4和牛,入口軟嫩兼充滿油香,肉味亦濃郁!以印度香料調配嘅醬汁,有效提升惹味嘅感覺!
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🍣Genmaicha & Caviar
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外型好似係魚子醬軍艦,實情係玄米茶雪糕,外層係香脆嘅自家製紫菜,底部為抹茶餅乾,口感超豐富,係鹹甜平衡兼帶滿滿旨味嘅甜品



🥧Madeleine
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Ending係Arbor嘅貝殼蛋糕,鬆軟之中滲出酒香!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2024-08-07 5868 views
Arbor 位於中環藝術地標 H Queen's 內 , 餐廳樓底高, 空間感十足, 設計圍繞森林 為主題 , 環境相當舒適寬敞 , 充滿浪漫氣氛感 , 好 relax。 餐廳主打北歐日本菜。2020-2024年榮獲米芝蓮兩星的餐廳, 菜式不但美味 , 擺盤仲十分精緻吸引, 令人食慾大增。精緻北歐日本菜享用精緻的北歐日本菜, 怎可少得每人一杯 香醇 champagne, 增增添浪漫氣氛。先奉上自家製麵包, 入口超級鬆軟, 再配上自家製的牛油, 是滋味的開端。 amuse bouche爽脆的甜菜 , 配上百香果, 芒果及火龍果等醬汁 , 酸酸甜甜, 帶出淡淡清新的果香 , 十分開胃。sea bream 鯛魚刺身+ 鯛魚湯+ 生菜沙律薄切的鯛魚刺身, 十分肥美,油脂豐盈, 魚肉柔潤滑溜 , 魚味濃郁, 咀嚼時, 慢慢滲出甘香的魚油,魚油充滿口腔。 奶白的鯛魚湯 , 濃稠的口感 , 魚湯 比想像中更加鮮甜美味 ! 生菜沙律加牛油 果醬, 既清新又爽脆。fish or pigeon乳鴿是招牌必點食物 , 粉嫩的肉質 , 特別 鮮味嫩滑 , 配上濃厚的黑蒜味噌醬汁, 十分惹味 ,
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Arbor 位於中環藝術地標 H Queen's 內 , 餐廳樓底高, 空間感十足, 設計圍繞森林 為主題 , 環境相當舒適寬敞 , 充滿浪漫氣氛感 , 好 relax。 餐廳主打北歐日本菜。2020-2024年榮獲米芝蓮兩星的餐廳, 菜式不但美味 , 擺盤仲十分精緻吸引, 令人食慾大增。
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精緻北歐日本菜
享用精緻的北歐日本菜, 怎可少得每人一杯 香醇 champagne, 增增添浪漫氣氛。
先奉上自家製麵包, 入口超級鬆軟, 再配上自家製的牛油, 是滋味的開端。
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amuse bouche
爽脆的甜菜 , 配上百香果, 芒果及火龍果等醬汁 , 酸酸甜甜, 帶出淡淡清新的果香 , 十分開胃。
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sea bream
鯛魚刺身+ 鯛魚湯+ 生菜沙律
薄切的鯛魚刺身, 十分肥美,油脂豐盈, 魚肉柔潤滑溜 , 魚味濃郁, 咀嚼時, 慢慢滲出甘香的魚油,魚油充滿口腔。 奶白的鯛魚湯 , 濃稠的口感 , 魚湯 比想像中更加鮮甜美味 ! 生菜沙律加牛油 果醬, 既清新又爽脆。
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fish or pigeon
乳鴿是招牌必點食物 , 粉嫩的肉質 , 特別 鮮味嫩滑 , 配上濃厚的黑蒜味噌醬汁, 十分惹味 , 讓人回味 , 亦可以沾上微辣山椒 , 惹味過癮。 跟配 side dish , 是生菜包上糯米鴨, 鴨腿肉及鴨內臟 , 配上洋蔥汁, 滋味更提升。
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apricot or henmaicha & caviar
飯後甜品是玄米茶雪糕 , 配上矜貴的魚子醬, 賣相精緻吸引, 相機食先 , 鹹鹹甜甜的味道, 滿足味蕾的享受。
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madeleine
熱燙燙香噴噴的馬德蓮貝殼蛋糕, 外形 吸引的人氣法式甜品, 鬆軟可口, 淡淡檸檬香氣及迷人的蛋香 , 讓人超級喜歡, 為今日精緻的法國大餐畫上完美句號。




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2024-08-05 5555 views
Arbor是獲得米芝連二星的法式餐廳,從雅緻的粉色系裝潢、寬敞的落地窗,。配上舒適的座椅和香檳酒杯,營造出舒適、浪漫的環境。坐在窗邊,能夠欣賞到天際線,優雅的用餐氛圍,適合商務聚會或慶祝活動。芬蘭主廚堅持選用新鮮的日本食材,加上法式烹調技藝,打造出糅合日式元素的─新派法國菜,餐廳有多款精緻的套餐,以滿足不同的用餐需求。Lunch Menu以新鮮焗製的法式包揭開垂幕,Brioche香噴噴,口感超柔軟綿密,帶有海苔,再塗上軟滑細膩的牛油,簡單滋味。 Amuse Bouche 是一道精緻的開胃菜,爽脆的甜菜,捲入百香果籽、芒果、火龍果等,酸甜果香中帶清爽,打開味蕾。Sea Bream採用日本真鯛,魚肉晶瑩剔透,入口綿化,並以昆布醃製提鮮,鮮甜濃郁。生菜沙律清脆,配上柔潤的牛油果醬,再吱上青檸汁,感覺更加清新軟嫰。還有溫暖的鯛魚湯,入口濃稠Creamy,充滿純厚的鮮魚香,喝完有暖笠笠的感覺。Main Dish- Fish擺盤精緻,香煎的鱸魚肉表面金黃酥脆,鮮嫩多汁,皮脆肉厚,佐以sourdough sauce,入口啖啖焦糖拖肥的甜香,香甜美味。伴碟的新薯,加入蛋白和蘑菇,柔和的清新滋味,引人
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Arbor是獲得米芝連二星的法式餐廳,從雅緻的粉色系裝潢、寬敞的落地窗,。配上舒適的座椅和香檳酒杯,營造出舒適、浪漫的環境。坐在窗邊,能夠欣賞到天際線,優雅的用餐氛圍,適合商務聚會或慶祝活動。
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芬蘭主廚堅持選用新鮮的日本食材,加上法式烹調技藝,打造出糅合日式元素的─新派法國菜,餐廳有多款精緻的套餐,以滿足不同的用餐需求。
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Lunch Menu
以新鮮焗製的法式包揭開垂幕,Brioche香噴噴,口感超柔軟綿密,帶有海苔,再塗上軟滑細膩的牛油,簡單滋味。
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Amuse Bouche
是一道精緻的開胃菜,爽脆的甜菜,捲入百香果籽、芒果、火龍果等,酸甜果香中帶清爽,打開味蕾。
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Sea Bream
採用日本真鯛,魚肉晶瑩剔透,入口綿化,並以昆布醃製提鮮,鮮甜濃郁。生菜沙律清脆,配上柔潤的牛油果醬,再吱上青檸汁,感覺更加清新軟嫰。還有溫暖的鯛魚湯,入口濃稠Creamy,充滿純厚的鮮魚香,喝完有暖笠笠的感覺。
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Main Dish- Fish
擺盤精緻,香煎的鱸魚肉表面金黃酥脆,鮮嫩多汁,皮脆肉厚,佐以sourdough sauce,入口啖啖焦糖拖肥的甜香,香甜美味。伴碟的新薯,加入蛋白和蘑菇,柔和的清新滋味,引人垂涎。
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Apricot
雪耳杏仁慕絲入口輕盈柔滑,杏仁慕絲綿密細緻,帶清新淡雅的甜味,雪耳的香氣點綴,加添了一絲優雅香氣。蛋白餅有蓬鬆的口感,每一口都感受到雪耳和杏仁的清新纖柔,令人沉醉於的愜意之中。
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Madeleine
瑪德蓮蛋糕新鮮焗製,口感鬆軟,入口即化,馥郁的橙香味,是誘人的美味。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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在香港中環的 Arbor 餐廳,正如其名,意指「樹」,這裡不僅是味覺的饗宴,更是一場感官的探索之旅。自開業以來,Arbor迅速吸引了眾多美食愛好者的目光,短短五年內便由米芝蓮一星「升格」為兩星,這樣的成就絕非偶然,而是源於對餐飲藝術的極致追求。Arbor的主廚以新鮮天然的食材為基礎,結合北歐的烹調手法,創造出獨特的菜式,讓食客感受到食材本身的純粹與美味。在這裡,每一道菜都像是一件藝術品,精緻的擺盤和獨特的風味交織在一起,令人驚嘆不已。餐廳的環境同樣令人愉悅,暖橙色的主調搭配高挑的樓底和圓拱形的玄關裝飾,營造出一種悠然自得的氛圍。幽暗的燈光讓整體空間充滿了情調,無論是與摯友相聚還是與愛人約會,這裡都非常合適。今晚,我們將品嚐餐廳的六道菜晚餐,每一道菜都展現了主廚對食材的尊重和對料理的熱情。讓我們一起踏上這場北歐風味的美食之旅,感受Arbor帶來的驚喜!🔺6 Course Dinner Menu|$1688在Arbor的用餐體驗中,開胃的歡迎飲品和麵包為整體餐點增添了不少亮點🔸Welcome Drink:Passion Fruit Green Tea百香果綠茶:清新可口,每一啖都帶有淡淡的
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在香港中環的 Arbor 餐廳,正如其名,意指「樹」,這裡不僅是味覺的饗宴,更是一場感官的探索之旅。自開業以來,Arbor迅速吸引了眾多美食愛好者的目光,短短五年內便由米芝蓮一星「升格」為兩星,這樣的成就絕非偶然,而是源於對餐飲藝術的極致追求。

Arbor的主廚以新鮮天然的食材為基礎,結合北歐的烹調手法,創造出獨特的菜式,讓食客感受到食材本身的純粹與美味。在這裡,每一道菜都像是一件藝術品,精緻的擺盤和獨特的風味交織在一起,令人驚嘆不已。

餐廳的環境同樣令人愉悅,暖橙色的主調搭配高挑的樓底和圓拱形的玄關裝飾,營造出一種悠然自得的氛圍。幽暗的燈光讓整體空間充滿了情調,無論是與摯友相聚還是與愛人約會,這裡都非常合適。
今晚,我們將品嚐餐廳的六道菜晚餐,每一道菜都展現了主廚對食材的尊重和對料理的熱情。讓我們一起踏上這場北歐風味的美食之旅,感受Arbor帶來的驚喜!

🔺6 Course Dinner Menu|$1688

在Arbor的用餐體驗中,開胃的歡迎飲品和麵包為整體餐點增添了不少亮點
🔸Welcome Drink:Passion Fruit Green Tea
百香果綠茶:清新可口,每一啖都帶有淡淡的甘甜,百香果的酸甜與綠茶的清香相輔相成

🔸Homemade Bread
自家製麵包口感柔軟,外脆內軟,配上少許的白麵豉和紫菜,加上自家製的明太子牛油,增添了獨特的風味

🔸Ice plant
冰菜的脆嫩口感,清新爽口,醬汁融合了黃瓜的清脆和蘋果的甜美,淋上優質橄欖油,增添了順滑感,醃製的黃瓜酸脆可口,增添了一抹酸爽,搭配清新的柚子皮香氣,讓整道菜的味道更為豐富

🔸Scallop
帶子經過味醂和清酒的醃製,外層帶有淡淡的甜味與酒香,內裡依然保持著鮮嫩的口感,青豆的清脆口感與帶子的柔嫩形成絕妙的對比,酪乳醬酸香恰到好處,既能提升帶子的鮮味,最上層的辣根奶油啫喱滑順且帶有微微的辛辣,為整道菜增添了層次感

🔸Abalone
慢煮鮑魚經過精緻的烹調,外層焦香,內裡鮮嫩,口感彈牙,鮑魚肝奶油醬風味獨特為整道菜增添了奢華感,搭配綠茶拉麵、碎扁豆角與脆炸海苔,最後淋上鮑魚肝奶油醬,點綴鮑魚泡沫,並撒上Gikno堅果增添香脆感

🔸Truffle dash
以關東煮風格的高湯為基底,選用鮮嫩的大根芯,經過精緻的烹調,吸收了高湯的鮮美,口感滑順而富有層次,新鮮的木耳增添了脆嫩的口感,與滑順的大根芯形成對比

🔸Pigeon
烤乳鴿外脆內嫩,完美的四成熟烹調讓肉質保持多汁,口感極佳。表層的沖繩黑糖脆皮,甜香四溢,為整道菜增添了獨特的風味

🔸Pear
香梨雪葩,口感清新,帶有微妙的香氣和酸甜滋味,將奶油與糖打發至輕盈,形成柔滑的奶霜,搭配雪葩提升口感,利用小松菜的榨汁製作果凍,清爽可口,將香梨切片,與香芹、冷凍青檸、薄荷和嫩薑混合,醃製至入味,增添層次感

🔸Blueberry
藍莓杏仁批,外層烤至金黃香脆,內裡柔軟,燕麥脆屑,香脆可口,增添了咀嚼感,藍莓帶來清新果香和自然的甜味

配上藍莓果醬的甜美與酸香一起吃,更有香氣

最後飲上野生藍莓汁為這餐畫上完美句號
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2024-11-06 816 views
餐廳室內設計以地中海風格為主,經驗豐富的大廚主要採用源自日本的食材,以嫻熟的法式烹調技巧,再加上北歐精準細緻的態度來處理菜餚,令食材的滋味大大提升今晚我們選了$1,688 晚餐套餐,包括《Welcome Drink》🍸百香果綠茶 Passion Fruit Green Tea《Homemade Bread》1️⃣ Ice plant冰菜採用本地有機農場出產,有少少脆口及礦物嘅香味浸過,底部是法國cream cheese fromage blanc再加上芥末、青蘋果及青瓜醬汁做成的布丁,口感濕潤柔軟,三文魚籽則用清酒浸過,上面加上少許柚子皮2️⃣ Scallop使用清酒和牛油煮製北海道新鮮帶子,下面配上小綠豆petit pois及白脫牛奶醬汁(Buttermilk sauce),最上面的一塊是牛奶辣根果凍 (Milk-horseradish jelly),中間有一層法式酸奶油 (crème fraîche)都是用辣根做的,最後加上一塊薄片的日本sudachi slice3️⃣ Abalone慢煮鮑魚,之後再用炭燒處理,食落口外脆內軟,上面係醃漬銀杏,下面配搭”綠茶拉麵”及鮑魚肝醬湯汁4️⃣ Truffl
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餐廳室內設計以地中海風格為主,
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經驗豐富的大廚主要採用源自日本的食材,以嫻熟的法式烹調技巧,再加上北歐精準細緻的態度來處理菜餚,令食材的滋味大大提升

今晚我們選了$1,688 晚餐套餐,
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包括

《Welcome Drink》
🍸百香果綠茶 Passion Fruit Green Tea
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《Homemade Bread》
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1️⃣ Ice plant
冰菜採用本地有機農場出產,有少少脆口及礦物嘅香味浸過,底部是法國cream cheese fromage blanc再加上芥末、青蘋果及青瓜醬汁做成的布丁,口感濕潤柔軟,三文魚籽則用清酒浸過,上面加上少許柚子皮
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2️⃣ Scallop
使用清酒和牛油煮製北海道新鮮帶子,下面配上小綠豆petit pois及白脫牛奶醬汁(Buttermilk sauce),最上面的一塊是牛奶辣根果凍 (Milk-horseradish jelly),中間有一層法式酸奶油 (crème fraîche)都是用辣根做的,最後加上一塊薄片的日本sudachi slice
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3️⃣ Abalone
慢煮鮑魚,之後再用炭燒處理,食落口外脆內軟,上面係醃漬銀杏,下面配搭”綠茶拉麵”及鮑魚肝醬湯汁
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4️⃣ Truffle dashi
日式高湯dashi,用昆布同鰹魚去做,裏便有雲耳同埋松露,中間有一粒用醬油及清酒煮過的蘿蔔
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5️⃣ Pigeon
法國乳鴿是餐廳招牌菜,以日本生椒、黑糖炭燒而成,服務員建議品嚐4成熟,上菜時服務員會加上用乳鴿骨熬製的醬汁;乳鴿上方有 “紅酒醋製成洋蔥蓉”,下方則有3種配料,左手面是”有馬山椒”,中間是”北歐紅莓lingonberry”,酸酸甜甜的,最右手邊是”黑松醬”,這個醬比較甜
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旁邊的抱子甘藍(Brussels sprout)包裏著乳鴿髀肉及內臟
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6️⃣ Pear
上面有一塊係用青檸做嘅冰製果凍,酸度較高,服務員建議配埋其它食材(包括蛋白霜、牛奶脆片)一起食用;下方綠色嘅啫喱是用一種好特別嘅食材”聖誕樹苗”做的,最後就是用糖漿浸漬過”威廉斯梨”,略帶有薑同薄荷嘅口味
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7️⃣ Blueberry
藍莓批上有燕麥脆屑,及加了杏仁粉製作而成,可配搭上面的忌廉和藍莓果醬
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每一道菜都經過精心炮製,選用多種食材,口感豐富,確實是米芝蓮二星之選
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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話說呢間咁嘅米芝蓮二星,餐廳係同我個朋友慶祝生日去既 去之前都期待咗兩星期⋯⋯我哋三個人去 埋單,七千幾蚊度 本身我哋三個都唔飲酒嘅,所以冇嗌酒精飲品 呢個就係問題啦,俾waiter 藐我地,仲要好快就收走我哋嘅食物⋯⋯ 去過咁多間fine Dining嘅餐廳,真係未試過咁嘅服務,仲有食物質素冇特別 冇創意 中間夾雜左一啲日式嘅Fusion 真心冇乜特別 ,嗰啲壽司同埋海膽烏冬仲有串燒 真難食⋯⋯ 食完之後 我朋友肚瀉⋯⋯ 真係非常之嬲 0 manner, normal food no surprise, 仲要搞到我朋友唔舒服 我係上年2023年9月食嘅(張單我都仲有喺度),唔習慣寫食評嘅我,今日終於寫返出嚟啦,因為剛見到佢send email提醒我最近有個優惠套餐$1xxx 6 course 話限時優惠,我實在唔想咁多人落疊。
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話說呢間咁嘅米芝蓮二星,餐廳係同我個朋友慶祝生日去既

去之前都期待咗兩星期⋯⋯

我哋三個人去 埋單,七千幾蚊度
本身我哋三個都唔飲酒嘅,所以冇嗌酒精飲品
呢個就係問題啦,俾waiter 藐我地,仲要好快就收走我哋嘅食物⋯⋯

去過咁多間fine Dining嘅餐廳,真係未試過咁嘅服務,仲有食物質素冇特別 冇創意 中間夾雜左一啲日式嘅Fusion 真心冇乜特別 ,嗰啲壽司同埋海膽烏冬仲有串燒 真難食

⋯⋯ 食完之後 我朋友肚瀉⋯⋯

真係非常之嬲
0 manner, normal food no surprise, 仲要搞到我朋友唔舒服

我係上年2023年9月食嘅(張單我都仲有喺度),唔習慣寫食評嘅我,今日終於寫返出嚟啦,因為剛見到佢send email提醒我最近有個優惠套餐$1xxx 6 course 話限時優惠,我實在唔想咁多人落疊。
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-09-24
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Celebration
Birthday
Level4
222
0
2024-10-09 1296 views
📍 Arbor (中環)中環皇后大道中80號H Queen’s 25樓家姐臨近生日,兼且就快生二胎。係佢生之前一定要食餐好嘅😆😆於是就book 左Arbor,Arbor係2020-2024年榮獲米芝蓮兩星的餐廳,主打用天然食材及煮法嘅北歐風格去烹調!可以係香港試到世界頂尖潮流嘅北歐菜!😻😻👉 6 Courses Dinner Menu💰 1,688/per person😋😋😋😋😋/5✨ Welcome Drink 好開心係serve 無酒精飲品🍸,岩曬大肚婆!Sparkling Green Tea有好香既百香果酸酸地好開胃!✨Bread呢個包好岀色😍😍係熱辣辣又鬆軟嘅Brioche,麵包有白麵豉同紫菜既香氣,另外岀色既係配上超濃既明太子七味粉牛油!!一試難忘!😋😋✨ Golden Beet呢個正!!金菜頭包住桃膠,仲有熱情果籽同埋羅勒籽,好清爽!👍👍👍✨ ebisu oyster勁fresh!!!!用左海草、蕃茄、惠比壽生蠔、綠茶素麵,製成冷麵,惠比壽生蠔鮮味十足!😋😋✨ scallop呢個係我成餐最愛😻超厚肉既嘅帶子用清酒慢煮過,食落勁嫩!勁鮮甜!上面鋪左塊辣根啫薄片,下面係法式青豆
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📍 Arbor (中環)
中環皇后大道中80號H Queen’s 25樓

家姐臨近生日,兼且就快生二胎。係佢生之前一定要食餐好嘅😆😆於是就book 左Arbor,Arbor係2020-2024年榮獲米芝蓮兩星的餐廳,主打用天然食材及煮法嘅北歐風格去烹調!可以係香港試到世界頂尖潮流嘅北歐菜!😻😻

👉 6 Courses Dinner Menu
💰 1,688/per person
😋😋😋😋😋/5

✨ Welcome Drink
好開心係serve 無酒精飲品🍸,岩曬大肚婆!Sparkling Green Tea有好香既百香果酸酸地好開胃!

✨Bread
呢個包好岀色😍😍係熱辣辣又鬆軟嘅Brioche,麵包有白麵豉同紫菜既香氣,另外岀色既係配上超濃既明太子七味粉牛油!!一試難忘!😋😋

✨ Golden Beet
呢個正!!金菜頭包住桃膠,仲有熱情果籽同埋羅勒籽,好清爽!👍👍👍

✨ ebisu oyster
勁fresh!!!!用左海草、蕃茄、惠比壽生蠔、綠茶素麵,製成冷麵,惠比壽生蠔鮮味十足!😋😋

✨ scallop
呢個係我成餐最愛😻超厚肉既嘅帶子用清酒慢煮過,食落勁嫩!勁鮮甜!上面鋪左塊辣根啫薄片,下面係法式青豆第一次食好意👍👍

✨ truffe dashi
呢個關東煮大根係我食過最好食嘅😍 配上黑木耳同埋澳洲既黑松露,香氣十足,佢只係取岀日本大根中心最嫩嘅位置,再慢煮,所以真係十級甜!

✨Fish
主菜我揀左澳洲鱈魚,鱈魚用牛油香煎,外脆但仲保留到內嫩,重點係配菜都好岀色,個蛋白蘑菇薯蓉係自家製,好好食!
另外加配麵豉醬,配搭鱈魚一齊食別有一番風味

✨pear
用左法國威廉梨雪葩為主調,另外配上蛋白餅、牛奶片、青檸啫喱同新鮮嘅梨肉,食落好有層次感,好fresh 😆😆

✨madeleine
The best madeleine in the world 🌎 我本身完全唔好蛋糕!但呢個新鮮焗起嘅瑪德蓮蛋糕勁香!食落外脆內軟😍😍用左清酒酒槽同青檸皮所以入口散發陣陣清新既檸檬香氣,又唔會過甜💕💕💕

回頭: yesYesyes!!!餐廳樓底高,環境超有空間感,所以成餐飯都好舒服,浪漫得黎氣又relax。裝修融入粉紅色圓拱門設計,高級得黎又有格調,生日仲配埋祝福字句,而且服務一流,必試✨✨
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2024-10-04 1316 views
📍 Arbor (中環)中環皇后大道中80號H Queen’s 25樓Arbor 餐廳位於香港,持續維持米芝蓮二星水準,係品味北歐菜的理想之地。餐廳以新鮮、天然的食材為基礎,融合創新的烹飪手法,展現出北歐料理的精髓!🇮🇱👉 six courses dinner💰1688 + 10% service charge per person😋😋😋😋.9/5🟡Sparkling Green Tea作為welcome drink 融合了百香果的果酸與果香,清新怡人🟡Bread熱騰騰的 Brioche 餐包外脆內軟,內藏白味噌與紫菜的獨特風味,明太子牛油再加點辣椒粉,咬下去每一口都令人陶醉🟡Golden Beet黃金紅菜頭爽脆可口,特別的是內裡夾著桃膠,旁邊有熱情果籽和羅勒籽,酸甜的味道中帶有微微的辣感,清爽又健康,很是開胃!🟡Ebisu Oyster搭配惠比須生蠔的冷素麵,裡面有蕃茄和紫菜,夏日享用清爽十足。生蠔的鹹鮮味突出,配上wasabi及醋啫喱,酸酸的口感非常開胃。🟡Scallop北海道帶子的肉厚鮮甜,表面鋪上辣根奶油醬的啫喱,增添了鹹香風味,搭配清甜的青豆和青檸汁,讓層次更加豐富,口感滑嫩
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📍 Arbor (中環)
中環皇后大道中80號H Queen’s 25樓

Arbor 餐廳位於香港,持續維持米芝蓮二星水準,係品味北歐菜的理想之地。餐廳以新鮮、天然的食材為基礎,融合創新的烹飪手法,展現出北歐料理的精髓!🇮🇱

👉 six courses dinner
💰1688 + 10% service charge per person
😋😋😋😋.9/5

🟡Sparkling Green Tea
作為welcome drink 融合了百香果的果酸與果香,清新怡人

🟡Bread
熱騰騰的 Brioche 餐包外脆內軟,內藏白味噌與紫菜的獨特風味,明太子牛油再加點辣椒粉,咬下去每一口都令人陶醉

🟡Golden Beet
黃金紅菜頭爽脆可口,特別的是內裡夾著桃膠,旁邊有熱情果籽和羅勒籽,酸甜的味道中帶有微微的辣感,清爽又健康,很是開胃!

🟡Ebisu Oyster
搭配惠比須生蠔的冷素麵,裡面有蕃茄和紫菜,夏日享用清爽十足。生蠔的鹹鮮味突出,配上wasabi及醋啫喱,酸酸的口感非常開胃。

🟡Scallop
北海道帶子的肉厚鮮甜,表面鋪上辣根奶油醬的啫喱,增添了鹹香風味,搭配清甜的青豆和青檸汁,讓層次更加豐富,口感滑嫩😮

🟡Truffle Dashi
醬油醃製的大根鹹甜入味,湯底以昆布高湯、黑松露和木耳絲熬製,清甜的同時帶有松露香氣☺️

🟡Fish
主菜有魚和乳鴿二選一,鱈魚外脆內嫩,牛油香煎的技巧恰到好處,魚籽和 sourdough chip 的點綴增添了口感,配上蛋白蘑菇薯蓉及麵豉醬,微微的焦香讓人回味無窮

🟡Pear
甜品香梨雪葩以法國威廉梨為主調,清甜可口,搭配牛奶蛋白餅和青檸啫喱,層次感十足,令人心情愉悅😚

🟡Madeleine
新鮮出爐的瑪德蓮蛋糕外脆內軟,清酒和青檸皮的香氣四溢,讓每一口都充滿清新感,完美的收尾💕

回頭: yesyesyes ,餐廳菜單靈感來自於北歐的季節變化,強調可持續性與環保理念,讓每道菜都充滿了自然的風味。無論是精緻的前菜還是豐富的主菜,Arbor 都致力於為食客提供一場獨特的味覺盛宴,體驗純粹的北歐風情🥰💕
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DETAILED RATING
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Level4
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先唔講Arbor幾多星,有無星,淨係餐廳 interior、vibe、service 已經比起好多fine dining 做得略勝一籌。係中環開業短短五年多就由米芝蓮一星,2024今年升做兩星殊榮。ARBOR 拉丁文有「樹」嘅意思,而佢哋嘅菜式以日本食材滲入北歐嘅烹調手法,帶出天然風味。餐廳以暖橙色為主調,樓底極高,環境聲音冇咁嘈。圓拱形玄關裝飾加上幽暗燈光,有情調。𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥6 COURSE DINNER $1688/ppWelcoming drink and bread Passion fruit green tea 每一啖飲落去都帶有少少甘味,有少少似飲緊酒但無酒精。麵包加左少少白麵豉、紫菜 ,配上自家製明太子牛油。✨ GOLDEN BEET 金甜菜切成薄片,配了羅勒籽、熱情果籽,微量藏紅花同薑嘅風味。酸酸甜甜,冇咁多草青味。✨ EBISU OYSTER福岡縣的蠔自家製綠茶素麵日本昆布和微量芥末日本醋造啫喱✨ SCALLOP帶子經過味醂、清酒醃製,同青豆一起烹調BUTTERMILK 做汁最面層係以辣根做嘅奶油啫喱✨ TRUFFLE DASHI關東煮風格嘅高湯大根
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先唔講Arbor幾多星,有無星,
淨係餐廳 interior、vibe、service 已經比起好多fine dining 做得略勝一籌。係中環開業短短五年多就由米芝蓮一星,2024今年升做兩星殊榮。
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ARBOR 拉丁文有「樹」嘅意思,而佢哋嘅菜式以日本食材滲入北歐嘅烹調手法,帶出天然風味。
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餐廳以暖橙色為主調,樓底極高,環境聲音冇咁嘈。圓拱形玄關裝飾加上幽暗燈光,有情調。


𝗪𝗛𝗔𝗧 𝗪𝗘 𝗢𝗥𝗗𝗘𝗥


6 COURSE DINNER $1688/pp

Welcoming drink and bread
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Passion fruit green tea 每一啖飲落去都帶有少少甘味,有少少似飲緊酒但無酒精。
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麵包加左少少白麵豉、紫菜 ,配上自家製明太子牛油。


✨ GOLDEN BEET
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金甜菜切成薄片,配了羅勒籽、熱情果籽,微量藏紅花同薑嘅風味。酸酸甜甜,冇咁多草青味。


✨ EBISU OYSTER
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福岡縣的蠔
自家製綠茶素麵
日本昆布和微量芥末
日本醋造啫喱


✨ SCALLOP
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帶子經過味醂、清酒醃製,同青豆一起烹調
BUTTERMILK 做汁
最面層係以辣根做嘅奶油啫喱


✨ TRUFFLE DASHI
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關東煮風格嘅高湯大根芯
日本蘿蔔再加松露、木耳昆布湯去增加層次感


✨ FISH or PIGEON
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澳洲鱈魚
旁邊有魚籽以及加左雞肉同蛋白嘅薯蓉
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烤乳鴿胸
四成熟狀態先可以充份盡享軟淋感。
烤前先塗上沖繩黑糖做個甜脆感。
有唔同嘅醬料: 馬生山椒醬、berries、黑蒜醬。
另外仲有菜包住乳鴿腿,建議最後先食。


✨ PEAR
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香梨主題甜品
包括雪葩、以奶泡造成的薄脆片
面有蛋白霜
底部仲有Pine 🌲 樹苗
日本梨肉


相信無咩幾可係出面會食到咁有層次特別嘅甜品
一羹到底
木香味,蛋白霜,梨肉嘅清甜等集於一身


✨ MADELEINE
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小紙盒瑪德蓮蛋糕
清酒酒糟加上酸爽清檸焗製
建議立時品嚐
感覺好warm

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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.中環·北歐魅力與日本精緻食材的美味融和.Arbor📍中環皇后大道中80號H Queen’s 25樓.➰近年在香港嶄露頭角的米芝連餐廳粒粒星光閃閃,今日到訪的Arbor短短數年已奪得二星的美譽,餐廳在拉丁文中有「樹」的意思,扎根中外美食交融的中環地段,餐廳採用主要源自日本的新鮮食材,以嫻熟的法式烹調技術,加上北歐精準細緻的態度料理菜餚,令食材的自然滋味得以提升。.餐廳裝潢設計採用悠閒的地中海風格,採光情調柔和讓人暫時遠離繁囂,今天便試了餐廳的六道菜晚餐。.➿6 Course Dinner 💲1688/1.侍應率先奉上麵包及餐酒,麵包是用上日式白麵豉及紫菜製成,更有自家製的明太子及七味粉牛油,很是有趣。.𖥕Golden Beet ⭐️4.2/5⭐️第一道頭盤Golden Beet黃金紅菜頭擺盤精緻,佐以桃膠、熱情果籽、羅勒籽、及藏紅花等配料,入口味道酸甜爽口,感受到一股清新自然的氣息。.𖥕Ebisu Oyster ⭐️4.2/5⭐️第二道是用上福岡縣日本蠔配以自家製的蕃茄紫菜綠茶冷素麵,湯頭加入了日式醋漬啫喱,入口酸爽清新,加上鮮甜蠔肉的味道,多重口感層次融和,令人再三細味。.𖥕Scallop
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中環·北歐魅力與日本精緻食材的美味融和
.
Arbor
📍中環皇后大道中80號H Queen’s 25樓
.

近年在香港嶄露頭角的米芝連餐廳粒粒星光閃閃,今日到訪的Arbor短短數年已奪得二星的美譽,餐廳在拉丁文中有「樹」的意思,扎根中外美食交融的中環地段,餐廳採用主要源自日本的新鮮食材,以嫻熟的法式烹調技術,加上北歐精準細緻的態度料理菜餚,令食材的自然滋味得以提升。
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餐廳裝潢設計採用悠閒的地中海風格,採光情調柔和讓人暫時遠離繁囂,今天便試了餐廳的六道菜晚餐。
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➿6 Course Dinner 💲1688/1
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侍應率先奉上麵包及餐酒,麵包是用上日式白麵豉及紫菜製成,更有自家製的明太子及七味粉牛油,很是有趣。
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𖥕Golden Beet ⭐️4.2/5⭐️
第一道頭盤Golden Beet黃金紅菜頭擺盤精緻,佐以桃膠、熱情果籽、羅勒籽、及藏紅花等配料,入口味道酸甜爽口,感受到一股清新自然的氣息。
Golden Beet
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Golden Beet
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𖥕Ebisu Oyster ⭐️4.2/5⭐️
第二道是用上福岡縣日本蠔配以自家製的蕃茄紫菜綠茶冷素麵,湯頭加入了日式醋漬啫喱,
入口酸爽清新,加上鮮甜蠔肉的味道,多重口感層次融和,令人再三細味。
Ebisu Oyste
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Ebisu Oyste
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𖥕Scallop ⭐️4.3/5⭐️
接著是北海道帶子作主角,配上法式青豆,面層以辣根及奶油醬汁製成啫哩奶油啫喱,多重層次混和薈萃後,入口豐富滿足而細膩,但同時能感受到食材本身的鮮味,非常出色。
Scallop
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Scallop
17 views
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𖥕Truffle Dashi ⭐️4.2/5⭐️
然後奉上的是一道以日式高湯製作的大根芯,大根完全吸收昆布高湯精華,底層更有澳洲黑松露提鮮,以平凡帶出不平凡的層次,可算是令人難以忘懷的一道菜式。
Truffle Dashi
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Truffle Dashi
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❀Fish ⭐️4.3/5⭐️
or
❀Pigeon ⭐️4.3/5⭐️
主菜部分與朋友各自挑選了一款,分別是澳式鱈魚與餐廳招牌的鴿肉,前者以牛油香煎,,佐以魚籽,另外還有麵豉醬以及加了雞肉、蛋白的薯蓉,外脆內嫩。
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Fish
70 views
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Fish
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至於招牌的鴿肉,菜式靈感來源自自法式的烤乳鴿胸。製作功序繁複,烤前先塗抹上沖繩黑糖,保持鴿皮的甜脆感,鴿肉入口豐腴細膩,餐廳還有搭配不同的醬料,例如有四川辣椒、黑蒜醬等令人一試難忘的點醬。
Pigeon
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Pigeon
1250 views
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✥Pear ⭐️4.2/5⭐️
✥Madeleine ⭐️4.3/5⭐️
甜品環節,是一道擺盤精緻香梨雪葩,用上日本梨肉,加上以奶泡造成的薄脆。最後還送上餐廳的招牌得意之作-瑪德蓮蛋糕,製作時更加入清酒酒槽及青檸焗製,為今晚的美宴劃上醉人結尾。
Pear
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Madeleine
17 views
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➰總結
餐廳悠閒的地中海風格率先令人眼前一亮,侍應大方有禮恰如其分,一道道充滿新奇配搭的菜式令人嘖嘖稱奇,加上每道菜式都能品嚐出食材的天然滋味更是難得,難怪可以在眾多星級餐廳中脫穎而出。
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➿➿➿
#Arbor
#中環美食 #hkfood #hkfoodie #foodiehk #hkfoodblogger #hkfoodlover #hkfoodstagram #hkfoodporn #852eats #hkiger
#食好西 #相機食先 #香港美食
#米芝蓮 #米芝蓮二星
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
Golden Beet
Golden Beet
Ebisu Oyste
Ebisu Oyste
Scallop
Scallop
Truffle Dashi
Truffle Dashi
Fish
Fish
Pigeon
Pigeon
Pear
Madeleine
Level4
675
0
2024-09-03 1555 views
米芝蓮二星餐廳Arbor位於中環,主打新派嘅法國餐,菜式加入大量日本元素,為精緻嘅法式菜品添加旨味!Welcome Drink帶少少百香果果味嘅Sparkling Green Tea,清爽!法式餐包口感鬆軟,加入紫菜同埋白味噌,配搭明太子牛油同埋少少辣椒粉,十分美味!Dinner - 6 Courses $1,688Golden Beet法國金菜頭片入面有用蘋果醋煮過嘅桃膠,熱情果籽同埋羅勒籽帶來卜卜脆嘅口感,整體感覺清新,係好特別嘅開胃菜!Ebisu Oyster以多款海草、蕃茄同埋清甜嘅惠比壽生蠔伴爽滑嘅綠茶素麵,日本醋帶來怡人嘅微味,仲好健康!Scallop白色嘅辣根啫喱片,下面係先以清酒慢煮再香煎嘅巨型帶子!鮮嫩嘅法國青豆,加埋辣根同青檸嘅香味,整體配搭得宜!Truffle Dashi日本大根嘅芯,以關東煮嘅手法慢煮到入晒味,仲要切到成粒寶石咁,好睇又好食!濃稠嘅高湯入面有昆布、黑木耳、同埋黑松露!Wagyu Beef A4 +$440來自日本熊本嘅A4和牛,加入清酒味噌醬再炭燒,燒至完美嘅medium rare,呈鮮嫩誘人嘅紅色,中間夾雜住半透明嘅油脂!牛和超軟柔,輕輕用刀一
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米芝蓮二星餐廳Arbor位於中環,主打新派嘅法國餐,菜式加入大量日本元素,為精緻嘅法式菜品添加旨味!
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Welcome Drink
帶少少百香果果味嘅Sparkling Green Tea,清爽!
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法式餐包口感鬆軟,加入紫菜同埋白味噌,配搭明太子牛油同埋少少辣椒粉,十分美味!


Dinner - 6 Courses $1,688
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Golden Beet
法國金菜頭片入面有用蘋果醋煮過嘅桃膠,熱情果籽同埋羅勒籽帶來卜卜脆嘅口感,整體感覺清新,係好特別嘅開胃菜!
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16 views
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Ebisu Oyster
以多款海草、蕃茄同埋清甜嘅惠比壽生蠔伴爽滑嘅綠茶素麵,日本醋帶來怡人嘅微味,仲好健康!
15 views
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Scallop
白色嘅辣根啫喱片,下面係先以清酒慢煮再香煎嘅巨型帶子!鮮嫩嘅法國青豆,加埋辣根同青檸嘅香味,整體配搭得宜!
20 views
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Truffle Dashi
日本大根嘅芯,以關東煮嘅手法慢煮到入晒味,仲要切到成粒寶石咁,好睇又好食!濃稠嘅高湯入面有昆布、黑木耳、同埋黑松露!
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23 views
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Wagyu Beef A4 +$440
來自日本熊本嘅A4和牛,加入清酒味噌醬再炭燒,燒至完美嘅medium rare,呈鮮嫩誘人嘅紅色,中間夾雜住半透明嘅油脂!牛和超軟柔,輕輕用刀一拖就可以切開,來自牛脂嘅甜味真係好正!
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Genmaicha & Caviar +$380
Arbor嘅signature dessert,壽司軍艦造型,主要由玄米茶雪糕、淡口嘅魚子醬、自家製嘅挺身紫菜,上面有一抹昆布油,中間包住麻糬、抹茶餅乾等,帶來多重口感,鹹甜balance!
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Madeleine
以清酒酒糟及青檸製成嘅貝殼蛋糕,鬆軟可口!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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Hygiene
Value
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Dine In
Level4
605
0
2024-08-31 1405 views
曾獲米芝蓮二星的Arbor,無論服務、環境、食材都相當著重,不愧係獲星餐廳🌟✅Dinner Set🔸餐前麵包及Welcome Drink法國麵包加入京都白麵豉同紫菜,配搭明太子牛油加七味粉一齊食🥖口感鬆軟,味道好夾🔸golden beet作為第一道開胃菜,口感較清新🌟法國黃金紅菜頭夾住桃膠蘋果醋、薑和墨西哥辣椒熱情果羅納籽熱情果蕨餅 ,清新中帶辛辣感🔸ebisu oyster本身以為係平時日式嘅生蠔加以調味,上菜嘅時候同想像完全唔同來自日本福岡惠比須生蠔配上綠茶素麵,呢個配搭第一次試,中間加咗新鮮芥末及靜岡番茄🍅(建議全部mix一齊食)不但口感清新,更可以帶出蠔嘅鮮味🦪👍🏻👍🏻👍🏻🔸scallop日本北海道新鮮帶子配上酸甜醬汁同鮮甜青豆汁,帶子巨型而且鮮甜彈牙🔸truffle dashi日本大根用米煮過減少大根減少本來的苦澀味,再用醬油醃製,大根完全吸收咗醬油嘅味道,帶出鮮甜味,配上濃郁嘅木耳黑松露高湯,好特別嘅配搭,松露味道好突出👍🏻👍🏻👍🏻🔸wagyu beef A4日本熊本A4和牛,用麵豉汁加清酒炭燒,配搭印度醬汁,牛味濃郁,表面帶炭燒香,配搭旁邊的乳酪醬蘿蔔🔸fish朋友選咗澳
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曾獲米芝蓮二星的Arbor,無論服務、環境、食材都相當著重,不愧係獲星餐廳🌟
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✅Dinner Set
🔸餐前麵包及Welcome Drink
法國麵包加入京都白麵豉同紫菜,配搭明太子牛油加七味粉一齊食🥖口感鬆軟,味道好夾

🔸golden beet
作為第一道開胃菜,口感較清新🌟法國黃金紅菜頭夾住桃膠蘋果醋、薑和墨西哥辣椒
熱情果羅納籽熱情果蕨餅 ,清新中帶辛辣感

🔸ebisu oyster
本身以為係平時日式嘅生蠔加以調味,上菜嘅時候同想像完全唔同
來自日本福岡惠比須生蠔配上綠茶素麵,呢個配搭第一次試,中間加咗新鮮芥末及靜岡番茄🍅(建議全部mix一齊食)不但口感清新,更可以帶出蠔嘅鮮味🦪👍🏻👍🏻👍🏻
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🔸scallop
日本北海道新鮮帶子配上酸甜醬汁同鮮甜青豆汁,帶子巨型而且鮮甜彈牙
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🔸truffle dashi
日本大根用米煮過減少大根減少本來的苦澀味,再用醬油醃製,大根完全吸收咗醬油嘅味道,帶出鮮甜味,配上濃郁嘅木耳黑松露高湯,好特別嘅配搭,松露味道好突出👍🏻👍🏻👍🏻
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🔸wagyu beef A4
日本熊本A4和牛,用麵豉汁加清酒炭燒,配搭印度醬汁,牛味濃郁,表面帶炭燒香,配搭旁邊的乳酪醬蘿蔔
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🔸fish
朋友選咗澳洲香煎鱈魚,用牛油香煎,帶出鱈魚本來的味道🐟
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🔸pear
威廉梨雪芭配搭牛奶片、牛奶蛋白餅、底部白朱古力、薑糖和梨果肉,味道清新,食完濃味嘅主菜清一清味蕾🍐
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🔸genmaicha& caviar
玄米茶雪糕配魚子醬,中間仲有抹茶醬和麻糬波波,外層用紫菜包住,外型係扮緊一件壽司🍣呢款甜品充滿創意同特色,一試難忘👍🏻👍🏻
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🔸madeleine
用清酒酒糟發酵,牛油份量較少,但散發出來香味和鬆軟感卻非常深刻印象☺️係我食過最好食嘅madeleine👍🏻👍🏻
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level2
4
0
2024-08-31 1540 views
女侍應由打電話confirm 到去到現場食飯到走都冇”服務”。講嘢冇禮貌,冇笑容,黑口黑面問佢有冇drink list, 拎左本wine list比我,問佢有冇soft drink佢反我白眼🙄 話: 我地得wine list。應多句都廢時,我再問落去先答我,有橙汁汽水個d囉~其實當晚入座嗰時都係得返四五枱,明明有好多梳化位同側邊位,偏偏俾咗一張最近一入門口路口位,坐邊又冇乜所謂,亦都冇要求轉位,但係見到呢個服務,真心覺得係咪就睇唔起香港人?但係對住另外一枱外藉客就鞠躬笑晒口。對答亦都有尾音有高低好主動講嘢傾偈。咁我係咪淨係可以帶我個d外藉朋友去食先會有好嘅服務?五六千蚊一餐飯俾錢買難受勸大家唔好黎,去過唔少酒店同埋米芝蓮餐廳食飯,人哋國金軒,龍景軒服務真係一流食物方面水準都可以,如果唔計呢個女侍應其他服務都唔錯,起碼識講Bye Bye,依個女侍應係簽完單,一是連一句多謝曬Byebye都冇講😒😒
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侍應由打電話confirm 到去到現場食飯到走都冇”服務”。
講嘢冇禮貌,冇笑容,黑口黑面

問佢有冇drink list, 拎左本wine list比我,問佢有冇soft drink佢反我白眼🙄 話: 我地得wine list。應多句都廢時,我再問落去先答我,有橙汁汽水個d囉~


其實當晚入座嗰時都係得返四五枱,明明有好多梳化位同側邊位,偏偏俾咗一張最近一入門口路口位,坐邊又冇乜所謂,亦都冇要求轉位,但係見到呢個服務,真心覺得係咪就睇唔起香港人?

但係對住另外一枱外藉客就鞠躬笑晒口。對答亦都有尾音有高低好主動講嘢傾偈。
咁我係咪淨係可以帶我個d外藉朋友去食先會有好嘅服務?

五六千蚊一餐飯俾錢買難受勸大家唔好黎,去過唔少酒店同埋米芝蓮餐廳食飯,人哋國金軒,龍景軒服務真係一流


食物方面水準都可以,如果唔計呢個女侍應其他服務都唔錯,起碼識講Bye Bye,依個女侍應係簽完單,一是連一句多謝曬Byebye都冇講😒😒


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-07-25
Dining Method
Dine In
Spending Per Head
$3000 (Dinner)