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開業短短兩年已經奪得米芝蓮二星既法日fushion餐廳Arbor，晚市提供full/light arbor experience，兩者相差三個course.首先有house made brioche配上白麵豉醬油牛油同巴馬臣芝士牛油，微暖鬆軟重牛油味而且真係食到停唔到口；之後有煙燻三文魚子配日本枝豆，淋上柚子汁連埋底層炒蛋一齊食出奇地夾，味道清新好有春夏氣色.第二道菜buri以海藻crepe包裹住油甘魚、cream cheese、芥末等等，口感味道富層次感，之後再飲用忌廉魚湯，質地杰身柔滑，兩者都將魚既鮮甜濃縮左出黎；之後有最igable既kiwi，有奇異果sorbet同青瓜秋葵等等，清清地解下膩再上main dish.當晚加左$280將主菜upgrade做A4和牛，果然冇令人失望，點左medium rare望落色澤粉嫩，牛味濃郁肉質軟稔，配上black garlic gravy同木耳又另有一番風味，side dish 仲有steam beef配薯蓉；鴿肉髀更為出色，好基本既入口嫩滑，驚喜位係附上四種醬汁同無花果，每一啖都好震撼🤯.甜品環節絕絕唔可以錯過，除左蛋白脆餅配raspberr

Joyeux anniversaire à Anny慶祝我的小寶貝18 + X來了epure的姊妹店 Arbor 朝聖剛摘了米其蓮二星就來嘗嘗鮮Amuse bouche 是 醋漬八爪魚+灑了海苔粉的珍珠米撻外貌很精緻 如果再小巧一點吃起來會比較方便法式軟包加了海苔有提鮮，塗點面豉醬味道還不錯👍🏻Appetizer 是灑上海苔粉的pancake裹住tuna賣相可愛的味道沒有很驚艷- 熱湯部分很加分❤️貝殼🐚裝著魚湯打成泡沫，加了刁草油提香 口感100分海蜇蝦用了自家製的xo 醬拌上，瑤柱條真的用料滿滿肉質好嫩又惹味配的炸薄脆有點炸過頭帶微苦跟油膩感主菜我們改成slow cook lambMedium 煎得剛剛好拌菜的蕃薯🍠跟紫薯片一咸一甜好好吃😋，搭的七味粉醬我沒有很喜歡黑棕的醬汁偏向中式風味（微微花椒味）Pigeon 肉質很有嚼勁配的小拌碟是黑碳pancake裡面好像是洋蔥🧅甜度剛好，建議要趁熱食不要像我拍很久才吃哈哈甜品是citrus類 微酸解解膩Madeleine 是經典貝殼小蛋糕檸檬的香氣撲鼻，好像裡面還加了點開心果顆粒Toffee的macaron 我就有點吃不消了 哈哈整體服務還

𝐏𝐮𝐫𝐞 𝐏𝐢𝐧𝐤 𝐃𝐞𝐜𝐨𝐫 𝐓𝐫𝐚𝐧𝐪𝐮𝐢𝐥 𝐅𝐫𝐞𝐧𝐜𝐡 𝐅𝐢𝐧𝐞 𝐃𝐢𝐧𝐢𝐧𝐠🎖# 𝟐 𝐒𝐭𝐚𝐫 ⭐ #𝐌𝐈𝐂𝐇𝐄𝐋𝐈𝐍The initial intention I love Arbor because of the modern Mediterranean style interiors, decorated with pure pink decor, unveils a gracious face of minimalism. Excellent cooking, attentive service, comfy ambiance, where I really enjoy the atmosphere and I had the excellent fine-dining experience here.Arbor is well known as the French cuisine with ingredients mainly from Japan, and the chef @eric.raty Nordic style. The idea of the men

[🇭🇰香港- 中環].Merry X'mas🎄北歐風嘅6 courses Afternoon Tea,以甜品為主,相比鹹點更有驚喜😍尤其個Hazelnut Coffee Sandwich,好食到我買多幾個外賣返屋企再食,層次超豐富,咖啡同榛子味濃郁得黎又好balance;個set都幾抵試,👍🏻.🔻🍽 Arbor📌 地址: 中環皇后大道中80號H Queen’s 25樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyfornordic #tummysreadyformichelin #tummysreadyfordessert #tummysreadyforafternoontea

Due to the dinner ban again, Arbor has a new afternoon tasting menu based on Nordic Christmas(HKD368 again a bargain for 2 star Michelin restaurant). Overall, this menu was more satiating than their last afternoon tasting menu and definitely has a heavier focus on desserts. Most surprising was Chef Can Raty came to introduce some of the dishes.The Karelian Pie was more like a bread. The blend of Japanese rice and cheese inside matched the earthy flavors of crust. Their butter also contained egg

置身於高樓大廈中，遠眺維多利亞港，在月圓之夜，在寧靜的餐廳，充滿期待地等待著自然的美食。 一杯餐前的香檳酒，有麵豉味的紫菜麵包，以芝士牛油配搭，麵包皮香鬆軟，可惜配上香檳，格格不入的感覺出來了。 再來特制生蠔及忌廉湯，所有的味道都混在一起，要不斷喝進香檳才可清除生蠔的不夠新鮮的味道。以前看過一套漫畫，放在碟上的，要全部可以食用，但那些意米竟然是裝飾，自然？會否太浪費食材了呢？之後泡制過的吞拿魚壽司，看到的時候，完全不想放入囗，吃完，真心用難吃形容。轉了紅酒，XO （帶子太熟＋蘿蔔太淡＋櫻花蝦餅太油），用冰奇異果配搭調制的汁，帶來清爽囗味之後，主菜終於等到了，一件紋理分明的A4牛，炭燒之後也肉汁豐富，調制的汁好好，改變了我這間餐廳的印象，好好味的牛👍👍，最後的蛋糕，雖傳統但很美味，但在其他地方從未吃過，甜點真的很出色。 如果能夠改善下D前菜，或者可以只選麵包，主菜，甜點及紅酒，我一定會再去的😆

如果諗住感受Michelin 2* 嘅優越體驗，建議大家都係繼續揾其他地方，Arbor嘅服務質素連一粒星都不值！🙁🙁🙁上星期我訂咗枱同老公慶祝生日，早咗小小到餐廳，安排入座後飲緊香檳之際，我電話響...原來係餐廳打嚟問我係咪on the way?! 即係我入座時你求其叫人帶我入去就當做咗嘢?坐低發現無枱布，餐廳格局都無乜privacy，感覺真係同soho一間西餐廳無太大分別。抹完手嘅即棄濕紙巾、同埋食完嘅牛油碟一直無人收，換咗幾道courses後我老公忍唔住開口要人收咗啲垃圾！收盤時仲要橫跨個客面前收，又阻止客人傾偈...試酒時我老公問佢支紅酒係咪開咗好耐，變咗味，個侍應回覆話要透氣所以開咗一段時間，最後老公始終堅持要換一支新嘅，呢支真係唔飲得，即係餐廳連存放酒都有問題。最後兩杯紅酒份量個侍應只係倒咗正常每人半杯份量，佢係真唔識定係算死草呢？但係我哋都無出聲，免得影响心情😤Lastly, birthday message 我個WhatsApp寫得好清楚係”mon Cheri” 結果換來一個”mom” ... 法國餐廳寫句咁普通嘅法文都錯😒真係唔好以為咁高級嘅餐廳就唔會犯呢啲低級錯誤！食

East meets WestFuture meets PastA style that is just its own—that has to be taste to be understood.Finnish chef Eric Räty combines French technique with premium Japanese ingredients at #Arbor the nature-driven resto.Their seasonal menu allows the flavour of each ingredient at its most delectable. Arbor have their flavours on point!!! Ramen🌟Home made ramen infused with Hojicha. On the side, minced rabbit meat glazed with Japanese soy sauce prepare like the meat ball. The sauce is made with rabbi

睇完michelin報導，知道Arbor短時間內就取得2星，再加上見到部份客人甚至覺得Arbor可以上3星，令我對Arbor充滿期望，不過整餐晚飯既體驗，Arbor作為一間2星餐廳OK，但係要上3星既話，著實要改進服務質素同坐位編排。我哋一星期前book位慶祝生日，揀左6:30pm。當晚我地係第一枱客人，經過暗暗既走廊入到去見到落地玻璃，燈光配合餐廳牆身色調好和諧，本身感覺良好，直到個staff lead我哋去到角落既一組二人座位（兩張凳加上一張比較貼近茶几size既圓枱），喺我哋身邊其餘3組梳化座配上寬闊既四方枱既映襯下，我終於明白另一個review所指既「臨時座位」係咩意思⋯⋯整個seating plan望落去，我當時第一個impression係有臨時加枱既感覺，而且我坐既位置剛好貼住幅curtain🤧，有少少擔心會有蟎引起鼻敏感。其實我扒文發覺呢一組二人枱喺2018年已經存在，而對佢既評論都比較負面，希望Arbor將來會有rearrangement啦。黎緊book Arbor既客人可以考慮喺make reservation個時request定梳化座既window seats，咁就

Michelin ⭐️⭐️ French x Japanese.未黎之前都唔知道Arbor原來係咁日式🇯🇵，基本上每一道菜都係有日本嘅食材，每道菜都好好食，呢間推介要試👍🏻👍🏻我哋揀咗chef tasting menu，呢個Menu海鮮會多啲.平時我係唔會講麵包的🍞，不過今次例外，佢哋個麵包好好食😋，係京都白味噌味，入面夾雜左紫菜絲，牛油🧈兩個味道都好食，一個係parmesan cheese🧀，另一個仲特別，係soy sauce味🤩，我超鍾意呢個味🤤.Amuse bouche 係青庫縣mackerel🐟，入面有Wasabi，係一個好有日本風味嘅餐前小食😃.Appetiser 係赤身吞拿魚，上面有昆布油，下面就有壽司飯🍣，外面仲有日本蘿蔔，食完之後飲埋用貝殼🐚裝住嘅忌廉魚湯，正😋.Entree係北海道帶子，調味用咗XO醬🌶，好新鮮嘅配搭，隔離仲有夠超入味嘅白蘿蔔，好味，另外再配以蝦乾天婦羅🍤.Main我同朋友一個叫咗魚🐟一個叫咗乳鴿🦆，與用嘅係福岡池魚，用炭燒嘅方法去煮成，煮到半生熟，灰色嘅醬汁係竹炭醬汁，味道都幾好😋，另外仲配以日本漬物.另一個main嘅乳鴿，乳鴿來自法國🇫🇷，pigeon

大概8月尾嘅時候，因為疫情爆發晚市堂食被禁了😢不過因為呢個原因 米芝蓮二星 嘅餐廳Arbor! 推出抗疫六道 - 北歐日式下午茶😍😍😍Thanks 朋友帶埋我去❤️我地好幸運地去到佢地最後一日嘅下午茶🎊🤓Tartelette超級精緻嘅撻，真係好似迷你花園咁😁望到都覺得好開心！！酸酸甜甜 香香地😊其實有少少靚到唔捨得食😢Yumepirika rice don🌾望落又係好喜悅嘅一個丼飯！！蝦🦐好新鮮，連埋泡泡同飯，微酸嘅味道好舒服～😌😌份量亦都剛剛好Pickles我比較少食漬物，有時會怕太酸，所以食了一點點，清一清味蕾，就放低了😜不過聽講都係有驚喜，鍾意漬物嘅去試一試啦xdPavlova平時我會有點怕雪葩，太快溶，太酸😬不過呢個配埋甜甜嘅蛋白酥，其實剛剛好！仍然係望到好開心嘅一樣食物🤗精緻Macaron然後黎到望落簡單，但非常好食嘅一款抹茶macaron, 如果熟悉我嘅朋友應該會知道，我非常熱愛綠茶口味嘅食品！！🍵🍵食落濃濃嘅抹茶香，唔算太甜，外層都好鬆化！😎😎食完超開心Madeleine with unfiltered sake平時如果單點，我未必會點，係好平實嘅一款甜品，但今次食落去又係

Enjoyed the 4 course weekly tasting menu, a well deserved 2 Michelin stars. A fusion of French and Japanese, everything was perfectly executed with interesting flavour, great plating, and their lunch set is very reasonable. Can’t wait to go back again!Michelin ⭐️⭐️Food: ★ ★ ★ ★ ★ Service: ★ ★ ★ ★ ☆ Ambiance: ★ ★ ★ ★ ☆ Overall: ★ ★ ★ ★ ☆

The food was ok.. liked the fish and the Madeline... but did you give proper training to the service crew? Every time they brought a new dish they always abruptly cut you off when you were still talking lmaoIt’s really annoying and unprofessional and I’ve definitely never experienced that in a fine dining French restaurant before... I understand they probably just want to gtfo ASAP so whoever owns this restaurant could you stop being cheap and pay them more so that they are more incentivized? An

米芝蓮系列用日本食材做法國菜.深海池魚配魚子醬和枝豆沙甸魚配白洋蔥泡沫牡丹蝦喜之次A4和牛配黑松露奇異果雪葩馬卡龍,曲奇餅,法式蛋糕每一道菜都好好味,好值得一試.仲有間餐廳係粉紅色,打卡一流

觀望了很久的餐廳，很大原因是被它的環境吸引 (笑)。今年生日本來是計劃去一趟旅行，沒辦法了~唯有跟朋友吃「豪華」一點吧朋友在網上訂位，因fine Dining 用餐時間比較長，所以選擇了18:30時段 (結果吃了3.5小時~早點吃是正確的)(menu只是顯示主材料，如何料理完全是看廚師的心情呢~)這次選擇了8-course chef's tasting menu~ $1,888白味噌紫菜麵包 配 mozzarella cheese cream butter 和日式刺身醬油牛油麵包上桌時微燙，用手撕開時已感到十分柔軟，入口有淡淡的咸香和牛油味，伴隨一點點紫菜絲。再抹上刺身醬油牛油，令它立即昇華到高級日本麵包的感覺(哈哈) 十分特別，會讓人想一口接一口的味道! 我們暴風吸入麵包，職員看到後便問道，需要再加麵包嗎? (不用了~再吃下去就不用吃其他)三文魚子茶碗蒸 &  creamy fish soup三文魚子用青檸柚子汁醃漬，有清新的味道。底下配有枝豆茶碗蒸，茶碗蒸超級滑!魚湯用海螺形式上桌，十分特別。 湯不錯，但本人比較鍾情中湯~ 此菜外表100分~Tuna Crepe with wasa