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2020-11-26
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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
Future meets Past
A 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 rabbit meat, chicken Jus, yellow wine and Matsutake mushroom to enhance the flavor
XO🌟
Fresh scallop from Hokkaido cooked pan-seared. Topped with home made XO sauce and black garlic mousse, Kabu. Sauce is made with the own Jus of scallop with a dash of chilli oil. On the side, crispy tempura with shrimp mayonnaise and Sakura shrimps
Pigeon🌟
Pigeon breast from Brittany cooked caramelised with Okinawa dark sugar. On the side, home made pancake stuffed inside with pigeon ragout including the pigeon liver, heart and gizzards. The sauce is the pigeon own Jus mixed with burdock, Japanese vinegar and garlic leaf butter.
Seaweed bread with house-made butter: a miso butter and a smoky bonito butter
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