Arbor

营业中

休息中

4.5

4.5

163 食记

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33553

中环

$801以上

西式 Fine Dining

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21

6

amuse bouche

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Pickytongue.foodie

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105

0

Arbor (Central)🌟🌟 Michelin 2-Star 🌟🌟Arbor truly deserves its Michelin 2-star accolade. It is a haven for gastronomes seeking refined dining experiences. It is a representative of the best Nordic-Japanese cuisines. 💕Chef’s Tasting Lunch (starting at $888)⭐️ Miso butter with seaweed brioche 🍞Normally I’d skip mentioning the breads, but theirs are not basic but extraordinary💕 The golden crust, slightly crispy on the outside, would have given way to a warm, soft and fluffy interior, accompanied by th

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Arbor (Central)

🌟🌟 Michelin 2-Star 🌟🌟

Arbor truly deserves its Michelin 2-star accolade. It is a haven for gastronomes seeking refined dining experiences. It is a representative of the best Nordic-Japanese cuisines. 💕

Chef’s Tasting Lunch (starting at $888)

⭐️ Miso butter with seaweed brioche 🍞
Normally I’d skip mentioning the breads, but theirs are not basic but extraordinary💕 The golden crust, slightly crispy on the outside, would have given way to a warm, soft and fluffy interior, accompanied by the Parmesan miso and mentaiko butter, these are heavenly good. ❤️

⭐️ Amuse bouche
A delightful small but mighty bite of Nordic sushi that sets the stage for what's to come next. Especially the fish broth that’s contained in a seashell, not only cute but is a highlight of the experience.

⭐️ Tuna “pancake”
With its amazing look outside, inside it tastes the delicate flavors of pristine tuna, expertly prepared to showcase its natural richness and tenderness.

⭐️ Truffles Ramen
A rich and creamy texture with strong aroma of truffles.

⭐️ lobster 🦞
Succulent and sweet, the lobster is cooked to perfection, ensuring a luscious texture that leaves you craving for more.

⭐️ Fish

⭐️ Wagyu beef A4 "truffle 🥩curry" (supplement $340)
By the look of it you can already see how tender and savoury the wagyu is. Excellent and you’d get that melt-in-your-mouth texture ☺️

⭐️ citrus
⭐️ madeleine

Tuna “pancake”

Wagyu beef A4 "truffle

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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amylai618

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20200826🌦️Wednesday 🌹最近愛上日式法國Fusion 🇯🇵🇫🇷Arbor 由米芝蓮星級名廚 Nicolas Boutin及主廚Eric Räty（祖籍芬蘭）掌舵👨‍🍳2018年4月開業🎊短短兩年間已經獲得兩星殊榮🌟🌟亦吸引不少富豪及名人座上客。作為星級餐廳ÉPURE姊妹店，Arbor 詞在拉丁文中「樹」的意思，因此踏進餐廳感覺融合自然及地中海風格，另一邊廂是酒吧區。午餐有兩款Tasting Menu, 第一款 Weekly Tasting Lunch, 分別有四個Course $598,第二款Chef 's Tasting Lunch, 分別有四個Course$888,多一款甜品grapefruit.。首先放上我最喜愛的包包👜止包非彼包🤣我意思食得落口的包包🍞我對食包要求很高👆一定要熱🔥Aabor的海苔軟包暖笠笠架😋配合兩款明太子及日本醬油製成的自家製昆布牛油😋😋😋😋😋amuse bouche:在法話指的是「給嘴巴的娛樂」，它們是廚師在正餐前為食客們準備的精緻小點😋😋😋😋prawn🦐 :不要看輕旁邊有一小碟，是蕃茄凍湯，酸甜度恰到好處，溫度亦不會過凍，另我印象深刻😋😋😋

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20200826🌦️Wednesday 🌹
最近愛上日式法國Fusion 🇯🇵🇫🇷Arbor 由米芝蓮星級名廚 Nicolas Boutin及主廚Eric Räty（祖籍芬蘭）掌舵👨‍🍳
2018年4月開業🎊短短兩年間已經獲得兩星殊榮🌟🌟亦吸引不少富豪及名人座上客。
作為星級餐廳ÉPURE姊妹店，Arbor 詞在拉丁文中「樹」的意思，因此踏進餐廳感覺融合自然及地中海風格，另一邊廂是酒吧區。
午餐有兩款Tasting Menu, 第一款 Weekly Tasting Lunch, 分別有四個Course $598,第二款Chef 's Tasting Lunch, 分別有四個Course$888,多一款甜品grapefruit.。
首先放上我最喜愛的包包👜止包非彼包🤣我意思食得落口的包包🍞我對食包要求很高👆一定要熱🔥Aabor的海苔軟包暖笠笠架😋配合兩款明太子及日本醬油製成的自家製昆布牛油😋😋😋😋😋
amuse bouche:在法話指的是「給嘴巴的娛樂」，它們是廚師在正餐前為食客們準備的精緻小點😋😋😋😋
prawn🦐 :不要看輕旁邊有一小碟，是蕃茄凍湯，酸甜度恰到好處，溫度亦不會過凍，另我印象深刻😋😋😋😋😋
xo🦪: 帶子加入自家製Xo醬，淋上醬汁，帶子鮮味及囗感層次更突出，旁邊還有香煎蝦米餅伴碟😋😋😋😋😋
Wagyu A4🦌:牛魔皇的我，當然要選擇熊本縣和牛，medium rare色澤嫣紅粉嫩的和牛，肉質軟腍😋😋😋😋
madelein🥠:這裏的瑪德蓮蛋糕堪稱全香港最好吃，材料有清酒酒糟及青檸皮為蛋糕賦予獨特芳香，蛋糕週邊略帶焦香，總算用回法國菜來完美的結合😋😋😋😋😋
Nice Food 👍👍👍👍👍
Excellent Service 👍👍👍👍
Environment 👍👍👍👍👍

Bread Basket, Henriot Rose x2

madelein & petit four(pavlova)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2020-08-26

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$1300 (午餐)

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生日

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小狸俠

等级2

14

1

今年的週年紀念慶祝，原訂了九龍站的餐廳，不過最後都係改變計畫留守港島。於是在中環處理完俗務以後，就碰運氣walk in 到 Arbor。果然在這非常時期，有位之餘，仲只得五檯客人 ... 不過侍應們都非常有禮專業，是一個很好的序幕。餐廳室內設計舒適，雖然今天天氣晴朗，但陽光未有直射進來，燈光處理很好。菜單方面有兩款選擇，weekly tasting menu 的 pork 是豬脷，非常大膽的設計 ... 不過我們還是選了 weekly tasting 的牛及 chef's tasting 的魚。先上麵包，是海藻白麵豉味道，配昆布牛油及七味明太子，非常日式的配搭。麵包看上去感覺厚實，但其實口感輕盈，不算十分好吃，不過還可以 ...接著就到 amuse bouche，是蟶子濃湯再配蟶子串，味道甚佳，是一道很好的開胃菜。一濃厚一清爽，體現了餐廳的contrast concept。前菜分別是 chef's tasting 的ama ebi 及 weekly tasting 的 amberjack，以淡淡的低溫處理，卻一如預期的甜美細緻，是一個不錯的開始。第二道進入到果實根莖類，味道亦轉趨沉實

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今年的週年紀念慶祝，原訂了九龍站的餐廳，不過最後都係改變計畫留守港島。於是在中環處理完俗務以後，就碰運氣walk in 到 Arbor。果然在這非常時期，有位之餘，仲只得五檯客人 ... 不過侍應們都非常有禮專業，是一個很好的序幕。

餐廳室內設計舒適，雖然今天天氣晴朗，但陽光未有直射進來，燈光處理很好。

菜單方面有兩款選擇，weekly tasting menu 的 pork 是豬脷，非常大膽的設計 ... 不過我們還是選了 weekly tasting 的牛及 chef's tasting 的魚。

先上麵包，是海藻白麵豉味道，配昆布牛油及七味明太子，非常日式的配搭。麵包看上去感覺厚實，但其實口感輕盈，不算十分好吃，不過還可以 ...

接著就到 amuse bouche，是蟶子濃湯再配蟶子串，味道甚佳，是一道很好的開胃菜。一濃厚一清爽，體現了餐廳的contrast concept。

前菜分別是 chef's tasting 的ama ebi 及 weekly tasting 的 amberjack，以淡淡的低溫處理，卻一如預期的甜美細緻，是一個不錯的開始。

第二道進入到果實根莖類，味道亦轉趨沉實。chef's tasting 是我很喜歡的栗子，是栗子濃湯上配栗子蓉銀杏及蘋果片，非常秋天的選材。蘋果片微酸薄脆，平衡了栗子的豐盈，好吃！

weekly tasting 的第二道是牛蒡，以為會是帶點粗燥的口感，誰不知吃落居然有點蘿蔔鬆化的感覺，實在是意想不到。

來到 chef's tasting 的主菜 sea bream。坦白說，我覺得presentation 很一般，未有如其他創意法系的雕花，不過味道穩打穩紮，中間夾著的西洋菜再一次帶來秋冬感覺，有畫龍點睛的效果。

weekly tasting 的主菜和牛另配小口牛肉餅米飯。和牛面層焦香，搭配略甜醬汁，吃落有點像叉燒。旁邊橘紅色的是燈籠椒purée，少辣有甜味及麻香，好像腸粉的甜醬！

第四道由 chef Eric 親自出來講解，難道是他最有信心的得意之作？chef's tasting 的甜品叫 small potato。從未想過以薯仔作甜點，這道包括有銀箔包薯仔雪糕及薯片，再配兩款口感的朱古力。配搭創新之餘，更非常匹配，我覺得是四道菜裡面最特別及好吃的一道。

weekly tasting 的甜品是 citrus，當中有蛋糕，meringue，sherbet，果肉及其他，層次豐富，大狸俠話很特別！

最後以微暖少脆的madeline及草餅macaron 作結。

總括來說，餐廳的氛圍服務，以至食物的鋪排味道都不錯，可以說各方面都十分平均。較為特別的是二道及甜點的選材，常用作甜點的栗子是主菜，而常用作主配菜的薯仔竟然是甜點。餐廳的contrast concept 略見於menu 中，不過未算十分突出。

另外可以一提的是，作為一星餐廳，其洗手間竟然完全未有刻意策劃，普通到如大狸俠所言像公廁一樣，就真的有點扣分了 ...

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2019-10-05

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$971 (午餐)

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JayLowe

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We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped w

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We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.

We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.

The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped with a tangy emulsion that cuts through the richness of the beef. Quite a nice start.

Then the brioche -- it's just so light, soft, fluffy and tasty. The server explained that there is miso and seaweed in the bread, but the taste is very subtle. Served with mentaiko and kombu butter. We both think the kombu butter is too strong in flavour.

Brioche + mentaiko and kombu butter

Then for the chef's omakase, the starter is foie gras mousse with fig and prune compote, topped with some crispy fried floral buds (the server did explain it's from Japan, but it's just impossible to recall the full description...). This starter is sure a winner -- the foie gras mousse is creamy and velvety smooth with a hint of mineral taste, the fresh fig and the compote works together to cut through the richness. Then the crispy bits and the green emulsion add contrasts of texture. Everything is well balanced and the presentation also looks pleasing.

Foie gras mousse

For the weekly tasting menu, the starter is seared Japanese mackarel (saba) sashimi marinated in kombu, served with fruit tomato and kombu stock. This is not bad, but quite expected. The fish tastes the way it should. The tomato is sweet, but not mind blowing. The plating, ugh, needs some work really.

Seared saba, fruit tomato, kombu stock

The second course in the chef's omakase menu is sous vide Hokkaido octopus tentacles, with seared chestnut, gingko, lotus root on a bed of pearl barley, in a seafood chestnut emulsion. Again, thoughts are put into each every component -- the octopus is tender and flavoursome. The vegetables are crunchy and add a different texture. The chestnut emulsion is very rich and tasty. The whole dish works well together.

sous-vide octopus, chestnut, gingko, lotus root, pearl barley in chestnut emulsion

For the weekly tasting menu, the second course is mirin-marinated ikura wrapped in thinly sliced radish, over diced radish and crispy fried bits, with a tart emulsion (I can't recall what they used in it, but I don't think the taste profiles of those ingredients work too well anyway). Each ikura sac is like a pop of briny and winey concoction, which is quite interesting. The radish and the crispy bits actually add more complexity in texture, yet without adding to the flavours. The emulsion honestly doesn't work IMO -- it's sour, but without depth of any kind. I think some smokiness or even a subtle bonito or eel taste in the emulsion would echo with the ikura and add more depth. Oh, did I mention the uninspired plating?

Ikura, radish, crispy bits

For mains, we ordered the A4 wagyu beef tenderloin with $250 extra in the chef's omakase menu. The server said more than once that this is the chef's signature dish. The beef is marinated in mirin and stock, seared to medium-rare, served with a miso emulsion, a smoked eggplant puree and a marinated eggplant. Jus of the beef is poured at the centre. Hmmm, this is not bad -- at least it's perfectly seared and rested before sliced. But my wife thinks the beef is not fatty enough by wagyu standard, definitely not melt-in-your-mouth kind. I personally don't think the texture is a problem, but it's a course that lacks culinary vision. The marinade doesn't really make the beef too different. Both the smoked eggplant puree and the miso emulsion lack oomph. They just lie there without really giving the beef any character. I don't know. Maybe I'm asking for too much because it's a michelin-starred restaurant after all?

A4 wagyu tenderloin

And the disaster of the whole meal -- the main course of the weekly tasting menu -- pork tongue with Sichuan pepper, Japanese cabbage, turnip mash, and tomatillos (or some berries? not sure, again, can't remember every word the server said). I was expecting some chunky slices of pork tongue. But I was so disappointed to see the skinny oblong tongue covered in foam. The plating was so bland and lacklustre that I instantly lost my appetite. I know a whole pork tongue could look disturbing. But covering it up with some beige colour sour foam doesn't make it any better. Regarding the taste, the tongue isn't chewy and springy like grilled gyutan, but very soft and mushy. The Sichuan pepper taste is there and that's probably the only thing interesting about this dish. Then the cabbage is bland and doesn't work with the tongue in anyway. The turnip mash is creamy and buttery, but again it has no chemistry with the tongue...

Pork tongue, sichuan pepper, cabbage, turnip mash

The desserts saved the meal a little. For the weekly tasting menu, a classic combination of chocolate in different forms (creme brulee, hojicha and choco gelato, dark choco sables, and a salted caramel and chocolate sauce) are juxtaposed with crunchy freeze-dried cheese bits, grains and nuts. Every component is impeccably made. The grains add a lovely crunch. Chocolate lovers should be pleased.

Chocolate platter -- creme brulee, hojicha choco gelato, dark choco sables

Dessert for chef's omakase is grapefruit sorbet on frozen grapefruit vesicles and peel, in a frozen cheese cup, over flakes of meringue. Very strong taste of grapefruit with lovely contrasts in texture. The tartness is nicely balanced by the buttery cheese cup and the sugary crispy meringue. Again, it's a perfect combination of great presentation, nice balance of palate and interesting mouthfeels.

Grapefruit sorbet, frozen vesicles and candied peel in frozen cheese cup over flaked meringue

Instead of petit four, we were served freshly baked madeleines and green tea macarons. Both are awesome -- madeleines are hot with crispy edges and tender soft centres and a light lemony scent. The macarons are of perfect texture, crispy shell and chewy centres. The matcha cream is bursting with green tea flavour and is of perfect sweetness.

Matcha macarons, warm madeleines

All in all, I really don't get the pork tongue main course -- looks like boarding school canteen food with foam. As you might have noticed, the weekly tasting menu is just some kind of filler to cater to a lower price range. I believe a dignified chef won't budge on his vision. If your culinary vision can't be realized at a lower price, just stick with one menu that you're really happy with.

On the up side, service was thoughtful, detailed and very friendly. The wine was excellent and of good value. The room gets quite noisy when full. I think the ambiance is somewhat lacking. And the washroom is definitely not Michelin star-worthy. Don't use it unless you really need to.

题外话/补充资料： My advice -- Order the Chef's omakase menu. It's closer to my idea of fine dining. If you really like beef, order the wagyu with extra. Just don't expect it to taste different from any good steak you've had. But I do believe the fish or pigeon course won't be too bad (won't be as bad as the pork tongue, I suppose).

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2019-09-11

用餐途径

堂食

人均消费

$1150 (午餐)

庆祝纪念

纪念日

推介美食

食神歸位

等级4

926

107

One Michelin starred Épure has recently opened across the harbour at H Queen's, the newest art hub and dining paradise in Central. Arbor, its sister establishment, becomes the latest member to join the city's crowded fine dining scene, which is going to get even more crowded with the likes of Ecriture joining the party this month.I was curious of who they would put in charge of Arbor's kitchen and it turned out, chef Eric Räty, who was the former chef de cuisine at Café Gray Deluxe at The Upper

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One Michelin starred Épure has recently opened across the harbour at H Queen's, the newest art hub and dining paradise in Central. Arbor, its sister establishment, becomes the latest member to join the city's crowded fine dining scene, which is going to get even more crowded with the likes of Ecriture joining the party this month.

I was curious of who they would put in charge of Arbor's kitchen and it turned out, chef Eric Räty, who was the former chef de cuisine at Café Gray Deluxe at The Upper House, was the man entrusted to take the helm.

I have recruited up-and-coming foodie, MOM (no relation to MI6) to be my partner-in-crime for this lunch. Let's see if their contemporary French cuisine could get her out of her seat.

We had a bit of a problem deciding whether to take the 3-course ($468) and 4-course ($538) menu. Unlike some of the other fine dining establishments, the multi-course menus here are completely different without a single common item, which created a little headache for the both of us.

After some nerve-racking moments, we were finally able to decide. I will take on the 4-course menu while mom will have 3-course. Thankfully, the restaurant does not require us to take the same menu (like some places would).

Our amuse bouche was a scoop of foie gras custard served on a bed of rhubarb purée along with Japanese plum coulis and shaved buckwheat. Pretty good start.

Bread was some homemade sourdough served with two types of butter. The left one was made with bonito. Didn't get the second one but I thought it's kombu with a bit of herbs on top.

I traded starters with mom coz she doesn't like raw fish. On the other hand, I'm a sucker for hamachi so this was a perfect trade, at least on my part. This was just very delicious. The silky hamachi sashimi was perfectly matched with Japanese tomato and served in a light tomato consommé infused with kombu oil. It was a very refreshing dish and the clean flavors from the tomato were an amazing way to kick off the meal.

Hamachi served in a light tomato consommé with tomato and candied kombu

In place of the hamachi sashimi, mom was having my Ebisu oyster but since she doesn't like raw oyster (on top of raw fish), the kitchen did their part turning it into a lightly poached oyster for her.

This was a pretty nice dish too. The oyster was paired with cucumber granita, pickled cucumber, oyster leaf and buttermilk espuma. Again very clean and natural flavors, this time coming from the cucumber and oyster leaf which helped to give this dish another dimension.

Ebisu oyster with cucumber granita, pickled cucumber, oyster leaf and buttermilk espuma

The second dish from the 4-course set was something that I've been seeing a lot lately - green and white asparagus which are in-season right now. These were poached and served with finger lime for some nice acidity and a special Hollandaise sauce infused with white miso. Not bad.

Green and white asparagus with fingerlime and Hollandaise sauce infused with white miso

Both of our main courses were coming up fast and furious. Mom's having French chicken with a slice of roasted chicken breast nicely complemented with a second portion from the leg which has been confit (I think). Some carrot purée on the side helped to offset the richness of the chicken.

French chicken with carrot purée

My main course was braised veal cheek with sweet potato, purple potato chip and fresh black pepper. While the dish didn't score very high with its presentation, I thought the veal cheek was really nice and tender. There were different textures of sweet potato and purple potato there to balance things out.

Braised veal cheek with sweet potato and fresh black pepper

For mom, dessert was a few sticks of chocolate mousse with chocolate crumble and scoop of sorbet which I guessed was basil (didn't get the chance to try it myself so I guess I would never find out). Pretty decent.

Chocolate mousse

I got more premium Japanese ingredients, this time it was Japanese strawberries in a chilled strawberry soup. I was busy answering a call when our server was explaining all the ingredients so like mom's sorbet, I missed the part about my sorbet as well. But judging from the flavors, I would take a wild guess that it's green tomato!?

Japanese strawberries

A freshly made madeleine straight from the oven serving as our petite four.

Living up to its reputation as a French-Japanese fusion, Arbor combines modern French cooking with premium Japanese ingredients. I thought Arbor's cuisine is a lot more contemporary comparing to Épure's and you can really tell the difference in style. But after all, I guess there's no point of making the two alike.

This was the second of my four highly anticipated meals this week. With HAKU and Arbor down, I still have à nu retrouvez-vous and Ecriture coming up later the week. A really busy week for my stomach!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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抵食

用餐日期

2018-04-23

用餐途径

堂食

人均消费

$538 (午餐)

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