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

124

21

6

Brioche

3 已推介

ncblog

等级4

100

0

以日式食材結合北歐菜嘅新派風味，好快就獲得米芝連二星嘅肯定♡ 粉色系環境帶出溫柔感，以暖笠笠嘅自家製法式甜包打開味蕾，Brioche口感鬆軟、帶有海苔同牛油嘅鹹香味，配上粉色系明太子牛油，同環境襯晒𓊓 ɴᴏʀᴅɪᴄ ꜱᴜꜱʜɪ 精緻小肌壽司以唔一樣嘅方式呈現，薯仔沙律代替日式壽司飯，而小肌嘅肉質細嫩富有彈性，帶有微微酸潤口感，第一度開胃菜已經好滿意☼ ᴄʀᴇᴘᴇ 法式甜嘅可麗餅就見得多，好奇地試吓呢款鹹味版本，以日式Pancake皮配埋三文魚籽同埋壽司飯，有新意得嚟味道都好夾、鹹甜配搭得宜𓂅 ꜱᴄᴀʟʟᴏᴘ 帶子煎得幾香，但中間太熟覺得可以再Juicy啲𓈏 配搭清新嘅疏菜伴碟，包括Parsnip Puree同另外好得意嘅食材，呈白色、螺絲型狀，叫甘露子，口感清爽、甜甜地⋆⁺ ᴘɪɢᴇᴏɴ用咗沖繩黑糖同山椒做成一層焦糖脆皮，乳鴿肉質夠嫩滑𓅰 點埋旁邊嘅黑蒜味噌醬享用，味道變得更加豐富、更多層次𓇬 ᴡᴀɢʏᴜ ʙᴇᴇꜰ ᴀ𝟦 熊本縣嘅A4黑毛和牛，牛柳嘅油脂分佈夠平均𓃾 以味醂調味，煎得外層夠香，中間呈粉嫩色，配合埋黑椒醬汁，可以降低油脂感，旁邊嘅紫薯脆皮再增

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以日式食材結合北歐菜嘅新派風味，好快就獲得米芝連二星嘅肯定♡ 粉色系環境帶出溫柔感，以暖笠笠嘅自家製法式甜包打開味蕾，Brioche口感鬆軟、帶有海苔同牛油嘅鹹香味，配上粉色系明太子牛油，同環境襯晒𓊓

ɴᴏʀᴅɪᴄ ꜱᴜꜱʜɪ
精緻小肌壽司以唔一樣嘅方式呈現，薯仔沙律代替日式壽司飯，而小肌嘅肉質細嫩富有彈性，帶有微微酸潤口感，第一度開胃菜已經好滿意☼

ᴄʀᴇᴘᴇ
法式甜嘅可麗餅就見得多，好奇地試吓呢款鹹味版本，以日式Pancake皮配埋三文魚籽同埋壽司飯，有新意得嚟味道都好夾、鹹甜配搭得宜𓂅

ꜱᴄᴀʟʟᴏᴘ
帶子煎得幾香，但中間太熟覺得可以再Juicy啲𓈏 配搭清新嘅疏菜伴碟，包括Parsnip Puree同另外好得意嘅食材，呈白色、螺絲型狀，叫甘露子，口感清爽、甜甜地⋆⁺

ᴘɪɢᴇᴏɴ
用咗沖繩黑糖同山椒做成一層焦糖脆皮，乳鴿肉質夠嫩滑𓅰 點埋旁邊嘅黑蒜味噌醬享用，味道變得更加豐富、更多層次𓇬

ᴡᴀɢʏᴜ ʙᴇᴇꜰ ᴀ𝟦
熊本縣嘅A4黑毛和牛，牛柳嘅油脂分佈夠平均𓃾 以味醂調味，煎得外層夠香，中間呈粉嫩色，配合埋黑椒醬汁，可以降低油脂感，旁邊嘅紫薯脆皮再增加口感同甜度 𓍯

Genmaicha & Caviar

ɢᴇɴᴍᴀɪᴄʜᴀ & ᴄʟᴀᴠɪᴀʀ
絕對要試嘅招牌甜品，魚子醬玄米茶雪糕𓊱 鹹鮮嘅魚子醬香味加埋中間加微甜玄米茶雪糕，好特別同意外地夾嘅配搭，慶祝字句手字仲要幾靚，影相就加晒分♪

ᴍᴇᴅᴇʟᴇɪɴᴇ
呢度自家製嘅瑪德蓮貝殼蛋糕食落去暖笠笠外脆內軟，帶有Sake同檸檬香𓆸

ʜᴏᴍᴇᴍᴀᴅᴇ ᴄʜᴏᴄᴏʟᴀᴛᴇ
上下兩面係薄脆嘅朱古力片，而中間係比較軟身嘅薄荷朱古力，連一個簡單嘅朱古力都有唔同手感，完美咁結束呢餐𓇚

ᴘʀɪᴄᴇ ʀᴇꜰ.
ᴏᴍᴀᴋᴀꜱᴇ ᴍᴇɴᴜ 𝟦 ᴄᴏᴜʀꜱᴇ ʜᴋᴅ𝟣,𝟩𝟩𝟨
ᴡᴀɢʏᴜ ʙᴇᴇꜰ ᴀ𝟦 +ʜᴋᴅ𝟥𝟦𝟢
ɢᴇɴᴍᴀɪᴄʜᴀ & ᴄᴀᴠɪᴀʀ +ʜᴋᴅ𝟥𝟪𝟢

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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foodiehkboy

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期待已久呢餐米芝蓮兩星Fine Dining慶祝生日 🌟座落喺中環既高樓望出去都係環繞城市既夜景🌃環境設計以流線形為主加上拱門好有簡約風🪟 臨走先發現兩邊既粉紅色牆好適合打卡無影到相🥹 食物方面加上了唔少日式既風格同材料 🇯🇵 口味方面覺得某D菜色比較有亮點✨但比起Fusion風個人更喜歡普通既法國菜多D 🥲⭐️ Brioche 🍞Brioche見好多人話係呢度既招牌🏅️食落真係好軟熟嘅💛 加入咗好多紫菜味配上味噌同埋醬油味嘅牛油🧈 個人覺得鹹味海水味太重🌊⭐️ Nordic Sushi 🍣醃製過嘅油甘魚🐟 配上薯仔沙律 🥔鹹中帶酸既配搭唔算好夾🥴⭐️ Ikura 🐠好澎湃既魚子加上柚子既點綴🧡 加上魚湯滿滿既鮮味🍲 有點Omakase 會食到的感覺但更Refined ⛩⭐️ Ankimo 🐡鮟鱇魚肝用黑莓調味過🫐 更Rich更有層次但入口既幼滑度就差DD⭐️ Clam 🐚北寄貝入口爽口🤤 用上法式既香檳牛油調味 🍾️ 同樣相對有點搶Focus😅⭐️ Matsutake 🍄松茸味道好濃郁好Complex😚 加上泡沫口感好幼細 🫧自家製既麵條口感比較韌好掛湯🤎⭐️ Lobster 🦞龍蝦以泡菜醬汁調味

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期待已久呢餐米芝蓮兩星Fine Dining慶祝生日 🌟座落喺中環既高樓望出去都係環繞城市既夜景🌃環境設計以流線形為主加上拱門好有簡約風🪟 臨走先發現兩邊既粉紅色牆好適合打卡無影到相🥹 食物方面加上了唔少日式既風格同材料 🇯🇵 口味方面覺得某D菜色比較有亮點✨但比起Fusion風個人更喜歡普通既法國菜多D 🥲

⭐️ Brioche 🍞
Brioche見好多人話係呢度既招牌🏅️食落真係好軟熟嘅💛 加入咗好多紫菜味配上味噌同埋醬油味嘅牛油🧈 個人覺得鹹味海水味太重🌊

⭐️ Nordic Sushi 🍣
醃製過嘅油甘魚🐟 配上薯仔沙律 🥔鹹中帶酸既配搭唔算好夾🥴

⭐️ Ikura 🐠
好澎湃既魚子加上柚子既點綴🧡 加上魚湯滿滿既鮮味🍲 有點Omakase 會食到的感覺但更Refined ⛩

⭐️ Ankimo 🐡
鮟鱇魚肝用黑莓調味過🫐 更Rich更有層次但入口既幼滑度就差DD

⭐️ Clam 🐚
北寄貝入口爽口🤤 用上法式既香檳牛油調味 🍾️ 同樣相對有點搶Focus😅

⭐️ Matsutake 🍄
松茸味道好濃郁好Complex😚 加上泡沫口感好幼細 🫧自家製既麵條口感比較韌好掛湯🤎

⭐️ Lobster 🦞
龍蝦以泡菜醬汁調味太過濃🌶 蓋過了龍蝦本身的鮮味🙁 但芝麻同南瓜蓉比較Nutty的味道中和了濃味🌰

⭐️ Sansho Beer 🍺
山椒加上啤酒既雪芭🍧完全想像到日本嘅畫面🤩 配對好清爽Cleanse一下味蕾預備主菜👅

⭐️ Pigeon 🦆
比較法式傳統既做法乳鴿嫩滑👍🏻 醬汁濃郁穩打穩扎😻

⭐️ Wagyu Beef A4 🥩
本身冇乜特別期望但竟然有驚喜🤪 和牛既Medium Rare 熟度岩岩好🥴 加上辣椒濃度點到即止

⭐️ Citrus 🍋
用蛋白包住左柚子雪芭🍨仲有啲柚子啫喱口感豐富如果柚子味更Pure會更好更突出🍊唔算太大亮點

⭐️ Tartelette 🥧
黑莓加上酥皮撻欠缺驚喜🌺 撻皮酥脆度一般

Madeleine and Chocolate

⭐️ Madeleine and Chocolate 🍫
喺甜品方面挽回一成🍰 瑪德蓮入口鬆軟外皮帶焦糖香🍮朱古力都好醇滑

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Occasionally, we deserve to treat ourselves better. There’s no better reward than a causal fine dining experience. Had a blissful night at Arbor, blown away by their delectable 8-course chef’s tasting menu of modernized french cuisine with innovative Japanese twist.As I often emphasized that the bread is what separates a good and a great french fine dining restaurant. Instead of traditional baguettes/sourdough, they serve a brioche. But this may be the best brioche I’ve ever had. Warm and soft b

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Occasionally, we deserve to treat ourselves better. There’s no better reward than a causal fine dining experience. Had a blissful night at Arbor, blown away by their delectable 8-course chef’s tasting menu of modernized french cuisine with innovative Japanese twist.

As I often emphasized that the bread is what separates a good and a great french fine dining restaurant. Instead of traditional baguettes/sourdough, they serve a brioche. But this may be the best brioche I’ve ever had. Warm and soft but holding its texture, complemented by seaweed and seasoned cod roe house made butter. We absolutely killed the brioche instantly, and asked for refill (would’ve been better if they could refill the bread spontaneously)

Chef Eric introduced our first course, which was a fresh textual ebisu oyster followed by a frozen citrus perfect for palate cleansing after the oyster. A very thoughtful pairing.

Second course was one of the best of the meal - the Icelandic langoustine which was cooked to perfection. Lightly grilled on the surface leaving a tiny charcoal flavor, while the meat was still translucent just very lightly cooked. The springy gooey texture was exactly the way I love it. But the complementary sauce was the hero of the dish. The fact that they provided a spoon to enjoy this dish suggested that they’re confident enough to know you’ll need it to finish the sauce left on the plate (and yes I didn’t leave a tiny bit behind, it was THAT good!)

The third course was another refreshing appetizer. Tuna was served with wasabi and green apple sauce covered by fresh orange segment on top. Elegantly plated and a very smart progressive course to serve before the mains.

This was hands down my favorite course of the night! Sea urchin served with orzo (a rice shaped pasta, almost like risotto). The spicy seasoning and salty Karasumi brought out the natural sweetness from the sea urchin. The creaminess of the sea urchin acted as the perfect ‘sauce’ to serve with the pasta. Almost feel like an Italian dish but yet so much Japanese influence was added to elevate it to another level.

The dinner continued with a 9.5-hour slow cooked black abalone from Japan paired with artichoke. I have never tasted abalone with such incredible tenderness and springiness. Probably the best texture I’ve ever had with any abalone.

Waygu beef and Pigeon

And here came the main course - pigeon and beetroot. The pigeon was very well cooked with crispy skin and at perfect medium rare. That caramelized black sugar glaze on the skin was genius addition to balance the gamy flavor. Beetroot was as always the perfect pairing to gamy meat. The waygu beef on the other hand was a letdown. It was way too rare, almost mushy, too heavy on charcoal flavor that overpowered the natural taste of beef.

And then it’s dessert time! Instead of strawberry, I’ve opted for the decadent chocolate dessert. This dish has satisfied every chocolate craving I’ve had. Every element was chocolatey at different intensity. The ice cream was the star of the dish, soft chocolate ice cream covered by a tempered crust, a very sophisticated technique executed flawlessly. Such an intense and rich dessert with so much depth.

They definitely saved the best for last. One of Chef’s signature dishes: soy milk ice cream with crispy tofu skin. Delighted at how prominent the soy milk flavor was, it was not sweet but very rich in natural soy milk. The tofu skin was simply a showoff. Paper thin and crispier than ever, also filled with rich soy flavor, absolutely addictive. The black beans offered balancing savoriness to the dish, marinated with soy sauce and black sugar, providing an interestingly contrasting flavor.

The dinner didn’t just end here, a freshly made madeleine was served after the final dessert. Soft, moist, fluffy, warm, everything you wanted from a perfect madeleine. Honestly, I would’ve been able to eat a dozen of these madeleine even after finishing the 8-course dinner (if only they serve me a dozen instead of just one), it was THAT delicious!

I’m pleasantly satisfied with the ambiance and service of the restaurant. Awesome night view from the floor to ceiling window, warm cozy lighting with classy and edgy decor. The service has been attentive but the pace of dinner can be easing down a bit given it’s a 8-course meal. All in all, a wonderful dinner experience and impressive quality of food.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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