Arbor

营业中

休息中

4.5

4.5

165 食记

味道

环境

服务

卫生

抵食

|

33769

中环

$801以上

西式 Fine Dining

126

21

6

Lobster

4 已推介

KeLyXu

等级2

8

0

米芝連2星餐廳❤️ 餐廳比較細，但坐的位置闊落，服務員細心。今次叫左9 course menu，每道菜式都有少少驚喜。其他菜式都好味，但令人好驚艷同眼前一亮的只有龍蝦這道菜式🦞 不過這道菜式已值回票價👍🏻Lobster味道: 9.5/10 ❤️😍推薦: 10/10 🌟🤩我願意為左呢個龍蝦🦞食多次呢間餐廳❤️ 絕對係我食過最好食嘅龍蝦😍沒有之一，肉感好紮實，份量都多，再配搭濃郁的明太子醬🤤 令人食完回味無窮，超級無敵推薦👍🏻💕

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米芝連2星餐廳❤️ 餐廳比較細，但坐的位置闊落，服務員細心。今次叫左9 course menu，每道菜式都有少少驚喜。其他菜式都好味，但令人好驚艷同眼前一亮的只有龍蝦這道菜式🦞
不過這道菜式已值回票價👍🏻

Lobster

味道: 9.5/10 ❤️😍
推薦: 10/10 🌟🤩

我願意為左呢個龍蝦🦞食多次呢間餐廳❤️ 絕對係我食過最好食嘅龍蝦😍沒有之一，肉感好紮實，份量都多，再配搭濃郁的明太子醬🤤 令人食完回味無窮，超級無敵推薦👍🏻💕

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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已推介
检举

张贴

评分

味道

环境

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抵食

用餐日期

2024-09-09

用餐途径

堂食

人均消费

$1200 (晚餐)

庆祝纪念

纪念日

用餐优惠

信用卡優惠

推介美食

foodiehkboy

等级4

948

0

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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Foodhunt.diary

等级2

29

0

Arbor is a two Michelin starred restaurant which serves Nordic-Japanese fusion cuisine. Most of the ingredients are shipped from Japan. Head chef Eric Raty is a young Finnish chef. The restaurant is bright with a good city view!At lunchtime, two menus were available.📄 Weekly tasting menu which cost $688 for 4 courses.📄 Chef’s tasting menu which cost $888 for 4 courses.I would recommend ordering the slightly more expensive Chef’s tasting menu, as it featured the tuna starter and soy milk dessert

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Arbor is a two Michelin starred restaurant which serves Nordic-Japanese fusion cuisine. Most of the ingredients are shipped from Japan. Head chef Eric Raty is a young Finnish chef.

The restaurant is bright with a good city view!

At lunchtime, two menus were available.
📄 Weekly tasting menu which cost $688 for 4 courses.
📄 Chef’s tasting menu which cost $888 for 4 courses.
I would recommend ordering the slightly more expensive Chef’s tasting menu, as it featured the tuna starter and soy milk dessert which were the signature dishes. Also, for $200 more, you would get more tasty ingredients like pigeon and lobster.
(Menu attached at the end)

🍅 Amuse bouche was sardine sashimi served with with tomato in a light vinegary sauce.

Sardine sashimi

🍞🧈 Definitely my favourite bread and butter in HK!! This warm seaweed brioche was super soft and fluffy, with an incredible buttery flavour🤩 It’s served with whipped Parmesan butter and miso & soy sauce butter - both were so tasty and addictive!!! I could eat this all day long😍

Bread and butter

🐟Marinated tuna and sushi rice, wrapped in spinach pancake, served with horseradish and red vinegar cream. It’s complemented with a white fish broth. The soup was rich and creamy. It was served in a sea shell 🐚- how cute is that?!

🦞🌽 Butter poached lobster served with creamy sweetcorn velouté. The sweetness from sweetcorn went really well with the savoury lobster - a combination that I have never had before and I really enjoyed it.

🍖 Pigeon breast with caramelised Okinawa brown sugar, served with vinegary onion, pickled mushroom and a smokey maitake mushroom purée. The pigeon was served pink. The sweetness from black sugar, smokiness from mushroom purée and tartness from onion all went really went with gaminess of the pigeon. On the side was a confit pigeon leg with crispy skin. The meat was tender and I like that the bone was removed😆

🍦Creamy soy milk ice cream, was served with salted duck yolk, white chocolate and crispy bean curd skins baked with honey.🤩 On the side were black beans from Okinawa, cooked in brown sugar and Kowloon Soy Sauce Company soy sauce. I love how soy was cleverly used in this dessert!!! ❤️

The petit fours were also excellent:

🍫 Freshly baked warm chocolate tart, filled with chocolate and passion fruit mousse, and topped with a sesame crisp.

🧁 Madeleines were moist and heavenly buttery , with a crispy edge!

As always, I have attached the menu for this meal in my review🤗

📍 Arbor, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong
🚇Nearest Station: 🇭🇰 Hong Kong Station 香港站.
💸 Chef’s tasting lunch menu $888 (4 courses)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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