影片
港鐵香港站 C 出口, 步行約4分鐘
繼續閱讀
電話號碼
31858388
開飯介紹
位於中環藝術地標H Queen's內，餐廳樓底高，空間感十足，設計主題圍繞森林，感覺自然輕鬆。主打新派法國菜糅合日式元素，菜式設計亦不忘配合餐廳自然的主題概念。
繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2019), 米芝蓮二星餐廳 (2020-24)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落單時間: 14:30, 21:30
以上資料只供參考, 請與餐廳確認詳情
相關文章
✨𝓰𝓻𝓮𝓮𝓷 𝓽𝓸𝓶𝓪𝓽𝓸 呢款前菜係酸而清新🌱💚青蕃茹味道清甜 幾喜歡，而綠色嗰舊雪葩反而有浸海鮮嘅鹹味🤣🤣好特別～.✨𝓯𝓾𝓳𝓲 𝓼𝓪𝓵𝓶𝓸𝓷 (w.三文魚他他)個人冇咁鍾意呢個👉🏻👈🏻三文魚片方面，咬落好煙韌，個調味好重蔬菜腥味 遮咗三文魚香；三文魚他他加咗黃色果粒 整體個咬感唔太配🫣.✨𝓮𝓮𝓵 (+山藥+蔬菜)抹茶(?)卷係要用手捲嘅一道菜～食落就係多重口感、兩重溫度、配料互相中和味道 嘅一條捲🤣💚蔬菜嘅加入 變得冇咁膩/心裡上覺得健康啲🥗.✨𝓷𝓪𝓽𝓽𝓸 𝓼𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱好鍾意呢個‼️Sourdough外脆內軟，外層係比較乾 內裡綿密🍞～佢地自製嘅牛油係特別，就咁齋食就好似曲奇餅味，配埋麵包食 個味變得好中和 仲帶有咖啡味!?!.✨𝓪𝓫𝓪𝓵𝓸𝓷𝓮 (+海膽+魚子+抹茶麵）鮑魚嘅質感好軟身，而海膽食得出嗰浸鮮味💛抺茶麵雖然食唔出有抹茶味，撈落好有海鮮香嘅白汁之後，帶出咗抹茶淡淡嘅苦澀味🍵.✨𝓬𝓱𝓲𝓬𝓴𝓮𝓷 有雞胸➕雞皮片➕雞球➕蘑菇醬👈🏻雞胸一啲都唔嚡，質地非常嫩滑；雞球係相對惹味同濃味好多，好似平時食嘅肉丸咁 不過係雞味咁解；嘩 蘑菇醬真係濃縮曬蘑菇啲精華咁，每一口都有菇香。.✨𝓶𝓾𝓻𝓻𝓪𝔂 𝓬𝓸𝓭有2舊鱈魚➕薯蓉➕芥末汁👈🏻好鍾意鱈魚冇咩刺，係天然嘅味道 冇咩過度嘅加工，冇魚腥味🐠👍🏻配芥末醬食好配.✨𝔀𝓱𝓲𝓽𝓮 𝓹𝓮𝓪𝓬𝓱白桃好清甜，同白桃雪葩相反 雪葩係非常非常酸…🍑🍑啲透明Jelly係有酒味🍸.✨𝓫𝓵𝓾𝓮𝓫𝓮𝓻𝓻𝔂 Tart+飲品個Tart好脆口，好有肉桂糖味，中間部分有藍莓凍，好特別嘅組合🫐🥧飲品見到咁深色 以為好難飲，估唔到係好清新 又唔會太甜😳🤯.✨焙茶梅酒我鍾意飲甜酒，所以我鍾意呢一款梅酒🧡🧡佢放嘅時間幾耐 都影響咗佢浸味。一開頭我一飲就好有茶嘅甘香，放耐咗就多咗好多酒精味。鍾意酒味重嘅人應該未必鍾意呢個，但我就覺得甜度剛剛好👌🏻🍹
繼續閱讀
Unexpected charge on receipt over $700.When we sat down a staff come over and introduced few welcoming drinks so called it would enhance appetite. throughout the whole conversation there were no price mentioned. at that time i thought it was free or just around $300-400 which i dont mind and i will consider that as tips. Turned out small glass of champaign charged $700 +10% service charge appeared on the receipt. i talked to the staff and he said everyone was fine with that and he replied the reason not mentioning the price because he doesn’t want to embarrass the customer. tbh i don’t mind paying extra to top up stuff, in my meal i also topped up wagyu (beef+$220 extra) and dessert adding extra $380 for caviar. at least all these prices are clear and im willing to pay. The most embarrass part is no one inform me about the price until the receipt arrived. 餐廳稱避免尷尬所以沒有提及價錢早但正正我覺得沒有提及價錢到埋單先講要收多$770先係尷尬嘅地方。其實大大方方講價錢有咩咁尷尬呢，top up個和牛+$220又唔會尷尬，甜品升級做魚子醬+$380呢啲侍應又好大方可以講，唔會尷尬。偏偏啲酒精神神秘秘咁就話怕尷尬，其實要大家用餐體驗好，推架酒車嚟嘅時候咪講句「請問有冇需要飲杯醒胃酒？我哋有唔同款式，price range from $300 to $500depending on different brand, 有冇需要同你介紹吓？」 咁當然餐廳捉心理捉得啱，出嚟食個飯開開心心都唔想同佢拗，除左係度反映返都可以話無咩可以做，搞到僵曬大家無癮，不過呢個生意模式我個人唔係好受落
繼續閱讀
Finally visited Arbor, the Michelin two-star restaurant atop H Queen’s ! Finnish chef Eric Räty blends Nordic purity with premium Japanese ingredients in dishes inspired by nature. 🥖 Natto Sourdough BreadCrispy outside, cloud-soft inside ☁️ with a subtle fermented aroma. Paired with caramelized miso & Parmesan butter**—sweet, salty, and nutty, dusted with bonito flakes for extra umami. ✨ Amuse BoucheChinese wine-cured salmon with Japanese daikon—clean and refreshing. 🍜 Somen Cold NoodlesBonito dashi-infused somen with sweet shrimp, seaweed, and tomato—perfect for summer. 💫 Karelian Pie & Caviar (+HK$190)Finnish rye pastry with crème fraîche, topped with luxurious caviar—a must-try. 🍗 Slow-Cooked Chicken Breast · Matsutake SauceUnbelievably tender sous-vide chicken, draped in aromatic matsutake sauce with seared mushrooms. 🐟 Australian Murray CodCrispy skin, buttery flesh, paired with a light mustard-accented sauce. 🍑 White Peach Sorbet Wakayama peach sorbet with yuzu marshmallow—a bright, citrusy finish. 🫐 Finnish Blueberry PieSummer-limited version with wild blueberry juice—a taste of Nordic sweetness. 📍 25/F, H Queen’s, Central💰 Elite Lunch HK$598/person (Restaurant Week )🌿 Minimalist Nordic décor with floor-to-ceiling city views👨🏻💼👩🏻💼Each dish comes with a story. *"Every bite is a conversation between Nordic forests and Japanese seas."* 🌲🌊 #ArborHK #Michelin2Star #CentralEats #NordicCuisine #FoodieDiary
繼續閱讀
I headed to Arbor in Hong Kong Central for their Restaurant Week lunch, and at HK$598, this two-Michelin-star deal was a feast I couldn’t stop snapping. The amuse-bouche kicked things off—a dainty, playful bite that danced on the tongue without overshadowing what was to come. It’s light and fleeting, a teaser that sets the tone for the kitchen’s precision. Next came the buri, a Japanese yellowtail that’s pure poetry—silky and buttery, with a sear so spot-on it amplifies every clean, oceanic note. It’s the kind of dish that makes you pause mid-bite, savoring how simple ingredients can turn sublime.Then the pigeon arrived, a bold shift to something earthy and robust—rosy, tender, and paired with a sauce that’s rich but never heavy. It’s game done right, rustic yet regal, though it might spook the faint-hearted. Dessert was soy milk ice cream, a smooth, subtle finish that felt like a cool breeze after the meal’s intensity. Its understated sweetness ties everything together, leaving you refreshed and satisfied. Service here is a quiet delight—staff move with warm, unforced charm, delivering plates with perfect timing that makes a packed lunch slot feel personal. The room’s calm hum and Central skyline views turn a quick meal into a little escape. At HK$598, it’s luxury posing as a bargain—a Michelin experience that hooks you with value and keeps you with quality. Grab the chance of Restaurant Week and skip your usual lunch spot for this gem; it’s not flawless, but it’s a win worth capturing.
繼續閱讀
不愧為米芝蓮二星😎成餐好滿意值得一讚嘅就係服務好好.好細心😊每一款菜式都會解釋俾你聽.由頭盤至到尾盤都好好食.頭盤嗰個豆乳湯超正😀一杯仔嘅size回味無窮，另外小食叫咗個鮑魚個鮑魚都好味😎最出色嘅就係個乳鴿同埋魚子醬甜品🤤慶祝生日，或者其他日子係個好選擇
繼續閱讀