Arbor

營業中

休息中

2020年米芝蓮2星午餐平日中午12時到達，客人並不多，服務算滿意，每道菜也有介紹食物方面，並未感太大驚喜，只可以形容在水準之中，末必再來試麵包個人覺味道怪怪，有日本麵豉味加紫菜，包身熱及軟綿綿唯一有驚喜及好味是魚骨湯，非常濃味甜美，可惜份量太小龍蝦配粟米湯，粟米湯很濃味，龍蝦也鮮甜主菜的魚/鴿，也在水準之上，肉質很軟送的朱古力中間好像有清酒，個人也不喜歡唯一吐槽位是入廁所前的路很黑暗，長者要小心

星期六和好友到Arbor lunch. 今次試了 Chef tasting menu. 4 course $888. 食物無論presentation, 味道 我和朋都很滿意。每道菜睇得出廚師用心計設，每款擺碟也很嘗心悅目。環境大落地玻璃非常grand😎. 雖然價格有點高但吃完真心覺得物有所值！

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

午餐提前4-5天訂到位，恰巧在由於上午的全麻小手術禁食13小時後美餐一頓～慢慢踱到H Queens 25樓的Arbor，環境很pinky，夢幻～服務從進門開始就很關切友好， “有溫度有分寸”是高端餐飲服務的七寸，像海底撈那樣就該尴尬到腳趾扣地了老話說看一家西餐廳的水準，要從餐前麵包開始。能把免費贈送的東西也用心做到最好，才值得一再光顧。Arbor 自制白味噌軟包 這款餐前麵包熱乎美味又有創新，配上混合些微辣椒粉的高品質黃油，簡直讓人停不下來是日在688和888兩種午市套餐里選了888，只因不愛禽類，偏愛各式海鮮Tuna 日式風情滿滿，看似撒了厚厚抹茶的面皮包裹著優質吞拿魚，配上小巧白貝殼盛著的fish soup，搭配的入口溫潤熨貼Lobster tail龍蝦尾配合熱熱的粟米濃湯，艷麗的橙色裝飾花，視覺享受的同時更是味蕾歡愉Fish是日本鰤魚，魚皮烤得焦脆、魚肉卻鮮嫩，配上金亮的雞油菌和日本蘿蔔兩吃，味感豐富飯後甜點也有前菜和主菜，Soy milk ice cream完美下次回港去吃晚餐～

It was an amazing food journey at Arbor on my bday! Not only great presentation but each course taste absolutely amazing! We tried the chef tasting lunch and we enjoyed everything from the start till the end! Special thanks to Mr Ivan Chan who are super kind and helpful in addressing my requests (unfortunately I cannot take raw food)! Definitely will come back again

2🌟🌟 Michelin Nordic Japanese fusion restaurant located in Central. Reserved the table almost 2 months in advance for weekend lunch😊.We took one chef’s tasting menu ($888), one weekly tasting menu ($688) and pre- ordered the pigeon foie gras pie ($680) to replace the main for both of our set. The food was just average ( there are definitely amazing dish- I love the lobster risotto but quite disappointed for the pigeon foie gras pie and some others), the interior is definitely one of the best and

預訂接近一個月嘅週六午餐，終於去咗試吓😉餐廳位於H Queen’s 25樓，享有高層嘅優勢，採光充足，環境舒適，而我哋被安排坐響窗邊位置，雖然外望向下只係樓景，但因為高過其他附近大廈，仍然可以覺得好舒服😌當日我哋點左Chef’s Tasting Lunch 4 courses每位$888午餐，整體來講，食物真係好有質素，而且睇到係用❤️製作，但係服務就⋯⋯稍為扣分，唔知係我太舊式，定係佢哋太新式，每次上菜嘅人都唔同，而且好似唔多想介紹，又或者求其好趕咁講幾句，其他星級餐廳又好似唔係咁喎😅Bread: Brioche Butter: with glazed soy sauce / with miso & Parmesan cheese終於唔係sourdough，而係軟麵包🥯左邊牛油係加入豉油，右邊就加入麵鼓及巴馬臣芝士Amuse Bouche: Fish with tomato 🍅 蕃茄同魚，出奇地夾👍🏻Tuna (with matcha pancake & rice, plus fish soup) 有啲似吞拿魚壽司🍣，個湯真係好鮮甜😋因我唔食魚，大廚特別製作帶子代替吞拿，反而仲有驚喜😍

開業短短兩年已成功躋身米芝蓮2星🌟的法日fusion餐廳令我充滿期待，一嚐後甚有驚喜🥸✨，由自家製餐飽、開胃菜、餐前菜、主菜到甜品，無論味覺和視覺都充滿活力和創意🥰，欣賞他們每一道菜式的aftertaste，餘韻在口腔內迴盪的感覺令人難忘❤️▫️Chef’s Tasting Menu ($888 /4-course)自家製餐飽🍞加入海苔碎，微溫熱度、質感鬆軟，充滿牛油香，而亮點是兩款自家製麵包醬，「白麵豉醬油牛油」和「巴馬臣芝士刺身味麵包醬」味道充滿驚喜🤩Amuse bouche配上蕃茄和醋非常醒胃🍅第一道菜”Tuna”賣相極之精緻，為套餐帶來美妙的開始，由2款海鮮菜組成，軟綿煙韌的抹茶crepe包着吞拿魚壽司🍣，另一款用貝殼盛載抹茶海鮮湯🐚，味道無比香濃，留在口腔內的aftertaste令人十分讚賞😋👏🏻第二道菜”Lobster”煮到剛剛熟，鮮味十足，龍蝦下鋪著日本薏米🦞，像吃煙韌risotto，再加入極濃龍蝦湯，味道出眾，我非常喜歡❤️主菜+$680可轉換成名菜”Pigeon Foie-gras Pie”一份🥠，一個批一分為二，餡料豐富，酥皮包著一層菠菜蓉、鵝肝、鵪鶉肉🦆，鵪鶉煮到剛熟，

Ok, I have to confess I came here for the decor! 💗💗 It’s elegantly pink at almost every corner. Very girly kind of vibe. So I wonder why there was a table of just men. Maybe they didn’t get the memo 🤷🏻‍♀️ If you are a guy, I’d recommend taking your boys elsewhere or bring your female friend or sister / mother here instead! They would probably enjoy the ambiance more 💕🤩 Don’t get me wrong, I did want to try their food as well since after all, it’s a 2 Michelin 🌟🌟 I had the Chef’s Tasting Lunch Men

Well, my evening was just about spoiled by being a few minutes late. Was stuck in traffic on Queen's Road Central, so I phoned up to say we are near but expect to be a few minutes late. The receptionist said well in that case you can't order the dinner but only the light refreshments! Spoke to the manager and was told after some discussions that if I arrive no more than ten minutes late we would be alright! What is this? A restaurant or a concentration camp? The manager explained that they didn'

🥢簡介Arbor開業短短兩年半已獲得米芝蓮兩星殊榮，除了食物質素高外，餐廳環境環境亦功不可沒。餐廳分為酒吧和餐廳兩個區域，酒吧區以粉紅色拱門作裝飾，甚具異國風情；餐廳區則以落地大玻璃配以典雅舒適傢俬，令食客可悠閑用餐。🌟特色- 米芝蓮兩星- 法日fusion菜式👍🏻必試🎄聖誕節限定🎄 Nordic-Japanese Afternoon Tea - Arbor x Mr & Mrs Marshmallow （餐廳平日不設下午茶時段，由於晚市禁堂食因此特意加設）- octopus： 以鬆脆撻底配以八爪魚刺身及壽司飯，八爪魚新鮮彈牙，整體味道協調，是不錯的開胃菜。- tuna： 柚子吞拿魚壽司，吞拿魚經過醃製後酸甜可口，柚子帶微澀，表現不過不失。- truffle ramen：必試之選，湯底以雞肉及雞骨熬製，伴以溏心蛋，味道濃郁，餐廳會於客人面前新鮮刨製黑松露加入拉麵，令味道更具層次；配以美味串燒，簡直是完美配搭。- snowball：以三種甜品組成，包括棉花糖，sorbet及巧克力忌廉球，並伴以紫蘇葉製成的忌廉，雖然侍應會細心向客人講解每道菜式，但內容大多已被遺忘，整體印象是甜品甜而不膩，

和米其蓮星星無關Arbor 真有感動菜 沖繩罕物迷你Rainbow kiwi 🥝 酸度有層次做成刨冰🍧總㕑Eric Räty勇氣可嘉杏仁甜點被食客誤認為macaron 寫了大堆食評，其實這個是Dacquoise曲奇黑豆杏仁buttercream 海鹽加鴨蛋黃 ！實而不華 口味平衡口度100分龍蝦🦞略嫌太咸 魚也不夠新鮮（很細聲講的）細心經理偷聽到如臨大敵亦步亦趨待命往後每一道菜還送上炭燻乳鴿這全晚最精彩的一道沖繩黑糖炭燻乳鴿Grand view Grand dinner Cheers 🥂

Eric Raty的Arbor又是另一間剛開張就被米芝連喜愛的餐廳, 主打的是北歐和日本菜結合的Fine Dining, 加上日本元素的Fine Dining它當然不是第一家, 而以昨天的用餐體驗而言, Eric的日菜風格比其他同類型而言來得更強烈而明顯, 對我來說是滿意的.未上前菜前的麵包已經深得我心, 軟包內有不俗的牛油香氣, 口感非常軟熟, 加上海苔豐富了其口感, 也為其提供天然然的咸香, 兩款牛油也充滿和風, 其一是鋪滿焦化了的豉油, 其二是白味噌加上巴馬臣芝士, 兩者味道咸甜相間, 相當有趣. 頭盤每個套餐也有兩道, 我的第一道是池魚刺身配上切碎了的池魚及青瓜組成的涼菜, 口感清新; 第二道是炙燒瑩光魷魚配魚湯蒸蛋, 炙烤香味與魷魚內的膏香結合鮮味濃重的魚湯蒸蛋, 對比度高.女友的頭盤是吞拿魚與龍蝦, 前者加上北海道夢美人米及抹茶Pancake, 三者口感的軟熟層次鮮明, 抹茶的甘香與吞拿魚赤身的鮮甜互補長短. 後者配以自家XO醬及蝦亁薄脆, 相當特別, 其辣度和咸香度濃烈得有點蓋過龍蝦的鮮甜, 就有點可惜了.主菜的兩道同樣有驚喜, 很喜歡它的Sides的心思. 乳鴿以沖繩黑

有一日，我有個朋友話約咗去呢間餐廳，點知佢朋友唔舒服，問我去唔去，咁我實梗係話去啦，聽講都好難book。事前睇咗Menu，去到好快就決定食乜嘢。之前去過台灣食過RAW之後，我認為食呢類型嘅餐，唔配wine pairing 會感受少好多嘢。所以我就選擇咗Weekly tasting menu嘅Wagyu。一坐低佢就送上佢自家製嘅餐包，我食到裏便好似有啲海苔嘅味道，牛油分別有白味噌配芝士同埋醬油味。我個人覺得味道比較一般，唔係好啱我口味但係好食嘅。之後，侍應送上finger food，係一個脆脆上面放咗啲飯同海苔粉，最頂上面再加一粒八爪魚同落左啲醋。我覺得啲醋嘅味道同啲海苔嘅味道夾埋一齊有啲奇奇怪怪嘅感覺，可以話呢一個finger food，係全餐最奇怪嘅一道菜。之後就送上four course meal嘅第一道菜，saba。當店員介紹，上面嘅鯖魚同埋用日式高湯(即出汁) 做個汁，再配上蕃茄。我就知道廚師想透過唔同種類谷氨酸嘅來源組成呢一度菜，充滿住旨味(umami)。蕃茄裏邊仲有少少芥辣，酸味之外再配上啲小小嘅辣味，識落好開胃亦都味覺上有適當嘅刺激。配上呢一度菜嘅係一杯好出名嘅日本酒，黑

Have booked the restaurant two months in advanced online. Few days before the booking, the restaurant sent the menu and health advice for confirmation of booking. -We ordered one weekly tasting and one chef tasting. -The bread was served with nicely made miso sauce. A seaweed tart made in a French way. Tuna and rice inside the pancake. Much surprised by the fish soup in shell. Another start with a bit of spice. Boston lobster, tho I think the sauce is a bit too strong covering the taste of sea