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2021-12-09
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Dinner experience at Arbor few years back has left lasting impression, prompted this revisit for lunch and they have shown consistent excellence in their food and much improved service. Began with a umami bomb amuse bouche, a seaweed tart with tender octopus exploded with seaweed umami. It does taste very much like a sushi but in a way of a crunchy tart, interesting and very tasty.Bread being the cover photo speaks volume how extraordinary their signature brioche is. As light as feather, so imp
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Began with a umami bomb amuse bouche, a seaweed tart with tender octopus exploded with seaweed umami. It does taste very much like a sushi but in a way of a crunchy tart, interesting and very tasty.
57 瀏覽
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Bread being the cover photo speaks volume how extraordinary their signature brioche is. As light as feather, so impressed with the intricate paper thin layers of fiber-like structure. Nice buttery aroma with a very subtle seaweed note. The saltiness of the mentaiko butter complements it amazingly well especially with the chili flakes.
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The tuna wrapped in a thin pancake is another elegant Japanese inspired dish, served with 3 condiments including horseradish, ponzu jelly and a red rice cream. Tuna has been seasoned with soy and tops with some mustard seeds while both the heat from horseradish and zing from ponzu jelly highlighted the tuna. The seashell there was is a garnish but filled with bonito soup that embodied incredible umami and rich creaminess.
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The Lobster is our favorite dish, not only as pretty as a painting on the plate, the perfectly cooked lobster with a deep rich lobster bisque sauce is so delicious, that jalapeño foam lifts it to another level, added the hint of spicy funkiness and balanced with the silken creamy smooth butternut squash purée. Simply perfection.
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Anglerfish superbly cooked, bouncy texture and the pike fish roe added the savory burst. Creamy Japanese barley risotto is a great complement to the fish.
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If the fish main brought you to the seaside, the pigeon main was the rich dark whimsical theatre. The pigeon breast was coated with sugar to create that crispy deeply caramelized crust, and the perfectly cooked extremely succulent meat. Pigeon meat was added to the onion chutney on the side that was packed with oniony goodness. The pigeon leg was served with a wafer thin crispy chicken skin. What a funky dramatic show.
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Always favored a light dessert after so many courses, the tofu dessert was a perfect one. Tofu sheet added crispiness and the salted egg yolk crumbs underneath has a hint of saltiness to reinforce the soybean flavor.
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This lovely beautiful lunch ends with excellent freshly baked lemon madeleine with coffee or tea. The madeleine has the crunchy buttery edges yet soft and tender but not crumbly within. A perfect lunch, I couldn’t fault anything.
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