5-min walk from Exit C, Hong Kong MTR Station continue reading
Located in an architectural icon in Central with high ceilings to give the feeling of more space, Arbor is a relaxing space with natural and forest elements. The cuisine is French nouvelle mixed with Japanese elements and has a natural concept. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2019), Michelin 2 Starred Restaurant (2020-24)
Opening Hours
12:00 - 14:30
18:30 - 00:00
Mon - Sun
12:00 - 14:30
18:30 - 00:00
*Last Order: 14:30, 21:30
Payment Methods
Visa Master Cash AE
Other Info
Alcoholic Drinks
May Bring Your Own Wine
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
Review (141)
位於中環的Arbor開業僅8個月便獲得米芝蓮一星,近年則已升級至米獲米芝蓮2星推薦⭐️⭐️ 大概提早一個月預訂1月底的星期日中午去吃慶祝週年飯;室內以地中海設計予人休閑感覺,大廚堅持採用新鮮、主要源自日本的食材,以法式烹調技術加上北歐細緻的態度料理菜餚,令食材的自然滋味得以提升😋餐廳只供應套餐,包含多道精緻菜式,更可選擇加大主菜分量𖤐´-::::::::::::::::::::::::::::::▫️ 𝑩𝒓𝒆𝒂𝒅 (9.5/10)十分出色的招牌Brioche,鬆軟且重牛油香,配上餐廳自製的明太子牛油,美味得忍不住refill了一次,絕對值得動用quota!.▫️𝒂𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆(7.5/10)有點像抹茶紅豆crepe,驚喜原來是咸味的,內餡是吞拿魚他他.▫️𝒃𝒖𝒓𝒊 (7.5/10)𝘐𝘞𝘈 5 𝘈𝘴𝘴𝘦𝘮𝘣𝘭𝘢𝘨𝘦 4獅魚刺身鮮甜味美.▫️𝒕𝒓𝒖𝒇𝒇𝒍𝒆 𝒓𝒂𝒎𝒆𝒏 (8.5/10)𝘛𝘳𝘢𝘤𝘺 𝘚𝘶𝘳 𝘓𝘰𝘪𝘳𝘦 𝘗𝘪𝘦𝘳𝘳𝘦 𝘗𝘳é𝘤𝘪𝘦𝘶𝘴𝘦 𝘈𝘭𝘦𝘹𝘢𝘯𝘥𝘳𝘦 𝘉𝘢𝘪𝘯 2018拉麵texture跟全麥麵很相似,與清爽的拉麵汁及生蛋黄是很好的配搭;旁邊有串松露雞肉棒也很美味😋.▫️𝒇𝒊𝒔𝒉(8.5/10)𝘊𝘩𝘢𝘳𝘥𝘰𝘯𝘯𝘢𝘺 '𝘝𝘎𝘞' 00 𝘞𝘪𝘯𝘦𝘴 2021每道菜侍應都有細心講解,但我只記得話道很好吃😹.▫️𝒑𝒊𝒈𝒆𝒐𝒏(9.5/10)𝘗𝘪𝘯𝘰𝘵 𝘕𝘰𝘪𝘳 𝘗𝘳𝘪𝘮𝘢𝘷𝘦𝘳𝘢 𝘝𝘪𝘯𝘦𝘺𝘢𝘳𝘥 𝘎𝘪𝘢𝘯𝘵 𝘚𝘵𝘦𝘱𝘴 2020很多人推薦的招牌之一,意想不到乳鴿並非全熟,因此肉質特別鮮嫰,配上醬汁更是滋味,個人認為是必點菜式!.▫️𝒔𝒐𝒚 𝒎𝒊𝒍𝒌(8/10)豆乳味濃,跟焦糖脆脆是絕配🤍.▫️𝒈𝒆𝒏𝒎𝒂𝒊𝒄𝒉𝒂 & 𝒄𝒂𝒗𝒊𝒂𝒓 + $380 (8/10)很新穎刺激味蕾的一道甜品,玄米茶雪糕跟奢華的魚子醬味道咸甜咸甜,吃起來原來頗搭‪⸜( ˶'ᵕ'˶)⸝另外如果碟上的慶祝字呈現得再美觀點就完美.▫️𝒎𝒂𝒅𝒆𝒍𝒆𝒊𝒏𝒆(8/10)濕潤紮實不錯吃♡另外同時上菜還有2粒巧克力也很美味!.▫️𝒄𝒐𝒇𝒇𝒆𝒆 𝒐𝒓 𝒕𝒆𝒂Lunch set included 但太飽沒有叫.▫️ 𝓦𝓲𝓷𝓮 (supplement $288/ppl)每人叫了一杯champagne 就是喝個氣氛 🥂 .🔻𝐇𝐨𝐥𝐢𝐝𝐚𝐲 𝐋𝐮𝐧𝐜𝐡 $888💰結帳人均 $14xx::::::::::::::::::::::::::::::❥…每一款食物都很高質,我們也吃得十分滿足,侍應親切有禮Service整體也很好,但始終餐廳為米芝蓮2星,都會在service對它有一定期望,感覺有一些很minor的細節位可以有進步空間;btw結論都是一間很值得推薦的慶祝餐廳🩷. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
This Michelin 2-star restaurant is in H Queen’s, under chef & owner Eric Raty, offering a menu combining the Nordic and Japanese culinary components to delight diners. Returning after more than four years, I want to see whether there is any new experience in store for us.The décor has not changed, with a rosy pink and soft ambience. The high, arched ceiling with the neat chandelier lighting is exquisitely elegant, with our circular banquette seating comfortable and cosy, facing out to the balcony and the night view of the Central skyline.The sommelier introduces the different champagnes which I have chosen Franck Bonville Grand Cru Unisson NV ($250) as aperitif, a Blanc de Blancs disgorged at Dec 2022. Complex and mineral-dominated, it is clean with a stony finish. My wife has a Peach Juice ($85).We have ordered the 8-course Menu ($1,888) with a 4-glass wine-pairing ($1,200). Before starting the first course, we are served the Brioche with Mentaiko Butter. The bread dough is added with miso and seaweed to increase the complexity in flavours, buttery and very soft in texture. The Normandy butter is mixed with mentaiko and some paprika to give umami and a bit of spiciness. Really delicious, we quickly devour the whole and must resist the urge to ask for another one.The first wine paired is Houou Biden Higeban Junmai Daiginjo 鳳凰美田 髭判 純米大吟釀 生詰 瓶燗火入. The famous Tochigi brewery makes this sake with a special, rare type of rice ‘亀粋’.  With good melon and peach aromas, it is smooth on the palate, slightly dry, and good match with the food in the first three courses.The first course is Fruit Tomato. On the bottom is the Japanese fruit tomato which has a nice sweetness to balance with its acidity. On top are some sliced Korea strawberry, a piece of long pepper and shiso flowers, pickled roselle, and red radish with sticky beetroot. Mixing with the tomato oil, the complex taste of the various components harmonized well, while keeping it refreshing and delicate overall. Very good.The second course is Shiro Ebi & Caviar. The raw small white shrimps are from Toyama, sweet and soft on the bite. Underneath is a jelly made from kombu and squid, providing a delicate umami note to supplement with the delicious caviar on top. There is also a fish soup to go along. Very rich, creamy, and full of flavours, with the drop of dill oil able to add freshness to the soup to good effects. It might seem simple to make but the balance of flavours is amazing. Very good.The third course is Abalone. The chef has grilled the South African abalone perfectly, soft to the bite and flavourful, without turning rubbery. With a foam made from the abalone liver, the course also showcases the al dente buckwheat noodle in a rich homemade hojicha sauce, with some buckwheat crisps to give contrast on the texture. Very good.The second wine paired is from the famous estate in Pfalz, Philipp Kuhn Kirschgarten Grosses Gewachs Pinot Blanc 2015. The concentrated white peach nose deviates from my assumption about the lack of character in this varietal generally, demonstrating how well-made the wine is, with considerable power and acidity, lots of appealing white blossoms as well as white and yellow fruit.The fourth course is Tuna. The chef has prepared a homemade tortilla made with kale, soft and with a good bite. Inside is the nicely seasoned lean tuna tartar, with some crumbles on top, made from sushi rice in liquid nitrogen. Paired with some sour cream and horseradish, plus some pickled radish on the side to refresh the palate, it is a fusion celebrating Japanese sushi. Very good.The fifth course is Scallop. Concealed under a slide of thinly sliced radish is the perfectly charcoal-grilled Maine scallop, with a nice char on the surface but soft and moist interior, sweet and delicious. On the bottom is some daikon pieces to give a contrasting bite, while the Sakura shrimp on top helps to bring forth a wonderful umami taste, to go along with the homemade lobster sauce. Very good.The sixth course is Kiwi. Serving to refresh the palate, the kiwi sorbet has nice acidity, balanced with the slices of mini kiwi which provided sweetness from the fruit. On the bottom are the seeds of radish, which the chef has made into a compote to give a bit of bite and sweetness to complement. Very good.The third wine paired is Dujac Fils & Pere Nuits-Saint-Georges 1er Cru Les Damodes 2018. The fruity red has good earthy aromas, a nice pick to pair with the pigeon for the main course, and I am impressed that the restaurant arranges a Burgundy from this famous producer in the wine pairing.For the seventh course there is a choice of three, with me choosing Pigeon while my wife has Grouper. Coming from Loire in France, the pigeon breast has been cooked to medium rare, juicy on the inside while having crisp, caramelized skin with Okinawa black sugar. Together with some Japan sansho pepper, onion chutney, and the rich pigeon jus, it is fantastic in taste. On the side is the confit pigeon leg with a crisp skin on top which is equally delicious. Excellent.The fourth wine paired is Markus Molitor Riesling Auslese Klosterberg Gold Capsule 2017. The German Riesling is pleasant and refreshing, delicate and not too sweet, with lots of floral, citrus, and minerality. A good match with less indulgent dessert.For the eighth course there is a choice of two, with both of us picking Genmaicha & Caviar ($380 supplement). The genmaicha ice-cream is not too sweet, with a nice fragrance of the toasted rice, with a bit of kombu oil added in the middle, and some lighter-taste caviar on the side. On the bottom is mochi and biscuit, with everything wrapped in a homemade nori sheet, thicker and crispier. The interesting match of savoury and sweet is spot-on, with also the different texture cleverly showcased the different ingredients to good result. Excellent.For Petits Fours, we are first served with the signature, homemade Madeleine. The traditional French pastry, freshly baked, has been added with lemon zest and sake lees. Fragrant, spongy, and not too sweet, it is probably the best madeleine I have tried in Hong Kong. Excellent.The other petits fours feature Chocolate. Made in-house, the chocolate is rich and appropriate on sweetness level. With a bit of mascarpone cream and strips of white kombu that has been infused with coffee on top, it is a great match with the coffee I order separately. Very good.The whole dining experience is pleasant, with good service, attentive staff who spend time to explains the courses and wines in good details. The bill on the night is $6,744. Compared with my last visit, the restaurant has stepped up in its standards. I look forward to returning soon to enjoy its nice fusion of Nordic and Japanese cuisine again. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
#pb食在中環 #pbfinedining系列🍽️ 米芝蓮二星 - 中環日本北歐Fusion菜🍽️又到Fine Dining介紹啦❤️ 上個月男朋友慶祝生日去左呢間位於中環H Queen’s嘅米芝蓮二星日本北歐Fusion菜😍 Arbor係拉丁文中有「樹」嘅意思 店內樓底好高 環境都營造大自然嘅風格 坐窗口位可以望到中環夜景 好chill🥰 不過以Fine Dining黎講 佢嘅服務態度就一般毁 呢度扣左少少分🤪.佢主打用新鮮日本食材配上法式、北歐嘅烹調技術 帶出食材嘅自然味道😋 Dinner Menu得一款 價錢每位$1688 / $1888 視乎6-courses / 8-courses😍 Lunch Menu價錢每位$688-$1288不等👍🏻✨Starter✨一開始會上佢最出名嘅白味噌麵包 配上明太子牛油😋 去之前已經見到好多人大讚 果然冇令我失望😍 麵包好鬆軟 明太子牛油充滿鹹香 好好食👍🏻🔹Mackerel🐟第一道前菜係日本鯖魚壽司😋 鯖魚好厚身 味道好濃👍🏻🔹Lobster🦞推介❤️ 第二道前菜係好開胃啲龍蝦 味道酸酸地😍 龍蝦肉好爽口😋🔹Abalone udon🍜推介❤️ 第三道前菜係鮑魚紫菜忌廉湯烏冬😍 我最欣賞呢款 個湯超creamy 好濃紫菜味 配烏冬食好掛汁😋 原隻鮑魚上 口感超淋🥰 食完好食到想問佢要多碗食🤪🔹Eel🐟🔹Grouper🥒呢兩款前菜我都冇咩印象 完全醒唔起咩味🤣 🔹Kiwi🥝係食主菜前有一道奇異果雪芭俾你清清味蕾 食落味道好清新 幾解漏👍🏻✨Main✨🔹Pigeon🐦推介❤️ 乳鴿肉味好濃 整得好淋😋 旁邊有紅菜頭、番石榴等蔬果解漏 加上少少酸 同乳鴿幾夾👍🏻🔹Yellow chicken🐣推介❤️ 雞肉好嫩滑 連埋旁邊唔同醬汁食幾好😋 如果佢本身雞味可以再濃少少就好🤪✨Dessert✨🔹Pear🍐啤梨做雪芭 再加埋甜甜地嘅蛋白餅、薄脆😋 整體味道好清甜 好解漏嘅一款甜品🥰🔹Genmaicha & caviar🍰推介❤️ 呢款就相對係比較濃味嘅甜品😋 估唔到玄米茶可以同魚子醬咁夾🤪 佢用魚子醬做撻底 中間加玄米茶雪糕😍 夾埋一齊食味道好香濃👍🏻🔹Chocolate🍫🔹Madeline🥠最後嘅即焗Madeline都好好依 微微檸檬香 外脆內軟😋.整體✨呢間米芝蓮二星日本北歐Fusion菜位於中環H Queen’s 位置好方便👍🏻 店內樓底好高 裝修以自然風為主 窗口位望住中環夜景😍 食物質素幾高 日式食材配法國、北歐嘅烹調技術😋 不過服務態度就差少少 呢度扣左分🤪Arbor (中環)中環皇后大道中80號H Queen’s 25樓 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2024-03-14
🍽 We had the most delightful experience at Arbor , where every dish showcased Chef  Eric‘s culinary craftsmanship and the thought behind each ingredient that graced our plates. It was a true feast for the senses! 🌟🍅 The Hokkaido Fruit Tomato dish was a true work of art🦐 Following with the exquisite Shiro Ebi and Daurenki Tsar Impérial Caviar, served alongside a Rye-Nori Tart, Hokkaido Inca Potato Salad, and a comforting Fish Soup, we knew we were in for a treat. The flavors danced on our tongues, and each bite was a revelation. 🍲🐟 The Buri marinated with Yuzu and Sea Buckthorn Vinaigrette, accompanied by Wasabi, Daikon, and Kabu Turnip, was a symphony of flavors. 🍣🍽 The Roasted Garlic Butter-Grilled Abalone stole our hearts with its tender meat, paired with a Spinach-Nori Pancake, White Asparagus, Parsley Foam, and an indulgent Abalone Emulsion. It was a dish that truly showcased Chef Raty’s culinary artistry. 🍽🍜 We couldn’t resist the Homemade Houjicha Ramen, topped with a Smoked Egg Yolk, Chicken Jus, Tsukune, and Shaved Black Truffle. The flavors melded together beautifully, creating a comforting and satisfying bowl of goodness. 🍜🐦 The Loire Vallée Pigeon crusted with Okinawa black sugar and Sichuan peppers, served with Chewy Beetroot and a luscious Blue Cheese Butter, was a harmony of textures and flavors that left us craving for more. 🍽🥩 The Charcoal-grilled A4 Wagyu was a masterpiece in itself. With Arima Sansho, Onion Chutney, Japanese Black Vinegar, and Okinawa Long Pepper, it was a journey through layers of flavor, perfectly complementing the tender wagyu beef. 🥩For dessert, we indulged in the Genmaicha & N25 Caviar. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2024-03-12
我們選擇這家米芝蓮二星的日本北歐融合菜餐廳來慶祝我們的紀念日,真是太令人興奮了!不僅如此,餐廳的服務態度也是無可挑剔的。服務人員總是微笑著親切地迎接我們,並詳細解說每道菜的製作和配料,讓我們更能品味每一道料理背後的故事。而食物更是這裡的亮點之一。每道菜都展現了廚師們的創意和對食材的深度理解。我們品嚐到了一系列精緻又美味的料理,其中有些是我們從未嘗試過的獨特組合,卻完美融合在一起,讓我們的味蕾享受到了無盡的驚喜。這間米芝蓮二星的日本北歐融合菜餐廳給我們留下了深刻的印象。從環境到服務,再到食物品質,每一個細節都展現了他們對完美體驗的追求。這是一個讓人回味無窮的美食之旅,絕對值得再次光臨 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)