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Level4
This fine-dining French restaurant is located on 25/F H Queen's in Central. Inspired by the concept of a charming forest home of a poet and cook, the restaurant offers a cozy relaxing atmosphere for diners to enjoy bohemian leisure in a home away from home idea. Seated at a table on the window side, when I looked around I got a nice reminder of some of the winery and cellars we visited in France previously. The staff came to check with us on the aperitif, along with a champagne cart which I dec
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This fine-dining French restaurant is located on 25/F H Queen's in Central. Inspired by the concept of a charming forest home of a poet and cook, the restaurant offers a cozy relaxing atmosphere for diners to enjoy bohemian leisure in a home away from home idea. Seated at a table on the window side, when I looked around I got a nice reminder of some of the winery and cellars we visited in France previously.

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The staff came to check with us on the aperitif, along with a champagne cart which I decided to go for a glass of Jacquesson 741 while my wife had the White Peach Nectar. Soon the staff brought some nice home-made brioche with some seaweed mixed, along with two butter, one made with mentaiko (salted cod roe) with spicy seasonings, the other of kelp with toasted seaweed. Both are innovative and tasty, where we quickly finished the one and asked for another bread.

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Checking on the menu I opted for the Chef Tasting Menu ($1888) while my wife had the Seasonal Tasting Menu ($1488). Both started with the same course, 'Clam'. The feature is razor clam, served in two ways, with the first being a lightly blanched razor clam on skewer. While it is already fresh and sweet in taste without any additional condiment needed, there is a sauce on the side with some lemon leaves which greatly enhanced the fragrance.

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The other dish served has a meaty piece of the razor clam on a cream sauce, intense on flavors while still relatively light and without feeling awkward and masking the delicate taste of the razor clam. There are pieces of mushroom which served as a nice decoration too. From the presentation one can clearly see the influence of Japanese cuisine to the chef, no matter on the use of the ingredients, serve-wares and presentation.

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The second course is 'Scallop', with the Hokkaido scallop seared well on both sides, with some marinated sauce to highlight some savory flavors. There is a kelp jelly sauce underneath with some lime juice to again freshen up and raise the umami taste to the next level. There is also a crunchy toasted seaweed cracker on the side which offered great complement. The wine paired is Kokuryu Daiginjo Ryu, the famous sake from Fukui which uses French maturation techniques for sake making. A nice match.

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The third course is 'Foie Gras', made to a creamy mousse at the bottom, then on top adding some crispy fried rice treats to give a nice contrasting texture, along with a fig jam where the sweetness balanced well with the intensity of the foie gras. This new way to prepare the foie gras significantly reduced the heavy oily sensation of the dish and making it more welcoming to diners. Really great effort by the chef and his team.

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The fourth course is 'Chestnut', with the seasonal produce being the highlight. Apart from a chestnut puree similar to what you would see on a cake, but not insanely sweet as many cakes would be. There are some slices of Fuji apple giving a bit of acidity and light-weight balance. The ginkgo has a nice chewy bite as well. Wine paired was Vincent Latour Meursault 1er Cru Poruzots 2016. Good acidity and I think it is a bit too light for pairing with the food.

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The fifth course is 'Sea Bream', with a broccoli puree, fish stock as sauce, and nice seaweed condiments, successfully highlighting the delicate and elegant taste of the fillet while at the same time intensifying the complexity of the dish through these condiments. The wine paired was an interesting choice, Freeman Vineyard & Winery Pinot Noir from Sonoma, with the strong cherry note not particularly matched with the dish but did not somehow affect the dish in any negative way.

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The sixth course is 'Pigeon', a piece of nice pigeon breast beautifully seared with sweet wine and berries reduction, tender and juicy on the inside, and my favorite in the evening. On the side there are a piece of root (I forgot the name) which is grilled, with some other seasonal mushroom as well. The wine paired is Tignanello 2014 which got a big tannin and gamey note to match well with the pigeon.

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Moving to the dessert the seventh course is 'Citrus', a yuzu and jasmine flower sorbet with a cheese meringue cracker on top of some finely chopped citrus fruit pieces. Cleansing for the palate, the dish is great to freshen up before finishing our meal with a more indulgent dessert. The wine paired was Domaine Weinbach Theo Faller Gewurztraminer VT 1989. The wine was very good on its own and appropriate in sweetness for this dish, though leaving a bitter aftertaste.

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The last course is 'Madeleine', served interestingly in an ice-cream cup which included a walnut ice-cream and three big pieces of sweet black beans. A few pieces of caramel crackers provided nice supplement to the texture, the dish is a nice finale for the dinner, with also a piece of spongy canele-like pastry which is great for coffee.

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The service throughout the dinner was great, with the staff coming to explain each dish in details, and the sommelier also providing the characters of the wine paired.

The bill for the night was $5,330 including the wines ($1,300). Consider the ambiance and quality of the food it was still a bit over-priced in my opinion. I am critical here but the wine pairing can in fact be improved.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-10-12
Dining Method
Dine In
Spending Per Head
$2650 (Dinner)
Level2
9
0
今年的週年紀念慶祝,原訂了九龍站的餐廳,不過最後都係改變計畫留守港島。於是在中環處理完俗務以後,就碰運氣walk in 到 Arbor。果然在這非常時期,有位之餘,仲只得五檯客人 ... 不過侍應們都非常有禮專業,是一個很好的序幕。餐廳室內設計舒適,雖然今天天氣晴朗,但陽光未有直射進來,燈光處理很好。菜單方面有兩款選擇,weekly tasting menu 的 pork 是豬脷,非常大膽的設計 ... 不過我們還是選了 weekly tasting 的 牛及 chef's tasting 的魚。先上麵包,是海藻白麵豉味道,配昆布牛油及七味明太子,非常日式的配搭。麵包看上去感覺厚實,但其實口感輕盈,不算十分好吃,不過還可以 ...接著就到 amuse bouche,是蟶子濃湯再配蟶子串,味道甚佳,是一道很好的開胃菜。一濃厚一清爽,體現了餐廳的contrast concept。前菜分別是 chef's tasting 的ama ebi 及 weekly tasting 的 amberjack,以淡淡的低溫處理,卻一如預期的甜美細緻,是一個不錯的開始。第二道進入到果實根莖類,味道亦轉趨沉實
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今年的週年紀念慶祝,原訂了九龍站的餐廳,不過最後都係改變計畫留守港島。於是在中環處理完俗務以後,就碰運氣walk in 到 Arbor。果然在這非常時期,有位之餘,仲只得五檯客人 ... 不過侍應們都非常有禮專業,是一個很好的序幕。
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餐廳室內設計舒適,雖然今天天氣晴朗,但陽光未有直射進來,燈光處理很好。
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菜單方面有兩款選擇,weekly tasting menu 的 pork 是豬脷,非常大膽的設計 ... 不過我們還是選了 weekly tasting 的 牛及 chef's tasting 的魚。

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先上麵包,是海藻白麵豉味道,配昆布牛油及七味明太子,非常日式的配搭。麵包看上去感覺厚實,但其實口感輕盈,不算十分好吃,不過還可以 ...
amuse bouche
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接著就到 amuse bouche,是蟶子濃湯再配蟶子串,味道甚佳,是一道很好的開胃菜。一濃厚一清爽,體現了餐廳的contrast concept。
ama ebi
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amberjack
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前菜分別是 chef's tasting 的ama ebi 及 weekly tasting 的 amberjack,以淡淡的低溫處理,卻一如預期的甜美細緻,是一個不錯的開始。
chestnut
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第二道進入到果實根莖類,味道亦轉趨沉實。chef's tasting 是我很喜歡的栗子,是栗子濃湯上配栗子蓉銀杏及蘋果片,非常秋天的選材。蘋果片微酸薄脆,平衡了栗子的豐盈,好吃!
salsify
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 weekly tasting 的第二道是牛蒡,以為會是帶點粗燥的口感,誰不知吃落居然有點蘿蔔鬆化的感覺,實在是意想不到。
sea bream
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來到 chef's tasting 的主菜 sea bream。坦白說,我覺得presentation 很一般,未有如其他創意法系的雕花,不過味道穩打穩紮,中間夾著的西洋菜再一次帶來秋冬感覺,有畫龍點睛的效果。
wagyu beef A4
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weekly tasting 的 主菜和牛另配小口牛肉餅米飯。和牛面層焦香,搭配略甜醬汁,吃落有點像叉燒。旁邊橘紅色的是燈籠椒purée,少辣有甜味及麻香,好像腸粉的甜醬!
small potato
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第四道由 chef Eric 親自出來講解,難道是他最有信心的得意之作?chef's tasting 的甜品叫 small potato。從未想過以薯仔作甜點,這道包括有銀箔包薯仔雪糕及薯片,再配兩款口感的朱古力。配搭創新之餘,更非常匹配,我覺得是四道菜裡面最特別及好吃的一道。

citrus
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weekly tasting 的甜品是 citrus,當中有蛋糕,meringue,sherbet,果肉及其他,層次豐富,大狸俠話很特別!
madeleine
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最後以微暖少脆的madeline及草餅macaron 作結。

總括來說,餐廳的氛圍服務,以至食物的鋪排味道都不錯,可以說各方面都十分平均。較為特別的是二道及甜點的選材,常用作甜點的栗子是主菜,而常用作主配菜的薯仔竟然是甜點。餐廳的contrast concept 略見於menu 中,不過未算十分突出。

另外可以一提的是,作為一星餐廳,其洗手間竟然完全未有刻意策劃,普通到如大狸俠所言像公廁一樣,就真的有點扣分了 ...
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-10-05
Dining Method
Dine In
Spending Per Head
$971 (Lunch)
Celebration
Anniversary
Recommended Dishes
amuse bouche
ama ebi
amberjack
chestnut
salsify
sea bream
wagyu beef A4
small potato
citrus
madeleine
Level1
3
0
My recent favourite. Went few weeks ago actually - v. Great environment and excellent ingredients. Good Japanese French fusion by a Finland (?) young chef. I'm not a Macaron person but this green tea Macaron is not too sweet, very soft and smooth.
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My recent favourite. Went few weeks ago actually - v. Great environment and excellent ingredients. Good Japanese French fusion by a Finland (?) young chef. I'm not a Macaron person but this green tea Macaron is not too sweet, very soft and smooth.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
40
3
We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped w
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We had lunch at Arbor for our anniversary. The bottom line is, don't try the weekly tasting menu for the variety. The chef's omakase menu is so much better in almost every sense.
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We ordered one weekly menu at 588 and one chef's tasting menu at 888. My wife ordered peach nectar and I had Sancerre Cuvee Flores by Domaine Vincent Picard 2017 on top of the sparkling water. The wine was fruity and refreshing, with a crisp finish.

The amuse bouche is a beef tartare on crispy Nori seaweed shell, topped with a tangy emulsion that cuts through the richness of the beef. Quite a nice start.
amuse bouche
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Then the brioche -- it's just so light, soft, fluffy and tasty. The server explained that there is miso and seaweed in the bread, but the taste is very subtle. Served with mentaiko and kombu butter. We both think the kombu butter is too strong in flavour. 
Brioche + mentaiko and kombu butter
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Then for the chef's omakase, the starter is foie gras mousse with fig and prune compote, topped with some crispy fried floral buds (the server did explain it's from Japan, but it's just impossible to recall the full description...). This starter is sure a winner -- the foie gras mousse is creamy and velvety smooth with a hint of mineral taste, the fresh fig and the compote works together to cut through the richness. Then the crispy bits and the green emulsion add contrasts of texture. Everything is well balanced and the presentation also looks pleasing.
Foie gras mousse
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For the weekly tasting menu, the starter is seared Japanese mackarel (saba) sashimi marinated in kombu, served with fruit tomato and kombu stock. This is not bad, but quite expected. The fish tastes the way it should. The tomato is sweet, but not mind blowing. The plating, ugh, needs some work really.
Seared saba, fruit tomato, kombu stock
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The second course in the chef's omakase menu is sous vide Hokkaido octopus tentacles, with seared chestnut, gingko, lotus root on a bed of pearl barley, in a seafood chestnut emulsion. Again, thoughts are put into each every component -- the octopus is tender and flavoursome. The vegetables are crunchy and add a different texture. The chestnut emulsion is very rich and tasty. The whole dish works well together.
sous-vide octopus, chestnut, gingko, lotus root, pearl barley in chestnut emulsion
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For the weekly tasting menu, the second course is mirin-marinated ikura wrapped in thinly sliced radish, over diced radish and crispy fried bits, with a tart emulsion (I can't recall what they used in it, but I don't think the taste profiles of those ingredients work too well anyway). Each ikura sac is like a pop of briny and winey concoction, which is quite interesting. The radish and the crispy bits actually add more complexity in texture, yet without adding to the flavours. The emulsion honestly doesn't work IMO -- it's sour, but without depth of any kind. I think some smokiness or even a subtle bonito or eel taste in the emulsion would echo with the ikura and add more depth.  Oh, did I mention the uninspired plating?
Ikura, radish, crispy bits
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For mains, we ordered the A4 wagyu beef tenderloin with $250 extra in the chef's omakase menu. The server said more than once that this is the chef's signature dish. The beef is marinated in mirin and stock, seared to medium-rare, served with a miso emulsion, a smoked eggplant puree and a marinated eggplant. Jus of the beef is poured at the centre. Hmmm, this is not bad -- at least it's perfectly seared and rested before sliced. But my wife thinks the beef is not fatty enough by wagyu standard, definitely not melt-in-your-mouth kind. I personally don't think the texture is a problem, but it's a course that lacks culinary vision. The marinade doesn't really make the beef too different. Both the smoked eggplant puree and the miso emulsion lack oomph. They just lie there without really giving the beef any character. I don't know. Maybe I'm asking for too much because it's a michelin-starred restaurant after all?
A4 wagyu tenderloin
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And the disaster of the whole meal -- the main course of the weekly tasting menu -- pork tongue with Sichuan pepper, Japanese cabbage, turnip mash, and tomatillos (or some berries? not sure, again, can't remember every word the server said). I was expecting some chunky slices of pork tongue. But I was so disappointed to see the skinny oblong tongue covered in foam. The plating was so bland and lacklustre that I instantly lost my appetite. I know a whole pork tongue could look disturbing. But covering it up with some beige colour sour foam doesn't make it any better. Regarding the taste, the tongue isn't chewy and springy like grilled gyutan, but very soft and mushy. The Sichuan pepper taste is there and that's probably the only thing interesting about this dish. Then the cabbage is bland and doesn't work with the tongue in anyway. The turnip mash is creamy and buttery, but again it has no chemistry with the tongue... 
Pork tongue, sichuan pepper, cabbage, turnip mash
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The desserts saved the meal a little. For the weekly tasting menu, a classic combination of chocolate in different forms (creme brulee, hojicha and choco gelato, dark choco sables, and a salted caramel and chocolate sauce) are juxtaposed with crunchy freeze-dried cheese bits, grains and nuts. Every component is impeccably made. The grains add a lovely crunch. Chocolate lovers should be pleased.
Chocolate platter -- creme brulee, hojicha choco gelato, dark choco sables
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Dessert for chef's omakase is grapefruit sorbet on frozen grapefruit vesicles and peel, in a frozen cheese cup, over flakes of meringue. Very strong taste of grapefruit with lovely contrasts in texture. The tartness is nicely balanced by the buttery cheese cup and the sugary crispy meringue. Again, it's a perfect combination of great presentation, nice balance of palate and interesting mouthfeels.
Grapefruit sorbet, frozen vesicles and candied peel in frozen cheese cup over flaked meringue
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Instead of petit four, we were served freshly baked madeleines and green tea macarons. Both are awesome -- madeleines are hot with crispy edges and tender soft centres and a light lemony scent. The macarons are of perfect texture, crispy shell and chewy centres. The matcha cream is bursting with green tea flavour and is of perfect sweetness. 
Matcha macarons, warm madeleines
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All in all, I really don't get the pork tongue main course -- looks like boarding school canteen food with foam. As you might have noticed, the weekly tasting menu is just some kind of filler to cater to a lower price range. I believe a dignified chef won't budge on his vision. If your culinary vision can't be realized at a lower price, just stick with one menu that you're really happy with. 

On the up side, service was thoughtful, detailed and very friendly. The wine was excellent and of good value. The room gets quite noisy when full. I think the ambiance is somewhat lacking. And the washroom is definitely not Michelin star-worthy. Don't use it unless you really need to.
Other Info. : My advice -- Order the Chef's omakase menu. It's closer to my idea of fine dining. If you really like beef, order the wagyu with extra. Just don't expect it to taste different from any good steak you've had. But I do believe the fish or pigeon course won't be too bad (won't be as bad as the pork tongue, I suppose).
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-09-11
Dining Method
Dine In
Spending Per Head
$1150 (Lunch)
Celebration
Anniversary
Recommended Dishes
amuse bouche
Brioche + mentaiko and kombu butter
Foie gras mousse
sous-vide octopus, chestnut, gingko, lotus root, pearl barley in chestnut emulsion
Chocolate platter -- creme brulee, hojicha choco gelato, dark choco sables
Grapefruit sorbet, frozen vesicles and candied peel in frozen cheese cup over flaked meringue
Matcha macarons, warm madeleines
  • sous vide octopus
  • grapefruit dessert
Level3
42
0
2019-07-27 1702 views
We are here again ... Arbor @ H Queen’s ... this is always our pick .. with quality food and service for which you won’t be disappointed for sure ..Blue blue sky ... lovely sky! The nice experience started upon arrival ... the staff are all sincere and friendly ... they introduced the drink list and the menu in details and they really served the guests with heart ... from bread and starters... all cool!!Champagne first .. cheers! Lovely bread and starter Wagyu is our pick for the main as always!
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We are here again ... Arbor @ H Queen’s ... this is always our pick .. with quality food and service for which you won’t be disappointed for sure ..

Blue blue sky ... lovely sky!
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The nice experience started upon arrival ... the staff are all sincere and friendly ... they introduced the drink list and the menu in details and they really served the guests with heart ... from bread and starters... all cool!!


Champagne first .. cheers!
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Lovely bread and starter
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Wagyu is our pick for the main as always! Sooo YuMMM ! My friend is so into the white peach dessert and she asked the staff if it was possible to change the blackcurrant dessert to the white peach one!! A nice surprise for us that the staff and the chef could arrange the white peach 🍑 desserts for us on special request! It’s just amazing and my friend felt extremely wonderful indeed!!


Wagyu = juicy and yum!! 肉質嫩 口感 👍🏻👍🏻
White peach dessert = appealing and peach from Japan is juicy!!


Highly recommend this restaurant for fine dining! Quality food + quality service = awesome 👍🏻👍🏻👍🏻 Like it here and simply like it 😍😍😍


Lovely egg! Is a bit like 溫泉蛋 😋😋😋
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Wagyu 🥩🥩🥩 juicy and yummmm!! Just can’t resist!
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Cappuccino + macaroons + lovely cakes!
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White peach 🍑🍑🍑 desserts
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
41
0
Tried the chef’s tasting lunch menu the first time. Started with a nice warm bread basket along with special made Japanese inspired butter. Amuse bouche is uni with seaweed cracker and shrimp, very interesting. Caviar is layered on top of something like a cheese mouse. Truffle dish is made with truffles, mushrooms and barley, very full like a risotto dish. Main course I selected pigeon from France, very moist and juicy. At last, dessert is green tea ice cream inspired with ume plum. Alway
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Tried the chef’s tasting lunch menu the first time. Started with a nice warm bread basket along with special made Japanese inspired butter. Amuse bouche is uni with seaweed cracker and shrimp, very interesting. Caviar is layered on top of something like a cheese mouse. Truffle dish is made with truffles, mushrooms and barley, very full like a risotto dish. Main course I selected pigeon from France, very moist and juicy. At last, dessert is green tea ice cream inspired with ume plum. Always love their madeleines, freshly baked, served warm and moist, yummy.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level1
2
0
2019-06-02 2266 views
Arbor 名字解作 ”森林” ,布置陳設融合大自然風,卻不失奢華氣派 🌳🌳 In line with its name, which means ‘tree’ in Latin, renowned design firm Yabu Pushelberg have created a nature-inspired look of warm, soft textures and botanic tones; the firm also did the interiors for Epure. Beyond the high, arched ceiling lies a sweeping panoramic view of Victoria Harbour.
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Arbor 名字解作 ”森林” ,布置陳設融合大自然風,卻不失奢華氣派 🌳🌳
In line with its name, which means ‘tree’ in Latin, renowned design firm Yabu Pushelberg have created a nature-inspired look of warm, soft textures and botanic tones; the firm also did the interiors for Epure. Beyond the high, arched ceiling lies a sweeping panoramic view of Victoria Harbour.



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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
34
0
2019-05-11 2296 views
Came here for an early dinner with my bff 👯, the service was very attentive.Very refreshing start this fusion styled tomatoes and bean curd sheet was very interesting with the sauce made in molecular balls we swapped oyster with this delicious scallop and morel mushrooms the sauce was a little on the salty side though. this Japanese fish was beautifully complemented with this curry sauce slightly spicy for me though very well presented veal was very happy to receive this, I don’t usually eat des
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Came here for an early dinner with my bff 👯, the service was very attentive.
Octopus 
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Very refreshing start
Tomtatos  and  bean  curd
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this fusion styled tomatoes and bean curd sheet was very interesting with the sauce made in molecular balls
Scallop 
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we swapped oyster with this delicious scallop and morel mushrooms the sauce was a little on the salty side though.
Kimendai 
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this Japanese fish was beautifully complemented with this curry sauce slightly spicy for me though
Medium  veal
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very well presented veal
Matcha  yoghurt  kiwi 
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was very happy to receive this, I don’t usually eat desserts but thought I’d try and it wasn’t sweet at all was very delicious
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-05-08
Dining Method
Dine In
Spending Per Head
$1500 (Dinner)
Celebration
Birthday
Recommended Dishes
Octopus 
Tomtatos  and  bean  curd
Scallop 
Kimendai 
Matcha  yoghurt  kiwi 
Level4
102
0
2019-04-26 2237 views
感謝友人細心挑選了這間米芝蓮新星慶祝我特別的日子。 這裡的裝修行簡單型格路線,落地玻璃使餐廳日光充足,令人輕鬆怡神。侍應們不卑不亢,服務細心到位,每道菜都很仔細的介紹食材。Lunch分別有$688和$888兩種選擇,均為four courses. 第一次來到,便選擇了稍微平價的set嘗試一下。House made Brioche with seaweed and cod roe butterAmuse BrocheHeirloom tomatoSpring potatoSlow braised pork cheeksMadeleine and sesame macaron
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感謝友人細心挑選了這間米芝蓮新星慶祝我特別的日子。
這裡的裝修行簡單型格路線,落地玻璃使餐廳日光充足,令人輕鬆怡神。

侍應們不卑不亢,服務細心到位,每道菜都很仔細的介紹食材。

Lunch分別有$688和$888兩種選擇,均為four courses. 第一次來到,便選擇了稍微平價的set嘗試一下。

House made Brioche with seaweed and cod roe butter
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Amuse Broche
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Heirloom tomato
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Spring potato
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Slow braised pork cheeks
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Madeleine and sesame macaron
34 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-04-26
Dining Method
Dine In
Spending Per Head
$700 (Lunch)
Level1
4
0
2019-04-12 1819 views
Innovative fine dining menu 😋in a fantastic environment 🥂with professional and friendly staffs✨I really enjoy the amazing time here❤️Arbor X Hommage exclusive collaborative “four-hands dinner” by Michelin-starred chef Noboru Arai and Eric Räty from 11-13 Apr~ feel so blessed 😇#excellent place for special celebration 🍾#wonderful place for loving couples 🌹#relaxing place for close friends gathering 🍸
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Innovative fine dining menu 😋in a fantastic environment 🥂with professional and friendly staffs✨I really enjoy the amazing time here❤️

Arbor X Hommage exclusive collaborative “four-hands dinner” by Michelin-starred chef Noboru Arai and Eric Räty from 11-13 Apr~ feel so blessed 😇

#excellent place for special celebration 🍾
#wonderful place for loving couples 🌹
#relaxing place for close friends gathering 🍸
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43 views
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105 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • The  dessert  -  mango
Level4
215
0
2019-03-24 8081 views
Occasionally, we deserve to treat ourselves better. There’s no better reward than a causal fine dining experience. Had a blissful night at Arbor, blown away by their delectable 8-course chef’s tasting menu of modernized french cuisine with innovative Japanese twist.As I often emphasized that the bread is what separates a good and a great french fine dining restaurant. Instead of traditional baguettes/sourdough, they serve a brioche. But this may be the best brioche I’ve ever had. Warm and soft b
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Occasionally, we deserve to treat ourselves better. There’s no better reward than a causal fine dining experience. Had a blissful night at Arbor, blown away by their delectable 8-course chef’s tasting menu of modernized french cuisine with innovative Japanese twist.
Brioche
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As I often emphasized that the bread is what separates a good and a great french fine dining restaurant. Instead of traditional baguettes/sourdough, they serve a brioche. But this may be the best brioche I’ve ever had. Warm and soft but holding its texture, complemented by seaweed and seasoned cod roe house made butter. We absolutely killed the brioche instantly, and asked for refill (would’ve been better if they could refill the bread spontaneously)
Oyster
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Chef Eric introduced our first course, which was a fresh textual ebisu oyster followed by a frozen citrus perfect for palate cleansing after the oyster. A very thoughtful pairing.
Langoustine
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Second course was one of the best of the meal - the Icelandic langoustine which was cooked to perfection. Lightly grilled on the surface leaving a tiny charcoal flavor, while the meat was still translucent just very lightly cooked. The springy gooey texture was exactly the way I love it. But the complementary sauce was the hero of the dish. The fact that they provided a spoon to enjoy this dish suggested that they’re confident enough to know you’ll need it to finish the sauce left on the plate (and yes I didn’t leave a tiny bit behind, it was THAT good!)
Tuna
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The third course was another refreshing appetizer. Tuna was served with wasabi and green apple sauce covered by fresh orange segment on top. Elegantly plated and a very smart progressive course to serve before the mains.
Sea  urchin
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This was hands down my favorite course of the night! Sea urchin served with orzo (a rice shaped pasta, almost like risotto). The spicy seasoning and salty Karasumi brought out the natural sweetness from the sea urchin. The creaminess of the sea urchin acted as the perfect ‘sauce’ to serve with the pasta. Almost feel like an Italian dish but yet so much Japanese influence was added to elevate it to another level.
Black  abalone
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The dinner continued with a 9.5-hour slow cooked black abalone from Japan paired with artichoke. I have never tasted abalone with such incredible tenderness and springiness. Probably the best texture I’ve ever had with any abalone.
Waygu  beef  and  Pigeon
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And here came the main course - pigeon and beetroot. The pigeon was very well cooked with crispy skin and at perfect medium rare. That caramelized black sugar glaze on the skin was genius addition to balance the gamy flavor. Beetroot was as always the perfect pairing to gamy meat. The waygu beef on the other hand was a letdown. It was way too rare, almost mushy, too heavy on charcoal flavor that overpowered the natural taste of beef.
Chocolate
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And then it’s dessert time! Instead of strawberry, I’ve opted for the decadent chocolate dessert. This dish has satisfied every chocolate craving I’ve had. Every element was chocolatey at different intensity. The ice cream was the star of the dish, soft chocolate ice cream covered by a tempered crust, a very sophisticated technique executed flawlessly. Such an intense and rich dessert with so much depth.
Soy  milk
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They definitely saved the best for last. One of Chef’s signature dishes: soy milk ice cream with crispy tofu skin. Delighted at how prominent the soy milk flavor was, it was not sweet but very rich in natural soy milk. The tofu skin was simply a showoff. Paper thin and crispier than ever, also filled with rich soy flavor, absolutely addictive. The black beans offered balancing savoriness to the dish, marinated with soy sauce and black sugar, providing an interestingly contrasting flavor.
Madeleine
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The dinner didn’t just end here, a freshly made madeleine was served after the final dessert. Soft, moist, fluffy, warm, everything you wanted from a perfect madeleine. Honestly, I would’ve been able to eat a dozen of these madeleine even after finishing the 8-course dinner (if only they serve me a dozen instead of just one), it was THAT delicious!
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I’m pleasantly satisfied with the ambiance and service of the restaurant. Awesome night view from the floor to ceiling window, warm cozy lighting with classy and edgy decor. The service has been attentive but the pace of dinner can be easing down a bit given it’s a 8-course meal. All in all, a wonderful dinner experience and impressive quality of food.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-22
Dining Method
Dine In
Type of Meal
Dinner
Celebration
Birthday
Recommended Dishes
Brioche
Oyster
Langoustine
Tuna
Sea  urchin
Black  abalone
Chocolate
Soy  milk
Madeleine
Level3
33
0
2019-03-06 2270 views
有嘗過尖沙咀的米芝蓮一星店的ÉPURE,對日本食材融合法國新派廚藝作菜也不會覺得陌生,餐廳設計以落地玻璃設計為主,木材天花和地板為空間定下柔和基調,完全沒有Fine Dining一絲拘謹的感覺,很自在舒服。鴨肝鵝肝永遠是法國菜缺一不可的菜。這款冷吃鴨肝醬,配少許甜酒jelly、果仁,鴨肝慕斯打得幼絲細滑,但個人覺得搭有咬口的果仁粒,雖然口感有所提升但格格不入。(8/10)第二道是北海道的帶子,用炭火輕把表面烤熟,內裏仍保持刺身般的狀態,整體味道清甜。 (7.5/10)如果喜歡黑松露,接著這一道一定令你大開眼界,一片片黑松露佐以法國雞油菌蘑菇和舞茸菇香氣十足,沒有太多的調味,只是黑松露的味道已經大大提升了整道菜。 (8/10)到主菜反而有點失望,汁煮魚沒有太大驚喜,但魚肉很幼滑,下次來的時候還是選最穩陣的和牛吧(6/10)最後甜品上場,已經飽到吃不下,比較吸引我的是後面的貝殼蛋糕「Madeleine」,口感鬆軟,帶點青檸味和牛油香味(7.5/10)整個用餐體驗都非常驚喜,值得再來!
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有嘗過尖沙咀的米芝蓮一星店的ÉPURE,對日本食材融合法國新派廚藝作菜也不會覺得陌生,餐廳設計以落地玻璃設計為主,木材天花和地板為空間定下柔和基調,完全沒有Fine Dining一絲拘謹的感覺,很自在舒服。
鴨肝鵝肝永遠是法國菜缺一不可的菜。這款冷吃鴨肝醬,配少許甜酒jelly、果仁,鴨肝慕斯打得幼絲細滑,但個人覺得搭有咬口的果仁粒,雖然口感有所提升但格格不入。(8/10)
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第二道是北海道的帶子,用炭火輕把表面烤熟,內裏仍保持刺身般的狀態,整體味道清甜。 (7.5/10)
18 views
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如果喜歡黑松露,接著這一道一定令你大開眼界,一片片黑松露佐以法國雞油菌蘑菇和舞茸菇香氣十足,沒有太多的調味,只是黑松露的味道已經大大提升了整道菜。 (8/10)
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到主菜反而有點失望,汁煮魚沒有太大驚喜,但魚肉很幼滑,下次來的時候還是選最穩陣的和牛吧(6/10)
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0 comments
最後甜品上場,已經飽到吃不下,比較吸引我的是後面的貝殼蛋糕「Madeleine」,口感鬆軟,帶點青檸味和牛油香味(7.5/10)
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0 comments
整個用餐體驗都非常驚喜,值得再來!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-12-21
Dining Method
Dine In
Spending Per Head
$1800 (Dinner)
Level2
12
0
見Arbor係開業短短一年就摘星, 決定去食個究竟。一步入大門, 眼前裝修係柔和既色系, 加上侍應笑容和藹,比人一種吃得輕鬆自在的感覺,絕不拘謹。至於食物, 我不知道從哪一道說起, 每一道都吃得到廚師別出心裁的才藝,連用來配麵包的牛油都一絲不苟地做出煙薰和明太子口味, 先給你眼睛登大的驚喜。吃著吃著,才知道原來主廚只有29歲, 年終無休不斷研究新菜式!多麼令人敬佩的廚師, 年紀輕輕就能把短短開業一年的餐廳打響知名度,每一道菜都觸動味雷,給我一個難忘的回憶。沒有藉口不再來, 絕不會令人失望而回的餐廳,Arbor 等我吖!
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見Arbor係開業短短一年就摘星, 決定去食個究竟。

一步入大門, 眼前裝修係柔和既色系, 加上侍應笑容和藹,比人一種吃得輕鬆自在的感覺,絕不拘謹。

至於食物, 我不知道從哪一道說起, 每一道都吃得到廚師別出心裁的才藝,連用來配麵包的牛油都一絲不苟地做出煙薰和明太子口味, 先給你眼睛登大的驚喜。吃著吃著,才知道原來主廚只有29歲, 年終無休不斷研究新菜式!多麼令人敬佩的廚師, 年紀輕輕就能把短短開業一年的餐廳打響知名度,每一道菜都觸動味雷,給我一個難忘的回憶。

沒有藉口不再來, 絕不會令人失望而回的餐廳,Arbor 等我吖!
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42 views
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40 views
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37 views
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43 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
47
0
this is a perfect place for lunch in Central! The food, the environment, the service are all fantastic!I ordered the omakase lunch set. Every dish is impressive and thoroughly enjoyable.The appetiser is tuna tartare, with a very sophisticated taste.The warm bread comes with two special types of butter.The oyster is very fresh.The mixed fungi risotto is my favourite!The chicken is fine.The tofu ice cream is like frozen and creamy soya milk. The crumble is tasty.The madeleines are sweet and freshl
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this is a perfect place for lunch in Central! The food, the environment, the service are all fantastic!
I ordered the omakase lunch set. Every dish is impressive and thoroughly enjoyable.

The appetiser is tuna tartare, with a very sophisticated taste.
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The warm bread comes with two special types of butter.

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The oyster is very fresh.
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The mixed fungi risotto is my favourite!
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The chicken is fine.
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The tofu ice cream is like frozen and creamy soya milk. The crumble is tasty.
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The madeleines are sweet and freshly baked!
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The omakase lunch costs $698 +10%.
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The interior design of Arbor is very stylish and artistic. It has a terrace with an open view.
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160 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$770 (Lunch)
Recommended Dishes
  • Mixed  fungi  risotto