Arbor

营业中

休息中

Food was ok, but for two Michelin stars I was expecting a lot more. I’ve been one Michelin star restaurants that are far better. Service was also not there. They did the bare minimum of putting down the plate and explaining the dish. But when my boyfriend asked a question, one of the waiters got clearly annoyed and gave a pretty condescending answer. Wouldn’t recommend going, not really worth the price. The only thing I was impressed with was the Madeleines and interior design. Nothing else.

we had their dinner tasting menu ($1,988) and added a pigeon pie (+$680).We started with a sea urchin tart, then oyster in a csoup. Then came a really.... interesting? Tuna taco-ish dish, not too sure what was going on there. The fourth dish was sliced abalone served in a mushroom dashi, that was the first nice dish we had, packed with umami. The lobster and corn was also really interesting, the first hot dish. It's poached lobster served with a sweet corn sauce and foam. Quite a huge portion to

（申利，呢餐係食咗鼻敏感藥眼瞓到暈唔想no show照去既，所以更加「偏頗」😂）呢間一直都知，都會安排去但係未有動力去。有日四五點玩到無野好玩又開米之蓮嗰個網站喺度睇餐廳，果下再睇可線上訂既就訂左佢。仲同另一半講，我訂到呢一間，之前好full 㗎！咩有啖好食之前拍過片搞到好難book。跟住當住佢面開所有影片拉落去……我book錯左🥲。 （真係人才😂😂😂）記錯A字頭、又求其，見又係米豬連。呢間好易book，一、兩個星期之內既平日lunch一位但整體我真係覺得比較貴，因為同我最鍾意嘅Petrus同robuchon 既lunch比。呢兩間嘅環境服務同埋食物都好好多😅，又「平」啲。淨係講緊幾多道菜式，當然內容唔同價錢會好唔同。但係當然餐廳越多越好😋🙏🏼🙏🏼🙏🏼 依間可能餐牌今次唔係太適合我，同埋無胃口食野，除左龍蝦個道菜食晒，其他都無食晒😅普通。但我因為果下唔舒服，唔想取消預約，內心掙扎俾唔俾起碼五舊……（我唔舒服到真係想唔去，想問人地公司戶口過數，但唔想俾最少一位六百幾加一🥲。左諗右諗又唔想no show、又唔想同人交流、解釋……眼訓住企到起身行到就照去🥲）個下一啖都無食到；返去用氣炸鍋加熱

中環米芝蓮Nordic Japanese Fusion 菜由北歐㕑師主理，食材用很多日本食材，配搭方法新穎，味道很特別。Dinner set 包括了八道菜和兩道甜品，份量適中。麵包很鬆軟，牛油香濃，加入了紫菜，味道很特別。牛油加入了明太子，感覺很日式。urchin：北海道海膽非常鮮甜。配菜有紫菜tempura 。ebisu oyster：九州的蠔很肥美多汁，跟素麺一起吃的吃法延特別。湯底清淡，令蠔的鮮味更加突出。tuna：吞拿魚monaka 外面包著一塊wasabi 蘿蔔，吃法很特別，只是覺得吞拿魚不夠鮮甜。matsutake：松茸雞肉焼き鳥燒得非常好。外脆內面有肉味。外面再加上松茸絲，可以雙倍享受松茸的鮮味。lobster ：加拿大龍蝦肉質結實，味道濃郁。配的醬汁是辣味，想像之外，但是跟龍蝦配搭得很好。主菜試了pigeon 跟wagyu 鴿子肉味非常濃郁，肉質軟腍，配raspberry sauce。另外鴿子腿是燒熟的，配上一塊薄炸皮。味道像焼き鳥，肉質鮮嫩多汁。和牛則中規中矩，不值得另外加錢點。料理很注重食材的鮮味，烹調有創意，味道特別，整體不錯。

已經喺第三次光顧Arbor，前兩次啲體驗非常完美，今次也非常期待。今次同樣揀咗兩個唔同啲套餐，688同888，一次過可以享受兩種唔同啲美味。Arbor啲麵包一如既往地好，送上來仲暖笠笠，搭配獨特調製啲牛油，極度好味！前菜兩款都非常清爽，酸酸甜甜，魚肉很鮮甜。食完前菜，侍應送咗2件吞拿魚壽司上來，話今日進貨有非常高質啲吞拿魚，特登製作壽司送比我地食，好surprise。吞拿魚入口即溶，淡淡的醬油襯托出魚肉的鮮甜，壽司米醋調得啱啱好，真喺好食到想食多一件。龍蝦湯好濃郁，龍蝦肉好Q彈，是新鮮高質貨。上面的粟米炙燒得啱啱好，有少少燶味，但是唔會苦，估唔到粟米同龍蝦都可以更match。主菜啲三黃雞同乳鴿今次都比咗好大驚喜比我，三黃雞比咗一件好mini啲雞肉棒，乳鴿比咗一件好細的乳鴿脾。兩件好似玩具仔一樣。勁cute！乳鴿燒得啱啱好，個皮好脆，內裡仲好幼滑，搭配啲醬汁，perfect！三黃雞好嫩，估唔到喺米其林餐廳吃到出面蔥油雞的味道，好好笑！食到後面已經好飽，甜品都有少少食唔落，Arbor啲甜品唔會太甜，分量唔會太多，最後配埋個café，真是最好啲結尾！

First time to visit and will definitely go back. I was told the pigeon is their signature dish, hence, I chose it as my main course. Freshly baked brioch with creamy and addictive mentaiko butter spread.Octopus on top of essence tomatoes - octopus was tender and the tomato essence was light and refreshing.Spinach pancake sandwiched with tuna and soup in the shell - the idea was interesting but I thought this dish was average when it came to taste. Lobster cooked to perfection - it was problem 80

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