Arcane

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Arcane从开张吃到现在，最喜欢的还是是其Gnocchi，虽然不是传统意大利做法，就是细小而浓酱，但是Chef Shane将其变得精致，除了在以野菌和黑松露令其味道更浓更香，更重要是表面煎香，内里如麻糬一般的软溶，甚至有种拉丝的口感，令我对Gnocchi这种意大利传统面食有一种全新的印象，当然内里的马铃薯甜香，配上酱汁和配料的咸香，吃起来完全没有冲突。这比起它著名的青苹果带子，更得我心。其他菜式的水准依然能够保持，在Chef Shane越来越多新餐厅的情况下，他始终没有放下对本店的坚持，每一天依然在厨房努力统筹和烹调，虽然餐厅并不是传统的Luxurious Fine Dining，空间感也不太大，但吃得开心。另一道我最喜欢的是以朱古力喂饲的澳洲Mayura和牛，用上Hanger Steak的部位吃起来肉香更浓，还有阵阵可可的甘香，配上红酒汁本身和牛的香味更能强化起来，成功的食材配搭，有时也可以很简单直接，有种返璞归真的意味。Arcane’s Gnocchi remains my favorite since opening—non-traditional Italian, featuring petite dumplings in rich sauce. Chef Shane elevates it with wild mushrooms and black truffle, pan-seared for a crisp exterior and mochi-like softness, offering a stretchy texture. The potato sweetness harmonizes with savory sauce, redefining Gnocchi for me. Beyond the famed scallop-green apple dish, the chocolate-fed Mayura Wagyu Hanger Steak shines with intense meatiness and cocoa undertones, enhanced by red wine sauce—a simple yet brilliant pairing echoing back-to-basics artistry. 继续阅读

This Michelin 1-star is located on 3/F of 18 On Lan Street, the building with many other famous Michelin restaurants like Nagamoto, Zest, Mono, and RKM. My last visit was in 2020 in the midst of COVID, and today we come back to experience again this Shane Osborn’s restaurant.Right after the reception on the left is the open kitchen with a number of seats serving as chef’s table for those who want to witness the actions and a closer interaction with the chef and team.  On the side are some high tables fit for enjoying some aperitif before the meal.We are seated in the main dining area, on the window side looking out to other buildings. The wooden floor and the dimmer lighting creates a comfortable and relaxing ambience, with a bar on the other side. There is also an outdoor terrace reminiscent of a secret garden, but not for the current hot weather.The Arcane Menu ($1,388) with 5-glass wine pairing ($788) starts with a champagne for the first two courses. Champagne Maison Mumm RSRV Cuvee 4+5 NV has a coded name representing four years of ageing in cellars, with the grapes from five historic grand cru terroirs. Clean, it has fresh citrus and white fruit notes supplemented with roasted almond and yeast.The first course is Taiyouran Egg Chawanmushi. The egg custard has a silky soft texture, delicate in taste and supplemented with a layer of jelly made from mushroom stock, plus crème fraiche and ‘kaviari’ oscietra caviar on top, giving a bit of buttermilk and savoury taste. Some quinoas are also added to provide a contrast of a crunchy bite to the steamed egg. A nice starter.The second course features some very sweet Japanese Fruit Tomato with rockets pesto to balance with some savoury and herbal notes. On the other side is a Tart in a strip form, with Macadamia Ricotta and black olive on top, and some Cevennes Onion puree underneath. Along with some fine herb salad, it has nicely combined different taste in a harmonious manner. Very good.The second wine pairing is Domaine Gobelsburg Gruner Veltliner from Kamptal in Austria. It is an easy-drinking wine with fresh, zesty acidity and lime characters, with a bit of stone fruit of nectarine and spices. A lighter wine to pair with the delicate taste of the scallop in the next course.The next course features Raw Hokkaido Scallop, sliced thinly to pair with a dressing made from grapefruit and ginger flower, providing good acidity to complement the sweet taste of the scallop. With some whipped cod roe to give a bit of salty flavours, and some sea asparagus as condiment with its crunchy texture, it is appetizing and delicious. Very good.The third wine pairing is Stonier Chardonnay 2022, from Mornington Peninsula in Australia. Having a much richer palate, the white wine has seen some maturity in oak. With plenty of citrus and ripe pear in addition to the creamy and biscuit notes from malolactic fermentation, it is a good match with the richer sauce served with the gnocchi.The fourth course is my favourite in the evening. Featuring Sauteed Potato Gnocchi, with a soft texture but also good bite, the pasta has a rich Yellow Wine Sauce together with Cep puree Vinaigrette, some Confit Pencil Mushrooms and Shaved Truffle. The earthy fragrance of the mushroom and truffle is a good match with the sauce and all together a wonderful feast of flavours. No wonder this is the signature of the restaurant.To pair with the main course of beef, Colle Massari Montecucco Rosso Riserva 2018 from Tuscany is used. The Sangiovese and Cabernet Sauvignon blend has a nice cherry note on top of the dark fruit, along with sweet spice, robust with good tannin to go well with the heavier sauce and meat.The fifth course is Mayura Wagyu 7+ Rump Cap, with the beef cooked to the perfect medium rare, tender and juicy. On the side there are some Roasted Grelot Onions from Italy and Maitake, together with Yuzu Kosho Corn Puree to give a bit of peppery flavours supplemented with citrus, and Café de Paris Emulsion, a traditional flavoured buttery puree mixing herbs, spices and savoury ingredients to go with the steak. Another good dish.For the desserts, the Oremus Tokaji Aszu 5-Puttonyos 2014 is paired. The Hungarian sweet wine has a rich honey and tropical fruit bouquet, along with fig and orange zest. While very sweet, it also has wonderful acidity to balance so the wine is fresh and not cloying, with a bit of mineral on the finish too. A nice complex wine to enjoy with a variety of desserts.The sixth course is Yuzu and Lemon Posset, creamy and having nice citrus fragrance. With some White Chocolate Tuile to provide a contrast of texture, the Blood Orange and Yoghurt Ice Cream has a delicious mix of flavours while appropriate in sweetness. A nice dessert to wrap up the meal without going too heavy.The petits fours include Mango Passion Fruit Pate de Fruit, Vanilla Canelé, and Miso Chocolate. The canelé has a caramel crunchy crust while soft on the inside and is one of the best I have in HK, very good indeed. The pate de fruit has a refreshing citrus acidity, serving well to stimulate the palate before enjoying the rich chocolate with interesting miso flavours supplemented with sesame. Service is good, with the staff friendly, joyful, and helpful. Apart from the tasting menu, the restaurant also offers a la carte menu to cater for different needs or occasions. The bill on the night is $3,997 and, in my opinion, quite reasonable. It might not have the sophistication or glamorous environment like some other Michelin restaurants in town but offers a solid dining experience. Happy to return again. 继续阅读

#pb食在中环 #pbfinedining系列🍽️ 米芝莲一星多国菜- 中环Arcane🍽️终于试到呢间米芝莲一星Fine Dining😍 之前试过同一集团嘅Cornerstone、Moxie都好满意 一直都好想试埋呢间多国菜🤪 佢连续5年都拎到米芝莲一星 实力毋庸置疑👍🏻 佢位于中环LANDMARK、兰桂坊附近 同其他Fine Dining唔同 店内装修简约 唔太华丽 有种家庭式西餐嘅感觉🥰.Dinner Set Menu有两款选择 一款系Plant Based Menu 7-courses价钱每位$1188 另一款就系今次食嘅Arcane Menu 7-courses价钱每位$1388🤪 3-courses Set Lunch价钱$588一位😋 以Fine Dining黎讲 呢个价钱好抵食👍🏻 ✨Starter✨🔹Salmon tartare, avocado and horseradish🐟三文鱼他他配牛油果辣根酱😋 细细件 一啖过食哂👍🏻 作为第一道前菜 唔太浓味 有微微三文鱼咸香味 加上薄脆底 唔错😍🔹Japanese fruit tomato with imam bayildi, pickled eggplant, sugar snap peas and coconut vadouvan cream🍅推介❤️ 第二道前菜相对浓味少少🤪 佢用左日本蕃茄配上土耳其烤茄子、甜豆、印法香料椰香cream 😋 蕃茄、甜豆好鲜甜 口感好juicy 配上浓味嘅印法香料椰香cream 香味更加提升 食完好开胃😍🔹Seared hokkaido scallop with cauliflower, romanesco, caper and golden raisin agrodolce🐚最后一道前菜就系北海道带子配上椰菜花、金葡萄干甜酸酱😋 金葡萄干甜酸酱唔太浓味 唔会影响带子本身嘅鲜甜味👍🏻 带子微微煎过 口感依然爽口 系一道好轻盈嘅前菜🥰.✨Main✨🔹Sautéed potato gnocchi with shiitake, parmesan, pine nut, spinach and black truffle🥔推介❤️ 炒意式薯团配香菇、Parmesan芝士、松子仁、菠菜、黑松露😋 薯团份量好多 口感好烟韧 唔会好似一粒粒粉团咁👍🏻 配埋香菇、芝士、黑松露 口感好浓郁、好creamy 而且超香😍 系全餐最满意嘅一道菜❤️🔹Mayura wagyu 7+ rump cap with grilled white asparagus, crushed sweet potato, cavolo nero and red wine sauce🐮最失望嘅一道菜🥹👎🏻 佢用左顶级澳洲和牛臀盖肉 肉质好淋 而且牛味好浓👍🏻 可惜个红酒汁超咸 感觉浪费左块牛 食完有同店员反映😕 加上对一道薯团已经食左好多淀粉质 呢道菜再用蕃薯做配菜 感觉好饱、好漏😢 .✨Dessert✨🔹Yuzu and lemon posset, white chocolate tuile, blood orange and yoghurt ice cream🍋推介❤️ 日本柚子柠檬奶冻配白朱古力薄脆、血橙乳酪雪糕😋 整体口感好丰富 上面有层柚子泡泡 中间有血橙乳酪雪糕 底层有日本柚子柠檬奶冻 几特别👍🏻 味道冇想像中咁酸 血橙、柚子味比较突出🤪🔹Pineapple granita with coconut sorbet, lime jelly,orange ginger gel and kaffir lime oil🍍推介❤️ 呢款甜品本身系Plant Based Menu 不过店员额外送俾我地试🥰 结果系超好食 好岩夏天食😍 佢用菠萝沙冰配椰汁雪糕、青柠、橙姜果冻等 听个组合都觉得正😋 食落酸酸甜甜 好refreshing👍🏻🔹Bergamot apple pâte de fruit, vanilla canelé, hazelnut chocolate🧁.整体✨ 终于试到呢间连续5年拎到米芝莲一星嘅中环多国菜😍 店内环境、价钱都相对其他Fine Dining较为亲民 食物质素唔算好惊喜 但都唔错👍🏻 以呢个价钱黎讲 可以每次转Menu都试下🤪Arcane (中环)中环安兰街18号3楼 继续阅读

Arcane 早几年曾经帮衬过，之后因为香港太多好餐厅，一直未有机会再嚟，今次再嚟有惊喜😄我哋今次试佢哋嘅Tasting Menu $1388pp（右边）三文鱼鞑靼，牛油果及辣根（左边）芦笋，枝豆慕斯，米纸紫菜套餐其实系右边，不过我唔食鱼，所以换咗左边选择。个人觉得一开始食啲好fresh 嘅嘢会带嚟食欲👍🏻顶级日本蕃茄配土耳其烤茄子，甜豆及印法香料椰香奶油第二道菜，非常清新嘅蕃茄，配上特制酱汁，哗，继续令人感到肚饿🤤炙烧北海道带子配椰菜花，宝塔花菜，水瓜柳及金葡萄干甜酸酱带子微微煎过，配合甜酸酱汁，仍然有好清新嘅感觉😋😋炒意式薯团配香菇，巴马臣芝士，松子仁，菠菜及黑松露第一次食「意式薯团」就系呢度，之后其他地方食，仍然觉得都系呢度最好，今次再食仍然保持呢个水准👍🏻👍🏻👍🏻顶级澳洲和牛臀盖肉配烤白芦笋，蕃薯，黑叶甘蓝，红酒汁餐厅经理介绍，呢类顶级和牛，被食用前2个月前只食朱古力之类嘅食物，原因系令佢哋血糖高啲，煮嘅时候，可以做成脆皮😅 当然真系做到呢个效果😋日本柚子柠檬奶冻，白朱古力薄脆，血橙乳酪雪糕如果钟意酸甜嘅，一定钟意呢个甜品😋自家制软糖，法式传统小蛋糕，榛子朱古力配合上面嘅酸甜甜品一个新齐食，为完满嘅一顿丰富晚餐划上完美嘅句号🥰餐厅环境 继续阅读

五一假期约朋友食饭，留港消费。试咗Arcane 嘅tasting menu，值得推介！最喜欢Seared hokkaido scallop with cauliflower 及 Mayura wagyu 7+ rump cap with grilled white asparagus。带子鲜甜，配以切得极薄嘅西兰花，正! 和牛肥瘦适中，松软及牛味浓郁，我点了medium，恰到好处！我加咗三杯酒嘅Wine paring, 分别有champagne, Burgundy白酒及Burgundy红酒，配搭出色😋😋 继续阅读