影片
港鐵香港站 C 出口, 步行約4分鐘
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電話號碼
31858388
開飯介紹
位於中環藝術地標H Queen's內，餐廳樓底高，空間感十足，設計主題圍繞森林，感覺自然輕鬆。主打新派法國菜糅合日式元素，菜式設計亦不忘配合餐廳自然的主題概念。
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獎項殊榮
米芝蓮一星餐廳 (2019), 米芝蓮二星餐廳 (2020-24)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落單時間: 14:30, 21:30
以上資料只供參考, 請與餐廳確認詳情
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Finally visited Arbor, the Michelin two-star restaurant atop H Queen’s ! Finnish chef Eric Räty blends Nordic purity with premium Japanese ingredients in dishes inspired by nature. 🥖 Natto Sourdough BreadCrispy outside, cloud-soft inside ☁️ with a subtle fermented aroma. Paired with caramelized miso & Parmesan butter**—sweet, salty, and nutty, dusted with bonito flakes for extra umami. ✨ Amuse BoucheChinese wine-cured salmon with Japanese daikon—clean and refreshing. 🍜 Somen Cold NoodlesBonito dashi-infused somen with sweet shrimp, seaweed, and tomato—perfect for summer. 💫 Karelian Pie & Caviar (+HK$190)Finnish rye pastry with crème fraîche, topped with luxurious caviar—a must-try. 🍗 Slow-Cooked Chicken Breast · Matsutake SauceUnbelievably tender sous-vide chicken, draped in aromatic matsutake sauce with seared mushrooms. 🐟 Australian Murray CodCrispy skin, buttery flesh, paired with a light mustard-accented sauce. 🍑 White Peach Sorbet Wakayama peach sorbet with yuzu marshmallow—a bright, citrusy finish. 🫐 Finnish Blueberry PieSummer-limited version with wild blueberry juice—a taste of Nordic sweetness. 📍 25/F, H Queen’s, Central💰 Elite Lunch HK$598/person (Restaurant Week )🌿 Minimalist Nordic décor with floor-to-ceiling city views👨🏻💼👩🏻💼Each dish comes with a story. *"Every bite is a conversation between Nordic forests and Japanese seas."* 🌲🌊 #ArborHK #Michelin2Star #CentralEats #NordicCuisine #FoodieDiary
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I headed to Arbor in Hong Kong Central for their Restaurant Week lunch, and at HK$598, this two-Michelin-star deal was a feast I couldn’t stop snapping. The amuse-bouche kicked things off—a dainty, playful bite that danced on the tongue without overshadowing what was to come. It’s light and fleeting, a teaser that sets the tone for the kitchen’s precision. Next came the buri, a Japanese yellowtail that’s pure poetry—silky and buttery, with a sear so spot-on it amplifies every clean, oceanic note. It’s the kind of dish that makes you pause mid-bite, savoring how simple ingredients can turn sublime.Then the pigeon arrived, a bold shift to something earthy and robust—rosy, tender, and paired with a sauce that’s rich but never heavy. It’s game done right, rustic yet regal, though it might spook the faint-hearted. Dessert was soy milk ice cream, a smooth, subtle finish that felt like a cool breeze after the meal’s intensity. Its understated sweetness ties everything together, leaving you refreshed and satisfied. Service here is a quiet delight—staff move with warm, unforced charm, delivering plates with perfect timing that makes a packed lunch slot feel personal. The room’s calm hum and Central skyline views turn a quick meal into a little escape. At HK$598, it’s luxury posing as a bargain—a Michelin experience that hooks you with value and keeps you with quality. Grab the chance of Restaurant Week and skip your usual lunch spot for this gem; it’s not flawless, but it’s a win worth capturing.
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