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港鐵香港站 C 出口, 步行約5分鐘 繼續閱讀
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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。 繼續閱讀
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食評 (24)
等級6 2018-10-05
13003 瀏覽
美人姐姐曾多次向肥肥家族推介中環新竉「Arbor」,無奈XO仔訂咗兩次位都食檸檬,一直未有緣一試。適逢十一國慶,美人姐姐居然訂到張五人枱食早午餐喎,所以就叫細佬一定要推掉所有約會去好好品嚐廚師發辦o既海陸大餐。西餐廳位於中環新建成o既畫廊商廈「H Queen's」內,淨聽地址已感十分時尚。乘坐升降機抵達二十五樓,即由兩位溫婉有禮o既妹妹接待。步入用餐大堂必先經過帶有歐陸風味o既酒吧區,甚有格調。餐店佔用面積全層,樓底高高,極具氣派。散座排成近窗及貼牆兩行,空間感足,且毫不嘈雜。部份椅櫈用上弧形梳化,雅致得黎氣氛更為輕鬆。店子全場用上落地玻璃窗,務求貴客可盡情欣賞香港靚景。小肥仲八到店內設有兩間可打通o既十二至十四人及六至八人廂房,均設有最低消費額。厚本酒牌雖然係好多選擇,但單睇香檳o既價格已覺奇高。幸好餐店酒牌正在被審批中,故暫不收取任何開瓶費。嘻嘻,五口子當然係襯機嘆樽大炮香檳啦!主人家非常客氣地為各人點選好廚師發辦之節令四道菜餐單,每位$888。餐桌上已有齊備o既餐具,每道菜上場時亦會換上全身o既配套。安頓好一切,妹妹先弄濕食客面前o既紙巾,好等喺食用麵包前可抹一抹手,衛生非常。每個布袋內有四件自家製紫菜味甜麵包,質感鬆軟,甜甜咸咸都幾得意。伴上兩款明太子味及昆布味牛油,塗上後更覺香潤惹味。接著o既餐前小食看似簡單,但原來白雪雪o既為希臘乳酪,乳酪中央隱藏咗一件煙燻過o既日本鱒魚,而橙亮o既三文魚籽隔離嗰片火紅色o既則為焦糖紅菜頭。四款食材分開黎食,咸的咸,淡的淡,甜的甜,真係估唔到撈埋一齊食會變得如此清香鮮美,脆巧柔滑,甚有驚喜!廚師發辦第一道頭盤主材為冰島淡水小龍蝦,師傅輕輕以火槍燒過,再以小龍蝦頭及蕃茄汁液秘製出透明o既濃縮精華作調味。一、兩成熟o既小龍蝦爽潤彈牙,鮮甜無比,連同酸酸甜甜o既秘汁食用,效果清新醒胃,超!伴碟兩件紅蕃茄以昆布薄片添上咸香,同樣細膩。正當大家仍在回味小龍蝦為國慶帶黎o既味蕾火花時,面前迅即呈現出足料o既秋季松露雜菌意粉。嘩,師傅毫不吝嗇,碟上o既秋季松露份量實在震撼,未動手已先聞到清香撲鼻o既松露香!喺煙煙韌韌o既米型orzo意粉內混入巧薄輕盈o既新鮮松露及芬芳嫩脆o既高質雜菌,組合有層次得黎潤澤而不膩口,且十分芬香,實在美妙!主菜為粉嫩紅潤o既慢煮伊比利亞豬。上枱時,兩件厚切伊比利亞豬只有頂面幾粒鹽作調味。隨後,妹妹先戴上白色手套,得客人同意後才續一斟上以伊比利亞豬o既肉汁及骨髓所餚製而成o既秘汁。伊比利亞豬肉質軟腍帶微微爽口,點少少骨髓秘汁則令菜式更為香濃。碟上鮮艷奪目o既配菜乃茄子蓉及以黑蒜醬點綴o既燈籠椒蓉,塗上慢煮伊比利亞豬一拼黎食,即令豬肉鮮甜不少。套餐第四道甜品由清甜o既福岡水蜜桃、香脆o既蛋白糖霜及清涼o既桃味雪葩所組成,橙美亮麗,微甜輕巧。Arbor以「木」起名,除咗地板及天花都均以木作建材之外,美點雙輝o既擺盤亦巧妙地換上木盤,彷彿正要提一提醒貴客餐店概念源於自然美。甜點馬德琳貝殻蛋糕內含青檸絲,蛋糕仔厚潤彈口得黎滲出陣陣青檸香,清香涼快。而焙茶味馬卡龍則鬆化甘醇,甜而不溜。據悉,西餐廳之糕點全為名店「Dalloyau」所提供,焙茶味馬卡龍更係「Arbor」專有,故食剩打包都會用上「Dalloyau」o既靚盒承載。只外,套餐亦包有餐茶或咖啡一杯,部份仲有拉花睇。好多謝美人姐姐百忙中仍抽空請肥肥家族品嚐「Arbor」帶有不少日本食藝元素o既廚師發辦料理,一同慶祝國慶佳節。潮流熱店環境高雅,格調輕鬆,服務貼身稱心,海陸菜式美觀可口,現階段可免收開瓶費享用自攜佳釀,大家真係不妨襯機一試名店美食。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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 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)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. 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!)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.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. 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. 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. 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.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.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!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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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 freshly baked!The omakase lunch costs $698 +10%.The interior design of Arbor is very stylish and artistic. It has a terrace with an open view. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)