Arbor

直接去片以下係brunch嘅簡單分享：餐前香檳 & 頭盤：Henri Giraud Dame Jane Sparkling Rosé 真係超正！果香好突出，飲落清爽又有層次。Natto sourdough with brown butter infused with Fukuoka soy & Saga brown cheese 👍🏼👍🏼👍🏼納豆酸種包，抹上以福岡刺身醬油與佐賀熟成芝士調製的牛油，牛油的柔滑與芝士的濃郁互相襯托，醬油的鮮甜滲透其中，形成鹹香、奶香、焦香交織的多重層次。牛油超好食Fuji salmon with rich, milky fish broth 魚湯都係重點，奶香順滑，鮮味濃郁。鮮味濃郁House-made green tea somen 綠茶素麵滑溜，帶淡淡茶香，清爽舒服。主菜：Chicken : Local yellow chicken breast & soy-glazed leg meatball with truffle, mushrooms & peppery Sichuan jus 黃雞胸肉嫩滑，肉丸濃味，松露蘑菇香氣濃。四川醬汁微辣，味道活潑。Murray cod:鱈魚肉質結實鮮甜，火候恰到好處，保留魚本身嘅清香。Lemon cream酸香，broccoli purée滑甜，清新滿足。甜品& 甜酒：Genmaicha & Caviar 👍🏼👍🏼👍🏼米香清新，裹住脆海苔，內有Q彈糯米團同餅乾碎，魚子醬畀少少奢華感，好玩。Citrus蜜柑雪葩、蛋白餅、蜜柑啫喱，酸甜清新，結尾完美收結四季梅 ほうじ茶梅酒👍🏼👍🏼👍🏼茶香互相呼應，甜品的米香與魚子醬的鹹鮮，配上焙茶梅酒的果香與茶韻，鹹甜平衡，和風十足。Petits FoursFinancier：新鮮出爐的金磚小蛋糕，上面鋪上Granola一齊焗，外脆內軟，牛油香濃。Blueberry cream cheese：配Financier一齊食Elderflower juice：花香微甜，清新解膩。DALLOYAU'S DA CHOCO 芝麻脆皮朱古力，香濃酥脆。服務溫暖而風趣，侍應不但細心講解菜式，更主動交流飲食心得，令這個午後時光倍添難忘。…查看更多

✨𝓰𝓻𝓮𝓮𝓷 𝓽𝓸𝓶𝓪𝓽𝓸 呢款前菜係酸而清新🌱💚青蕃茹味道清甜 幾喜歡，而綠色嗰舊雪葩反而有浸海鮮嘅鹹味🤣🤣好特別～.✨𝓯𝓾𝓳𝓲 𝓼𝓪𝓵𝓶𝓸𝓷 (w.三文魚他他)個人冇咁鍾意呢個👉🏻👈🏻三文魚片方面，咬落好煙韌，個調味好重蔬菜腥味 遮咗三文魚香；三文魚他他加咗黃色果粒 整體個咬感唔太配🫣.✨𝓮𝓮𝓵 (+山藥+蔬菜)抹茶(?)卷係要用手捲嘅一道菜～食落就係多重口感、兩重溫度、配料互相中和味道 嘅一條捲🤣💚蔬菜嘅加入 變得冇咁膩/心裡上覺得健康啲🥗.✨𝓷𝓪𝓽𝓽𝓸 𝓼𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱好鍾意呢個‼️Sourdough外脆內軟，外層係比較乾 內裡綿密🍞～佢地自製嘅牛油係特別，就咁齋食就好似曲奇餅味，配埋麵包食 個味變得好中和 仲帶有咖啡味!?!.✨𝓪𝓫𝓪𝓵𝓸𝓷𝓮 (+海膽+魚子+抹茶麵）鮑魚嘅質感好軟身，而海膽食得出嗰浸鮮味💛抺茶麵雖然食唔出有抹茶味，撈落好有海鮮香嘅白汁之後，帶出咗抹茶淡淡嘅苦澀味🍵.✨𝓬𝓱𝓲𝓬𝓴𝓮𝓷 有雞胸➕雞皮片➕雞球➕蘑菇醬👈🏻雞胸一啲都唔嚡，質地非常嫩滑；雞球係相對惹味同濃味好多，好似平時食嘅肉丸咁 不過係雞味咁解；嘩 蘑菇醬真係濃縮曬蘑菇啲精華咁，每一口都有菇香。.✨𝓶𝓾𝓻𝓻𝓪𝔂 𝓬𝓸𝓭有2舊鱈魚➕薯蓉➕芥末汁👈🏻好鍾意鱈魚冇咩刺，係天然嘅味道 冇咩過度嘅加工，冇魚腥味🐠👍🏻配芥末醬食好配.✨𝔀𝓱𝓲𝓽𝓮 𝓹𝓮𝓪𝓬𝓱白桃好清甜，同白桃雪葩相反 雪葩係非常非常酸…🍑🍑啲透明Jelly係有酒味🍸.✨𝓫𝓵𝓾𝓮𝓫𝓮𝓻𝓻𝔂 Tart+飲品個Tart好脆口，好有肉桂糖味，中間部分有藍莓凍，好特別嘅組合🫐🥧飲品見到咁深色 以為好難飲，估唔到係好清新 又唔會太甜😳🤯.✨焙茶梅酒我鍾意飲甜酒，所以我鍾意呢一款梅酒🧡🧡佢放嘅時間幾耐 都影響咗佢浸味。一開頭我一飲就好有茶嘅甘香，放耐咗就多咗好多酒精味。鍾意酒味重嘅人應該未必鍾意呢個，但我就覺得甜度剛剛好👌🏻🍹…查看更多

今日同閨蜜去咗中環H Queen's頂樓嘅米芝蓮二星Arbor食午餐🍽️！環境超正，簡約北歐風配落地玻璃，望住維港景食飯真係chill到爆💖～Karelian Pie & Caviar芬蘭餡餅皮脆到似威化餅，夾住魚子醬同忌廉米飯，咸鮮爆珠感好過癮🐟！加咗青森蘋果木煙燻香，成個組合好似喺森林同海洋之間散步🌊🌲。Uni & Edamame海膽豆奶布甸滑過BB屁屁👶🏻！沖繩海葡萄"卜卜"聲，配山葵同青柚子皮，清新到好似食緊海風💨。最正係個昆布枝豆醬，鮮味直衝腦門🤯。Slow-Cooked Chicken Breast雞胸嫩到以為食緊豆腐😱！松露醬香到隔離枱都聞到，仲有脆雞皮同黑松露片，個蘑菇薯蓉仲癲，芝士味濃到黏住個嘴🧀～White Peach Sorbet和歌山水蜜桃雪葩酸酸甜甜🍑，下面啲柚子棉花糖會"彈彈下"，透明jelly仲有梅酒香，食完成個人飄飄然🍸～成個lunch好似去咗趟北歐x日本旅行咁，每道菜都有故事聽👨🏻‍🍳。雖然價錢唔平，但睇住個景＋影相呃like📸，值回票價啦！…查看更多

小編今晚來到中環一間「Arbor」，餐廳名字 Arbor源自拉丁文，是「樹」的意思🌳 帶有引進「森林樂土」為概念，主廚祖籍芬餐廳連續六年榮獲米芝蓮二星⭐ 大廚來自芬蘭，主打創意料理並融合日本及北歐料理🇫🇮🇯🇵 堅持使用優質食材，發揮其崇尚自然風味的共同特質，加上精準的烹調，高級食材與精緻擺盤，寧靜優雅的用餐環境，更是一場視覺與感官的藝術體驗🙌🏻 今次揀選「晚市9道菜餐單」，品嚐海洋和陸地大自然結合的精緻美食💚💙第一道菜「Karelian pie & caviar」餐廳招牌菜之一，芬蘭餡餅配魚子醬🐟 放在青森縣的蘋果木製品上，魚子醬的爆在口中感帶來咸鮮層次，內餡煮熟的芝士忌廉米飯🍚 餅皮酥脆度恰到好處，融合了日北歐風情🧀 第二道菜「uni & edamame」青森北紫海膽，咸鮮豆奶布甸上，搭配橄欖油小青豆、沖繩海葡萄及山葵、鮮杏仁、赤醋忌廉、昆布枝豆🫛 、山葵辣根蒓菜及現刨青柚子皮，海葡萄口感特別新鮮，整體清新細膩，鮮香無比💚第三道菜「ebi」自家製的素麵將以牡丹蝦，配上日本蕃茄片及青檸🍅🍋‍🟩 牡丹蝦雪白鮮甜爽滑，醋漬昆布絲增添口感，提升牡丹蝦的鮮甜🦐 第四道菜「eel」香葉班戟包著炭烤鰻魚與鹽辛魷魚🐟🦑以柚子胡椒牛油果蓉、香檸莓子醬，咸香海鮮配上酸甜爽口的醃漬品🥒 沒有餐具，以手捲起班戟皮和餡料，一口吃出海洋和樹林的味道🌊 麵包「natto sourdough」麵包烘烤火候剛剛好，外脆內軟🍞 焦化牛油與福岡刺身醬油的組合驚艷，加上佐賀焦糖芝士與京都納豆，充滿大地氣息與焦糖風味，創新而驚喜完美之作🍊 第五道菜「mussel」以廣島藍青口，青口注入由鯛魚和鱈魚製成的慕絲🐚 再放於法國新薯蓉和碎蛋上🥔🥚搭配煙燻魚子酸種麵包脆片，醬汁是由藍青口和山形縣啤酒製成的醬汁及啤酒蜆泡沫，超級鮮香的熱前菜✨第六道菜「abalone」是 Arbor招牌鮑魚前菜，利用鮑魚肝及忌廉作墨綠色的醬汁，醬汁香濃而不腥，與頂層的炸紫蘇葉互相呼應，中間鮑魚𠝹上花紋，口感爽滑又吸滿醬汁，底層是吸滿精華的薏米💚第七道菜可選「chicken」精選本地黃雞胸，雞胸肉極嫩滑，搭配照燒雞腿肉丸🐔以煙燻冬菇、澳洲黑松露片、酥脆雞皮、炒雞油菌，黑色的薯蓉入口軟滑而且充滿芝士香🧀 最後淋上青花椒忌廉雞醬汁的麻香為整道菜畫龍點睛🙌🏻第七道菜可選「beef onglet」另加 HK$220 的主菜，選用澳洲Mayura和牛封門柳，用蒜香醬油牛油烤至外層焦香🐮 口感入口即化，配搭日本紅茄子蓉、有馬山椒、莓子豆板醬，以及墨魚汁高湯慢煮長芋✨ 多款調味搭配出牛肉不同風味，再淋上以黑蒜、備長炭油、韓式辣醬及鰹魚醋調製的燒牛肉汁，所有味道的組合展現主廚的深厚功力🙌🏻第八道菜「white peach」用和歌山水蜜桃製作的甜品，呈現粉紅色，粉嫩外觀雪糕形成視覺與味覺的雙重享受🩷 士多啤梨慕絲增添清新酸度，桃肉選用成熟度剛好，完美清新的甜品🍑 第九道菜「tartelette」 藍莓燕麥撻，酥脆為整體增添口感層次，內餡是酸甜藍莓蓉🫐 撻上加上香滑忌廉的綿密口感相得益彰，最後飲一小杯藍莓汁的果香解膩💙 …查看更多

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…查看更多

Unexpected charge on receipt over $700.When we sat down a staff come over and introduced few welcoming drinks so called it would enhance appetite. throughout the whole conversation there were no price mentioned. at that time i thought it was free or just around $300-400 which i dont mind and i will consider that as tips. Turned out small glass of champaign charged $700 +10% service charge appeared on the receipt. i talked to the staff and he said everyone was fine with that and he replied the reason not mentioning the price because he doesn’t want to embarrass the customer. tbh i don’t mind paying extra to top up stuff, in my meal i also topped up wagyu (beef+$220 extra) and dessert adding extra $380 for caviar. at least all these prices are clear and im willing to pay. The most embarrass part is no one inform me about the price until the receipt arrived. 餐廳稱避免尷尬所以沒有提及價錢早但正正我覺得沒有提及價錢到埋單先講要收多$770先係尷尬嘅地方。其實大大方方講價錢有咩咁尷尬呢，top up個和牛+$220又唔會尷尬，甜品升級做魚子醬+$380呢啲侍應又好大方可以講，唔會尷尬。偏偏啲酒精神神秘秘咁就話怕尷尬，其實要大家用餐體驗好，推架酒車嚟嘅時候咪講句「請問有冇需要飲杯醒胃酒？我哋有唔同款式，price range from $300 to $500depending on different brand, 有冇需要同你介紹吓？」 咁當然餐廳捉心理捉得啱，出嚟食個飯開開心心都唔想同佢拗，除左係度反映返都可以話無咩可以做，搞到僵曬大家無癮，不過呢個生意模式我個人唔係好受落…查看更多

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.…查看更多

不愧為米芝蓮二星😎成餐好滿意值得一讚嘅就係服務好好.好細心😊每一款菜式都會解釋俾你聽.由頭盤至到尾盤都好好食.頭盤嗰個豆乳湯超正😀一杯仔嘅size回味無窮，另外小食叫咗個鮑魚個鮑魚都好味😎最出色嘅就係個乳鴿同埋魚子醬甜品🤤慶祝生日，或者其他日子係個好選擇…查看更多

米芝連2星餐廳❤️ 餐廳比較細，但坐的位置闊落，服務員細心。今次叫左9 course menu，每道菜式都有少少驚喜。其他菜式都好味，但令人好驚艷同眼前一亮的只有龍蝦這道菜式🦞 不過這道菜式已值回票價👍🏻Lobster味道: 9.5/10 ❤️😍推薦: 10/10 🌟🤩我願意為左呢個龍蝦🦞食多次呢間餐廳❤️ 絕對係我食過最好食嘅龍蝦😍沒有之一，肉感好紮實，份量都多，再配搭濃郁的明太子醬🤤 令人食完回味無窮，超級無敵推薦👍🏻💕…查看更多

上次的初體驗，令我覺得環境和食物都好高質，亦可以食到與別不同的北歐 x 日本fusion 菜，所以這一次午餐，我好期待。服務員安排我坐窗邊位置，可以靜靜哋望住天晴的中環市景食飯。服務員表現好好，每度菜都以中文介紹，收碟時會問下我覺得味道怎樣，亦觀察到我杯暖水飲晒會幫我斟水，好貼心嘅服務👍🏼˚✧₊⁎ Amuse Bouche ⁎⁺˳✧༚ 🍞 法式白麵豉紫菜軟包和原味牛油． 外表與餐包好似，切開見到好多紫菜絲，口感是軟熟的，味道甜甜哋，塗一些牛油都幾好味🍣 三文魚籽配三文魚肉壽司丼． 青森縣嘅三文魚，肉質嫩滑． 三文魚籽，是用醬油和清酒醃漬而成的，味道獨特而脆口． 每一口都有齊三文魚、三文魚籽和壽司飯，好好味😋˚✧₊⁎ Main ⁎⁺˳✧༚ 🐟 Mackerel 鯖魚． 鯖魚，用醋來醃漬的，味道鮮甜帶微微酸． 上面有醋做嘅啫喱，好特別！． 配搭3種醬汁和配菜：． 酸忌廉，服務員介紹是日本48%忌廉加醋米，西x日食材拼出美味😋． 鹽醃漬嘅青瓜，爽脆口感，味道不錯👍🏼． 白蘿蔔絲配洋蔥絲加白酒煮熱的，清甜，能帶出鯖魚的鮮味來． 最後配有忌廉魚湯，用鱈魚骨做湯底加刁草油，好好味喔😋🕊️ Pigeon 鴿胸肉． 來自法國的鴿胸肉，被淋上白鴿忌廉肉汁，食落肉質軟嫩和食到微甜嘅味道，因為面頭加咗焦糖化的沖繩黑糖． 亦有配搭3種醬汁和配菜： 焦糖洋蔥甜醬、黑蒜慕斯、越橘果醬，各款甜味不同，配鴿胸都好味😋．另外有個小碗剩載住抱子甘藍和鴿內臟碎˚✧₊⁎ Dessert ⁎⁺˳✧༚ 🍊 Citrus 蜜柑． 小小的甜品有豐富的三層食材！． 上面有冰凍嘅蜜柑雪葩，味道清甜同而不失濃郁果味，一點都不酸． 兩粒白色球係液氮化的白朱古力． 中間有片竺葵花啫喱，QQ的，甜甜的． 底下有博士茶乳酪，茶味香濃，配有新鮮柑桔片和新鮮金甜菜頭片，好特別˚✧₊⁎ Petit Fours ⁎⁺˳✧༚ 🫐 Blueberry 藍莓． 有3小樣 ：藍莓批、雲呢拿口味忌廉配藍莓果醬和藍莓汁． 藍莓批食到有杏仁和燕麥，形成外脆內軟口感，亦可塗上一些雲呢拿口味忌廉配藍莓果醬，另一番風味．最後是飲杯藍莓汁，甜美可口，是個好完結埋單是HK$598/位 + 10%服務費。…查看更多

Besides Epure, their sister restaurant, Arbor also had a promotion in November.The karelian pie was a nice start to show their North European taste.The scallop was cooked perfectly and their peas didn't have the typical "grassy" flavor so I think even those who don't like peas should be able to love this dish.The abalone should be the star but the noodles soaked up the rich sauce and left you wanting more.The truffle aroma was just right while the daishi was like a sponge filled with the rich flavors.For dessert, I chose their citrus which has a mikan base. It is on the tarty side but the decorative meringue on the side would balance this dessert.I tried my friend's genmaicha and caviar was an interesting choice. The mild saltiness created a nice contrast with the tea flavored dessert. For myself I enjoyed my fruity dessert more but for those who want to venture a bit, this would be a good choice.Finale is the aomori apple crumble. There was plenty of apples inside and even without the cream it would not be too dry.…查看更多

在香港中環的 Arbor 餐廳，正如其名，意指「樹」，這裡不僅是味覺的饗宴，更是一場感官的探索之旅。自開業以來，Arbor迅速吸引了眾多美食愛好者的目光，短短五年內便由米芝蓮一星「升格」為兩星，這樣的成就絕非偶然，而是源於對餐飲藝術的極致追求。Arbor的主廚以新鮮天然的食材為基礎，結合北歐的烹調手法，創造出獨特的菜式，讓食客感受到食材本身的純粹與美味。在這裡，每一道菜都像是一件藝術品，精緻的擺盤和獨特的風味交織在一起，令人驚嘆不已。餐廳的環境同樣令人愉悅，暖橙色的主調搭配高挑的樓底和圓拱形的玄關裝飾，營造出一種悠然自得的氛圍。幽暗的燈光讓整體空間充滿了情調，無論是與摯友相聚還是與愛人約會，這裡都非常合適。今晚，我們將品嚐餐廳的六道菜晚餐，每一道菜都展現了主廚對食材的尊重和對料理的熱情。讓我們一起踏上這場北歐風味的美食之旅，感受Arbor帶來的驚喜！🔺6 Course Dinner Menu｜$1688在Arbor的用餐體驗中，開胃的歡迎飲品和麵包為整體餐點增添了不少亮點🔸Welcome Drink：Passion Fruit Green Tea百香果綠茶：清新可口，每一啖都帶有淡淡的甘甜，百香果的酸甜與綠茶的清香相輔相成🔸Homemade Bread自家製麵包口感柔軟，外脆內軟，配上少許的白麵豉和紫菜，加上自家製的明太子牛油，增添了獨特的風味🔸Ice plant冰菜的脆嫩口感，清新爽口，醬汁融合了黃瓜的清脆和蘋果的甜美，淋上優質橄欖油，增添了順滑感，醃製的黃瓜酸脆可口，增添了一抹酸爽，搭配清新的柚子皮香氣，讓整道菜的味道更為豐富🔸Scallop帶子經過味醂和清酒的醃製，外層帶有淡淡的甜味與酒香，內裡依然保持著鮮嫩的口感，青豆的清脆口感與帶子的柔嫩形成絕妙的對比，酪乳醬酸香恰到好處，既能提升帶子的鮮味，最上層的辣根奶油啫喱滑順且帶有微微的辛辣，為整道菜增添了層次感🔸Abalone慢煮鮑魚經過精緻的烹調，外層焦香，內裡鮮嫩，口感彈牙，鮑魚肝奶油醬風味獨特為整道菜增添了奢華感，搭配綠茶拉麵、碎扁豆角與脆炸海苔，最後淋上鮑魚肝奶油醬，點綴鮑魚泡沫，並撒上Gikno堅果增添香脆感🔸Truffle dash以關東煮風格的高湯為基底，選用鮮嫩的大根芯，經過精緻的烹調，吸收了高湯的鮮美，口感滑順而富有層次，新鮮的木耳增添了脆嫩的口感，與滑順的大根芯形成對比🔸Pigeon烤乳鴿外脆內嫩，完美的四成熟烹調讓肉質保持多汁，口感極佳。表層的沖繩黑糖脆皮，甜香四溢，為整道菜增添了獨特的風味🔸Pear香梨雪葩，口感清新，帶有微妙的香氣和酸甜滋味，將奶油與糖打發至輕盈，形成柔滑的奶霜，搭配雪葩提升口感，利用小松菜的榨汁製作果凍，清爽可口，將香梨切片，與香芹、冷凍青檸、薄荷和嫩薑混合，醃製至入味，增添層次感🔸Blueberry藍莓杏仁批，外層烤至金黃香脆，內裡柔軟，燕麥脆屑，香脆可口，增添了咀嚼感，藍莓帶來清新果香和自然的甜味配上藍莓果醬的甜美與酸香一起吃，更有香氣最後飲上野生藍莓汁為這餐畫上完美句號…查看更多

餐廳室內設計以地中海風格為主，經驗豐富的大廚主要採用源自日本的食材，以嫻熟的法式烹調技巧，再加上北歐精準細緻的態度來處理菜餚，令食材的滋味大大提升今晚我們選了$1,688 晚餐套餐，包括《Welcome Drink》🍸百香果綠茶 Passion Fruit Green Tea《Homemade Bread》1️⃣ Ice plant冰菜採用本地有機農場出產，有少少脆口及礦物嘅香味浸過，底部是法國cream cheese fromage blanc再加上芥末、青蘋果及青瓜醬汁做成的布丁，口感濕潤柔軟，三文魚籽則用清酒浸過，上面加上少許柚子皮2️⃣ Scallop使用清酒和牛油煮製北海道新鮮帶子，下面配上小綠豆petit pois及白脫牛奶醬汁(Buttermilk sauce)，最上面的一塊是牛奶辣根果凍 (Milk-horseradish jelly)，中間有一層法式酸奶油 (crème fraîche)都是用辣根做的，最後加上一塊薄片的日本sudachi slice3️⃣ Abalone慢煮鮑魚，之後再用炭燒處理，食落口外脆內軟，上面係醃漬銀杏，下面配搭”綠茶拉麵”及鮑魚肝醬湯汁4️⃣ Truffle dashi 日式高湯dashi，用昆布同鰹魚去做，裏便有雲耳同埋松露，中間有一粒用醬油及清酒煮過的蘿蔔5️⃣ Pigeon法國乳鴿是餐廳招牌菜，以日本生椒、黑糖炭燒而成，服務員建議品嚐4成熟，上菜時服務員會加上用乳鴿骨熬製的醬汁；乳鴿上方有 “紅酒醋製成洋蔥蓉”，下方則有3種配料，左手面是”有馬山椒”，中間是”北歐紅莓lingonberry”，酸酸甜甜的，最右手邊是”黑松醬”，這個醬比較甜旁邊的抱子甘藍(Brussels sprout)包裏著乳鴿髀肉及內臟6️⃣ Pear上面有一塊係用青檸做嘅冰製果凍，酸度較高，服務員建議配埋其它食材(包括蛋白霜、牛奶脆片)一起食用；下方綠色嘅啫喱是用一種好特別嘅食材”聖誕樹苗”做的，最後就是用糖漿浸漬過”威廉斯梨”，略帶有薑同薄荷嘅口味7️⃣ Blueberry 藍莓批上有燕麥脆屑，及加了杏仁粉製作而成，可配搭上面的忌廉和藍莓果醬每一道菜都經過精心炮製，選用多種食材，口感豐富，確實是米芝蓮二星之選…查看更多

話說呢間咁嘅米芝蓮二星，餐廳係同我個朋友慶祝生日去既 去之前都期待咗兩星期⋯⋯我哋三個人去 埋單，七千幾蚊度 本身我哋三個都唔飲酒嘅，所以冇嗌酒精飲品 呢個就係問題啦，俾waiter 藐我地，仲要好快就收走我哋嘅食物⋯⋯ 去過咁多間fine Dining嘅餐廳，真係未試過咁嘅服務，仲有食物質素冇特別 冇創意 中間夾雜左一啲日式嘅Fusion 真心冇乜特別 ，嗰啲壽司同埋海膽烏冬仲有串燒 真難食⋯⋯ 食完之後 我朋友肚瀉⋯⋯ 真係非常之嬲 0 manner, normal food no surprise, 仲要搞到我朋友唔舒服 我係上年2023年9月食嘅（張單我都仲有喺度），唔習慣寫食評嘅我，今日終於寫返出嚟啦，因為剛見到佢send email提醒我最近有個優惠套餐$1xxx 6 course 話限時優惠，我實在唔想咁多人落疊。…查看更多

📍 Arbor (中環)中環皇后大道中80號H Queen’s 25樓家姐臨近生日，兼且就快生二胎。係佢生之前一定要食餐好嘅😆😆於是就book 左Arbor，Arbor係2020-2024年榮獲米芝蓮兩星的餐廳，主打用天然食材及煮法嘅北歐風格去烹調！可以係香港試到世界頂尖潮流嘅北歐菜！😻😻👉 6 Courses Dinner Menu💰 1,688/per person😋😋😋😋😋/5✨ Welcome Drink 好開心係serve 無酒精飲品🍸，岩曬大肚婆！Sparkling Green Tea有好香既百香果酸酸地好開胃！✨Bread呢個包好岀色😍😍係熱辣辣又鬆軟嘅Brioche，麵包有白麵豉同紫菜既香氣，另外岀色既係配上超濃既明太子七味粉牛油！！一試難忘！😋😋✨ Golden Beet呢個正！！金菜頭包住桃膠，仲有熱情果籽同埋羅勒籽，好清爽！👍👍👍✨ ebisu oyster勁fresh!!!!用左海草、蕃茄、惠比壽生蠔、綠茶素麵，製成冷麵，惠比壽生蠔鮮味十足！😋😋✨ scallop呢個係我成餐最愛😻超厚肉既嘅帶子用清酒慢煮過，食落勁嫩！勁鮮甜！上面鋪左塊辣根啫薄片，下面係法式青豆第一次食好意👍👍✨ truffe dashi呢個關東煮大根係我食過最好食嘅😍 配上黑木耳同埋澳洲既黑松露，香氣十足，佢只係取岀日本大根中心最嫩嘅位置，再慢煮，所以真係十級甜！✨Fish主菜我揀左澳洲鱈魚，鱈魚用牛油香煎，外脆但仲保留到內嫩，重點係配菜都好岀色，個蛋白蘑菇薯蓉係自家製，好好食！另外加配麵豉醬，配搭鱈魚一齊食別有一番風味✨pear用左法國威廉梨雪葩為主調，另外配上蛋白餅、牛奶片、青檸啫喱同新鮮嘅梨肉，食落好有層次感，好fresh 😆😆✨madeleineThe best madeleine in the world 🌎 我本身完全唔好蛋糕！但呢個新鮮焗起嘅瑪德蓮蛋糕勁香！食落外脆內軟😍😍用左清酒酒槽同青檸皮所以入口散發陣陣清新既檸檬香氣，又唔會過甜💕💕💕回頭: yesYesyes!!!餐廳樓底高，環境超有空間感，所以成餐飯都好舒服，浪漫得黎氣又relax。裝修融入粉紅色圓拱門設計，高級得黎又有格調，生日仲配埋祝福字句，而且服務一流，必試✨✨…查看更多