影片
港铁香港站 C 出口, 步行约4分钟
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电话号码
31858388
开饭介绍
位于中环艺术地标H Queen's内，餐厅楼底高，空间感十足，设计主题围绕森林，感觉自然轻松。主打新派法国菜糅合日式元素，菜式设计亦不忘配合餐厅自然的主题概念。
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奖项殊荣
米芝莲一星餐厅 (2019), 米芝莲二星餐厅 (2020-24)
营业时间
今日营业
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最后落单时间: 14:30, 21:30
以上资料只供参考，请与餐厅确认详情
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上次的初体验，令我觉得环境和食物都好高质，亦可以食到与别不同的北欧 x 日本fusion 菜，所以这一次午餐，我好期待。服务员安排我坐窗边位置，可以静静哋望住天晴的中环市景食饭。服务员表现好好，每度菜都以中文介绍，收碟时会问下我觉得味道怎样，亦观察到我杯暖水饮晒会帮我斟水，好贴心嘅服务👍🏼˚✧₊⁎ Amuse Bouche ⁎⁺˳✧༚ 🍞 法式白面豉紫菜软包和原味牛油． 外表与餐包好似，切开见到好多紫菜丝，口感是软熟的，味道甜甜哋，涂一些牛油都几好味🍣 三文鱼籽配三文鱼肉寿司丼． 青森县嘅三文鱼，肉质嫩滑． 三文鱼籽，是用酱油和清酒腌渍而成的，味道独特而脆口． 每一口都有齐三文鱼、三文鱼籽和寿司饭，好好味😋˚✧₊⁎ Main ⁎⁺˳✧༚ 🐟 Mackerel 鲭鱼． 鲭鱼，用醋来腌渍的，味道鲜甜带微微酸． 上面有醋做嘅啫喱，好特别！． 配搭3种酱汁和配菜：． 酸忌廉，服务员介绍是日本48%忌廉加醋米，西x日食材拼出美味😋． 盐腌渍嘅青瓜，爽脆口感，味道不错👍🏼． 白萝卜丝配洋葱丝加白酒煮热的，清甜，能带出鲭鱼的鲜味来． 最后配有忌廉鱼汤，用鳕鱼骨做汤底加刁草油，好好味喔😋🕊️ Pigeon 鸽胸肉． 来自法国的鸽胸肉，被淋上白鸽忌廉肉汁，食落肉质软嫩和食到微甜嘅味道，因为面头加咗焦糖化的冲绳黑糖． 亦有配搭3种酱汁和配菜： 焦糖洋葱甜酱、黑蒜慕斯、越橘果酱，各款甜味不同，配鸽胸都好味😋．另外有个小碗剩载住抱子甘蓝和鸽内脏碎˚✧₊⁎ Dessert ⁎⁺˳✧༚ 🍊 Citrus 蜜柑． 小小的甜品有丰富的三层食材！． 上面有冰冻嘅蜜柑雪葩，味道清甜同而不失浓郁果味，一点都不酸． 两粒白色球系液氮化的白朱古力． 中间有片竺葵花啫喱，QQ的，甜甜的． 底下有博士茶乳酪，茶味香浓，配有新鲜柑桔片和新鲜金甜菜头片，好特别˚✧₊⁎ Petit Fours ⁎⁺˳✧༚ 🫐 Blueberry 蓝莓． 有3小样 ：蓝莓批、云呢拿口味忌廉配蓝莓果酱和蓝莓汁． 蓝莓批食到有杏仁和燕麦，形成外脆内软口感，亦可涂上一些云呢拿口味忌廉配蓝莓果酱，另一番风味．最后是饮杯蓝莓汁，甜美可口，是个好完结埋单是HK$598/位 + 10%服务费。
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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.
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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. 餐厅称避免尴尬所以没有提及价钱早但正正我觉得没有提及价钱到埋单先讲要收多$770先系尴尬嘅地方。其实大大方方讲价钱有咩咁尴尬呢，top up个和牛+$220又唔会尴尬，甜品升级做鱼子酱+$380呢啲侍应又好大方可以讲，唔会尴尬。偏偏啲酒精神神秘秘咁就话怕尴尬，其实要大家用餐体验好，推架酒车嚟嘅时候咪讲句「请问有冇需要饮杯醒胃酒？我哋有唔同款式，price range from $300 to $500depending on different brand, 有冇需要同你介绍吓？」 咁当然餐厅捉心理捉得啱，出嚟食个饭开开心心都唔想同佢拗，除左系度反映返都可以话无咩可以做，搞到僵晒大家无瘾，不过呢个生意模式我个人唔系好受落
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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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不愧为米芝莲二星😎成餐好满意值得一赞嘅就系服务好好.好细心😊每一款菜式都会解释俾你听.由头盘至到尾盘都好好食.头盘𠮶个豆乳汤超正😀一杯仔嘅size回味无穷，另外小食叫咗个鲍鱼个鲍鱼都好味😎最出色嘅就系个乳鸽同埋鱼子酱甜品🤤庆祝生日，或者其他日子系个好选择
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