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。…Read More

✨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👌🏻🍹…Read More

榮獲多年米芝蓮二星🌟由芬蘭主廚主理👨🏻‍🍳🇫🇮主打融合日本及北歐特色嘅精緻𝙁𝙞𝙣𝙚 𝘿𝙞𝙣𝙞𝙣𝙜菜式配搭創新又有驚喜🥰✨ Lunch Menu ($688 p.p)❀ Amuse Bouche 🐟三文魚經五糧液醃製後保持鮮嫩口感以黃菜頭.雲莓麻糬及黃金芥末籽醬作點綴搭配一杯芬蘭魚湯 濃郁又creamy☺️❀ Pumpkin & Lobster 🦞以香濃軟滑嘅魚肉mousse包住法國藍龍蝦及烤南瓜粒表面鋪上薄切意大利青瓜再淋上香甜南瓜湯 平衡微辣龍蝦醬嘅味道層次感好豐富😍❀ Chicken 🐥主菜2選1～慢煮三黃雞胸嫩滑多汁伴以日本醬油雞肉丸及雞皮薄脆蘸上黑松露泥.山椒及特製醬汁食更加惹味😋❀ Murray Cod 🐟另一款主菜係牛油煎澳洲鱈魚皮脆肉嫩 帶陣陣油香配上焦化牛油及白麵豉汁鹹香又滋味🥰❀ Blueberry 🫐變奏版藍莓芝士蛋糕✨以蛋白餅盛載住藍莓醬蛋糕加埋藍莓雪葩酸甜清爽 好解膩呢❤️❀ Madeleine 🥧最後送上柑橘醬瑪德蓮蛋糕同埋與Dalloyau聯乘嘅脆脆朱古力🍫…Read More

完全結合日本同北歐料理🇯🇵🇫🇮lunch每人688蚊黎講絕對值得一試😋每一道菜都好精緻 享受左一個休閑既下午✨♡ ʟᴜɴᴄʜ ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ ʜᴋᴅ𝟨𝟪𝟪𝓪𝓶𝓾𝓼𝓮 𝓫𝓸𝓾𝓬𝓱𝓮日本靜岡縣三文魚🧡以五糧液醃漬再配上芥末籽 好有層次感✨配搭芬蘭式魚湯🐟飲落熱辣辣好暖胃 creamy濃郁Chef👨🏻‍🍳將傳統pretzel🥨concept轉化成餐包🥖配搭日式醬油牛油 好特別🤎超喜歡 似拖肥味好有趣😍𝓹𝓾𝓶𝓹𝓴𝓲𝓷 & 𝓵𝓸𝓫𝓼𝓽𝓮𝓻 結合左法國藍龍蝦🦞碳烤過既南瓜🎃同打成mousse既魚肉🐟上面再放上意大利青瓜 十分精緻✨再即場淋上日本南瓜濃湯🤤微微辛辣平衡返濃郁既南瓜湯😌龍蝦鮮甜彈牙 十分滋味😋𝓬𝓱𝓲𝓬𝓴𝓮𝓷 𝓸𝓻 𝓶𝓾𝓻𝓻𝓪𝔂 𝓬𝓸𝓭採用本地三黃雞🐥慢煮而成既雞胸肉 估唔到都可以做到咁嫩滑多汁 好出色✨特製醬汁再配上雞汁同日本山椒 別具一番風味 aftertaste食到椒椒麻麻 更加惹味🤤上面再放上用雞皮炸成既chips😳好crispy香口！另一款主菜都好出色✨來自澳洲既鱈魚🐟用brown butter 香煎十分香口😋魚皮脆身 肉質鮮嫩軟滑😚層次豐富✨𝓫𝓵𝓾𝓮𝓫𝓮𝓻𝓻𝔂係主廚👨🏻‍🍳既家鄉甜品🫐鍾意上面個藍莓雪葩 酸酸甜甜好好食好開胃😋𝓶𝓪𝓭𝓮𝓵𝓮𝓲𝓷𝓮新鮮出爐真係特別好食🤤脆得黎入面好鬆軟🥺配埋個沖繩柑橘醬好清新呢🌼…Read More

連續6年摘下米芝蓮兩星嘅北歐菜⸜(｡˃ ᵕ ˂ )⸝♡主打結合日式元素嘅芬蘭菜 仲有落地玻璃飽覽中環街景價錢意外地合理 午市每位$688就食到四道菜！✿ 𝑨𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆 開胃前菜日本靜岡縣三文魚以五糧液醃漬 配上黃菜頭、芥末醬 清新酸甜再飲啖芬蘭式魚湯 濃厚順滑兼暖胃～餐包有貌似牛角包嘅迷你𝐏𝐫𝐞𝐭𝐳𝐞𝐥 好可愛(˶ᵔ ᵕ ᵔ˶)配搭日式醬油牛油 再多一陣拖肥𝒄𝒂𝒓𝒂𝒎𝒆𝒍香氣.✿ 𝑳𝒐𝒃𝒔𝒕𝒆𝒓 & 𝑷𝒖𝒎𝒑𝒌𝒊𝒏法國藍龍蝦鮮甜爽彈 仲有以魚肉打成嘅𝒎𝒐𝒖𝒔𝒔𝒆啫喱注入濃滑嘅日本南瓜蓉 帶輕微辣度平衡甜味.✿ 𝑪𝒉𝒊𝒄𝒌𝒆𝒏｜𝑴𝒖𝒓𝒓𝒂𝒚 𝑪𝒐𝒅主菜二選一 分別有本地三黃雞、澳洲鱈魚雞肉嫩滑多汁 以日式醬油、黑松露、蘑菇等等調成醬汁 層次好豐富鱈魚厚實細緻 調味同樣講究 融合牛油、百合、芝麻、白味噌等等.✿ 𝑫𝒆𝒔𝒔𝒆𝒓𝒕甜品環節食足3款～瑪德蓮蛋糕好出色！微微脆邊 內裡超鬆軟 配上沖繩柑橘醬更香甜另外有藍莓雪葩蛋糕 係芬蘭主廚嘅家鄉甜品最後更有同𝐃𝐚𝐥𝐥𝐨𝐲𝐚𝐮聯手打造嘅脆脆朱古力作結～…Read More

🌟𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝟮-𝙎𝘁𝗮𝗿𝘀 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁🌟𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝐀𝐫𝐛𝐨𝐫𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝐶𝑒𝑛𝑡𝑟𝑎𝑙, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐹𝑖𝑛𝑛𝑖𝑠ℎ 𝑐𝑢𝑖𝑠𝑖𝑛𝑒🌳 𝐀𝐫𝐛𝐨𝐫Arbor拉丁文意思係「樹」，餐廳取名於此，理念同風格都貫徹住一種自然同恬靜嘅氣息。餐廳位於香港中環嘅高空，為食客提供一個融合北歐同日本烹飪哲學嘅美食體驗。呢度嘅菜式強調純粹嘅工藝、鮮明嘅季節性同對天然食材嘅尊重，主廚擅長將北歐嘅烹飪根基同日本嘅風味 sensibility 結合，創造出輕盈而富有層次嘅味道。餐廳主廚兼老闆Eric Räty來自芬蘭，將家鄉純淨自然嘅風味帶到香港，並憑藉其精湛手藝，令Arbor在短時間內就獲得了米其林星級榮譽。佢嘅履歷相當亮眼，曾於赫爾辛基、德國等地嘅星級餐廳工作，後來喺香港受到亞洲風味嘅啟發，形成咗而家獨樹一幟嘅風格。🍽️𝐋𝐮𝐧𝐜𝐡 𝐓𝐚𝐬𝐭𝐢𝐧𝐠 𝐌𝐞𝐧𝐮🍴✨ 𝑨𝒎𝒖𝒔𝒆 𝑩𝒐𝒖𝒄𝒉𝒆 ✨🎏靜岡縣三文魚經海藻鹽同五糧液醃漬，配搭香草芥末他他。番紅花蜜餞黃菜頭清甜，雲莓麻糬煙韌微酸，多種醬汁層次豐富🎃🦞𝑷𝒖𝒎𝒑𝒌𝒊𝒏 & 𝑳𝒐𝒃𝒔𝒕𝒆𝒓：呢道菜用左法國藍龍蝦同日本南瓜蓉。龍蝦肉質爽甜，配細滑嘅魚Mousse，南瓜蓉自然嘅甜味，平衡得幾好，令龍蝦嘅鮮味更突出🐓𝑪𝒉𝒊𝒄𝒌𝒆𝒏：主菜之一係用本地三黃雞，雞肉嫩滑。配搭嘅日本醬油同黑松露幾香，旁邊嘅蘑菇雞汁味道濃厚，而脆雞皮就增加咗口感🐟 𝑴𝒖𝒓𝒓𝒂𝒚 𝑪𝒐𝒅：魚皮香脆，魚肉軟滑，醬汁香濃🫐 𝑩𝒍𝒖𝒆𝒃𝒆𝒓𝒓𝒚：甜品係一個組合，有藍莓雪芭、海綿蛋糕同乳酪。雪芭酸酸甜甜，好清新🥨𝑴𝒂𝒅𝒆𝒍𝒆𝒊𝒏𝒆：最後附上既烘嘅瑪德蓮蛋糕，外微脆內軟熟，牛油味香，簡單又好食…Read More

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！…Read More

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💙 …Read More

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…Read More

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…Read More

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.…Read More

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…Read More

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👍🏻💕…Read More

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。…Read More

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.…Read More