Arbor

營業中

休息中

4.5

4.5

161 食評

味道

環境

服務

衛生

抵食

|

33298

中環

$801以上

法國菜 Fine Dining

122

21

6

Langoustine

3 已推介

charlottemuimui

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0

Finally, the one and only Arbor‼️Headed by rising culinary star Eric Raty, Arbor serves contemporary french cuisine with the use of premium & seasonal Japanese ingredients.With its michelin-star reputation and the many positive reviews, we held high expectations upon our visit for a bday celebration. And to sum it all up - the 2 stars are def well-deserved🥳‼️_The full arbor experience consists of 10 dishes, plus some complementary bread to start and freshly baked madeleines to finish.Everything fr

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Finally, the one and only Arbor‼️
Headed by rising culinary star Eric Raty, Arbor serves contemporary french cuisine with the use of premium & seasonal Japanese ingredients.
With its michelin-star reputation and the many positive reviews, we held high expectations upon our visit for a bday celebration. And to sum it all up - the 2 stars are def well-deserved🥳‼️
_
The full arbor experience consists of 10 dishes, plus some complementary bread to start and freshly baked madeleines to finish.
Everything from beginning to end did not disappoint. It’s impressive how Chef Eric manages to meld different flavours together in an incredibly precise, harmonious, elegant and at the same time, innovative manner.
_
Some of our favs would be the
👉🏼𝐇𝐢𝐫𝐚𝐦𝐞 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐟𝐥𝐨𝐮𝐧𝐝𝐞𝐫 𝐩𝐨𝐚𝐜𝐡𝐞𝐝 𝐢𝐧 𝐛𝐫𝐨𝐰𝐧 𝐛𝐮𝐭𝐭𝐞𝐫 𝐰𝐢𝐭𝐡 𝐜𝐫𝐢𝐬𝐩𝐲 𝐬𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡🐟
👉🏼𝐅𝐨𝐢𝐞 𝐆𝐫𝐚𝐬 𝐂𝐡𝐚𝐰𝐚𝐧𝐦𝐮𝐬𝐡𝐢 𝐰𝐢𝐭𝐡 𝐅𝐮𝐣𝐢 𝐚𝐩𝐩𝐥𝐞, 𝐡𝐚𝐳𝐞𝐥𝐧𝐮𝐭𝐬 𝐚𝐧𝐝 𝐬𝐚𝐮𝐭𝐞𝐫𝐧𝐞𝐬🍎

👉🏼𝐈𝐜𝐞𝐥𝐚𝐧𝐝𝐢𝐜 𝐥𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞 𝐰𝐢𝐭𝐡 𝐣𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐟𝐫𝐮𝐢𝐭 𝐭𝐨𝐦𝐚𝐭𝐨 𝐚𝐧𝐝 𝐤𝐨𝐦𝐛𝐮🦞

👉🏼𝐏𝐢𝐠𝐞𝐨𝐧 𝐜𝐫𝐮𝐬𝐭𝐞𝐝 𝐰𝐢𝐭𝐡 𝐨𝐤𝐢𝐧𝐚𝐰𝐚 𝐬𝐮𝐠𝐚𝐫 𝐚𝐧𝐝 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐩𝐞𝐩𝐩𝐞𝐫𝐬🦆

👉🏼and last but not least, 𝐓𝐇𝐄 𝐁𝐑𝐄𝐀𝐃!🍞

Yes, even the bread was exceptional! Fresh out of the oven, their homemade brioche was buttery and so pillowy. And with that mentaiko and soy sauce butter... omg so good we actually each had an entire basket🤤🤤🤤

_
Verdict: While we thought the meal lacked a few mind-blowing moments, there were no let downs at all, with every dish showcasing Chef Eric’s exquisite palate and skills. And if we were to critique, service and ambience aren’t the best compared to other fine-dine restos we’ve been to. But hey, at the end of the day, it’s the food that really matters. And Arbor certainly delivers exceptionally in that category😉

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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littlefoodie00

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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 b

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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.

Waygu beef and Pigeon

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.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2019-03-22

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Ho Mei To

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First time trying this restaurant, really impressed by the delicious dishes designed by chef Eric Raty. What can I ask for more to enjoy a special delicious lunch in a peaceful cozy environment? Also, thanks for the servers so friendly to explain every single dishes for us. Enjoyed so much!

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First time trying this restaurant, really impressed by the delicious dishes designed by chef Eric Raty. What can I ask for more to enjoy a special delicious lunch in a peaceful cozy environment? Also, thanks for the servers so friendly to explain every single dishes for us. Enjoyed so much!

hokkaido scallop

Dessert: Strawberry

Dessert: Sweet potato

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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