影片
港鐵香港站 C 出口, 步行約5分鐘
繼續閱讀
電話號碼
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
獎項殊榮
米芝蓮一星餐廳 (2019), 米芝蓮二星餐廳 (2020-24)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落單時間: 14:30, 21:30
以上資料只供參考, 請與餐廳確認詳情
相關文章
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。
繼續閱讀
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.
繼續閱讀
在中環開業短短只有五年多的ᴀʀʙᴏʀ，已極速摘下米芝蓮一星，2024年更「升呢」獲得兩星殊榮。由此證明其水平之高，魅力非凡。.ᴀʀʙᴏʀ 在拉丁文來說有「樹」的意思，餐廳由來自芬蘭主廚所帶領，主廚善於以日本優質食材入饌並滲入北歐的烹調手法，創作出嶄新，但不失天然風味的各款菜式，為食客帶來驚喜。.晚上到訪，餐廳已暖橙色為主調，樓底極高，圓拱形的玄關裝飾，加上幽暗美王的燈光甚有情調。.今天品嚐了餐廳的六道菜晚餐 💲1688/1.6 ᴄᴏᴜʀꜱᴇ ᴅɪɴɴᴇʀ✿ ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ✿ ᴇʙɪꜱᴜ ᴏʏꜱᴛᴇʀ✿ ꜱᴄᴀʟʟᴏᴘ✿ ᴛʀᴜꜰꜰʟᴇ ᴅᴀꜱʜɪ✿ ꜰɪꜱʜ ᴏʀ✿ ᴘɪɢᴇᴏɴ✿ ᴘᴇᴀʀ✿ ᴍᴀᴅᴇʟᴇɪɴᴇ.先來是ᴡᴇʟᴄᴏᴍᴇ ᴅʀɪɴᴋ同麵包。麵包加左少少紫菜，配上自家製的明太子牛油，還有微微辣椒粉，滿有趣。.頭盤有ɢᴏʟᴅᴇɴ ʙᴇᴇᴛ金甜菜頭，金甜菜切成薄片，亮黃閃閃。配了點羅勒籽、熱情果籽，還有微量藏紅花再帶點點薑的風味。是一道相當清爽的菜色。.第二道頭盤是一小碗來自福岡縣的蠔，底層是自家製素麵。然後面再鋪上不同品種的日本昆布和微量芥末，再加上日本醋造的啫喱。整體酸酸爽爽，感覺像是日式冷麵，同是走清新風的頭盤。.第三道菜主題是帶子。新鮮帶子經過味醂、清酒醃製，再與大量清甜的法式青豆一起烹調，再以ʙᴜᴛᴛᴇʀᴍɪʟᴋ 做汁調味。最面層的是以辣根做的奶油啫喱，能完美品嚐到食材的鮮味。.來到第四道菜，是一款有關東煮風格的高湯大根芯。日本蘿蔔爾醬油醃製，再加上松露與木耳增添層次感。.來到主食部份二選一，今天有鱈魚和招牌鴿肉。餐廳聚招牌的作品是這道來自法國的烤乳鴿胸。餐廳建議約三到四成熟的狀態才能充份盡享其軟淋感。烤前，先塗抹上沖繩黑糖，黑糖經果烤焗後為面層帶來甜脆感。另外，還可配搭不同的醬料，例如有馬生山椒醬、黑蒜醬等增加風味。配菜經醋煮過的洋蔥，乳鴿胸還是相當粉嫩狀態。另外，還有一小口以菜包著的乳鴿腿。.另一款主菜是香煎來自澳洲的鱈魚，旁邊有魚籽以及加了雞肉、蛋白的薯蓉。.最後一道菜是香梨主題甜品。包括雪葩、以奶泡造成的薄脆片，底部的是日本梨肉。整體擺盤像藝術品一樣。.最後還送上以外賣小紙盒承載的貝殼蛋糕。這小小的瑪德蓮蛋糕原來餐廳的招牌作之一，以清酒酒糟加上酸爽清檸焗製。雖說可以帶走，但建議立時品嚐，才能好好享受其外脆內軟的感覺。
繼續閱讀
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.
繼續閱讀
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
繼續閱讀