Arbor

營業中

休息中

大概8月尾嘅時候，因為疫情爆發晚市堂食被禁了😢不過因為呢個原因 米芝蓮二星 嘅餐廳Arbor! 推出抗疫六道 - 北歐日式下午茶😍😍😍Thanks 朋友帶埋我去❤️我地好幸運地去到佢地最後一日嘅下午茶🎊🤓Tartelette超級精緻嘅撻，真係好似迷你花園咁😁望到都覺得好開心！！酸酸甜甜 香香地😊其實有少少靚到唔捨得食😢Yumepirika rice don🌾望落又係好喜悅嘅一個丼飯！！蝦🦐好新鮮，連埋泡泡同飯，微酸嘅味道好舒服～😌😌份量亦都剛剛好Pickles我比較少食漬物，有時會怕太酸，所以食了一點點，清一清味蕾，就放低了😜不過聽講都係有驚喜，鍾意漬物嘅去試一試啦xdPavlova平時我會有點怕雪葩，太快溶，太酸😬不過呢個配埋甜甜嘅蛋白酥，其實剛剛好！仍然係望到好開心嘅一樣食物🤗精緻Macaron然後黎到望落簡單，但非常好食嘅一款抹茶macaron, 如果熟悉我嘅朋友應該會知道，我非常熱愛綠茶口味嘅食品！！🍵🍵食落濃濃嘅抹茶香，唔算太甜，外層都好鬆化！😎😎食完超開心Madeleine with unfiltered sake平時如果單點，我未必會點，係好平實嘅一款甜品，但今次食落去又係

Enjoyed the 4 course weekly tasting menu, a well deserved 2 Michelin stars. A fusion of French and Japanese, everything was perfectly executed with interesting flavour, great plating, and their lunch set is very reasonable. Can’t wait to go back again!Michelin ⭐️⭐️Food: ★ ★ ★ ★ ★ Service: ★ ★ ★ ★ ☆ Ambiance: ★ ★ ★ ★ ☆ Overall: ★ ★ ★ ★ ☆

The food was ok.. liked the fish and the Madeline... but did you give proper training to the service crew? Every time they brought a new dish they always abruptly cut you off when you were still talking lmaoIt’s really annoying and unprofessional and I’ve definitely never experienced that in a fine dining French restaurant before... I understand they probably just want to gtfo ASAP so whoever owns this restaurant could you stop being cheap and pay them more so that they are more incentivized? An

米芝蓮系列用日本食材做法國菜.深海池魚配魚子醬和枝豆沙甸魚配白洋蔥泡沫牡丹蝦喜之次A4和牛配黑松露奇異果雪葩馬卡龍,曲奇餅,法式蛋糕每一道菜都好好味,好值得一試.仲有間餐廳係粉紅色,打卡一流

觀望了很久的餐廳，很大原因是被它的環境吸引 (笑)。今年生日本來是計劃去一趟旅行，沒辦法了~唯有跟朋友吃「豪華」一點吧朋友在網上訂位，因fine Dining 用餐時間比較長，所以選擇了18:30時段 (結果吃了3.5小時~早點吃是正確的)(menu只是顯示主材料，如何料理完全是看廚師的心情呢~)這次選擇了8-course chef's tasting menu~ $1,888白味噌紫菜麵包 配 mozzarella cheese cream butter 和日式刺身醬油牛油麵包上桌時微燙，用手撕開時已感到十分柔軟，入口有淡淡的咸香和牛油味，伴隨一點點紫菜絲。再抹上刺身醬油牛油，令它立即昇華到高級日本麵包的感覺(哈哈) 十分特別，會讓人想一口接一口的味道! 我們暴風吸入麵包，職員看到後便問道，需要再加麵包嗎? (不用了~再吃下去就不用吃其他)三文魚子茶碗蒸 &  creamy fish soup三文魚子用青檸柚子汁醃漬，有清新的味道。底下配有枝豆茶碗蒸，茶碗蒸超級滑!魚湯用海螺形式上桌，十分特別。 湯不錯，但本人比較鍾情中湯~ 此菜外表100分~Tuna Crepe with wasa

20200826🌦️Wednesday 🌹最近愛上日式法國Fusion 🇯🇵🇫🇷Arbor 由米芝蓮星級名廚 Nicolas Boutin及主廚Eric Räty（祖籍芬蘭）掌舵👨‍🍳2018年4月開業🎊短短兩年間已經獲得兩星殊榮🌟🌟亦吸引不少富豪及名人座上客。作為星級餐廳ÉPURE姊妹店，Arbor 詞在拉丁文中「樹」的意思，因此踏進餐廳感覺融合自然及地中海風格，另一邊廂是酒吧區。午餐有兩款Tasting Menu, 第一款 Weekly Tasting Lunch, 分別有四個Course $598,第二款Chef 's Tasting Lunch, 分別有四個Course$888,多一款甜品grapefruit.。首先放上我最喜愛的包包👜止包非彼包🤣我意思食得落口的包包🍞我對食包要求很高👆一定要熱🔥Aabor的海苔軟包暖笠笠架😋配合兩款明太子及日本醬油製成的自家製昆布牛油😋😋😋😋😋amuse bouche:在法話指的是「給嘴巴的娛樂」，它們是廚師在正餐前為食客們準備的精緻小點😋😋😋😋prawn🦐 :不要看輕旁邊有一小碟，是蕃茄凍湯，酸甜度恰到好處，溫度亦不會過凍，另我印象深刻😋😋😋

In view of the previous ban of dinner service, Arbor had a limited time Afternoon Menu priced at 298(total bargain for a Michelin 2 star restaurant)You have to pay extra for the Brioche but I definitely didn't regret it. The brioche was richly flavored with miso and the soy butter further elevated the bread. The bread was enough to convince me that I needed to visit here in the future for a proper meal.The tart at the start was totally appetizing. The aroma of the mustard was just right being ap

Arbor開業短短一年半已經奪得米芝蓮兩星，菜式融合法式烹調，以日本時令食材為主，再糅合大自然嘅元素，絕對有別於一般法國菜嘅作風(⁎⁍̴̛ᴗ⁍̴̛⁎) 由自家製brioche到甜品嘅Madeleines，每一道菜都食到廚師配搭用心~ 即使唔係每一道菜都做到衝擊味蕾，但係我反而更欣賞佢哋能夠將食材嘅原汁原味展示出黎🤤.🦆 Foie Gras前菜以鵝肝配雜莓蓉，第一啖酸酸甜甜，非常清新，更有助減低鵝肝嘅肥膩感☺️中間個層係鵝肝醬，味道偏鹹 ，不過配埋上面嘅雜莓蓉就啱啱好~ 餘韻帶少許酒味，而面頭舖上嘅食用花瓣更令人聯想起櫻花季節，好有心思🌸.🐚 XO scallop 經輕炙後，帶子成半生熟狀態，加入自家製嘅XO醬，惹味得黎更突出到帶子嘅鮮味~ 淋上醬料，令口感味道更富層次感🤤旁邊有香煎蝦米餅伴碟，感覺有啲食緊似中式腸粉~ .🐠 Hirame 主菜係日本比目魚，廚師先將比目魚煎香，然後混入牛油一齊煮，肉質嫩滑，富牛油香😚醬汁有兩款，分別係牛油+白蘆筍emulsion~ 牛油醬汁質地杰身，配埋比目魚口感會比較creamy; 白蘆筍嘅emulsion味道比牛油更為清淡，而質地都好稀身，兩者嘅一濃一淡，絕對

呢度地點就腳，餐廳裝修好靚，是日天郎氣清坐喺Winston seat非常寫意首先食咗件seaweed brioche配上兩款廚師自制牛油。如果有sourdough 就更加好啦頭盤有法國青豆配呢個深海池魚同螢光魷魚豆甜魚鮮個汁好開胃好好味跟住落嚟係廚師自己整嘅XO醬煎帶子同埋櫻花蝦tempura,煎帶子就不過不失啦接住落嚟我揀咗乳鴿我家老爺就揀咗佢最鍾意食嘅魚由前菜到甜品我哋都好鍾意。一定會再去

開業短短兩年，第一年榮獲一星米芝蓮，第二年火速摘多一粒星，呢個彪炳戰績，來自芬蘭的Chef Eric Raty功勞最大。兩年前第一次來，好友於這裏請我吃了一頓清新亮麗的生日午餐，今日再來，也是慶祝生日。食物依舊清新，春夏菜式增添大量日式元素，是令青豆配Shima aji刺身及芬蘭菜常用的辣根，大吹北歐x日本風。不時不吃的還有炭燒螢光魷魚配沖繩海葡萄；主菜乳鴿也非常出色，肉質嫰滑是基本吧⋯⋯驚喜位在於配菜，超巨型羊肚菌內釀滿了洋蔥，松茸亦烤得香氣迫人。其實Arbor的另一精彩位，一定係甜品環節。Chef Eric本身係pastry chef，這裏的貝殼蛋糕堪稱全港最好吃。Chef亦深受日本文化影響，今次的朱古力甜品，搞鬼地用日本師傅用來刨木魚的工具將朱古力刨成碎，撒在朱古力雪糕上，這個double chocolate甜品，迅速被吃清光。Arbor有兩款四道菜午餐，價錢分別是$598及$888；六道菜晚餐tasting menu$1,488起。

[🇭🇰香港- 中環].上次嚟食嘅時候已經係米芝蓮1💫餐廳,短短一年就變咗2星;今次食4 courses嘅chef's tasting lunch set依然保持到好高質素!頭盤- “langoustine,”好肥美好厚身又大隻嘅挪威小龍蝦配酸酸甜甜嘅醬汁,開胃得嚟又吊到蝦嘅鮮味;另外要讚下佢哋加咗海帶嘅brioche好鬆軟好重牛油味,配咗2款自家製嘅牛油,我就鐘意個明太子牛油,朋友就鐘意另一款有朱古力嘅牛油;主菜-“pigeon,”鴿肉好滑,鴿肉脾更嫩; 最後幾飽都好,一定要食佢哋嘅Madeleine💕🔻🍽 Arbor📌 地址: 中環皇后大道中80號H Queen’s 25樓

🍽Tasting Menu $1488..6個course嘅第一味就係Clams🐚係嚟自日本嘅石恒貝🥰右上嘅刺身食法配上finger lime同日本袖子嘅果皮，清新嘅味道帶出鮮甜味！口感爽口，鮮味齒頰留香👍🏻左下嗰款就係輕輕灼過嘅，浸喺松茸cream sauce一齊食，淡淡的松茸香唔會蓋過石垣貝嘅鮮甜味👌🏻.食完個咁新鮮嘅石垣貝之後就到甜蝦，鵝肝慕絲同埋日本比目魚呢三個course💁🏻‍♀️.Ama Ebi - Hokkaido sweet shrimp, Cherry Tomatoes & Melon, Watermelon Carpaccio, Frozen Rasberries🥰.Foie Gras Mousse, Crispy Wild Rice, Japanese Fig, Pistachio & Madeira Sauce👍🏻👍🏻.Hirame poached in Brown Butter Sauce. Topped with Pickled Mustard Green and Finger Lime. Sided with Creamy Mushroom, Crisp

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

[🇭🇰香港- 中環].好耐冇食過咁高質嘅fine dining,真係道道菜都好好食,絕對要黎試嘅米芝蓮1💫餐廳!今期嘅Autumn menu個人最鍾意汁酸酸甜甜又鮮嘅mackeral,半生熟好軟嫩嘅quail,豆腐雪糕同口感鬆軟,帶青檸同牛油香味,冇平時食到咁油嘅Madeleine;好滿足嘅一餐❤️🔻🍽 Arbor📌 地址: 中環皇后大道中80號H Queen’s 25樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforsteak #tummysreadyforfinedining #tummysreadyformichelin

This fine-dining French restaurant is located on 25/F H Queen's in Central. Inspired by the concept of a charming forest home of a poet and cook, the restaurant offers a cozy relaxing atmosphere for diners to enjoy bohemian leisure in a home away from home idea. Seated at a table on the window side, when I looked around I got a nice reminder of some of the winery and cellars we visited in France previously. The staff came to check with us on the aperitif, along with a champagne cart which I dec