Arcane

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乘著Hong Kong Tatler舉行「香港及澳門最佳食府頒獎典禮2018」，所有星級餐廳老闆及大廚整個星期都忙於四出應酬，我卻樂得去餐廳試菜。主腦人物不在場，有時反更能看出底蘊功夫。一間餐廳‧兩大奧秘一直想來Arcane，並非因為主廚Shane Osborn是首位在英國奪過二星的澳洲籍廚師，而是誠如其名──Arcane的意思就是「奧秘」。奧秘一：Arcane在香港仍未揀星，半低調的選址在中環的安蘭街，有點understated elegant的味道，當其他餐廳大叫生意難做時，Arcane卻其門如市，而且吃過的人總讚不絕口；奧秘二：更令人費解的是，在充滿土地問題、租金昂貴的香港，一般廚師都要每週企足六日、每天在煙燻刀火間賣命十三、四小時，請問還何來熱情和創意？！然而，Arcane卻肯讓廚師每週只返四天半工作天，這樣稀有的餐廳，我真要見識一下！ 多謝餐廳特別為我安排坐Chef’s Counter，讓我一邊品嚐四道菜的tasting menu，一邊欣賞廚師們的功架。這晚Shane不在香港，Sous Chef又去了Tatler領獎，我和另一位年輕Sous Chef ── Neal傾計，看得

昨天剛剛落機，食左麻麻地的飛機餐，今天要試試開飯達人強烈推薦的acrane刺激一下味蕾。這餐廳位於中環著名食廈，交通幾方便。餐廳是小型餐廳，摩登格局，而且幾舒服寧靜，頗適合談心或坐低傾下歇下。午餐只限星期一至五提供，兩個course $310, 三個course$380.Seated king salmon , taiyouran egg, salad of fennel, orange and horseradish (4/5)這前菜的味道十分清新：微酸的辣根，口感清爽,感覺清新，帶點橙香，而那清香citrus 的味道加上流心半熟旦的creamy texture，伴以半熟的三文魚，味道很rich而不膩，無論口感同味道的層次都十分豐富, 而且這清新味道特別適合這悶熱的天氣。特別一讚這三文魚，完全沒有腥味或過多的魚油，也不會太瘦，入口十分嫩滑，看這三文魚的顏色同脂肪紋分佈，應該是來自揶威或新西蘭。Short rib of beef , sweet potato, book choi, pepper sauce(5/5)我們今天十分幸運，本來是日set lunch是吃羊的，但由於早已售完，

自從食過一次Arcane嘅Roast pumpkin risotto同Seared bavette後驚為天人，成日好想再遇。但ala carte menu又冇嗰喎😭呢日阿爸要係中環附近流連幾小時等阿媽做身體檢查, 所以乘機约佢嚟試下。阿爸早過我到揀咗近門口嘅Bar枱, 留意到原來有一行對正廚房Counter位都幾正, 下次如果一個人嚟食時可以坐呢度。是日Menu如下, 可惜冇我嘅Favourite dish哈哈，但我亦當然唔介意試新嘢。麵包夠暖, 表面硬而裡面Texture非常柔軟, 有微酸。似係Sourdough bread。枱面有橄欖油, 醋及牛油。只配牛油已非常美味, 服務員會不斷幫忙Refill。阿爸平時鍾意食麵包, 對呢個尤其滿意。前菜有苦苣沙律配燒義大利白火腿Salad of endive, pear, walnut and pomegranate with charred lardo, spring onion andwalnut dressing幾清新嘅一個沙律, 第一次食lardo, 味道頗淡, 雖然燒咗個表面但又冇乜明顯香味。另一款前菜係菠菜帕馬臣芝士義大利雲吞Sp

I first tried Arcane at the Stan Chart taste food festival in 2016. I loved the gnocchi and the braised beef. But I was here again last week and the signature braised beef was off the menu! But thankfully the gnocchi still is around and it's simply out of this world. It's the only thing I order here and I can never get tired of it... ever! You must come and try it! It was easy to use their online reservation system and for lunch I was able to get a table just booking a few days in advance.

What is it that stops a restaurant from achieving that all elusive Michelin Star?  It's a question that probably has no clear answer.  I guess, if you could package up all the right ingredients, then everyone would have one.It was also something that I've long pondered about one particular restaurant.Arcane is a restaurant I've visited and reviewed before (see post here); I really loved the inventive food produced by Aussie chef Scott Osborn, formerly of Two Starred Pied à Terre in London.  So m

Arcane is from the very much celebrated chef- Shane Osborn. Osborn is the first Australian Chef to achieve one and two Michelin stars at Pied-a-Terre in London. I had heard numerous buzz and acclaim before I came in. The spacious 2000 square feet space is beautifully simple, clean and lively (not your typical quiet fine dining experience.)On a Monday night- the restaurant was filled to the brim. Alright, let’s get to the delicious food already.Butternut squash and ricotta ravioli, cavolo nero, s

A lovely girlfriend of mine - a fellow yogi who shares my love for vegetarian food - shared Arcane's greenmonday menu with me on a cold winter evening. It was oh-so tempting. We were so excited that we could make it to the last Monday of January before they stop serving it (says so on the menu; I haven't verified it afterwards though).一位同樣愛yoga和素食的好友 一看到Arcane的 greenmonday menu便想起我了 : ) 慶幸能相約在一月的最後一個星期一 一嚐這十分吸引的素食dinner menu!The setting is cosy and chillaxing. If one prefers more privacy, the ta

今天和朋友來到Arcane吃飯, 我還是堅持把相機帶上了。十二時多到達餐廳, 見其他客人未到, 馬上就抓緊機會拍了幾張餐廳內部的相片。沒想到馬上引起了餐廳的注意(咳, 店內只有我一人, 又怎會看不見), 還勞煩主廚Shane Osborn親自出來, 細細叮嚀我小心不要拍到別的客人。末了還是表明絕對歡迎為食物拍照。雖然自己一向也有相當的自覺不要把他人攝入鏡頭, 但當下還是感到些許尷尬, 耳朵馬上燒紅了。 話是如此說, 主廚Shane Osborn其實是一個很溫文的紳士。Arcane的設計很有趣, 廚房面積不大但極為開放, 如果有幸訂到吧位的話, 是可以居高臨下地看著廚房團體煮食, 巨細無遺。即使是坐在low table, 還是可以很清晰地看到每一個人的表情。中環的午餐時間一向緊張, 加上Arcane幾乎客滿的狀態, 廚房之內的氣氛是如何緊迫, 自是不消說。只見chef Osborn 非常沉著, 俐落地指揮一切的運作, 沒有一絲暴躁或不耐, 甚是好看。行文至此, 忽然想起chef Osborn其實也大可以叫侍者提醒我說小心拍照。但他卻選擇自己從廚房走出來, 親自輕聲提點我, 實在是對我尊重

係呢間嘅lunch so far 係我食過最貴的。今次有機會試都係因為同客食飯。首先，對餐廳環境印象唔錯。一入去就覺得氣氛不錯，我們被安排係近窗邊的位置，坐得舒適。雖然有午餐set，但大家都散叫咁我都好好利用呢個機會盡情叫我想試嘅野😝每人分別叫了前菜、主菜同甜品！先講前菜，我叫左Lime marinated hokkaido scallop, basil, avocado creme fraiche, sesame crisps。帶子鮮甜，入口即化，與配菜同sauce好match。連我平時唔多鐘意食生野都覺得好正😋主前我叫左Braised wagyu short rib, sweet potato and truffle purée, green beans, roast garlic, onion jus.冇記錯應該係menu上最貴。但絕對是覺得有道理！和牛質素之高今我至今難忘。牛肉肥瘦夾雜剛好，似乎是全熟不帶半絲血色但入口嫩滑！再加上個sauce 直情一流😍😍😍甜品我揀左Chocolate mille-feuille with caramel cream, fresh cherri

Someone special took me to Arcane for the eve of my birthday, and compared to the other new fine dining restaurants around comparable to it, it was pretty easy to get a table here. I was impressed by the photos of the terrace from doing prior research, but I was a bit disappointed by the layout of the whole place stepping into the restaurant. SettingI can't quite put my finger on it, but there was something off about the way they spaced out the tables. It was as if they were trying to cram in as

Arcane 是一間裝潢雅緻的西餐廳，晚市到訪，在柔和的燭光映照下，感覺更見浪漫優雅。餐廳的廚房採用開放式設計，食客可從外欣賞大廚們的手藝。主廚 Shane Osborn 來頭不小，他於倫敦的餐廳 L' Autre Pied 及 Pied à Terre 分別榮獲米芝蓮一星及兩星榮譽，及後搌轉落戶香港的 St Betty，最後自家開設這間餐廳 Arcane。 入座後先點選飲品美饌，店員也緊接送上這件自家烘製的麵包。麵包出品暖暖的，外皮脆薄，包心鬆軟。配上的牛油質感軟滑濃香，質素同樣令人滿意。 Lime Marinated Hokkaido scallop, basil, avocado crème fraîche, sesame crisps 是一道色彩亮麗的頭盤，菜式的最上方是一塊脆口的芝麻片，芝麻香氣十分搶味。脆片下方是以牛油果打製而成的軟滑忌廉，質感十分幼滑，口感與脆片型成強烈對比。菜式的亮點是產自北海道的帶子，色澤潤白，味道鮮爽，唯甜感稍稍不夠力度。佳餚配美酒，難得高興依照店員建議配上一杯 Patrick Piuze, Chablis Terroir de Fye 2015

At Arcane, they are serving some black truffle dishes with black truffle from Australia's The Truffle wine and company.Had the grilled green asparagus with potato, fresh , mayonnaise, hazelnut dressing.This dish had a lovely nutty flavour enhanced by the fragrant black truffle.The other dish I had was Sautéed potato gnocchi, cep puree, charred cevenne onion, mushroom ragout, parmesan.

因為係tasteofhongkong,玩左估豆豆遊戲，估唔到真係中左，得左餐廳請食free 5 courses dinner,今日我地未夠6:30就到左，因為時間尚早所以未係好多人，我地一入來chief 同其他廚司已經好有禮貌同我地打招呼、非常nice、我地一坐低餐廳靚仔經理，就介紹今日我地食的5道菜色，雖然set 好左，但佢都好好問下我地有沒咩唔食可以同chief 講，前菜有2道但我唔食羊，所以叫佢幫我改左，佢就幫我改左日式蕃茄沙律，佢好好笑容完全無𣎴耐煩。首先，來左新鮮熱辣好脆的麵包，可能我都肚餓，我覺得麵包好好食，外面皮焗的好脆，雖然係麥包，但裏面好鬆軟，超好食！忍不住要食多幾塊，free dinner 好好配埋酒，第一道前菜三文魚刺身-Home cured kingsalmin with sour cream,pickled daikon and shiso，呢個菜待酒師配左白酒-pinot grigio!佢地都好大方，俾左一大杯！白酒酸甜度好襯頭盤的三文魚，而且三文魚再加上酸酸甜甜的酸菜同sour cream,令到第一菜好開胃。第二道菜-Lamb belly with a s

I'm probably biased, but Australian chefs are taking over the world!It seems that every day, a new Aussie chef is hitting Honkers to open a new restaurant or join part of an established team.This invasion, of a sort, arguably started when Perth born chef Shane Osborne, moved from the UK to Hong Kong to establish his own take on a simple yet delicious fare. Having achieved two Michelin Stars at well known London restaurant Pied-a-Terre, Osborne threw it all in to travel for a while, before ending

Arcane位處中環橫街安蘭街盡頭18號，雖處於鬧市，卻有點違世而獨立之神秘感，難怪店主為餐廳取名為「Arcane」了。餐廳主廚Shane Osborn曾於倫敦Pied-a-Terre獲米芝蓮榮耀，上年年底，離開工作多年的餐廳Betty，自立門戶，創立屬於自己的餐廳 - Arcane。裝潢設計簡約型格，不落俗套，以新派歐洲菜式為主打。據說，餐廳擁有一個戶外的露台花園，既種植了香草蔬菜等供廚房使用，也可為客人帶來綠意盎然的用餐體驗。可惜，天已黑，又下著雨，無緣一睹其面貌。點餐後，侍應送上自家製麵包，且奉上牛油。麵包烘得邊沿極其焦脆香口，而內裏白色部份則微熱軟熟具彈性，新鮮好味道之作。先來一道酸香清爽且怡人的沙律菜，喚醒味蕾的神經。在侍應介紹下，我們要了一客日本番茄、自家製茅屋芝士配松子火箭菜雪莉酒醋汁Japanese Fruit Tomato with Homemade Ricotta，pinenuts, rocket & Sherry Vinegar Dressing$228。鮮紅欲滴的日本番茄多汁清甜，加上自家製的軟芝士，以及酸酸甜甜的醬汁，確是不錯的配搭。最後撒上的點點黑椒，不甚起