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2021-07-27
2205 瀏覽
Arbor is a two Michelin starred restaurant which serves Nordic-Japanese fusion cuisine. Most of the ingredients are shipped from Japan. Head chef Eric Raty is a young Finnish chef. The restaurant is bright with a good city view!At lunchtime, two menus were available.📄 Weekly tasting menu which cost $688 for 4 courses.📄 Chef’s tasting menu which cost $888 for 4 courses.I would recommend ordering the slightly more expensive Chef’s tasting menu, as it featured the tuna starter and soy milk dessert
The restaurant is bright with a good city view!
At lunchtime, two menus were available.
📄 Weekly tasting menu which cost $688 for 4 courses.
📄 Chef’s tasting menu which cost $888 for 4 courses.
I would recommend ordering the slightly more expensive Chef’s tasting menu, as it featured the tuna starter and soy milk dessert which were the signature dishes. Also, for $200 more, you would get more tasty ingredients like pigeon and lobster.
(Menu attached at the end)
🍅 Amuse bouche was sardine sashimi served with with tomato in a light vinegary sauce.
🍞🧈 Definitely my favourite bread and butter in HK!! This warm seaweed brioche was super soft and fluffy, with an incredible buttery flavour🤩 It’s served with whipped Parmesan butter and miso & soy sauce butter - both were so tasty and addictive!!! I could eat this all day long😍
🐟Marinated tuna and sushi rice, wrapped in spinach pancake, served with horseradish and red vinegar cream. It’s complemented with a white fish broth. The soup was rich and creamy. It was served in a sea shell 🐚- how cute is that?!
🦞🌽 Butter poached lobster served with creamy sweetcorn velouté. The sweetness from sweetcorn went really well with the savoury lobster - a combination that I have never had before and I really enjoyed it.
🍖 Pigeon breast with caramelised Okinawa brown sugar, served with vinegary onion, pickled mushroom and a smokey maitake mushroom purée. The pigeon was served pink. The sweetness from black sugar, smokiness from mushroom purée and tartness from onion all went really went with gaminess of the pigeon. On the side was a confit pigeon leg with crispy skin. The meat was tender and I like that the bone was removed😆
🍦Creamy soy milk ice cream, was served with salted duck yolk, white chocolate and crispy bean curd skins baked with honey.🤩 On the side were black beans from Okinawa, cooked in brown sugar and Kowloon Soy Sauce Company soy sauce. I love how soy was cleverly used in this dessert!!! ❤️
The petit fours were also excellent:
🍫 Freshly baked warm chocolate tart, filled with chocolate and passion fruit mousse, and topped with a sesame crisp.
🧁 Madeleines were moist and heavenly buttery , with a crispy edge!
As always, I have attached the menu for this meal in my review🤗
📍 Arbor, 25/F, H Queen's, 80 Queen's Road Central, Hong Kong
🚇Nearest Station: 🇭🇰 Hong Kong Station 香港站.
💸 Chef’s tasting lunch menu $888 (4 courses)
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