Arbor

MICHELIN GUIDE HONG KONG MACAU 2019

Arbor has been awarded 1 Michelin Star.

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ABOUT

Think of Arbor as a tranquil beacon with great service and amazing wines in the heart of Central. Opened by Finnish chef Eric Raty, Arbor’s menu takes its cue from Nature’s produce and the ever-changing seasons. Here, the cooking techniques are French and the ingredients largely Japanese, but what ...More

Think of Arbor as a tranquil beacon with great service and amazing wines in the heart of Central. Opened by Finnish chef Eric Raty, Arbor’s menu takes its cue from Nature’s produce and the ever-changing seasons. Here, the cooking techniques are French and the ingredients largely Japanese, but what makes Arbor stand out from the crowd is the sharp, bright flavours of its cuisine.

The restaurant is dressed in rustic sophistication, with arched ceilings, sumptuous banquette seats, and botanical motifs decorating the walls. Expect to find langoustines, wild sea bass, and forest mushrooms on the chef’s list of pristine ingredients, and a tasting menu that changes according to the seasons and chef’s whims.

Dinner usually starts with warm bread and whipped butter infused with smoked bonito, before you’re led into fine appetisers such as caviar on scallops, and creamy tongues of Hokkaido uni (sea urchin) on rice crackers. On occasion, the wild sea bass sits in an umami-rich fish broth accentuated with hints of lemongrass and spicy chilli. Blue lobster is paired with a moreish buttered sweetcorn, while delectable marbled wagyu sits beside a yuzu-scented sweet potato. Whatever the season, chef Eric Raty delights with his innovative spin on some of the world’s best ingredients. Opt for a wine pairing with vino from Arbor’s wine cellar, rich with some of the world’s great vintages. (Jul 2019)

THE BUZZ

“The culinary experience at Arbor is solid, elegant, and sophisticated, without the dullness of traditional fine dining. There is something to be said about cutting through the noise to let talent speak for itself.” - Hong Kong Tatler

DISHES WE LOVE

Wagyu Beef A4, Langoustine, Kinmedai, Soy Milk