Remember my last visit to newly opened H Queen’s on Queens Road Central? I had a huge crush for Ecriture. After such a lovely experience, I was rather excited to try another foodie and quite exciting addition to the building: Arbor, Epure’s little sister.
Knowing that Epure, led by French Chef Nicolas Boutin, is a Michelin-starred restaurant and has been awarded several times as one of the best restaurants in Hong Kong, I was definitely looking forward to this yummy moment!
Shall we go together? Today I’m not taking you out for dinner but for lunch instead. Wanted to enjoy the view over Victoria Harbour, buildings of Central and the Peak by day as I only had a chance to see it by night so far. Lucky me, the weather was quite nice making the room all shiny and bright and super welcoming.
Actually, loving the welcoming interior themes. The bar and its warm welcoming tones and the dining area featuring warm, botanic tones and some very nature-inspired touches. Wondering where does the name Arbor come from? It means forest in Latin and the dining room indeed has a very design undergrowth feels. Also had the chance to have a quick look at the two private dining rooms and love their beautiful forest painted décor.
But I can feel you wanna eat something. And I don’t blame you! I’m actually quite excited to try Chef Eric Raty’s cuisine too!
Ok while we are waiting for the amuse-bouche can I just tell you a little more about the Chef? No need for you to worry about the menu, we are going Omakase today meaning that the Chef will choose for us. So, Chef Eric Raty is originally from Finland. He first started as a Pastry Chef and then worked in a few Michelin stars restaurants in Europe before being Head Chef at Café Gray Deluxe. His approach is to pay homage to the different seasons of nature and create a menu inspired by nature and the changing seasons. Whether it is in the flavours, the preparation technique or the presentation each and every dish is an homage to nature and reflects the woods, the forest and the trees.
Ok while we are waiting for the amuse-bouche can I just tell you a little more about the Chef? No need for you to worry about the menu, we are going Omakase today meaning that the Chef will choose for us. So, Chef Eric Raty is originally from Finland. He first started as a Pastry Chef and then worked in a few Michelin stars restaurants in Europe before being Head Chef at Café Gray Deluxe. His approach is to pay homage to the different seasons of nature and create a menu inspired by nature and the changing seasons. Whether it is in the flavours, the preparation technique or the presentation each and every dish is an homage to nature and reflects the woods, the forest and the trees.
But enough talking let’s start eating!
OMG first thing first, this homemade bread is dope! And the two little homemade butters that go with it! Gimme gimme more! Or maybe not! I need to save my appetite for what’s coming!
Loving I that the menu is very straight forward and only enunciating the main ingredient we are going to have for each dish. Today guys will be treated to Langoustine, Brittany Turbot, Wagyu Beef A4 and White Peach.
Basically, you know what you are going to eat but have no idea what it is going to look and taste like. I asked the Chef why such a straight forward menu and loved the answer: because it gives them flexibility to change the seasonings and the sides based on the fresh and seasonal delivery of the day.
OMG first thing first, this homemade bread is dope! And the two little homemade butters that go with it! Gimme gimme more! Or maybe not! I need to save my appetite for what’s coming!
Loving I that the menu is very straight forward and only enunciating the main ingredient we are going to have for each dish. Today guys will be treated to Langoustine, Brittany Turbot, Wagyu Beef A4 and White Peach.
Basically, you know what you are going to eat but have no idea what it is going to look and taste like. I asked the Chef why such a straight forward menu and loved the answer: because it gives them flexibility to change the seasonings and the sides based on the fresh and seasonal delivery of the day.
A glass of champagne with the amuse bouche? Or maybe a glass of wine? Arbor’s owner is a wine passionate and together with the sommeliers they have created a beautiful wine list (knowing that the restaurant houses a 1,700-bottle collection). As for me, I like to kick-off things with a glass of champagne. Plus it goes so well with Uni and that’s what we are being served as appetizer.
Then comes the dishes and you know what? They taste just as yummy as they look. Such a delicate and full of flavours feast!
I do love both sweet and savoury but if I had to choose one it would be savoury for sure. I am usually more blown away by savoury dishes than sweet ones. But that white peach …
You can definitely tell Chef Eric Raty has a pastry chef background! And when I think about it, I really like the idea of being treated by the same person from A to Z! It just made it a perfect experience from A to Z.
Arbor
H Queen’s, 25/F, 80 Queen’s Road Central
Lunch:
3 courses HKD 468 / 4 courses HKD 538 / 4 courses Omakase HKD 698
Dinner:
8 courses HKD 1,488 / 9 courses HKD 1,888 / 9 courses Omakase HKD 1,988
I do love both sweet and savoury but if I had to choose one it would be savoury for sure. I am usually more blown away by savoury dishes than sweet ones. But that white peach …
You can definitely tell Chef Eric Raty has a pastry chef background! And when I think about it, I really like the idea of being treated by the same person from A to Z! It just made it a perfect experience from A to Z.
Arbor
H Queen’s, 25/F, 80 Queen’s Road Central
Lunch:
3 courses HKD 468 / 4 courses HKD 538 / 4 courses Omakase HKD 698
Dinner:
8 courses HKD 1,488 / 9 courses HKD 1,888 / 9 courses Omakase HKD 1,988