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Tracey Furniss

Affording sweeping views of the city, Arbor serves seasonal tasting menus. Chef de cuisine Eric Räty uses premium ingredients from Japan with French gastronomy techniques in his dishes. 
Stand-outs have included charcoal-grilled langoustine served with sweet Japanese tomato in tomato water, topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito pepper and yuzu butter. 


Desserts are equally good, such as soy milk ice cream on baked yuba sheets with salted duck egg yolk. Renowned design firm Yabu Pushelberg ensured the interior is an intimate, relaxing space.
Contact details
25/F, H Queen’s, 80 Queen’s Road Central, Central
3185 8388
Signature dishes
 XO
Pigeon
 Soy milk
 
See more of 100 Top Tables 2021 here


Ming Court Gallery

Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets and seasonal produce serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Past 100 Top Tables

Arbor: Fusing premium Japanese ingredients with French gastronomy techniques

Arbor, 80 Queen’s Road Central. Photo: handout

Arbor’s signature dish, XO. Photo handout

Magazines

100 Top Tables


Designed by Yabu Pushelberg, the restaurant boasts great city panoramas, and the fine menu is put together by chef de cuisine Eric Räty 



100 Top Tables 2021 - French

100 Top Tables 2021