Arbor: restaurant review

Fusing premium ingredients from Japan with French gastronomic techniques in his dishes, chef de cuisine Eric Räty has struck the right balance of refinement and flavour. It also doesn’t hurt that his restaurant is sited in the heart of Central with sweeping views of the city.

The tuna enveloped in a thin pancake is an elegant Japanese-inspired dish, served with three condiments: horseradish, ponzu jelly and red rice cream. The lobster is a favourite too, not only for the presentation that is a work of art, but for the carefully cooked crustacean submerged in a deep rich lobster bisque sauce with a jalapeño foam adding a welcome spicy kick.

Signature dishes

Abalone

Pigeon

Soy milk

Contact details

25/F, H Queen’s,