Arbor Hong Kong

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Hong Kong All Michelin stars in China All 2 stars Michelin in Hong Kong All 2 stars Michelin in China

OAD

Asian Restaurants 2026, 73

All OAD Asian in Hong Kong All OAD Asian in China

La Liste

La Liste, #819

All La Liste in Hong Kong All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #469, PRO #18.33, USER #0.00

All Restaurant Ranking in Hong Kong All Restaurant Ranking in China

Chef

Eric Räty

Cuisine

Innovative, Japanese - Nordic

• 2024
• 2021

Dinner at Arbor

on 05 Dec 2024

by Bennet Chui

#kashu Burdock

Dinner at Arbor

on 14 Mar 2021

by Margaret Lam

(SWIPE FOR MORE PICS) Pigeon pie made by @eric.raty at @arborhk was made with home pastry dough filled with Racan pigeon breast, truffle-chicken mousse, and foie gras marinated with cognac. Served with pigeon jus and onion chutney filled inside yellow wine glazed morel and crosne.

While the combination of these ingredients were not surprising, I was really amazed by the technicality - the best part was when we tried to cut the pie into smaller pieces, nothing slipped out (like... More

(SWIPE FOR MORE PICS) Pigeon pie made by @eric.raty at @arborhk was made with home pastry dough filled with Racan pigeon breast, truffle-chicken mousse, and foie gras marinated with cognac. Served with pigeon jus and onion chutney filled inside yellow wine glazed morel and crosne.

While the combination of these ingredients were not surprising, I was really amazed by the technicality - the best part was when we tried to cut the pie into smaller pieces, nothing slipped out (like the pigeon breast or foie gras) from the pie and everything stayed intact (see pic 3). That was actually quite impressive considering that 95% of the pies I had tried with similar ingredients (esp poultry meat) had some part of the layers fallen out while I cut it, and I had to reconstruct the layers myself before I put them whole piece into my mouth 😆.

The pastry was also crispy till the end (except the part that touched the sauce), pigeon meat was tender and for me the right doneness (may be a bit rare for many HK people).

The racan pigeon breast was unexpectedly mild in flavor, so the sauce was needed to eat with the pie. The morels were really delicious with the onion chutneys inside (pic 4). Overall this pie totally passed the technicality test (taste aside). In fact, scored very high.

#littlemeg_best2021
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