Restaurant

Arbor

For a venue that appears so restrained, chef Eric Räty’s cuisine is deftly original and rocks out with thrillingly inventive flavour and ingredient combinations. With his Finnish and Japanese leanings, the menu he has created is solidly finessed in terms of execution—every garnish and sauce is precise and purposeful, such as in an unusual combination of genmaicha tea ice cream, n25 caviar and kombu oil. A top notch wine pairing from a thoroughly impressive cellar rounds things off.

Signature Dishes

• XO
• Pigeon
• Soy milk

Tatler Tip

We find the menus to be just right, but those with bigger appetites can add a supplement to double the size of their main courses.