Arbor

High above the bustle on the 25th floor of H Queen’s, the dining room is all calm woods and gentle light. Chef Eric Räty, originally from Finland, has built his reputation on a style that brings together the clean lines of Nordic cuisine with the delicacy and seasonality of Japanese ingredients. The results feel thoughtful and dishes arrive with careful balance, each element considered but never overworked. A few plates have become signatures over time. The pigeon is deep, rich and beautifully handled, while the brioche, improbably light and fragrant, captures the kitchen’s ability to turn a simple idea into something quietly surprising. Wine pairings follow the same philosophy as the food: precise and well judged, often tailored to suit both the menu and the diner.

Tatler Tip

The madeleines at the end of the meal are best eaten warm—light, buttery and dangerously moreish, but if you’re too full, the team will happily pack them into cut little boxes so you can enjoy them later.